Bench - Beef Shoppe Manager Level V

Lowes Foods•Greensboro, NC

13d

About The Position

The Bench - Beef Shoppe Manager Level V works to ensure effective and profitable meat department operations through sales maximization and host growth. After training, Bench Department Managers are expected to fill a Department Manager role within 30 miles of their home. If no position is open, they remain in the bench role until one becomes available. The manager takes ownership of the entire meat department, including fresh and frozen meat and seafood. This role oversees customer service, department financial results, product preparation, merchandising, ordering, scheduling, staff performance and development, sanitation, food safety, pricing audits, and compliance with company and legal standards. The position also helps maintain a safe, guest-focused environment and may assist on the front end.

Requirements

High school-level skills and knowledge, and 3–4 years of progressive supermarket experience.
Must be at least 18 years old.
Ability to lift 50 pounds occasionally and 25 pounds constantly.
Ability to read and understand information and directions.
Knowledge of meat operations.
Ability to supervise people, including training and development.
Demonstrated ability and willingness to learn multiple tasks and technical requirements on the job.
Effective communication, guest-service, and selling skills.
Ability to bend, kneel, stand, and push or pull stock carts for extended periods.

Responsibilities

Ensure guests receive polite, friendly service from the meat department, as measured through mystery shops and management observation; may include assisting on the front end.
Achieve budgeted financial results.
Prepare products for sale by cutting, slicing, trimming, wrapping, weighing, and pricing according to Lowes Foods standards.
Implement and maintain an in-store selling culture through company merchandising programs, sales themes, in-stock conditions, product variety, cutting lists, and participation in weekly sales meetings.
Manage ordering, including pre-order preparation such as inventorying coolers, and measure and respond to out-of-stocks.
Schedule the department.
Ensure the department complies with company standards, as measured by ALI audits.
Set performance expectations for direct reports, hold them accountable for productivity goals, and review performance through ongoing feedback and annual appraisals.
Teach and train departmental staff and build a talent-planning bench, including developing and executing plans for high-potential and promotable individuals.
Oversee departmental sanitation and compliance with safe food-handling practices.
Maintain coolers and freezers to standard.
Execute weekly pricing audits, weekly pull lists, flyer recaps, and monthly ALI self-audits.
Take ownership of the entire meat department, including fresh and frozen meat and seafood, and work closely with the DSD Receiver and scan coordinator.
Create an enthusiastic, guest-focused environment embedded in a selling culture.
Ensure compliance with federal, state, and local statutes and regulations, as well as company policies.
Maintain a safe department for guests and hosts.
Perform PA announcements.
Perform other tasks assigned by the store manager.