Job Title: Meat Market Seafood Sales Manager Trainee
**This position is for D20**
*** This training program is not intended as a guarantee of future positions. The intent of the program is to provide the district with an additional pool of candidates for current and future management needs. It also provides the selected candidate(s) with technical and management skills and the opportunity to practice those skills making them a more qualified candidate for future leadership positions ***
Essential Job Functions:
1.Foster a positive and inclusive environment to retain associates and customers.
2.Ensure that all quality standards are met.
3.Manage department operations in accordance with established department standard practices.
4.Ensure the maintenance of the department’s appearance and presentation.
5.Hire, train and develop associates to meet the department needs.
6.Attain departmental financial objectives.
7.Supervise performance of all duties and responsibilities of all Seafood/Meat associates assigned.
8.Role model outstanding friendly customer service.
9.Use good judgment in the delegation, assignment, and follow-up required for the efficient performance of the department.
10.Ensure the maintenance of accurate records of production, shrink, sales and inventory.
11.Must be able to meet the physical requirements of the position, with or without reasonable accommodations.
Duties and Responsibilities:
1.Provide recognition of accomplishments and offer constructive counseling when necessary.
2.Treat all co-workers with fairness, dignity, and respect.
3.Ensure department associates are properly trained by certified trainers.
4.Ensure all company policies and procedures are followed as outlined.
5.Build and maintain ice wall.
6.Perform Meat Cutter Functions as necessary.
7.Develop product knowledge in all areas of the Meat department (all fresh beef items, pork and chicken, all natural products, fresh or frozen along with your process meat items, including meat product preparation) and Seafood department (quality specifications, filleting/steaking/ dressing, core variety, preparation ideas, etc.).
8.Conduct performance appraisals on all department associates according to company standards.
9.Maintain effective work schedules to meet production and customer service standards as well as associate’s personal needs.
10.Understand and use company tools such as, MPP, financial reports, scheduling, ordering and business information systems.
11.Ensure operational and merchandising standard practices are followed to maximize profitability, paying special attention to priority categories.
12.Maintain solid communication in the department and throughout the organization.
13.Observe and ensure compliance with company sanitation, safety, and food safety standards.
14.Understand the causes and means for resolving and limiting shrink.
15.Have total understanding of the Meat and Seafood department’s standard practice manuals and Program manuals for each Meat program.
16.Perform all other duties as assigned.
A high school graduate or equivalent preferred. Strong understanding of store operations and merchandising techniques preferred. Effective communication, customer service, and selling skills. Effective interpersonal and organizational skills. Desire and ability to lead and manage a team. Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job. Ability to use technical information to solve problems. Must meet minimum age requirement. Thorough knowledge of MPP is required. A strong working knowledge of established standards and sanitation requirements are necessary. Effective time management skills are necessary, as well as the proven ability to manage people. Flexibility is a must. Should be physically able to lift up to 100 pounds occasionally. Must be accredited by the National Registry of Food Safety Professionals or similar accrediting organization as a “Certified Food Safety Manager” or will be required to attend company provided training and have the ability to achieve accreditation within the first 90 days of employment. Accreditation must be maintained while employed in a position requiring accreditation.
1.Ability to use computers and other communication systems required to perform the job functions.
2.Stand or walk 100% of the time while working in an area surrounded by freezers and coolers filled with ice.
3.Lift up to 50lbs frequently and 100 lbs. on occasion
4.Meet established volume activity standards
5.Stand or walk up to 100% of the time while working in temperatures of 45 degrees F, 60% of the time.
6.Perform repetitive grasping twisting, reaching, and hand/arm motions as the product is identified, wrapped, priced, and weighed.
7.Be able to handle a variety of substances associated with cleaning materials, packaging materials and meat products.
9.Frequent reaching, grasping and lifting items at or above waist level.
10.Tolerate working in extreme cold temperatures for up to 20 minutes at a time.
11.Use hands to operate controls, feel objects and use tools to open boxes/cases or prepare and clean fish.
12.Handle a variety of substances associated with cleaning materials, packaging materials and food products.