157 - Food City Assistant Team Lead, Deli - Baseline & Hardy

Bashas'•Tempe, AZ

6h•Onsite

About The Position

With a focus on leading a successful deli/bistro team, the lead deli clerk/asst bistro manager is a deli/bistro manager in training, someone who strives to meet department goals and objectives while providing customers with great service, product expertise and the freshest, tastiest and highest quality deli/bistro products.

Requirements

Must be at least 18 years old.
Remain helpful, tactful and courteous with both customers and team members.
Work quickly and efficiently, sometimes with little direction, to accomplish assigned duties.
Add, subtract, divide, multiply and perform other basic business math calculations.
Read UPC codes, product labels, shelf signage, business forms, and posted company policies/procedures.
Be knowledgeable of a wide variety general department products (grocery, frozen food, HBC, non-foods, liquor, DSD and dairy), including their locations in the store.
Memorize product locations.
Be dexterous enough with hands and fingers so as to be able to fill and rotate products quickly and use necessary equipment, including box cutters.
Communicate openly and professionally through appropriate body language, facial expressions and speech, also communicating in writing when necessary.
Listen to and understand verbal and non-verbal communication of customers and fellow members.
Stand for long periods of time, bend and twist, and frequently lift and/or maneuver merchandise and supplies weighing 30 – 50lbs.
Lift 50 and maneuver up to 100 lbs. while breaking down large and very heavy pallet loads of produce cases, boxes and bags.
Operate manual and electric pallet jacks.
Often work in walk-in refrigerated coolers.

Nice To Haves

If called upon, night crew clerks may need to learn use of cash registers.

Responsibilities

In the deli/bistro manager's absence, directing department personnel, meeting department's goals and objectives, communicating directly with the store director and deli/bistro department supervisors, ordering the products and supplies necessary to maintain adequate stock levels and keep merchandising levels at deli/bistro standards.
Maintaining a positive and friendly attitude towards customers and fellow team members.
Engaging with customers through smiles and greetings, offering product information, providing selling suggestions and active sampling and always giving a genuine thank you.
Overseeing the preparation and serving/merchandising of deli/bistro food service items, which includes such items as, breakfast, lunch and dinner entrees, fried chicken and other fried foods, roasting chickens, pizzas, prepared salads, sandwiches, and other meal items for hot cases, salad cases, and steam tables.
The merchandising, slicing and weighing of prepared deli meats and cheeses.
Displaying deli/bistro merchandise, such as pre-cut cheeses, packaged salads, and snack items, following del/bistro department and/or company merchandising guidelines.
Attentively rotating deli/bistro items for sale, ensuring quality and safety and product shrink control.
Meeting all county, city and company food safety and sanitation guidelines and policies.
Receiving merchandise for sale and supplies, auditing invoices, breaking down orders, positioning cases of products in the deli storage area or in refrigerated walk-in coolers or frozen food walk-ins freezers.
Processing cash register transactions, giving back change, and refunds.
Using scale printer machine, ensuring weights and pricing are correct.
Understanding the importance monitoring product pricing, signage, and placement as well as the use of product shelf tags and shelf signage.
Keeping clean, neat and orderly sales counters, food prep areas, warehouse shelving and walk-in coolers and freezers.
Working safely around sharp slicers, tools and hot ovens and burners.
Taking customer orders, ensuring orders are completed on time and to the customer's satisfaction.
Performs other duties as needed or assigned by management.