Deli Manager at PFSbrands

Ashland, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

06 May, 26

Salary

0.0

Posted On

06 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Labor Management, Operations Oversight, Profitability Driving, Sales Growth, Local Store Marketing, Customer Satisfaction, Safety Compliance, Sanitation Policies, Inventory Management, Payroll Completion, Scheduling Events, Complaint Resolution, Waste Management, Team Supervision, Food Preparation, Point-of-Sale Operation

Industry

Food & Beverages

Description

Description DELI MANAGER Reports to: Director of Food Services FLSA Status: Non-exempt SUMMARY The Deli Manager goes above and beyond to exceed expectations and ensure that all guests experience genuine customer service, great tasting food and leave with a smile. The Deli Manger performs a multitude of job duties to support the operation our branded food concepts and cold deli departments. The primary job duties include labor management, overseeing operations, driving profitability, driving top line sales, local store marketing, community involvement and ensuring customer satisfaction. The leader also ensures employees follow safety and sanitation policies, orders supplies and products, completes payroll, manages inventory, schedules events, resolving customer complaints, and manages waste. The Deli Manager is willing and able to report to work and perform their job duties at any designated work location, including any Moser’s grocery store, based on business need. ESSENTIAL DUTIES AND RESPONSIBILITIES Adhere to brand standards of all PFS branded concepts Assist in the production of all products with adherence to branded recipes, hold team accountable for production Manage daily operations including supervising, scheduling, recruiting, hiring, training, and all-around development and accountability of team members. Oversee the performance of team members. Provide regular feedback to all team members and identify areas for improvement Manage financial performance to keep operations at the best fiscal performance level possible. Strive to continuously grow sales and profitability Learn all operations including basic food preparation, presentation, and customer satisfaction. Must be willing to work hands-on in operations Operate the point-of-sale system, ensuring accuracy with cash and card transactions. Ensure health and safety standards are always followed. Always maintain location cleanliness Build team understanding and commitment to guest service standards Ensure effective training and demonstration of food safety practices Ensure product quality and portion control to meet brand standards Maintain timely and effective communication among team members Demonstrate positive and effective role modeling for all team members through appearance and attitude Fill customer orders using proper portion control and packaging Use upselling and limited time offer promotions to increase sales volume of product Monitor the product hold times are strictly observed and rotate product as necessary Monitor and ensure all menu products are prepared and served according to standard procedures Participate in the ongoing product development to develop items for franchise brands Operate the point-of-sale system, ensuring accuracy with cash and card transactions Utilize technology to drive sales and reduce waste Perform Profit Walk daily Understand, demonstrate, and adhere to all company policies and procedures. Hold team members accountable for performing their jobs to standards Assist Team Members as necessary to prepare quality products, provide service, and maintain a clean environment Ensure that safety and security policies and procedures are enforced Monitor and perform opening and closing duties as required Follow procedures for receiving, handling, and storage of food products.?Follow proper rotation. Perform all other duties as assigned QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, experience and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Possesses excellent interpersonal skills and the ability to interact professionally with individuals at all levels, both internally and externally Must be able to work in a fast-paced, sometimes challenging environment and multi-task effectively Able to read, write and speak in English Able to perform basic math and financial literacy Demonstrate trained food safety knowledge Acquire ServSafe certification and county food handler’s cards if applicable Able to work full-time hours and a flexible schedule that includes days, nights, weekends, and holidays Report to work timely for each scheduled shift Possess basic Microsoft Word, Excel, and Teams knowledge Food service management experience is preferred Supervisory experience is preferred Able to work at various store locations WORKING CONDITIONS Work is generally performed in a grocery store deli environment Frequently work with high temperatures associated with the cooking equipment Regular exposure to cold temperatures while working in food coolers and freezers Must be available to work a flexible schedule including a variety of shifts, days, evenings, nights, and weekends including overtime, as needed PHYSICAL DEMANDS 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. Lift/carry up to 10 pounds constantly, 20 pounds frequently and 50 pounds occasionally Continuously stand and/or walk on hard floors to prepare and cook food, get stock items, and transport items to/from the kitchen, stock room, food prep area and front lines for extended periods Frequently push or pull trash cans, brooms, mops, and mop buckets Occasionally to frequently climb a foot stool or ladder to reach items located on shelves, in coolers, freezers, stockrooms, etc. Frequently stoop or squat to reach items on low shelves or on the floor Continuously reach overhead, forward, and underneath shelving, counters, tables, refrigeration units, racks, drink dispensers, and food service equipment Continuously communicate with and listen to customers, management, and other team members to ensure optimal performance Requirements SUCCESS FACTORS Customer Service Create customer loyalty by delivering outstanding customer service, executing sales promotions, ensuring quality foods products are available to sell and maintaining a properly-trained staff Express genuine care for the team, the customers and the business Honesty & Integrity Always maintain professional and ethical leadership behaviors.?Lead by example Maintain confidentiality regarding private employee matters Create accurate records including Waste Logs, bank deposits, inventory, etc. Act Like an Owner Ensure business operations follow Champs procedures Drive profitability by managing labor and materials costs and employs strategies to increase same store sales Maintain High Standards Always perform tasks to the highest standards and hold team accountable for doing the same Positive Attitude Express praise and appreciation to team as/when appropriate When available, use the rewards system to reinforce good performance Can successfully resolve conflicts when necessary Teamwork Provide clear direction to team Maintain open communication with all co-workers Support fellow team members and cooperate in providing excellent guest service Accountability Invite feedback and listen to ideas Reliability Arrive punctual and ready to begin work assignments Deliver results on time and at the quality level promised? Deliver quality work product using resources and time allocated

Responsibilities

The Deli Manager is responsible for overseeing all aspects of the deli department, including labor management, operational execution, driving sales and profitability, and ensuring exceptional customer service and food quality across branded concepts. This role involves supervising, scheduling, training, and holding team members accountable while adhering strictly to safety, sanitation, and brand standards.