Meat/Seafood Manager

DUTIES & RESPONSIBILITIES

·         Oversees the financial health, inventory, and staff development of the Meat and Seafood Department, including Meat and Seafood.

·         Leads by example in providing consistent, high-level customer service to customers and staff.

·         Enforces and embodies the principles outlined in the Co-op Code of Conduct.

·         Ensures all new department staff receives sufficient training in all aspects of their job duties.

·         Maintains systems to ensure timely, effective, consistent, and thorough communication to all staff:

o   Ensures staff are informed of department and individual performance with respect to measurable goals (margin, weekly sales, loss prevention, etc.).

o   Ensures staff are informed of storewide or departmental news, policy or procedural changes, and upcoming events.

·         Provides frequent feedback to management (and when applicable, to staff) regarding scheduling, conduct, and performance issues & properly documents any employee misconduct.

·         Regularly provides performance feedback to staff.

o   Conducts timely staff performance evaluations.

o   Takes corrective action as needed following established policies. 

·         Assists with scheduling staff, filling gaps in coverage caused by unscheduled absences or tardiness. Facilitates staff break schedule during shift.

·         Possesses strong business insights and the flexibility to implement new processes as needed.

·         Ability to analyze pricing, margins, and profitability in all Meat and Seafood sub-departments. 

·         Ability to read and understand financial statements and to utilize them to gain further insights into the department’s status.

·         Effectively creates strategies for optimal future performance based on insights from sale trends, etc.

·         Regularly monitors progress and takes action as needed to ensure goals are met.

·         Participates in development of operating and financial goals for the store.

·         Schedules and monitors labor hours.

·         Maintains accurate records of preparation costs and department expenditures.

·         Manages department inventory, in-stock position, pricing integrity, merchandising, labor, and other operational processes to company standards.

·         Supervises correct ordering, receiving, unloading, storage, and rotation of merchandise and displays.

·         Ensures inventory and supplies are adequate for daily demand, projected high-sales days, and special events.

·         Conducts monthly inventories to protect company assets, with an emphasis on perishables.

·         Ensures cases, displays, and shelves are continually clean, well-stocked, and properly rotated.

·         Attends food shows and events and oversees effective ordering to regularly introduce and maintain a variety of products for maximal sales growth.

·         Demonstrates an advanced product knowledge; maintains a regular and fluid knowledge of industry innovations and an awareness of current food trends and new products; maintains market relevancy by regularly introducing new products throughout the MSC Department and sub-departments.

·         Coordinates with Marketing and Merchandising departments to plan promotions, cross-merchandising, and advertising.

·         Implements safe food-handling processes in all areas of the department, including Meat, Seafood subdepartments.

·         Oversees staff’s thorough and effective training in safety procedures, including handling and maintaining all equipment or environments in a consistently safe manner.

o   Ensures safe cutting, trimming, packaging, and preparing of both raw and cooked product;

o   Daily equipment cleaning;

o   Safe handling of meat grinders, cryovac, saws, knives, wet floors, and hand sanitation.

·         Trains staff in best practices of preparing, displaying, and merchandising product to ensure maximal sales and margin.

·         Follows established security practices/policies, and handling injuries/incidents to minimize store liability.

·         Follows Health Department regulations, food safety practices, and department sanitation and safety procedures.

·         Safely uses any food preparation equipment, including the meat grinder, saw, and knives to cut, trim, and prepare meat or seafood products.

·         Assists with ensuring displays and coolers are regularly monitored for temperatures and items are replenished and rotated according to quality standards (e.g., dates) set in the department.

·         Ensures accurate, up-to-date labels.

·         Others duties as assigned.

REQUIRED KNOWLEDGE, SKILLS, & ABILITIES

·         Bachelor’s degree or equivalent education or experience.

·         A minimum of four (4) years’ experience in retail management, including team building and scheduling.

·         A minimum of two (2) years’ experience in budgeting and analyzing financial statements.

·         A minimum of two (2) years’ experience and familiarity with natural foods.

·         Ability to acquire HACCP Certification.

·         Supports the co-op’s core values and aligns with the Co-op Code of Conduct.

·         Adapts readily based on evolving co-op needs or in response to feedback.

·         Maintains composure in highly stressful or adverse situations.

·         Computer proficiency and familiarity with food scales preferred.

ENVIRONMENTAL & PHYSICAL DEMANDS

·         Flexibility to work any shift, including mornings, middays, evenings, weekends, or overnights.

·         Must wear closed-toe, skid-resistant shoes; a head covering (hat, bandanna, etc.); butcher’s jacket; and long pants.

·         Ability to work in varying temperatures, including a refrigerated room kept at 40°F.

·         Ability to stand or sit for long periods at a time.

·         Ability to bend, stoop, reach, kneel, twist, and climb.

·         Ability to lift 50 pounds unassisted.

·         Reliable access to transportation.