Job Title

ResponsibilitiesJob Summary: As a Deli Manager, you are responsible for oversight of the Food Services Department, to include product knowledge, planning, organization, absolutely safe food, and controlling all areas to maximize financial goals and profitability, all while getting to know our Customers, and treating them to excellent service.Key Responsibilities & Essential Functions:• Management:Spends majority of time using independent judgment making employment-related and business decisions, or effectively recommending such decisions, including product- and department-related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding, or otherwise engaging in resolving Partner-related mattersOversees the department; provides a safe work environment; provides training, development, and performance appraisals; provides customer service; ordering, display rotation, controlling shrink, product quality, sanitation, inventory control, work scheduling; receiving, pricing, stocking, and signing of merchandise; and financial resultsResponsible for overall direction, coordination, and evaluation of the departmentManages Partner morale and retentionMonitors department budget and payroll including product, labor, and expensesOrders product to maintain inventoryMay perform all duties of a representative or specialist as needed• Sales / Analytics:Develops / leads a retail sales team to provide customer service at the highest level in all areasEffectively promotes services / products to maximize salesExecutes merchandising programsPromotes marketing and Store events through powerful planning, merchandising and taking advantage of trafficAchieves sales goals; prepares projections / forecasts, reviews financial tracking information, addresses performance opportunities and budget discrepancies, communicates sales goals to PartnersAchieves gross profit budget by preparing projections / forecasts, controlling inventory, managing and reducing food costs, ensuring the accuracy of invoices, managing the conversion process for perishable shrink, reducing supply usage, and managing shrinkEnsures highest level of quality and presentation in products and servicesEnsures availability of seasonal itemsBuilds relationships with customers and builds customer service through Partners• Food Safety / Sanitation:Ensures compliance with government / H-E-B regulations and standards for product freshness, safety, refrigeration, and sanitationMaintains safety / sanitation of equipment and department; maintains sanitation standards throughout the work areaQualifications & Key Requirements:Work Experience: of experience - Leadership experience in a complex environment with multiple direct reports - Experience in ordering - inventory maintenance - and shrink control - Knowledge/Skills/Abilities:Thorough understanding of retail accounting - Proficiency on H-E-B systems (XPTR, IMS, CICS2) - Advanced verbal / written communication and organization skills - Ability to oversee a high-volume production team - Ability to demonstrate personal initiative and exceptional customer service - Ability to delegate, organize, and plan effectively - Ability to maintain an efficient operation, troubleshoot, and report any equipment malfunctions - Ability to supervise, train, and cross-train staff - Education:Licenses/Certifications:Physical Demands & Working Conditions:Function in a fast-paced retail environmentLift / carry 80 - 90 lbs on a regular basis up to 500 feet in distance Stand, walk, bend, reach, kneel, squat, and reach overhead and side to side throughout shiftPossess hand / finger dexteritySafely maneuver around moving mechanical parts and equipment with risk of electrical shockWork in a cooler environment on a regular basis, and in an extreme cold environment on an occasional basisWork a flexible schedule, including opening, closing, and weekend shiftsThe noise level is usually moderate (rare exposure to extreme noise)Last revised: 06/01/2015