Deli Supervisor

Deli Supervisor (Full  tim e)

Department: FOOD  SERVICE                                            Reports to:  Food Service  Manager

Pay Class:  B   Wage Range: $17.92 – $27.83 per hour                           Supervises: Food Service  Team

JOB  SUMMARY:

As a support to the Food Service Manager, the Deli Supervisor assists to effectively and efficiently manage all aspects of the Deli including customer service, department conditions, profitability , staff,  supervision, productivity, workplace   conditions and product development. They help maintain a strong Deli operation and help uphold management best practices, develop and mentor department personnel, adhere to labor guidelines and ensure others maintain compliance with policies and procedures by establishing clear expectations.

This is a full-time position. Employee must be available to match the business needs and will be required to work early morning, late evenings, weekends and holidays necessary.

ESSENTIAL DUTIES AND  RESPONSIBILITIES :

- Strategic  Development

Participates in the leadership of the Co-op as a member of the Prepared Foods  Team.

- Holds and mediates weekly huddles, informing staff of sales, efficiency goals, safety, events or any other pertinent information.

- Stay up to date on sales forecast, labor ratios, labor compliance, preventative maintenance schedules and project deadlines.

- Develop and lead the team to ensure accuracy and efficiency in all operational  processes.

- Research and develop food offerings which align with the ENDS of the Co-op by using recommended Ingredient Standards.

- Store Operations and Customer  Service

- Attend department management team meetings prepared to share relevant information with others.

- Maintain working knowledge of personnel reports, margin reports, weekly sales numbers and financial goals

- Direct and participate in activities, including receiving, designing, preparing, pricing, creating, displaying, maintaining, and ordering products to maximize sales, earnings, and customer satisfaction.

- Attain budgeted sales and profits  goals.

- Submit for approval, weekly schedules that meet adequate coverage and service level, while adhering to established sales forecast and labor ratio.

- Approve any necessary store ingredient transfers in the event ingredients are not  available.

- Provide recipe information so that any new recipes are calculated in Cost Guard to meet margin goals

- Plan and maintain recipe  binders

- Monitor, and adjust as needed, daily production lists for  staff

- Complete assigned tasks on  schedule

- Ensure that prompt, friendly, helpful customer service is delivered to internal and external customers by all prepared foods staff.

- Utilize knowledge of natural foods and customer service skills to respond to customer’s inquiries and needs.

- Have functional knowledge of how Co-ops operate and be able to explain key concepts to  customers.

- Address customer suggestions, comments, and complaints as they arise. Utilize and share information with the Prepared Foods Manager as needed.

- Oversee Deli personnel including Front of the House, Back of the House and Bakery in preparing high quality and consistent  recipes

- Ordering and  Pricing

- Oversee work of, and coordinate with, personnel to maintain strict control over all inventory on hand, portioning of ingredients, packaging supplies and misc. items

- Ensure that ordering practices remain within  budget

- Participate in inventory counts and ensure all documentation is submitted to appropriate parties for evaluation.

- Maintain clean and well-organized workspace  area

- Ensure all products are accurately labeled with price, ingredients, proper tare and  allergens.

- Sanitation, Safety and  Security

- Ensure proper rotation, dating and storage practices to ensure freshness and quality, both in the department and any outlying storage areas

- Ensure that all unsellable products are recorded and disposed of in accordance with set Deli and Bakery procedures and store policy, not exceeding budgeted waste

- Assign duties and examine work of subordinates for quality, safety, efficiency, hygiene and conformance to policies, procedures and best practices

- Ensure all kitchen staff obtain food safety certification required by state and federal  entities.

- Ensure appropriate job training for all kitchen staff. Provide clear and concise training documents for all production stations.

- Monitor refrigerators, walk-ins, and retail cases for proper temperatures and maintain logs, meting store and Health Department standards

- Ensure kitchen and food storage areas are maintained in a sanitary and orderly condition, meeting store and Health Department standards.

- In coordination with Food Service leadership team, schedule and oversee deep cleaning of Deli kitchen, food bar, and Bakery. Maintain all equipment in good working order; coordinate regular maintenance of equipment with Facilities Manager.

- Ensure that prepared foods display units, coolers, work areas, storage areas, and floors are in clean and orderly condition and meet all Health Department requirements.

- Ensure staff is following safety, sanitation and security  procedures.

- Protect the safety of self, co-worker's, and Davis Food Co-op patrons at all  times.

- Report any potentially harmful equipment or situations to the immediate supervisor without  delay.

- Report safety-related accidents and incidents, at once, to  supervisor.

- Follow all company and safety policies and procedures.

- Operate equipment in a safe manner, that will not lead to injury of self, or  others

- Wear proper clothing during shift, consistent with current store and department uniform and appearance standards, as well as enforcing the same standard among the team

- Avoid injury; demonstrate proper lifting techniques and knife skills, following appropriate protocol, in the event of an injury.

- Merchandising

- Ensure displays and shelves are fully stocked, rotated, fronted, and faced. Set stocking priorities for department staff. Stock items as needed.

- Ensure proper shelf tags and sale signs are on shelves and  displays.

- Plan attractive displays. Coordinate displays and specials with other leads and  managers.

- Cross merchandise products with other  departments.

- Ensure that all merchandising functions are  completed.

- Ensure Deli case, Bakery case, Grab N’ Go and food bar are fully stocked for  abundance

- Merchandise and promote products, through accurate shelf tags, signs, cleanliness and product placement

- Staff   Relations   and   Supervision

- Maintain professional working relationship standards within the department. Assist co- workers with interpersonal problem-solving where/when appropriate.

- Model communication with staff that are timely, clear, direct and  respectful.

- Assist in ensuring that staff evaluations are completed properly and on  time.

- Maintain a calm and friendly demeanor with all staff, and customers, in all  situations.

- Delegate and assign tasks for department personnel and ensure tasks are completed properly, completely, and in a timely manner.

- Uphold and monitor for compliance and best  practices.

- Report customer suggestions, comments or complaints to the appropriate department or personnel, as necessary.

- Lead by example by using appropriate language, behavior, appearance and overall conduct at all times in the store.

- Demonstrate a willingness and ability to cooperate and communicate with coworkers, supervisors, subordinates and/or outside contacts.

- Supervise work performance and conduct of personnel, ensuring compliance with established policies and procedures.

- Ensure department personnel receive appropriate orientation, training and feedback to perform their jobs.

- Take corrective and/or disciplinary action, as needed, in accordance with Co-op policies, labor and legal guidelines.

- Monitor and help ensure that staff are properly attired according to departmental  standards.

- Model communications with staff that are timely, clear, direct and  respectful.

- Model leadership behaviors to motivate staff and encourage  teamwork.

- Abide by all DFC policy and procedures as specified in the DFC Employee Handbook. Ensure the handbook policies and DFC policies are applied fairly and consistently to all employees in the Prepared Foods Department.

- Perform other duties as assigned by  management.

ESSENTIAL MENTAL REQUIREMENTS AND  COMPETENCIES

To perform the job successfully, an individual should demonstrate competencies in the following  matters :

- Problem  Solving

Identify and resolve problems in a timely  manner.

- Customer   Service

Manage difficult or emotional customer  situations.

- Respond promptly to customer  needs.

- Solicit customer feedback to improve  service .

- Respond to requests for service and  assistance .

- Managing  People

Be available to  staff.

- Provide regular performance  feedback.

- Develop colleague’s skills and encourage  growth.

- Solicit and apply customer feedback (internal and  external).

- Continually work to improve supervisory  skills.

- Adaptability

Adapt to changes in the work  environment.

- Manage competing  demands.

- Deal with frequent change, delays, or unexpected  events.

- Attendance   /   Punctuality

Be consistent and reliable in attendance and punctuality.  .

- Ensure that work responsibilities are covered when  absent.

- Arrive at meetings and appointments on  time.

- Dependability

Respond to management  direction.

- Commit to long hours of work when necessary to reach  goals.

- Complete tasks on time, or notify appropriate people, with an alternate  plan.

- Work  Quality

Demonstrate accuracy, quality and  thoroughness.

- Continually strive to maintain, promote and improve  quality.

- Apply   feedback   to   improve   performance.

- Monitor your own work to ensure  quality.

- Work  Quantity

Meet productivity  standards.

- Complete work in a timely  manner.

- Strive to increase  productivity.

JOB  QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty  satisfactorily.

The following requirements are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

- Comprehend complex instructions, correspondence, and  memos.

- Communicate effectively in oral or written form to  staff.

- Effectively present information in one-on-one and small group situations to customers and other employees.

- Competency in basic arithmetic, fractions, ratios, and  percentages.

- Calculate mathematical formulas or conversions using units of U.S. currency and units of weight, volume, and distance.

- Comprehensive understanding of MS Excel, Word, Google Sheets and industry standard purchase order software.

ESSENTIAL   PHYSICAL   REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential  functions.

Daily Physical  Demands

- Lift and/or move up to 70  pounds.

- Stand for extended periods of  time.

- Down   stack   pallets   of   freight   on   to   vehicles

MINIMUM   REQUIREMENTS   AND   EXPERIENCE:

EDUCATION

High school diploma or GED certificate preferred. Two years’ experience in a large scale, professional grocery industry and/or training, or equivalent combination of education and experience.

REQUIRED KNOWLEDGE, SKILLS, AND  ABILITIES

- Computer skills required: Word, Excel, email, shared calendar, Google Suite, CATAPULT  web.

- Paycom,   Human   Resource   Information   System

- Excellent oral and written  communication.

- Excellent planning and organizational  skills.

- Strong public  speaking.

- Able   to   read   and   recognize   industry   trends   to   improve   product   mix   in   the   department.

WORK  ENVIRONMENT:

The work environment described here is representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

- Occasional   Exposure   to:

Wet or humid conditions (non- weather).

- Fumes or airborne  particles.

- Outdoor   weather   conditions.

- Extreme cold (non- weather).

- The   noise   level   in   the   environment   is   usually   moderate.