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Bakery / Deli Manager Trainee - 435 - Ball Foods - Ball, LA (Ball, LA)

Harps Food Stores

Ball, LA

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JOB DETAILS
SKILLS
Accounting, Bakery, Bakery Department, Billing, Business Ethics, Communication Skills, Cook Dishes, Customer Relations, Customer Satisfaction, Customer Support/Service, Equipment Safety, Food Production, Food Safety, Food Services, High School Diploma, Inventory Management, Merchandising, Needs Assessment, Organizational Skills, People Management, Problem Solving Skills, Product Pricing, Restaurant, Retail Management, Risk, Risk Management, Safety Standards, Safety/Work Safety, Sales, Sales Management, Shipping/Receiving, Team Player, Time Management, Zoning
LOCATION
Ball, LA
POSTED
30+ days ago
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.

Bakery/Deli Manager: What I Do, How I Do It, and Why I do it

As a Bakery/Deli Manager, this is what I do:
Bakery/Deli Department Operations – I 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 –I 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 – I 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 –I 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 – I monitor, manage and am responsible for my department's execution of all employee, customer and equipment safety programs, standards and training requirements. I 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 – I am able to adjust myself readily to different conditions. I demonstrate flexibility in the workplace and remain comfortable with change and transition.

Coaching/Mentoring – I am a people builder by bringing out the best in people. I recognize and unleash the full potential of others by providing the needed resources, coaching, experiences, and other support. I provide others the opportunity to take risks and learn from their mistakes.

Conflict Resolution – I facilitate the resolution of conflict between others. I seek to understand others' viewpoints and effectively balance the completing priorities of different constituencies. I gain agreement between self, others, and third parties.

Problem Solving – I clearly define issues upfront and then use critical thinking skills and logic to effectively obtain answers to questions through a conscious and organized manner.

Safety/Quality Orientation – I 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.

As a Bakery/Deli Manager, this is how I do it:
Building Relationships – I successfully initiate, develop, and foster relationships with others. I take a personal interest in the interests and ideas of others and treat others fairly, respectfully, and sincerely. I empathize with the emotions of others and consider things from other people's perspectives.

Conscientiousness – I demonstrate responsible behavior, thoroughness of work, and dependability. I 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 – I completely understand what delivering more than expected means in regards to great customer service. I remove any barriers impeding customer service. I actively look for ways to help others by following our SMILE Program guidelines.

Integrity – I demonstrate and act in accordance with an appropriate and sound set of values, beliefs, and business ethics. I am an honest person.

Modeling Cultural Values – I act consistently in accordance with values that are consistent with those of the organization. I model high standards of behavior for others through personal actions and commitment to the organization.

Professionalism – I hold myself accountable by demonstrating a "no excuses" approach to my own attitude, performance, and results. I work in the best interest of Harps even when it involves putting individual needs aside.

Showing Drive & Taking Action – I act on my own initiative without being prompted. I handle problems with minimal guidance. I make things happen and take action quickly.

As a Bakery/Deli Manager, this is why I do it:
Customer Focus – I anticipate and recognize customer needs and remain dedicated exceeding customer expectations. I use customer information to improve products and services. I continually strive to improve customer satisfaction.

Respecting Others/Citizenship – I encourage an atmosphere of teamwork by my own actions. I support others, facilitate their work, and defend them when appropriate. I encourage cooperation and trust within a group. I show a high concern for the rights, values, and worth of others. I treat others fairly and consistently. I give 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 my peers and supervisors, I strive daily to exceed my 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, left, 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.

About the Company

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Harps Food Stores