Prepared Foods Manager
3 weeks ago
**Prepared Foods Manager Job Description**
**Purpose**
To ensure an organized and smooth running deli department, and provide a wide variety of natural foods that appeal to an ever-expanding customer base. Meet department objectives for sales, margin, labor and customer service satisfaction. Hire, train and motivate employees: provide coaching and performance management when necessary. Support the General
Manager’s goals for the overall store through participation in management team meetings and by performing other tasks as assigned.
**Status**:
- Reports To: General Manager
- FLSA Status: Exempt (salaried)
- Supervises: Cooks and Prepared Foods Service Staff
**Essential Responsibilities and Functions**
OPERATIONS
- Participates in targeting sales, labor and margin goals for the deli department in conjunction with the General Manager.
- Develops and implements strategies to control labor and direct costs; maintaining a level of shrink at or below the department goal.
- Cost recipes and set pricing on all products.
- Meet/exceed goals for sales, margin, labor, inventory and capital expenditure.
- Review departmental financial reports (sales, labor, margin and turns) and implement corrective action as needed.
- Conduct regular price comparisons of local competition.
- Research, develop and cost new recipes.
- Create seasonal menus (summer, fall, winter, spring). Plan menu for excitement and variety. Combine taste, nutrition and eye appeal.
- Ensure POS system and scales are accurate and information is up-to-date with current prices.
- Provide an accurate deli department inventory monthly.
- Ensure department equipment is maintained in safe, working order.
- Address safety concerns immediately.
- Successfully complete and maintain food safety certification.
- Attend management team meetings.
- Participate in co-op peer group meetings and report to GM regularly.
- Perform other tasks assigned by General Manager.
II. PERSONNEL
- Hire, develop and train talented employees.
- Provide on-the-job training. Follow-up with employees to evaluate their learning process experience.
- Supervise deli employee day-to-day operations.
- Maintain communication with employees through regular meetings and correspondence.
- Demonstrate leadership by providing honest feedback, coaching, mentoring and recognition.
- Conduct scheduled performance evaluations and pay reviews.
- Follow disciplinary action process as needed per established store policy.
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- Ensure the deli staff is outfitted in clean, proper uniforms including hair restraint and name badges.
- Maintain a weekly employee labor schedule, ensuring hours are aligned with targeted labor cost.
III. CUSTOMER SERVICE
- Model exceptional customer service skills.
- Train employees to achieve sales and consistent service by delivering a fast and friendly experience to every customer.
- Train staff to assist any customers within the store.
- Ensure customer experience, and selections are the same in the evening as they are in the morning.
- Oversee an ongoing sampling program to highlight specials, drive the business and maintain excitement within the deli department.
IV. FOOD PREPARATION
- Manage food quality by ensuring processes are in place, to include: forecasted food ordering, safe receiving, recipe adherence, recording and analyzing production, proper food handling, time and temperature control, and sanitation processes.
- Ensure food production and display areas are maintained in sanitary, orderly condition meeting health department standards.
- Ensure staff follows proper product rotation procedures.
- Ensure deli staff is tracking all loss on a waste log daily.
- Ensure cleanliness and freshness standards are being responded to in an efficient manner.
- Assist with food preparation as needed.
V. MERCHANDISING
- Plan attractive displays with uniform signage; ensure displays are fully stocked and rotated to ensure freshness.
- Provide plan-o-grams for the grab & go and service case set.
- Develop strategies to drive sales and improve profitability.
- Plan promotions, cross-merchandise within department and work with marketing on advertising.
- Plan and implement weekly and monthly specials.
- Monitor industry trends.
VI. PURCHASING
- Order product and supplies on time to ensure inventories are maintained at optimum level.
- Negotiate with suppliers for favorable prices, terms, quality, and delivery. Investigate new vendors.
- Receive orders, or ensure proper receiving by deli staff. Log invoices.
- Process invoices and credits in a timely fashion.
- Coordinate returns and credit from suppliers where applicable.
OTHER RESPONSIBILITIES
- Participate in NCG prepared food programs and conferences when applicable.
- Conduct meetings to plan departmental menus, events and promotions.
- Review product information to be shared with customers and staff.
- Successfully complete and maintain food safety certification.
- Perform other tasks as
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