Bakery/Deli Department Manager
BisMan Community Food Co-op
Our Mission
BCFC is committed to building a vibrant and healthy local community by providing natural and organic foods and products. As a cooperative, emphasizing socially and environmentally-responsible practices, and provide education and information about our products and the cooperative principles upon which we are based.
Our Vision
BCFC sees a world in which humans live in harmony with their environment and each other. We offer an alternative approach where people and the environment come first. We learn to cooperate with each other to build something greater than ourselves. Offering wholesome foods and educating the community about products we sell is our contribution to a healthier future generation.
Qualifications
· Commitment to superior customer service.
· Managing Opening or Closing of the Kitchen
· Good communication and listening skills.
· Prepare, cook and present foods quickly and efficiently, meeting BCFC’s marketing standards.
· Sense of humor.
· Ability to lift 50-80#.
· Regular predictable attendance.
· Keep current with promotions, seasonal events, and new products.
· Assist with managing all kitchen-related office administration as well as deli/bakery staff.
· Sterling work ethic and a desire to be successful and contribute in a fast-paced high-production environment.
· Must be able to prioritize job duties and multi-task, as well as be organized and efficient.
· Must embrace opportunities to learn and grow, develop efficiencies that better support and enhance the department, and increase sales-all in a team environment.
Responsibilities
I. Customer Service
A. Treat people fairly, consistently, and with respect.
B. Provide accurate, polite and enthusiastic service at all times.
C. Provide product information and educational materials to customers and staff.
D. Ensure store cleanliness at all times.
II. Department Operations
A. Maintain high quality food standards at all times.
B. Make checklists and production schedules to provide efficient department operations.
C. Prepare foods according to BCFC’s Marketing standards.
D. Label and store all prepared foods properly.
E. Package, label and stock prepared foods in a timely manner.
F. Set up and break down food stations.
G. Keep retail cases clean, stocked, fronted and faced with proper signage.
H. Dispose of un-sellable items properly.
I. Advise supervisor of equipment repair or maintenance needs.
J. Participate in monthly inventory as requested.
K. Accurately record shrink, transfers and production levels.
L. Perform all other duties as requested by supervisor.
III. Personnel
A. Adhere to all policy manual contents.
B. Hold department evaluations 2 times a year.
C. Hold department meetings weekly.
IV. Merchandising and Promotions
A. Place proper shelf tags and sale signs are on shelves and displays.
B. Request signs from supervisor as needed in a timely manner.
C. Participate in resets as requested.
V. Sanitation and Safety
A. Adhere to department safety requirements.
B. Keep department display units, coolers, work areas, storage areas, and sales floor clean and orderly.
C. Report worker injuries to GM, assistant manager.
D. Adhere to all Health Department requirements.
VI. General Professionalism
A. Model high standard of customer service.
B. Uphold all BCFC’s policies.
C. Minimize absences and be punctual.
D. Disseminate ideas, proposals and other information in a clear, effective and timely manner.
E. Take frequent opportunities to recognize good work.
F. Perform other tasks as needed.