Company description

At Ocean Beach People's Organic Food Market, San Diego's only customer-owned grocery store, we specialize in foods and products that are certified organic, wholesome, minimally processed, vegetarian, Fair Trade, and environmentally safe.

Originally a worker's collective, People's has grown to include 6,000 feet of retail space and more than 12,000 member-owners. The Co-op offers an extensive selection of organic produce, grocery, dairy, bulk foods and herbs, as well as supplements, herbal tinctures, homeopathics, cruelty-free body care, and aromatherapy products.

Enjoy a full service Award Winning Vegan Deli featuring a delicious selection of home-style entrees, salads, sandwiches, freshly prepared baked goods, desserts, and more!

Job description

Ocean Beach People’s Organic Food Market

Job Title: Deli Manager

Reports to: General Manager

Purpose

To establish and maintain a deli full of good food and lots of happy customers, prepared and served by an excellent deli staff.

Status

Hourly position, up to 40 hours per week.

The Deli Manager is responsible to contribute to the team in a way that is: enthusiastic, positive, helpful and timely. Including, but not limited to: overseeing the hiring and orientation of new staff, oversight of the training of new employees in connection with deli processes and procedures, providing constructive and consistent feedback in compliance with Co-op policy, troubleshooting staff issues, scheduling deli staff to meet business needs, encouraging a positive work environment and supervising the full cycle of personnel management. The Deli Manager will act as a critical part of the Deli team; interacting with and communicating with staff, actively listening, anticipating when others need help, filling in where needed to ensure guest standards and regularly reporting to the General Manager. The Deli Manager will work efficiently and diligently; maintaining a consistent and fast pace, responding promptly to business needs and staff requests, overseeing ordering/inventory cycles, overseeing effective vendor set-up and management, preparing financial reports and paperwork in a timely manner, researching unusual inventory variances, and engaging in menu planning. Additionally, the Deli Manager has a critical role in Deli safety and maintenance; developing and enforcing Deli cleaning schedules, supervising maintenance of equipment and maintaining supply levels, regularly inspecting the equipment/premises and troubleshooting to ensure optimal operating conditions. Deli Managers perform other duties as needed.

Financial Oversight -

• Sales: consistently achieves department sales goals
• Margin: consistently achieves or exceeds department margin goals, knows profit contributions of different sections, keeps control of shrink
• Price Image: constantly aware of area market prices, adjusts department prices where possible for good value while meeting margin goals

Ordering and Inventory -

• Ordering Supplies: supplies available and easily accessible at all times, notifies staff in event of shortages
• Ordering Supervision: department has adequate back-up for all ordering responsibilities, staff are trained to take over ordering at any time, coaches those doing the ordering to ensure low shrink due to spoilage, all possible refunds obtained, record-keeping procedures strictly followed
• Supplier Relations: assertive with suppliers while maintaining good rapport, establishes relationship of mutual trust, in turn creating an expectation for quality service, promotional assistance, discounts and favorable terms

Merchandising and Menu Planning -

• Merchandising: ensures aesthetically pleasing displays, keeps cases looking sparkly clean, full, fresh, and abundant, signs neatly in place with accurate information creating uncluttered effect
• Menu Planning: selects constant variety of innovative products, in addition to popular standards, selections consistently combine taste, nutrition, eye appeal and promote other store products, generates excitement, people come in to see what’s offered, all records accurate, up to date, always clear and legible, providing excellent documentation for training
• Quality Control: all products meet quality standards, ensures ingredients and final products are fresh and meet basic recipe standards in presentation and flavor
• Product Knowledge: reads trade publications, constantly increases knowledge, quickly and accurately answers staff and customer questions on nutrition, ingredients, portions, and good combinations, trains other staff so they know where to find answers

Personnel Management -

• Employee Life Cycle: Hire, ensure proper training, evaluate, and terminate in consultation with Human Resources and/or General Manager
• Communication: Give clear, concise instructions and information, even under stressful conditions; listen non-judgmentally, making people feel they’ve been heard; encourage input and ideas from staff; use active listening and check to make sure they understand
• Recognition and Morale: Take frequent opportunities to recognize good work, notice and comment on improvements, coach consistently and effectively, delegate and empower staff to learn and grow

Qualifications

• Knowledge of whole, natural, and organic foods.
• Knowledge of commercial kitchen production standards
• Certified Food Safety Manager
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence with demonstrated writing and editing skills.
• Ability to speak effectively before groups of customers or employees
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio and percent.
• Ability to solve practical and complex problems and deal with a variety of concrete variables in situations
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or electronic form
• Excellent sense of organization and follow-through on commitments.
• Ability to develop and maintain favorable relations with customers, staff, and vendors.
• Ability to work independently and with others.
• Ability to handle multiple demands.
• Ability to handle stressful situations in a calm, effective manner.
• Excellent and consistent customer service skills.
• Excellent communications skills.
• Ability to properly lift up to 50 pounds; stand and/or sit for long periods, perform repetitive lifting, bending, reaching, chopping, pulling, pushing, and mouse & keyboard motions.

Computer Skills:

• Internet, Spreadsheet, and Word Processing software
• Desktop publishing/computer graphics
• Menu costing and inventory software

Compensation

this position is: hourly, $20/hr +

Application instructions

Deadline

July 24, 2021

Attachment

click here to download the attached document.