Deli Manager - Second

The Food Service Operations Manager is first and foremost responsible for guest relations and satisfaction.  He/She will maintain all standards of the department while on shift.  He/She will see that all guest service standards and product quality standards are maintained.  This position is responsible for the training and development of all department employees.

Key Responsibilities:

• When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest


• Assist in interviewing, training, scheduling, performance and productivity of all department team members


• Assists with communication of information distribution to entire department


• Responsible for maintaining positive atmosphere, spirit and morale within the department


• Demonstrate effective leadership skills by managing time and delegation


• Support and execute division concepts and programs 


• Contribute in executing and meeting financial goals


• Ensure quality and consistent product availability and solutions to our guests


• Assist with safeguarding, controlling and monitoring all department assets, ensuring policies and procedures are implemented for control of assets


• Practice safe work habits; maintain a high level of store cleanliness, organization, and a safe work environment; encourage team members to do the same


• Ensure department systems and processes are utilized consistently and correctly


• Collaborate with Department Manager for meetings with the department leadership team to effectively plan production and promotion goals


• Assist with the coaching and development of team members as necessary in accordance with policies and procedures with support from Department Manager and Talent Management


• Assists with coordinating the books and manuals to ensure they are kept updated


• Assists with coordinating inventory process and reporting


• Must be able to take care of all department issues in the event of the absence of the Department Manager, which would include ordering, delegating, multitasking, forecasting, prioritizing and merchandising


• Ensure that Food Safety Procedures are adhered to


• Coordinates the training of Department Leads 


• Performs other duties as requested or required by upper management

Key Requirements:

• 
  

  Must be 18 years of age or older



• High School Diploma or equivalent 


• Prior Deli or Food Service management within The United Family or a minimum of 2 years’ Restaurant experience required


• Ability to work and communicate with all levels of management and subordinates in a professional manner


• Ability to self-motivate, problem-solve and work with minimal supervision


• Be able to perform all other physical aspects of the position including but not limited to bending, squatting, standing, lifting, climbing, pushing, pulling, and walking 


• Ability to stand for long periods of time (up to 4 hours)


• Ability to lift and carry items weighing up to 50 lbs. and push and pull up to 100 lbs


• Ability to work within a freezer for up to 15 minutes


• Must possess technical skills to perform basic math and computer tasks (Word, Excel, and Email)


• Ability to work at fast-paced, but efficient and controlled manner


• Must maintain Certified Food Safety Manager certification


• Bilingual English/Spanish a plus


• Must be flexible to work various hours/shifts, including weekends and holidays


• Ability to accept supervisory coaching related to performance, work habits and attitude


• 
  

  Ability to function as a team member and get along with others

  
  

   

This job description is intended to provide a high-level of general requirements for this position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure proper operations.