Assistant Smallwares Manager

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***Must have experience with restaurant equipment. Responsible for receiving the product and ensures that aisles are stocked, labeled, clean and delivered product is packed out, and proper customer service is provided. Essential functions: • Ensuring proper customer service and works to develop relationships with large customers. • Developing schedules, monitors performance and recommends the proper discipline as appropriate. • Training employees in job responsibilities and safe operating procedures • Interviewing candidates and recommend for hire • Disciplines employees when necessary and recommend terminations. • Ensuring that employees are performing the proper inspections to meet HACCP regulations as well as conducting periodic HACCP audits. • Reviewing inventory for product rotation on a daily basis to prevent shrinkage and damages. • Ensuring that shelf pricing is correct and reflects the most recent pricing and market conditions. • Supervising the receiving of products and ensures that the proper paperwork is completed. • Maintaining accurate computer inventory levels by having physical inventories performed on a regular basis and adjustments made. • Supervising the ordering of products from vendors on a regular basis to assure we have competitive pricing and minimal shrink due to spoilage and not have too much inventory on hand. • Coordinating that the pallets stored in the racks have the proper block and date tags. • Following program to maintain the cleanliness of the area by a regular maintenance schedule of scrubbing, and pulling out pallets and cleaning underneath. • Insuring that excess inventory not slotted on floor is stacked in overhead racks in close proximity to where it is sold or stored in freezers/refrigerators. • Assuring that trash is removed from floor and properly handled. • Making sure that low stock/out of stock information is communicated to the Inventory Controller after carefully checking the system and rack for product. • Ensuring that all signage is correct and that the flyers’ prices are reflected on the product. • Coordinating proper merchandising of aisles (logical adjacencies, proper holding power, space allocation, etc.) and creatively merchandises and sets up impulse areas for merchandising. • Performing additional duties, responsibilities and projects as assigned. • Performing weekly self-audits on the perishable department.