Job Description

Prepared Foods Manager

Objective: To provide Fredericksburg Food Co-op customers with high-quality, good-tasting, safe, and nutritious food for their pleasure and convenience. Coordinate and oversee all food service operations to ensure the fulfillment of high-quality products to meet all daily prepared foods department production requirements.

Status: Full-time hourly position.

Pay range: $22 to $25/hour

Reports to: General Manager

Supervises: Prepared Foods Department

Responsibilities:

Excellence in customer service is our primary goal. No other task should ever come before serving our customers.

I. Customer Service

a. Offer consistent, fair and respectful customer interactions to ensure repeat customer traffic.

b. Ensure a high standard for customer service for all deli personnel according to established customer service vision and expectations.

c. Provide product information and educational materials to customers and staff.

d. Ensure proper training and orientation for all deli personnel through established procedures/policies.

e. Understand and communicate the values of the co-op and the particulars of ownership to

customers and staff. Work to advance the mission of Fredericksburg Food Co-op through outstanding

service.

II. Ordering and Pricing

a. Negotiate with food service suppliers for favorable prices, terms and quality of ingredients and delivery.

b. Evaluate product and ingredient suppliers, as necessary, and investigate new sources of supply.

c. Maintain a clear and comprehensive system for placing orders. Create and execute or oversee orders.

d. Oversee the receipt of orders and verify invoice accuracy and product quality on all deliveries. Ensure proper product rotation.

e. Process invoices for submission to the Bookkeeper.

f. Establish product pricing that will achieve margin goals.

g. Ensure timely and accurate price labeling of prepared foods products. Communicate changes with Prepared Foods Staff.

III. Department Operations and Safety

a. Ensure implementation of employee safety measures for food handling and preparation, implementing the most functional and efficient methods that meet all local and federal health codes.

b. Develop systems and ensure their implementation to maintain accurate, updated records of product cost, production, and losses.

c. Implement and oversee systems for quarterly inventory of deli department items (deli/bakery.)

d. In cooperation with the kitchen staff ensure kitchen equipment is maintained and properly serviced. Advise the General Manager of equipment acquisition, repair and replacement needs.

e. Ensure adequate supply and selection of deli salads, hot case foods,soups, sandwiches, bakery items, coffee.

IV. Personnel

a. Develop performance standards for all deli staff.

b. Schedule deli staff according to weekly labor budget and quarterly cost of labor goals.

c. Arrange for coverage of vacant shifts and fill in as needed.

d. Develop training materials and systems for all Prepared Foods staff in coordination with the General Manager.

e. Ensure on-the-job training for all Prepared Foods staff. Review and initial the training checklist when employees are trained or retrained.

f. Hire qualified Prepared Foods staff within established policies.

g. Conduct evaluations of staff following established policies and procedures.

h. Take corrective counseling measures and/or disciplinary action as needed according to established personnel policies.

i. Ensure that department meetings are conducted at least monthly. Provide effective communication of operational issues.

j. Terminate department employees as necessary, following established personnel policies.

V. Merchandising and Promotions

a. Ensure that all products meet a high standard for quality and flavor.

b. Ensure that all displays are fully stocked, fronted and faced, and properly rotated. Set stocking priorities for staff daily. Stock items as needed.

c. Ensure proper signage for all items in each area of the deli. Request assistance from the marketing department as needed for signage and display props.

d. Plan and execute attractive, excitement-generating displays. Coordinate promotions with other departments to create a cohesive image.

e. Cross merchandise products with other departments regularly with an eye on mutual sales increases.

f. Perform competitor price comparisons regularly.

g. Determine weekly and monthly specials. Promote these items with other departments and with the assistance of the marketing department.

h. Work to develop seasonal recipe options with the kitchen staff. Create opportunities for customer feedback on recipes and regular product offerings.

VI. Administration

a. Attend weekly management meetings/trainings.

b. Attend all-staff meetings.

c. Work with the General Manager to establish goals for margin, labor, sales, and inventory.

d. Work with the General Manager to develop annual operational budget sales projections

along with a capital budget with equipment needs.

e. Develop an annual labor budget according to established productivity, labor and cost goals.

VII. Other Responsibilities

a. Become familiar with and able to explain membership simply, efficiently, and completely.

b. Become familiar with the products carried at Fredericksburg Food Co-op and where they are located throughout the store. Gather product information from training, vendors, and experienced staff.

c. Work shifts as assigned, informing the General Manager of any difficulties in working assigned shifts as soon as possible.

d. Arrive at work allowing enough time to clock in at the assigned time and be on the floor ready to begin work.

e. Attend and participate in mandatory staff and department meetings as scheduled.

f. Utilize store computers for business use only.

g. Keep the supervisor informed of any problems or ideas.

h. Treat customer service as the top priority.

i. Know and follow store policies and procedures.

j. Help with other tasks as deemed necessary.

k.Successfully complete and maintain food safety certification.

l. Participate in NCG prepared food programs and conferences when applicable.

VIII. Any other duties as assigned by the General Manager.

Physical Job Requirements
The physical requirements described here are those that an employee must meet, with or without reasonable accommodation, to successfully perform the essential functions of this job.
● Ability to use computer keyboard, monitor, mouse, telephone, and various office equipment continuously.
● Ability to lift and carry up to 30 pounds frequently.
● Ability to lift and carry up to 50 pounds occasionally.
● Ability to be present and working in an assigned area for up to 3 hours without rest.
● Ability to bend, stoop, squat, kneel, climb stairs or ladder.
● Ability to reach above shoulder height occasionally.
● Ability to talk and hear to communicate with customers.
● Finger and hand dexterity with ability to grasp and hold items of different sizes.
● Vision ability – close, distance, peripheral vision and depth perception.
● Ability to read register screen and product and shelf labels.

Working Conditions
The work environment described here is representative of the conditions an employee may encounter while performing the essential functions of this job.
● Frequent exposure to cold, hot, wet or humid conditions.
● Exposure to fumes, airborne particles, hazardous materials ranging from natural to chemical (store products, cleaning products, scents from working in a public setting).
● Exposure to and potential handling of fresh foods including meats and seafood.
● Handling objects that have been handled by the public.
● Frequently performs work standing on cement floors at the cash register.
● May work occasionally in temperature extremes (walk-in freezer, outside warehouse, hot kitchen, etc.).
● Noise level in the store is usually moderate to loud.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

Qualifications
To perform this job successfully, an individual must be able to perform each essential function satisfactorily, with or without reasonable accommodation. The requirements listed below are representative of the knowledge, skill and/or ability required.

● Prior management/supervisory experience in deli/restaurant
● Experience cooking for restaurant, food service caterer or deli
● Strong communication skills, both written and verbal
● Ability to project an outgoing, engaging personality
● Attention to detail & organizational skills
● Ability to clearly explain procedures and processes
● Demonstrated ability to multitask
● Ability to read and interpret financial statements including margin implications
● Familiarity with nutrition and natural foods preferred but not required

Job Type: Full-time

Pay: $22.00 - $24.00 per hour

Benefits:

• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Education:

• High school or equivalent (Preferred)

Experience:

• Management: 1 year (Required)

License/Certification:

• Food Safety Certification (Preferred)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location: In person