2018:VNF- BUR-15-022: Deli Front of House Supervisor (Open Availability)
LocationBurnsville
DepartmentDeli
Full Time/Part TimeFull Time Hourly (30+ hrs/wk)
Availability NeededOpen, inc. evenings/weekends
Wage RangeDOE, Submit Expectations
  
Core Duties and Responsibilities:

People

  • Oversee all staff for Deli Counter and Juice Bar

Operations 

  • Work with Deli Management to achieve sales and margin goals for department by reviewing departmental financial reports (sales, labor, margin, turns) and take corrective action as needed
  • Determine slow sellers and rotate stock as demand calls for it. Pull dates/rotate product.
  • Initiates and completes resets of departments as needed, keeping department faced and fully stocked
  • Ensure that items unable to sell are returned or otherwise properly disposed of following established procedures
  • Keep accurate shrinkage records and participate in inventories
  • Receive orders not handled by Receiver, according to the established procedures
  • Place and pull special orders for customers. Follow established procedures for returns and credit from suppliers
  • Receive, examine, and put away orders/supplies to ensure quality/quantity meet standards/specifications
  • Purchase product, negotiate with suppliers for favorable prices, terms, quality, and delivery of product
  • Coordinate returns and credit from suppliers where applicable
  • Initiate and carry out new product and venues for the deli
  • Review product costs, pricing, scale, and SMS accuracy

Production

  • Oversee daily task lists for deli service counter and juice bar staff
  • Coordinate production needs for deli counter in conjunction with the Kitchen Supervisor
  • Oversee production and organization of VNF’s catering orders, ensuring food quality and on-time delivery
  • Coordinates tasks for staff when there are no customers to serve
  • Visit other stores for price comparisons, product and merchandising ideas
  • Cut, wrap, price, label and stock product to ensure cases are fully stocked/rotated during store hours
  • Ensure proper product packaging as directed by Deli Management
  • Keep cases looking clean and attractive and keep backstock neat and rotated
  • Keep work areas clean in compliance with Health Department regulations
  • Ensure adequate product samples are offered to the public
  • Analyze production, waste and sales weekly and ensure accurate transfers
Qualifications of the Position:

Mandatory Qualifications:

  • Previous supervisory experience (3-5+ years)
  • Previous food service experience
  • Previous customer service experience; high ethical standards with personal integrity
  • Detail oriented and able to multi-task and remain flexible to the changing needs of the business
  • English proficiency. Strong organizational and communication skills
  • Ability to meet deadlines, coordinate projects and work varied hours and days
  • Ability to influence others, drive innovation and change while confronting and resolving conflict positively
  • Demonstrated objectivity, neutrality, and calmness under pressure and timely follow-through to commitments
  • Proficiency in MS Office.  Strong aptitude to read financials and adapt to technology
  • Regular, predictable attendance

Preferred Qualifications:

  • 5+ years progressive supervisory experience
  • Previous accountability for merchandising, budgeting and sales targets
  • Previous experience in deli, barista, or catering environment (1-3+ years)
  • Strong critical thinking and problem solving skills
  • Previous experience in retail, grocery/co-ops, natural foods or related industry
Physical Demands of Position:

    • Ability to lift/push/pull/carry up to 30 pounds frequently; 30-50+ pounds occasionally
    • Manual dexterity with ability to reach, grasp and perform repetitive motions with hands, wrists, and fingers for extended periods of time
    • Mid-to-general range visual acuity to evaluate and interact in working environment and operate deli equipment for extended periods of time
    • Ability to stand and walk for extended periods of time
    • Regular exposure to refrigerated/frozen and hot/humid environments
    • Ability to climb ladders, kneel, crouch, and bend occasionally required
    • Ability to be exposed to, work with, and directly handle dietary allergies including, but not limited to: gluten, wheat and flours; dairy and soy; meats and shellfish; peanuts and tree nuts
    • Ability to work safely with sanitation supplies