Deli Clerk resume example

• Maintained organized, presentable merchandise to drive continuous sales.
• Tracked stock using company inventory management software.
• Trained and developed new sales team associates in products, selling techniques and company procedures.
• Maintained records related to sales, returns and inventory availability.
• Applied security and loss prevention training toward recognizing risks and reducing store theft.
• Organized racks and shelves to maintain store visual appeal, engage customers and promote specific merchandise.
• Worked alongside retail representatives to boost sales by enhancing product presentations and advertising collateral.
• Evaluated inventory and delivery needs, optimizing strategies to meet customer demands.
• Engaged with customers to effectively build rapport and lasting relationships.
• Prepared merchandise for sales floor by pricing or tagging.
• Maintained customer satisfaction while handling Type product returns quickly and professionally.
• Prepared cash deposits up to $Amount with zero discrepancies.
• Closed over $Amount in sales each Timeframe, including preparing contracts and processing order forms.

Oversaw training of more than 6 team members.

• Resolved escalated customer issues and boosted retention rates by Number%.
• Set schedules for Number staff by planning and designating shifts and hours.
• 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.
• Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
• Investigated and integrated enhanced service and team management strategies to boost business profits.
• Maintained compliance with company policies and procedures for food safety, sanitation and quality.
• Limited portion sizes and used garnishes to control food costs.
• Tracked food production levels, meal counts and supply costs.
• Reviewed and approved employee schedules and timesheets.
• Managed employees throughout preparation and service of 620 meals per day.
• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each .
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in0% food waste reduction.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
• Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.