Deli Manager

DUTIES AND RESPONSIBILITIES — Deli Department Lead:
Customer Service & Sales

• Maintain an enthusiastic atmosphere of customer awareness with a strong focus on fast, friendly customer service.
• Assist customers with product suggestions, special orders, and food‑preparation recommendations.
• Engage in suggestive selling through phone interactions, intercom announcements, and one‑on‑one customer contact.
• Answer incoming calls professionally; resolve customer concerns and escalte to the Store Director when appropriate.

• Possess full working knowledge of all departmental duties, including preparation, cooking, and serving of food items.
• Prepare sandwiches, salads, pizzas, hot and cold foods, and party trays in accordance with company standards.
• Implement proper, efficient food preparation, cooking, packaging, and display techniques.
• Operate all relevant equipment, including:
• Fryers, ovens (conventional & microwave), pizza ovens
• Slicers, grills, food processors, wrappers
• Scales, printers, kitchen utensils, and pallet jacks
• Ensure proper temperatures are maintained for all products during preparation, display, and storage.
• Maintain deli cases for cleanliness, sanitation, visual appeal, and adequate product levels.
• Ensure deli area, equipment, and work spaces meet all sanitation and safety standards.

• Schedule employees to ensure proper coverage and service levels.
• Supervise, train, and assign duties to department employees.
• Train staff in customer service, sales techniques, store policies, food preparation standards, and record‑keeping procedures.
• Identify employees with strong potential and support their growth into higher‑level roles.
• Monitor employee productivity and evaluate overall performance.
• Initiate personnel actions including pre‑employment interviews, transfers, promotions, and disciplinary measures.

• Plan daily operations and monitor production processes to ensure efficiency and profitability.
• Maintain working knowledge of company policies as outlined in the Albertsons/Tom Thumb Employee Handbook.
• Understand and execute opening and closing procedures for the department.
• Enforce proper code‑dating practices across all products.
• Build and maintain displays; rotate stock and remove outdated or spoiled items.
• Follow and uphold departmental standards, particularly for high‑turn, quick‑sale items.
• Implement effective seasonal and promotional displays.
• May oversee operation and maintenance of the salad bar and wing bar.

• Prepare sales and inventory reports; conduct physical inventory every 4 weeks.
• Maintain adequate product quantity, quality, and freshness levels per division directives.
• Stock, rotate, and maintain cooler and product areas.
• Maintain and organize cooler and refrigerated storage areas.
• Perform receiving duties, including:
• Breaking down loads
• Verifying invoices
• Inspecting product quality
• Reporting shortages
• Stocking and rotating product
• Ensure adherence to product temperature, storage, and packaging standards.
• Process administrative paperwork and maintain accurate departmental records.