ESSENTIAL DUTIES AND RESPONSIBILITIES
- Creates engaging, memorable experiences through recognizing and reacting to guests needs
- Receives, prepares and fulfills guest orders and other special deli requests
- Address guest concerns and resolves issues by practicing the boomerang principal
- Ensures high standard quality control by inspecting, rotating, maintaining proper temperatures and replenishing all deli products on display
- Thoroughly and consistently trains new deli kitchen associates and provides support 30, 60, 90 days since hire to ensure high retention
- Assists Deli Manager with writing and conducting performance reviews of kitchen associates
- Encourages teamwork and leads by example through cooperative interactions with store and Support Office associates
- Delivers decisions on production levels by studying weekly movement report (items sold)
- Oversees quality control through monitoring recipe execution, shrink amounts and quality standards
- Orders all deli kitchen products from vendors and manages inventory
- Contributes to overall cleanliness of the department by cleaning, organizing, and sanitizing work areas, shelving, and sales floor as needed
- Regular, timely attendance in compliance with the work schedule, and adequate notice to find a replacement for occasional absences
- Other duties as assigned
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability to perform the essential functions.
- High School Education or equivalent combination of education and experience
- 3+ of leadership experience (at least 1 years as manager) - retail or restaurant preferred
- Ability to deal tactfully and effectively with guests and all personnel
- Good oral and written communication skills and the ability to handle a diverse crew in a highly stressful environment
- Complete understanding of all safety requirements and company safety policies
- Must posses the ability to apply on-the job safety training to recognize and react to possible safety hazards on store premises. Also requires proper training and knowledge of the following equipment/procedures: slicers, proper lifting techniques, trash compactor, baler, mixer, grinder, oven, and sham
- Food Serv certification is preferred (Festival will pay in order to get certified)
PHYSICAL DEMANDS AND WORK ENVIRONMENT
- Stand in one spot for a long period of time, bend stoop, and kneel regularly
- Full range of upper body motion
- Lifting up to 50 pounds on a frequent basis
- May be exposed to extreme temperatures
WORK SCHEDULE
The Deli Kitchen Manager is a full-time, hourly position. The shift to be worked will include weekdays, weekends, and holidays.
