Meat-Seafood Manager

• Manages daily operations of meat and seafood departments, increasing customer confidence and loyalty by promoting consistent, compliant operating conditions.
• Provides fresh, appealing products and courteous, knowledgeable, prompt service; executes merchandising plans from department planners, toolkits, or event packs.
• Teaches, coaches, and trains meat cutters on standards and trim specs; accountable for fresh meat cutting standards, meat trim, tray weights, ground beef processing, and logs.
• Maintains core assortment and meat case flow-gram; values diversity and supports an inclusive environment by embracing team backgrounds and experiences.
• Working management position requiring balance of physical labor, delegation, team building, leadership, planning, and administrative work.

Service

• Creates an environment that makes customers feel welcome, appreciated, and important to build and retain loyalty.
• Ensures department is merchandised per plan; delivers daily conditions meeting company expectations for shelf availability, freshness, quality, and value.
• Trains department associates on freshness, inventory levels, stocking, ordering, and shelf conditioning.
• Offers customers assistance in finding or suggesting product; ensures customer requests and special orders are fulfilled.

Leadership

• Promotes trust and respect among associates by collaborating, communicating company/department/job information, and promoting teamwork.
• Establishes goals for merchandising, sales, and profits; empowers team to meet or exceed goals.
• Works with store leadership to hire associates, manage performance and development; serves as subject matter expert for meat and seafood.
• Manages schedules to ensure tasks are completed in a cadence that maintains highest levels of customer service and conditions during peak hours.
• Adheres to all local, state, and federal laws, and company guidelines.

Financial

• Completes daily and weekly administrative tasks (communications, online training, scheduling, pricing changes, orders, etc.).
• Maintains awareness of inventory/stocking conditions; reports discrepancies; reviews/inspects products for quality and freshness and takes appropriate action.
• Plans, organizes, and performs inventory process; utilizes production planning tools to accurately produce fresh products and reduce shrink.
• Ensures product is held at proper temperature per food safety guidelines; retains documentation of temperature logs per policy.
• Merchandises department consistent with company guidelines to maximize sales, minimize shrink, and cater to community.
• Accountable for: Sales vs. plan; Shrink % vs. plan; Inventory accuracy, Inventory management (Days on Hand), Inventory dollars vs. plan; Execution of prescribed merchandising plan and Own Brands penetration; OSAT results; Expense management vs. plan including Overtime expense.

Compliance & Safety

• Ensures company standards for safety, proper food handling practices, sanitation, and productivity are maintained.
• Adheres to regulatory compliance requirements for food safety, USDA & COOL, and DOA.
• Executes all product recalls and withdrawals in a timely manner; secures and removes items from customer access.
• Reinforces safety programs by complying with safety procedures; inspects and reports unsafe conditions to store management.
• Notifies management of customer or employee accidents; reports safety risks, illegal activity, robbery, theft, or fraud.
• Ensures adherence to wage and hour policies; cultivates a culture of safety; ensures associates work safely and have necessary safety training.
• Ensures Hazardous Assessments are posted and Personal Protective Equipment is available and utilized as required.
• Ensures equipment is in good repair; reports and assists with remediation of safety hazards.

Qualifications

• Education: High School / GED required.
• Experience: 3–6 years minimum supervisory experience.
• Language: English required; Spanish preferred.
• Must be 18 years of age.
• Authorization to work in the United States or ability to obtain same.
• Successful completion of pre-employment drug testing and background check.
• Strong customer service, interpersonal, motivational, and communication skills.
• Knowledge of basic math; ability to handle stressful situations.
• Knowledge of cutting, traying, wrapping, and labeling; adequate knife handling skills and speed.
• Proficient with computer applications used in department operations.
• Possession of Food Safety Certification or ability to obtain within 180 days of placement.

Environmental Factors

• Physical Demands: Regularly required to stand or walk on various flooring; manual dexterity; talk, see, hear, smell; perform repetitive movements with hands/feet. Frequently required to reach at waist level or overhead, carry, push, or lift loads up to required weights. Occasionally required to sit, balance, stoop, kneel, crouch, and climb up to 10 ft.
• Working Conditions: May be exposed to indoor, outdoor, cold, freezing, heated, and wet/humid conditions.
• Safety Risk Factors: Frequently required to twist back/neck, walk on slippery/cluttered surfaces, work with hazardous equipment, and be exposed to sharp objects. Occasionally exposed to loud noise, skin irritants, dust, fumes, sprays, hazardous cleaning solutions, and toxins.
• Required Equipment: Cleaning supplies and equipment, general office equipment, register, pricing gun, scales, scanner, racks, carts, pallet jacks, shopping carts; additionally: baler/compactor, ladder, pliers, wire cutters, ice machine, shovel, slicers, saws, grinders, various knives, wrapping equipment, automatic meat wrapper, lobster tanks, box cutter.
• Personal Protective Equipment: Goggles, gloves, cutting gloves, fryer gloves, oven gloves, back brace.
• Pulling Requirement: 250 lbs.
• Lifting Requirement: 70 lbs.

Schedule

• Varied shifts; occasional travel.

This response is AI-generated, for reference only.