Are you thinking about taking the position or have you already taken it? If it's a small deli and you have good workers then I say go ahead. If it's a large deli and you only have a handful of good workers and have to deal with key retailing then I say you may want to think it over and ask yourself is it really worth the headache.
Id say go for it, but look into who your staff is, how the dept. performs overall, what sort of reputation the store management has, etc. Especially if it carries a decent raise for you. If its just taking over your current store's deli then why not, if everything seems OK. The "crap" that comes with management is just knowing when to bite your tongue.
Example. I have the (by far) #1 performing seafood dept. financially in my district. We're also #2 in volume. Last week our sales were up 36% (previous manager of this location was totally worthless). In my 8 years I've done the same in 2 other busy stores, got them to top of district performances. Do I get even a "wow, nice sales last week" or anything from the store director? No, just a request to put more ice in the case, even going over load limit for product, because it doesnt "pop" enough. I think the customers are finding it popping just fine. I grumble about being over load limit, but theres no budging, so you just bite tongue and do it. This guy is new so hopefully he'll shut up once he settles in. Thats the "crap" of management. If you do a good job on managing your crew, financials, and cleanliness then you'll barely know your store management exists, and have a relatively easy job considering all the other **** you could be doing in the world.
I would nerer take a deli top spot. too much BS, far more then any other dept, because you deall with unpackaged food.
deli is over kitchen, and remember, every other dept, has two temp logs, kitchen has FOUR ! twice the chance for mistakes, that managemt will roast you for
If it is a deli at another store make sure you get to know the employees and the way they do things before you go and start changing things. Afterall, despite what key retailing says, every store is different.
There is a problem at night. But these employees are in their 20 s. And really have some conversation That shouldn't even be at work. On the other hand they can turn the deli up side down. They have crap all over. They come in dirty them selfs. Don't put meat away after slicing it. No tags. Lazy. O and cell
phones are out texting the whole time. The asst manager now lets them do this. I think once they tell her she has to work nights. She'll step down.
