Ingrid Neupauerova

Assiistand Deli Manager

Pete's Fresh Market

06.2020 - 12.2023

Increased deli sales by implementing innovative merchandising and promotional strategies.
Enhanced customer satisfaction by maintaining high-quality standards for deli products and services.
Streamlined deli operations through effective scheduling, inventory management, and staff training.
Reduced food waste by closely monitoring product freshness and implementing proper rotation practices.
Ensured a safe work environment by enforcing strict adherence to health and safety regulations.
Developed strong relationships with vendors, resulting in improved product selection and pricing.
Maintained an organized workspace, facilitating efficient workflow and reduced preparation time.
Created enticing deli displays that showcased featured products and attracted customers to the department.
Trained new team members on deli procedures, ensuring consistency in product quality and service levels.
Collaborated with store management to achieve overall operational goals, contributing to store success.
Implemented cost-saving measures by carefully managing labor hours, reducing overtime expenses.
Improved efficiency in ordering processes, avoiding stockouts while minimizing overstock situations.
Conducted regular performance evaluations for staff members, providing constructive feedback for professional growth.
Addressed customer concerns promptly and professionally, resolving issues to their satisfaction.
Stayed current on industry trends to ensure the deli offered competitive products and services to customers.
Organized special events such as tastings or promotions, driving increased foot traffic to the department.
Consistently met or exceeded hygiene standards during routine inspections from local health authorities.
Worked closely with other department managers to improve cross-functional collaboration within the store.
Led team meetings regularly, fostering open communication among staff members about challenges or opportunities for improvement within the department.
Optimized staffing levels according to business needs by analyzing daily sales data and adjusting schedules accordingly.
Trained, supervised and evaluated deli staff to align compliance with health and safety regulations.
Observed quality assurance standards to optimize freshness of deli products.
Controlled inventory costs by carefully managing portion control and reducing waste.
Managed supply chain functions for deli supplies, ingredients and merchandise.
Achieved high customer satisfaction ratings with thorough training and effective customer service policies.
Set schedules for Number staff by planning and designating shifts and hours.
Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
Analyzed customer feedback to identify areas of improvement and evaluated performance over time.
Collaborated with other departments to coordinate deli promotions and verify proper stock levels.
Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
Planned and executed promotions and special events in close collaboration with management.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Supervised food presentation and plating to enhance visual appeal.
Developed special promotions to increase revenues.
Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
Integrated service and team management strategies to boost business profits.
Developed pricing strategies to maximize profits while maintaining customer satisfaction.
Trained new hires in food handling and safety protocols to boost knowledge and performance.
Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Monitored food inventory and supplies to prevent waste.
Scheduled and rotated staff for adequate coverage and fair distribution of workload.
Monitored food preparation, production, and plating for quality control.
Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Controlled food costs and managed inventory.

Summary

Overview

Work History

Assiistand Deli Manager

Deli Manager

Deli Manager

Education

High School Diploma -

Skills

Languages

Work Availability

Quote

Timeline

Assiistand Deli Manager

Deli Manager

Deli Manager

High School Diploma -

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