Bench - Beef Shoppe Manager Level V

Responsibilities

• Ensures that guests receive polite, friendly service from the meat department as measured through mystery shops and management observation.
• (May include assisting on the front end).
• Accountable for achieving budgeted financial results.
• Prepares product for sale (cut, slice, trim, wrap, weigh, and price) according to Lowes Foods Standards.
• Implements and maintains an in-store selling culture that ensures growth through execution of company merchandising programs, planning and sales themes, ensuring in-stock conditions and variety through cutting lists and participates in weekly sales meetings.
• Responsible for ordering including pre-ordering preparation (inventory coolers, etc.).
• Makes measures and reacts to out of stocks.
• Responsible for the scheduling of the department.
• Ensures the department is run in compliance with company standards (as measured by ALI audits).
• Responsible for teaching and training departmental staff.
• Buils a talent planning bench for the department, including developing and executing development plans for all high-potential and promotable individuals.
• Responsible for departmental sanitation and compliance with all safe food handling practices.
• Maintains coolers and freezers to standard.
• Responsible for executing weekly pricing audits, weekly pull lists, and flyer recaps and monthly ALI self-audits.
• Takes complete ownership of entire meat department. This includes all fresh and frozen meat and seafood.
• Works closely with DSD Receiver and scan coordinator.
• Creates an environment that is enthusiastic, guest focused, and embedded in a selling culture.
• Safes compliance with all federal, state and local statutes, regulations and company policies.
• Performs PA announcement.
• Performs other tasks assigned by store manager.

Qualifications

• The skill and knowledge associated with a high school education and 3-4 years of progressive supermarket experience.
• Must be 18 years old.
• Ability to lift 50lbs, occasionally and 25lbs. constantly.
• Ability to read and understand information and direction.
• Knowledge of meat operations.
• Ability to supervise people, including training and development.
• Demonstrated ability and willingness to learn multiple tasks and technical requirements on the job.
• Effective communication, guest service, and selling skills.
• Ability to bend, kneel, stand, push/pull stock carts for extended periods of time.