Catering Department Manager

To ensure customer satisfaction by operating the catering department with the highest level of quality service and to achieve expected sales goals.

Starting pay: $17.30 per hour

Minimum Qualifications

1. Must be 21 years of age; 2. Must have a valid Massachusetts drivers license. 3. Driving record will be reviewed annually 4. Will be subject to substance testing. 5. Background check 6. In some locations a CORI check will be required 7. Must be well groomed and customer orientated. 8. Must demonstrate the capability to interact with customers. 9. Posses the ability to handle multiple orders and deliveries on a daily basis within a structured time frame. 10. Must be able to read and write English adequately. 11. Ability to speak, understand and follow English instructions.

Responsibilities

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

1. Handle each customer sales transaction in a courteous, friendly manner. Each customer will be extended a sincere, pleasant greeting and thanked when the transaction is completed. Always using proper customer service at time of delivery. 2. Commit to the "Golden Rule" and work with other associates to build a strong catering team. 3. Achieve the highest associate morale in the industry by working in a style that is Respectful, Supportive and Totally Team Oriented (RSTO). 4. 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. 5. Coordinate orders with catering sales clerk. 6. Stay in constant contact with the catering sales clerk in case of problems with deliveries or delivery times. 7. Work efficiently and at an acceptable pace ensuring timely deliveries. 8. Effectively control proper storage and shipping of orders limiting shrink and damaged goods. 9. Ensure proper customer service at time of delivery. 10. Practice proper "on location" customer service and communication. 11. Responsible for notifying management of customer complaints, security problems and product problems. 12. Practice the "Cleaner's Creed" to help keep the delivery van neat, clean and organized 13. Coordinate equipment cleaning and storing. 14. Keep maintenance record of gas and service. 15. Follow proper hand washing, food storage and handling procedures. 16. Maintain a neat personal appearance including proper uniform and dress code. 17. Must be well-groomed. 18. Be safety conscious and correct any unsafe conditions you observe; follow the rules of the road. 19. Exercise proper safety practices when lifting or moving product or using equipment. 20. Be sure to operate and clean department equipment and tools.

Secondary Job Functions:

1. Present favorable impression in dress, personal hygiene, and business attitude. Have a professional image at all times. 2. Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement. 3. Successful completion of the passbook training within 60 days of entering the department. 4. Other duties as assigned by management.

Physical Demands: (per work day)

Job Standards:

Operate the catering department including the various sales and service functions at the catering desk according to company and department standards; ensuring that the shift contributes to the financial best interests of the store. Demonstrate attention to detail and ability to handle multiple tasks.

Physical Demands: (per work day)

Never (N) 0% Occasionally (O) 1-33% Frequently (F) 34-66% Continuously (C) 67-100%

1. Standing: F surface type: tile/concrete 2. Walking: F surface type: tile/concrete 3. Sitting: F 4. Carrying: O up to 50 lbs. 5. Pushing: F up to 300 lbs. 6. Lifting: O up to 50 lbs. 7. Pulling: F up to 300 lbs. 8. Climbing: O height: 12 ft 9. Bending F 10. Balancing: F 11. Stooping: O 12. Kneeling: O 13. Crouching: O 14. Handling: C 15. Fingering: C 16. Feeling: C 17. Crawling: N 18. Reaching: C level: waist/overhead 19. Talking: C 20. Seeing: C 21. Hearing: C 22. Smelling: F

Repetitive Action:

Continuous movement of entire body.

Job Location: (place where work is performed)

Retail grocery location

Working Conditions: environment involved is

X inside x outside x cold x heat wet/humidity

Safety Risk Factors:

Never (N) 0% Occasionally (O) 1-33% Frequently (F) 34-66% Continuously (C) 67-100%

1. O loud noise 2. C twisting of back and neck 3. O slippery floor surface 4. O cluttered floor surface 5. N hazardous equipment (mechanical moving parts) 6. O contact with sharp objects 7. O contact with skin irritant 8. N toxic exposure (see material safety data sheet) 9. O nuisance dust, fumes, sprays 10. O hazardous cleaning solutions

Schedules:

X varied x day x evenings x weekends x holidays

Machines, tools, equipment, etc.:

Catering delivery van, cell phone, gps