Michelline Jessup

Grocery Store, Deli Department Manager

ShopNSave

08.2000 - Current

Monitored food quality closely throughout preparation stages from receiving shipments to production to presentation at the counter or display case.
Delivered front-end support to staff during rush periods.
Managed staff performance through regular evaluations, providing constructive feedback and coaching opportunities.
Cultivated a positive work atmosphere prioritizing employee morale which resulted in low turnover rates high levels of satisfaction among team members.
Developed and implemented systems to maintained accurate records of product costs, production and losses.
Enhanced customer satisfaction by ensuring prompt and courteous service at the deli counter.
Introduced new product lines to the deli department based on consumer trends and market research, driving sales growth within the category.
Led weekly meetings with deli team members to review performance metrics, set goals for improvement areas identified in data analysis reports.
Implemented cost control measures to reduce waste and optimize profits without sacrificing quality or customer experience.
Maintained a clean and sanitary deli environment, adhering to health department regulations and company policies.
Conducted regular equipment maintenance checks, ensuring safe operation of slicers, scales, refrigeration units, and other tools within the department.
Trained new employees on proper food handling techniques, safety procedures, and exceptional customer service standards.
Addressed customer concerns promptly, resolving issues effectively to ensure repeat business and positive word-of-mouth referrals.
Oversaw ordering processes for supplies and products, maintaining appropriate stock levels to meet anticipated demand while minimizing overstock situations.
Increased sales with creative merchandising strategies, such as cross-promotion and seasonal product displays.
Controlled inventory costs by carefully managing portion control and reducing waste.
Set schedules for 14 staff by planning and designating shifts and hours.