Deli-Bakery Supervisor

Responsible for the execution, planning and accountability of all Deli and Bakery merchandising, policies and training at store level with the Store Directors and Department Manager staff.

• →Assists in defining NFI department vision
• →Implements deli & bakery merchandising programs.
• →Responsible for planning and merchandising assortment and in-store presentation leading to profitable sales growth.
• →Implements strategies to enhance operation profitability.
• →Responsible for training of company's managers, programs and advertising plans.
• →Responsible for reporting and planning store execution.
• →Monitors quality and overall growth in Deli and Bakery at store level.
• →Proposes and identifies priority stores or departments.
• →Communicates with Directors, Directors of Operation, Management and Associate staff.
• →Responsible for utilizing and delegating to resources out in the field (Technical Support).
• →Monitors areas and conditions at store level.
• →Monitors department safety and sanitation programs
• →Understands and enforces all NFI procedures and policies at store level.
• →Other duties as assigned by supervisor

• Strong leadership skills
• Strong knowledge of retail deli & bakery operations
• Extensive experience in the deli & bakery industries
• Excellent people skills
• Strong computer skills
• Excellent communication skills
• Dedicated self-starter
• High energy level
• Open-minded
• Positive attitude/Desire to win
• Complete understanding of supermarket math and numbers
• Organized and very good at forward planning
• Willing to travel

• →Directly supervises their departments or area of responsibility.
• →Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• →Responsibilities include training Associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining Associates; addressing complaints and resolving problems.

• High school diploma
• Or two to three years related experience and/or training;
• Or equivalent combination of education and experience.

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. 
• Write routine reports and correspondence. 
• Speak effectively before groups of customers or Associates of organization.

• 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 and to draw and interpret bar graphs.

• Manager Food Handlers Certificate provided at store level
• Driver's licence

• General office equipment
• Slip resistant shoes with closed toe and heel
• Hairnets/Hats
• Safety Cutter
• Computer
• Uniform per store policy
• Pallet jack
• Ladder
• Stepladder
• Associates may be required to use deli and bakey equipment including, but not limited to
• Knives
• Slicers
• Ovens
• Rotisseries
• Ovens
• Proofers
• Mixer
• Bread slicer
• Popcorn equipment

       Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Communicate with associates and customers
• Taste and smell
• Lift and/or move up to 10 pounds

       Frequently (Between 1/3 to 2/3 of the time)

• Stoop, kneel, crouch or crawl
• Lift and/or move up to 50 pounds                

Occasionally (Less than 1/3 of the time)

• Sit
• Climb or balance
• Lift and/or move up to 100 pounds

 Vision

• Close
• Distance
• Ability to adjust focus
• Ability to distinguish colors
• Peripheral
• Depth perception

       Regularly

• Moving mechanical parts
• Fumes or airborne particles

       Frequently

• Extreme heat       

Occasionally

• Wet and/or humid conditions
• Chemicals while cleaning
• Extreme cold
• Risk of electrical shock
• Vibration

Regularly

• Moderate