Deli Department Lead
Maintain an atmosphere of enthusiastic customer awareness with an emphasis on fast, friendly customer service. Assist customers by making product suggestions, filling special orders, and offering food-preparation recommendations. Engage in suggestive selling through telephone interactions, in-store intercom announcements, and one-on-one customer communication. Answer and respond to incoming calls professionally; resolve customer concerns appropriately and escalate to the Store Director when necessary. 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 according to company standards. Implement proper and efficient product preparation, cooking, and packaging techniques. Operate all relevant food-service equipment, including fryers, conventional and microwave ovens, pizza ovens, slicers, grills, food processors, wrappers, scales, printers, kitchen utensils, and pallet jacks. Maintain deli case cleanliness, sanitation, visual appeal, and appropriate product levels. Ensure proper food temperatures are maintained during preparation, display, and storage. Maintain safe, sanitary, and well-organized work and storage areas. Schedule employees to ensure adequate coverage and service levels. Supervise, train, and assign daily duties to department employees. Train staff on store policies, food handling procedures, customer service expectations, and record-keeping requirements. Identify and develop employees with high potential for advancement. Monitor employee productivity and evaluate performance consistently. Initiate personnel actions such as pre-employment interviews, transfers, promotions, and disciplinary actions. Plan daily operations and monitor production processes in alignment with company procedures and profitability targets. Understand and execute all opening and closing procedures for the department. Maintain full knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee Handbook. Ensure proper code-dating practices are followed for all departmental products. Build and maintain displays; rotate stock and remove outdated or spoiled products. Implement effective seasonal and promotional displays, as required. May oversee operation and maintenance of the salad bar and wing bar. Prepare sales and inventory reports; conduct physical inventory every four weeks. Control inventory levels to ensure product quantity, quality, and freshness meet division standards. Stock, rotate, and maintain cooler and product areas. Perform receiving duties including breaking down loads, verifying invoices, inspecting product quality, reporting shortages, stocking and rotating products. Comply with product temperature, storage, and packaging guidelines. Process administrative paperwork and maintain accurate departmental records.
Maintain an atmosphere of enthusiastic customer awareness with an emphasis on fast, friendly customer service. Assist customers by making product suggestions, filling special orders, and offering food-preparation recommendations. Engage in suggestive selling through telephone interactions, in-store intercom announcements, and one-on-one customer communication. Answer and respond to incoming calls professionally; resolve customer concerns appropriately and escalate to the Store Director when necessary. 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 according to company standards. Implement proper and efficient product preparation, cooking, and packaging techniques. Operate all relevant food-service equipment, including fryers, conventional and microwave ovens, pizza ovens, slicers, grills, food processors, wrappers, scales, printers, kitchen utensils, and pallet jacks. Maintain deli case cleanliness, sanitation, visual appeal, and appropriate product levels. Ensure proper food temperatures are maintained during preparation, display, and storage. Maintain safe, sanitary, and well-organized work and storage areas. Schedule employees to ensure adequate coverage and service levels. Supervise, train, and assign daily duties to department employees. Train staff on store policies, food handling procedures, customer service expectations, and record-keeping requirements. Identify and develop employees with high potential for advancement. Monitor employee productivity and evaluate performance consistently. Initiate personnel actions such as pre-employment interviews, transfers, promotions, and disciplinary actions. Plan daily operations and monitor production processes in alignment with company procedures and profitability targets. Understand and execute all opening and closing procedures for the department. Maintain full knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee Handbook. Ensure proper code-dating practices are followed for all departmental products. Build and maintain displays; rotate stock and remove outdated or spoiled products. Implement effective seasonal and promotional displays, as required. May oversee operation and maintenance of the salad bar and wing bar. Prepare sales and inventory reports; conduct physical inventory every four weeks. Control inventory levels to ensure product quantity, quality, and freshness meet division standards. Stock, rotate, and maintain cooler and product areas. Perform receiving duties including breaking down loads, verifying invoices, inspecting product quality, reporting shortages, stocking and rotating products. Comply with product temperature, storage, and packaging guidelines. Process administrative paperwork and maintain accurate departmental records.