Sullivan's Grocery
Asst. Deli Managers
Department: StoreJob
Status: Full Time
FLSA Status: Exempt
Reports To: DELI Manager
Grade/Level:Amount of Travel Required: None
Positions Supervised: Deli Staff, Cooks, Food Servers
Work Schedule: Flexible Shifts
POSITION SUMMARY
Plan, direct, or coordinate activities of an organization or department that serves food and beverages.
ESSENTIAL FUNCTIONS
Reasonable Accommodations Statement
To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.
Essential Functions Statement(s)
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
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Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantityMaintain food and equipment inventories, and keep inventory records.
Schedule staff hours and assign duties.
Establish standards for personnel performance and customer service.
Perform food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessaryTest cooked food by tasting and smelling it to ensure palatability and flavor conformity.Review work procedures and operational problems to determine ways to improve service, performance, or safety.Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.POSITION QUALIFICATIONS
Competency Statement(s)
Creative- Ability to think in such a way as to produce a new concept or idea.Analytical Skills- Ability to use thinking and reasoning to solve a problem.
Working Under Pressure- Ability to complete assigned tasks under stressful situations.
Communication, Oral- Ability to communicate effectively with others using the spoken word.Safety Awareness- Ability to identify and correct conditions that affect employee safety.Risk Taker- Ability to take calculated risks or to stretch the limits of comfort zones.Resource Management (People & Equipment)- Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel.
Leadership- Ability to influence others to perform their jobs effectively and to be responsible for making decisions.Ethical- Ability to demonstrate conduct conforming to a set of values and accepted standards.Energetic- Ability to work at a sustained pace and produce quality work.
Decision Making- Ability to make critical decisions while following company procedures.
Change Management- Ability to encourage others to seek opportunities for different and innovative approaches to addressing problems and opportunities.Accountability- Ability to accept responsibility and account for his/her actions.
SKILLS & ABILITIES
Education:High School Graduate or General Education Degree (GED): Required Associate's Degree (two year college or technical school): Preferred
Experience:1 plus years of experience in Food Service Management
Computer Skills:
Certifications & Licenses:
Other Requirements:
PHYSICAL DEMANDS
N (Not Applicable)Activity is not applicable to this position.
O (Occasionally)Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
F (Frequently)Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)
C (Constantly)Position requires this activity more than 66% of the time (5.5+ hrs/day)
Physical Demands
Stand- C
Lift/Carry 10 lbs or less- C
Walk- F
Lift/Carry 11-20 lbs- C
Sit- O
Lift/Carry 21-50 lbs- F
Manually Manipulate- F
Lift/Carry 51-100 lbs- F
Reach Outward- F
Lift/Carry Over 100 lbs- O
Reach Above Shoulder- F
Climb Squat or Kneel- O
Push/Pull- 12 lbs or less- C
Bend O
Lift/Carry 13-25 lbs- C
Grasp- F
Lift/Carry 26-40 lbs- F
Speak- F
Lift/Carry 41-100 lbs- O
