POSITION SUMMARY:

Responsible for receiving product and ensures that aisles/freezers and refrigerators are stocked, labeled, clean and delivered product is packed out, and proper customer service is provided.

EDUCATION, EXPERIENCE AND SKILLS REQUIRED:

• Bachelor’s Degree, OR
• High School Diploma or GED with at least 4 years experience in customer service, OR
• Any appropriate combination of education and experience.
• Ability to read, analyze and interpret general business periodicals, professional journals, and technical procedures.
• Ability to effectively present information and respond to questions from managers, clients, and general public
• Ability to calculate figures, and amounts such as discounts, interest, proportions, percentages, area, mass and volume.
• Effective oral and written communication skills.
• High level of interpersonal skills to handle sensitive and confidential situation and documentation.
• Commitment to company values and strong customer orientation.
• Computer Literacy

PHYSICAL REQUIREMENTS:

• Lift/Carry Abilities (measured for maximum or average load)
• Lift – 50 lbs
• Carry strength (50’ or less) – 50 lbs
• Frequent lift/carry (> 12x/hour) – 50 lbs
• Constant lift/carry (> 30x/hr) – 20 lbs
• Physical Aptitudes (rated based on level of skill involved)
• Agility/dynamic balance 80-100%
• Finger dexterity – 80-100%
• Manual dexterity – 80 – 100%
• Posture Tolerance (rated based on frequency or time involved)
• Stand/walk – constantly
• Reach above shoulder level – occasionally
• Twist/turn head – occasionally
• Bend over/stoop – occasionally
• Climb steps/ladder – occasionally
• Kneel/squat - occasionally

ESSENTIAL FUNCTIONS:

• Ensure proper customer service and works to develop relationships with large customers.
• Supervises Assistant Deli Manager, Deli Supervisors and Stockers to assure that shelves are stocked and merchandise is rotated.
• Develops schedules, monitors performance and recommends the proper discipline as appropriate.
• Trains employees in job responsibilities and safe operating procedures
• Interviews candidates and recommends for hires.
• Disciplines employees when necessary and recommends terminations.
• Ensures that employees are performing the proper inspections to meet HACCP regulations as well as conducting periodic HACCP audits.
• Reviews inventory for product rotation on a daily basis to prevent shrinkage and damages.
• Ensures that shelf pricing is correct and reflects the most recent pricing and market conditions.
• Supervises the receiving of all deli products and ensures that the proper paperwork is completed.
• Maintains accurate computer inventory levels by having physical inventories performed on a regular basis and adjustments made.
• Maintains refrigerated equipment and makes sure maintenance contracts and schedules are followed.
• Supervises the ordering of deli products from vendors on a regular basis to assure we have competitive pricing and minimal shrink due to spoilage and not have too much inventory on hand.
• Makes sure all the employees in the department can work the equipment such as Toledo scale and Dennison label machine.
• Coordinates that the pallets stored in the racks have the proper block and date tags.
• Follows program to maintain the cleanliness of the area by a regular maintenance schedule of scrubbing, and pulling out pallets and cleaning underneath.
• Insures that excess inventory not slotted on floor is stacked in overhead racks in close proximity to where it is sold or stored in freezers/refrigerators.
• Assures that trash is removed from floor and properly handled.
• Makes sure that low stock/out of stock information is communicated to the Inventory Controller after carefully checking the system and rack for product.
• Maintains that all signage is correct and that the flyers prices are reflected on the product.
• Coordinates proper merchandising of aisles (logical adjacencies, proper holding power, space allocation) and creatively merchandises and sets up impulse areas for merchandising.
• Performs additional duties, responsibilities and projects as assigned.
• Performs weekly self audits on the perishable department.

OTHER RESPONSIBILITIES:

• Performs other work-related duties as required and assigned.