Job Title: Meat Market/Seafood Sales Manager
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
5.Hire, train and develop associates to meet the department
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
4.Ensure all company policies and procedures are followed as
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
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
12.Maintain solid communication in the department and throughout
13.Observe and ensure compliance with company sanitation,
safety, and food safety standards.
14.Understand the causes and means for resolving and limiting
15.Have total understanding of the Meat and Seafood department's
standard practice manuals and Program manuals for each Meat
16.Perform all other duties as assigned.
- A high school graduate or equivalent preferred.
- Strong understanding of store operations and merchandising
- Effective communication, customer service, and selling
- 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
- 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
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
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.