Cheese- Assistant Manager

Overview

Work with cheese manager to effectively plan, organize, lead, coordinate and optimize the materials and human resources in the bakery department to provide variety and high quality merchandise appealingly displayed to maximize the sales and profits of the bakery department while providing great customer service.  The Assistant Cheese Manager will function as the department manager in his/her absence.

Minimum Qualifications

• Must be 18 years of age.
• High school diploma or equivalent.
• Successful experience in the cheese operation (i.e., merchandising, ordering, inventorying, and pricing).
• Complete training in the cheese operation.
• Ability to display initiative and work with limited supervision.
• Must be Servsafe certified.
• Must be able to read, write, speak, and understand English, with the ability to follow instructions.
• Ability to work a scheduled based on the business needs of the store location.
• Authorized to work within the U.S.

Responsibilities

The list of essential functions is not exhaustive and may be supplemented as necessary by the company.

• Provide an open door atmosphere conducive to high associate morale and excellent customer service. Achieve the highest associate morale in the industry by managing in a style that is Respectful, Supportive and Totally Team Oriented (RSTO).
• Commit to the “Golden Rule” and working with associates to build a strong cheese team.
• Promote the company image as a service-oriented operation where every associate will greet, assist, render efficient service and thank customers in a prompt, courteous, friendly, and business-like manner.
• Ensure the department achieves the standards of performance as outlined in the work and merchandising plan.
• Possess good communication skills and the ability to conduct and facilitate department meetings.
• Ensure all new department associates receive proper review and training of job descriptions, goals, and objectives.
• Ensure fair and consistent treatment in administering discipline to promote high associate morale.
• Offer product suggestions.
• Guarantee the best-trained cheese team in the industry. Train and develop associates in accordance with the company policy and procedures.
• Successful completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department.
• Ensure compliance with company policies and procedures, thus compliance with all state and federal laws applicable to our industry (i.e., dress code, labor/scheduling laws, sanitation regulations, etc.).
• Plan work schedules and breaks.
• Prepare, wrap, weigh, label and price cheeses, and any other cheese shop related products.
• Ensure the department is merchandised in accordance with the needs of the community and following department sales and merchandising initiatives.
• Stock display cases and keep all cheese merchandise rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out).
• Receive and unload delivery; store product in designated area to ensure freshness.
• Maintain accurate records (receiving logs, invoices, inventory, etc.), and respond timely to all department mail.
• Practice the “Cleaner’s Creed” and proper sanitation procedures.
• Monitor the cooler and display cases for correct temperature settings to assure product quality; report any refrigeration failure immediately.
• Ensure sales and work areas are swept clean, orderly and free from safety hazards; report any hazards to management.

Secondary Job Functions:

• Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost.
• Keep display cases, cooler and freezer organized and clean; clean walls, fans, drains, and equipment.
• Promote sampling merchandise.
• Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement.
• Other duties as assigned by management.

Physical Demands: (per work day)

The physical demands and safety risk factors of the job listed below may occur during each work shift and are listed according to their frequency.

Physical Demands

Frequency

Crawling and sitting.

0% (N) Never

Pushing and pulling up to 300 lbs, lifting up to 45 lbs, climbing up to 8 feet, kneeling, and crouching.

1-33% (O) Occasionally

Carrying up to 45 lbs, bending, balancing, stooping, and reaching at waist or overhead.

34-66% (F) Frequently

Standing and walking on tile or concrete, handling, fingering, feeling, talking, seeing, hearing, and smelling.

67-100% (C) Continuously

Safety Risk Factors

Frequency

Loud noise, slippery or cluttered floor surface, hazardous cleaning solutions, contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, and sprays, and hazardous cleaning solutions.

1-33% (O) Occasionally

Twisting of back and neck.

34-66% (F) Frequently

Contact with sharp objects.

67-100% (C) Continuously

Machines, tools, and equipment utilized:

Cheese knives, knives, wrapper, scale, slicer, pricing gun, approved cleaning supplies and equipment, trash compactor.

Repetitive Action:

Continuous movement of entire body.

Working Conditions: Working environment is inside and may have exposure to cold temperatures.