Bakery / Deli Manager Trainee

Regis Corporation; Ball (LA); On-site; USD 32,000 - 42,000; Full time

Job summary

Harps Bakery is seeking a Manager Trainee to supervise the bakery/deli department, ensure readiness, staff oversight, pricing and display maintenance. You will manage replenishment, inventory, invoicing and back stock, while upholding food safety standards and service counter quality.

Responsibilities include merchandising, safety training, and proactive risk management to deliver exceptional customer service and consistent product quality.

Qualifications

• Must be at least 18 years of age.
• High school diploma or GED preferred.
• Supervisory experience in bakery/food service advantageous.
• Clear written and oral communication.

Responsibilities

• Oversee bakery/deli department operations including readiness, staffing, pricing, policies and cleanliness.
• Manage replenishment, inventory, invoicing and back stock control.
• Maintain merchandising standards and displays.
• Ensure fresh food preparation meets safety standards and service counters are well maintained.
• Monitor safety programs and reduce risk while coordinating staff training.

Skills

Relationship building

Customer service

Adaptability

Professionalism

Integrity

Conscientiousness

Taking initiative

Education

High school diploma or GED

Job description

Bakery/Deli Manager Trainee Summary

To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative.

Responsibilities

• Bakery/Deli Department Operations

  Manage bakery/deli department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools.

• Replenishment & Inventory Procedures

  Manage replenishment and inventory processes including ordering, replenishment, receiving, invoicing and accounting, back stock, reclamation and returns, damages and reworks, supply use and inventory preparation.

• Merchandising & Sales Floor Standards

  Manage merchandising and sales floor standards including proper stocking, rotation, signing, setting and maintaining displays, sampling and overall department zoning procedures.

• Fresh Food Preparation & Production

  Manage fresh food preparation and production including maintaining food safety standards, food preparation and production requirements. Cool standards and maintaining service counters.

• Risk Management/Avoidance

  Monitor, manage and am responsible for my department’s execution of all employee, customer and equipment safety programs, standards and training requirements. Proactively manage and monitor my departments potential risk liability and take immediate action to avoid any negative consequences that may occur – within my department and/or the store.

• Adaptability

  Adjust readily to different conditions. Demonstrate flexibility in the workplace and remain comfortable with change and transition.

• Coaching/Mentoring

  People builder by bringing out the best in others. Provide resources, coaching and support to unleash full potential of others. Provide opportunities to take risks and learn from mistakes.

• Conflict Resolution

  Facilitate resolution of conflict between others. Seek to understand others’ viewpoints and effectively balance the completing priorities of different constituencies. Gain agreement between self, others, and third parties.

• Problem Solving

  Define issues upfront and use critical thinking skills and logic to obtain answers to questions through a conscious and organized manner.

• Safety/Quality Orientation

  Consistently produce and emphasize the need to produce high quality products and services while being aware of the issues and following procedures that affect personal safety and the safety of others.

How I do it

• Building Relationships

  Successfully initiate, develop, and foster relationships with others. Take personal interest in the interests and ideas of others and treat others fairly, respectfully, and sincerely. Empathize with emotions and consider other perspectives.

• Conscientiousness

  Demonstrate responsible behavior, thoroughness of work, and dependability. Consistently demonstrate compliance with Harps’ policies and procedures, including regular and timely attendance, adherence to dress code and ensuring a safe work environment, and a willingness to complete other duties as assigned.

• Customer Service/Hospitality

  Understand what delivering more than expected means in regards to great customer service. Remove any barriers impeding customer service and actively look for ways to help others by following our SMILE Program guidelines.

• Integrity

  Demonstrate and act in accordance with an appropriate and sound set of values, beliefs, and business ethics. Be an honest person.

• Modeling Cultural Values

  Act consistently in accordance with values that are consistent with those of the organization. Model high standards of behavior for others through personal actions and commitment to the organization.

• Professionalism

  Hold self accountable by demonstrating a “no excuses” approach to own attitude, performance, and results. Work in the best interest of Harps even when it involves putting individual needs aside.

• Showing Drive & Taking Action

  Act on own initiative without being prompted. Handle problems with minimal guidance. Make things happen and take action quickly.

Why I do it

• Customer Focus

  Anticipate and recognize customer needs and remain dedicated to exceeding customer expectations. Use customer information to improve products and services. Continually strive to improve customer satisfaction.

• Respecting Others/Citizenship

  Encourage an atmosphere of teamwork through own actions. Support others, facilitate their work, and defend them when appropriate. Encourage cooperation and trust within a group. Show a high concern for the rights, values, and worth of others. Treat others fairly and consistently. Provide appropriate attention toward the concerns expressed by others by empathizing with their emotions and considering things from their perspective.

• Supporting Harps’ Mission Statement

  With respect and support from peers and supervisors, strive daily to exceed customers’ expectations in an effort to support the Harps’ Mission Statement – “Our mission is to provide the best overall value to our customers, building a reputation for competitive prices, product quality and freshness, friendly service and cleanliness.”

Position Requirements

• Must be at least 18 years of age.
• High school diploma or G.E.D. equivalent preferred.
• Prefer one year previous work supervisory experience in bakery, restaurant, or food service operation.
• Ability to communicate clearly and concisely, both orally and in writing.
• Ability to move, lift, carry and place merchandise and supplies weighing less than or equal to 25 pounds without assistance.
• Frequently reaches overhead and below the knees, including pushing, pulling, bending, stooping, crouching and twisting with or without bearing weight. Occasionally required to squat, kneel and climb.
• Frequent repetitive motion with hand(s) and arm(s), such as grasping, gripping and turning.
• Stands and/or walks continuously throughout shift.
• Visually locates merchandise and other objects, as well as verifies information, often in small print.
• May be exposed to inside work with variations in heat, cold, dust and humidity.
• May be exposed to cleaning solvents or other chemicals.
• May be exposed to allergens such as latex, eggs, nuts, soy and wheat.
• Employment at Harps may be contingent upon completion and our evaluation of a PEP survey, drug screen, employment reference check and criminal background check.