Asst.Deli Manager - Brandon

Kaizen Lab Inc.; Brandon (MS); On-site; USD 32,000 - 42,000; Full time

Job summary

Sullivan's Grocery in Brandon, MS is seeking an Assistant Deli Manager to oversee deli operations and staff. You will coordinate cooks, servers, and delivery schedules, ensuring high standards of food quality and service. The role focuses on efficient staffing, inventory control, and adherence to safety procedures.

The ideal candidate has 1+ year in food service management, strong leadership and communication skills, and a proactive approach to improving service and efficiency.

Qualifications

• High School Diploma or GED required.
• Associate's degree preferred.
• Minimum 1 year experience in Food Service Management.
• Computer skills may be required.

Responsibilities

• Monitor food preparation methods, portion sizes, and garnishing to ensure quality.
• Coordinate cooking staff assignments for economical and timely prep.
• Schedule and receive deliveries; verify product quality and quantity.
• Maintain inventories and records of food and equipment.
• Schedule staff hours and assign duties.
• Establish standards for performance and customer service.
• Perform food prep or service tasks when needed.
• Test cooked food for palatability and flavor.

Skills

Leadership

Analytical Skills

Communication (Oral)

Safety Awareness

Accountability

Decision Making

Change Management

Resource Management

Energetic

Education

High School Diploma or GED

Associate's Degree preferred

Job description

Sullivan's Grocery

Asst. Deli Managers

Department: StoreJob

Status: Full Time

FLSA Status: Exempt

Reports To: DELI Manager

Grade/Level:Amount of Travel Required: None

Positions Supervised: Deli Staff, Cooks, Food Servers

Work Schedule: Flexible Shifts

POSITION SUMMARY

Plan, direct, or coordinate activities of an organization or department that serves food and beverages.

ESSENTIAL FUNCTIONS

Reasonable Accommodations Statement

To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.

Essential Functions Statement(s)

• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
• Maintain food and equipment inventories, and keep inventory records.
• Schedule staff hours and assign duties.
• Establish standards for personnel performance and customer service.
• Perform food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

POSITION QUALIFICATIONS

Competency Statement(s)

• Creative - Ability to think in such a way as to produce a new concept or idea.
• Analytical Skills - Ability to use thinking and reasoning to solve a problem.
• Working Under Pressure - Ability to complete assigned tasks under stressful situations.
• Communication, Oral - Ability to communicate effectively with others using the spoken word.
• Safety Awareness - Ability to identify and correct conditions that affect employee safety.
• Risk Taker - Ability to take calculated risks or to stretch the limits of comfort zones.
• Resource Management (People & Equipment) - Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel.
• Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions.
• Ethical - Ability to demonstrate conduct conforming to a set of values and accepted standards.
• Energetic - Ability to work at a sustained pace and produce quality work.
• Decision Making - Ability to make critical decisions while following company procedures.
• Change Management - Ability to encourage others to seek opportunities for different and innovative approaches to addressing problems and opportunities.
• Accountability - Ability to accept responsibility and account for his/her actions.

SKILLS & ABILITIES

Education:High School Graduate or General Education Degree (GED): Required Associate's Degree (two year college or technical school): Preferred

Experience:1 plus years of experience in Food Service Management

Computer Skills:

Certifications & Licenses:

Other Requirements:

PHYSICAL DEMANDS

N (Not Applicable)Activity is not applicable to this position.

O (Occasionally)Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day)

F (Frequently)Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)

C (Constantly)Position requires this activity more than 66% of the time (5.5+ hrs/day)

Physical Demands

• Stand - C
• Lift/Carry 10 lbs or less - C
• Walk - F
• Lift/Carry 11-20 lbs - C
• Sit - O
• Lift/Carry 21-50 lbs - F
• Manually Manipulate - F
• Lift/Carry 51-100 lbs - F
• Reach Outward - F
• Lift/Carry Over 100 lbs - O
• Reach Above Shoulder - F
• Climb Squat or Kneel - O
• Push/Pull - 12 lbs or less - C
• Bend O
• Lift/Carry 13-25 lbs - C
• Grasp - F
• Lift/Carry 26-40 lbs - F
• Speak - F
• Lift/Carry 41-100 lbs - O