Address
Form of workDeli Manager
Refuel Operating Company
Position Description
Position Description
Deli Manager Position Information
- Deli Manager reports directly to the C-Store Manager
- Deli Manager works with C-Store Manager and District Manager to achieve store/area/company goals with direct communication line to the District Manager, Food & Fountain Trainer & VP of Food Service
Minimum Qualifications:
- Must be ServSafe certified
- Pass the "Deli Certification" with 100% accuracy
- Be approved for the position by the Store Manager, Area Manager, Food & Fountain Trainer, and VP of Food Service
Summary of Responsibilities and Accountabilities:
Directly supervises and works with the deli employees while coaching/training at the store, while effectively communicating information, needs, changes, policies and procedures, and results to the Store Manage, Area Managers, and VP of Food Service
Directly supervises and works with the deli employees while coaching/training at the store, while effectively communicating information, needs, changes, policies and procedures, and results to the Store Manage, Area Managers, and VP of Food Service
Specific Responsibilities:
- Communicate, coach, train, the highest levels of GREAT FOOD at all food operations.
- Teaches and follows all product procedures according to written procedures and good food handling practices
- Adhere to approved holding times and temperatures as policy of Double Quick, State and Local health regulations
- Pack all food in approved containers
- Use "Jess more often" procedure for food preparation
- Properly project food preparation by use of cook logs, food cost models, and perfect food cost reports
- Assist management and all employees on product production skills
- Maintain adequate stock in food preparation areas as well as stock rotation
- Follow portion controls
- Communicate with management concerning product production
- Keeps waste to a minimum through proper production
- Tracks all waste and discards to assure of accuracy and accountability
- Monitors inventory levels for stock ordering, works with managers on par level ordering system
- Maintains proper care of equipment and utensils
- Checks equipment to ensure proper operation, cook times, and temperatures
- Always checks the cooler and freezer for proper food handling procedures, rotation, dates, storage to ensure there is no product abuse either before or after it reaches the stores
- Checks and maintains calibration and brix: of the fountain machine or other fountain equipment
- Checks cleanliness and procedures of all fountain food and services
- Be proficient in ordering to par levels, making, placing and receiving orders, proper storage and handling of all products, and using established procedures for dating, and rotation of specific items
- ls very familiar with the deli training video's, and ability to teach and show employees the proper use of this training aid, along with a verification system to see that all who work in the deli have reviewed these and have been communicated to about any changes in them.
- Maintain the highest level of CUSTOMER SERVICE
- Assist in training all employees on service skills
- Coordinate all areas of deli front counter service
- Keeps supply for paper products, condiments, and utensils at front counter for quickly filling orders
- Assists and makes recommendations for scheduling to achieve great customer service at all times
- Enforces meal and drink policies
- Makes recommendations for the positioning of employees during different production and service times to achieve the greatest productivity
- Follows all safety and security procedures
- Inspects all products that are in view of the customer
- Acts as a communication link to production to assure prompt and accurate service
- Corrects customer complaints immediately while at the store and communicates the corrective action needed to management and area manager
- Fills orders quickly and accurately
- Knows all menu items and pricing
- Uses and teaches suggestive selling to increase sales
- Knows the proper operation of the cash registers
- Is courteous to customers, coworkers and other employees
- Maintain the highest possible level of CLEANLINESS
- Checks the entire deli area to assure of a clean and safe environment
- Checks restrooms to assure they are clean and stocked
- Checks hand washing area to assure that there is a supply of the needed items to properly wash hands according to the methods in ServSafe and accepted by the state and local health department
- Always has a neat, clean appearance, adheres to grooming standards, including a clean uniform everyday
- Meets standards for sanitary food handling procedures
- Keep deli case area neat and clean throughout the day
- Inspects the deli case to see that it has been cleaned and shut down properly on a daily basis, and that it is being used properly, i.e. has water in the pan.
- Checks all lighting in the area, in the deli case, and menu boards to assure of working properly. Corrects immediately if possible, if unable, communicates the problem to area manager to be corrected
- Keeps food preparation areas, equipment, and utensils clean and sanitary.
- Other Responsibilities
- Understands Double Quick policies and procedures
- Become proficient at the use of any and all food cost control programs
- Be ServSafe certified
- Have flexibility to work in both production and service sometimes simultaneously
- Handle special projects as directed by Director of Foodservice or senior management
- Do and be accountable for the weekly inventory and take responsibility to correct unacceptable margins
- Always ready and able to work with all employees, and able to work any shifts
- Be flexible to assist in other areas of the store if needed
- Weekly Requirements
- Whatever is needed to get the results is always safe, but sometimes showing up is also of equal importance for ongoing success
- Be at the store at closing to observe/teach proper closing procedures and accountability on a regular basis. Minimum of 2 nights per week, 1 of those at closing.
- Check your office email regularly and coordinate with the general manager.
- Attend all required meetings of the company or other scheduled meetings, seminars, etc. that are applicable to your position.
- Schedule for the deli and service to the guest
Communication is most important in this position. Daily visits with the managers are essential. Your specific area of responsibility is the deli operation, and to see that it exceeds standards in great food, great service, great hospitality, and super clean surroundings, by working with them and directing to the same goals.
