Reporting to the Deli Manager, responsibilities for this position include the following:
To provide information, assistance and courteous service to customers in a manner in which promotes the sale of merchandise.
To maintain and display all types of meat products according to procedure.
To place orders for replenishment of inventory as required and to keep proper mark-down reports.
To advise the Department Manager of special or out-of-stock merchandise.
To follow Policy and Procedure of morning set up and evening closing.
To adjust minor complaints in keeping with general sales policy and to refer more serious complaints to the Department Manager.
To prepare, wrap, price, stock, and price check merchandise as assigned.
To unpack and check merchandise as assigned. Check code dates.
To observe safety measures and report hazardous conditions immediately to the Department Manager.
To assist in stock taking as required.
To perform general housekeeping and sanitation duties as per association standards.
To operate equipment necessary to prepare merchandise for sale.
To provide proper maintenance of equipment, monitor case temperature, clean equipment regularly and notify supervisor in reference to repairs.
Other duties as assigned.
Qualifications
This is a physically demanding job and will involve frequent lifting up to 30 pounds.
Must have capability to operate the required equipment for the preparation, merchandising and sale of Deli products.
Must be strongly service oriented and motivated, and capable of assisting customers in a courteous and efficient manner.
Must be able to work mornings, afternoons, evenings and weekends.
*a combination of relevant education and experience may be considered.
If you are interested or require additional information, please contact:
Steve Gotto, Senior Human Resources Specialist at .
Employees interested in the above position are to discuss their intentions with their team leader prior to approaching the contact person.
Submit an internal application to .
Please indicate the posting number in the “Subject” line.
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