Beef Shoppe Manager Level V

Lowes Foods•Holly Springs, NC

8d•Onsite

About The Position

The Beef Shoppe Manager ensures effective and profitable meat department operations through sales maximization and host growth. The role oversees the entire meat department, including fresh and frozen meat and seafood, and is responsible for guest service, financial results, merchandising and sales execution, ordering, scheduling, compliance, sanitation, safety, and team performance and development. The manager works closely with the DSD Receiver and scan coordinator and performs other tasks assigned by the store manager.

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; this may include assisting on the front end.
Achieve budgeted financial results.
Prepare products for sale by cutting, slicing, trimming, wrapping, weighing, and pricing them 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.
Handle ordering, including preparing by inventorying coolers; measure and respond to out-of-stock conditions.
Schedule the department.
Ensure the department operates in compliance with company standards, as measured by ALI audits.
Set performance expectations for direct reports, hold them accountable for productivity goals, and review performance and provide ongoing and annual appraisal feedback.
Teach and train departmental staff, and build a talent-planning bench by developing and executing plans for high-potential and promotable individuals.
Maintain 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 all 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.
Make PA announcements.
Perform other tasks assigned by the store manager.