Seafood Manager-Fairbanks

About the role

As a primary contact for Safeway customers, the Seafood Manager provides friendly, courteous, and helpful service. The Seafood Manager is accountable for the department’s results in providing superior service, increasing sales, improving gain, and containing cost. Follows division guidelines for the implementation of the merchandising program. Trains, schedules, supervises, and assigns duties to seafood clerks.

Responsibilities

• Provide customer service as defined by the employer within company policy.
• Train, schedule, and supervise seafood clerks to ensure optimum staffing patterns in the department.
• Speak with customers to resolve problems related to the operation of the Seafood department.
• Follow division guidelines for implementation of the merchandising program.
• Cut, weigh, wrap, and package seafood for sale; clean product, weigh, wrap, and place in display area.
• Operate electronic scanning scale to record weight of item packaged and apply price tags to wrapped items.
• Obtain items from case on special order for customers.
• Maintain cleanliness of seafood area, including wiping up spills, cleaning surfaces, and equipment used in cutting and wrapping.
• Replace stock in displays in the seafood area.
• Ensure all expired items are removed from the shelves daily.
• Perform daily inventory and order necessary product and supplies to maintain adequate inventory.
• Monitor inter-office mail and company web page daily for updated information.
• Make signs for the department as needed.
• Other duties as assigned.

Requirements

• Ability to follow company customer service procedures.
• Demonstrated prior customer service skills or related experience.
• Ability to interact with customers and co-workers.
• Ability to understand and follow instructions.
• Previous experience as a seafood clerk.
• Desired: Prior management experience.

Supervisory Responsibilities

Seafood Clerks

Work Environment

• 100% inside work environment.
• Rare outside work.
• Temperature extremes: 0-42° F, including freezer and cooler environments (visited 2 times per day).
• Chemicals: Minimal use (self-cleaning departments may use some chemicals).