Fresh Foods Department Manager

WinCo Foods•North Richland Hills, TX

About The Position

The Fresh Foods Department Manager directs and controls the operation of the Fresh Foods Department, including food displays, back room, and production areas. The manager supervises department personnel, orders merchandise, and ensures customer service, product quality, freshness, and selection. The role coordinates department operations to control costs, meet labor targets, maintain projected profit margins, and meet or exceed sales goals. The manager oversees employee performance, training, scheduling, and participation in hiring and personnel actions while maintaining a safe and secure work environment. They support friendly customer service and sales, manage promotional and seasonal displays, control expenses and shrink, and oversee inventory, product preparation, food safety, and department records. The role also requires detailed product knowledge, including species, storage and handling, cooking, and preparation techniques. The position requires a high school diploma or equivalent and a Food Handlers Certification where required by state law. Work includes frequent lifting and maneuvering of objects up to 50 pounds, prolonged standing and movement, repetitive arm movements, and working around heat-producing machinery or in cold conditions. Equipment may include slicers, fryers, ovens, scales, knives, pallet jacks, and other listed department equipment.

Requirements

High school diploma or equivalent.
Food Handlers Certification, as required by state laws.
Leadership skills in communication, interpersonal relations, people management, customer relations, and employee relations.
Ability to analyze, plan orders, exercise judgment, and respond to business activity.
Ability to conduct visual inspections and read reports and computer screens.
Ability to perform safe and quick movements and operate related equipment with manual dexterity and hand-eye coordination.
Ability to perform basic arithmetic and compute weights and measures.
Supervisory skills, including interviewing, scheduling, hiring, counseling, training, and disciplining.
Ability to reach, lift, and maneuver objects of varying dimensions and weights up to 50 pounds frequently.
Ability to perform repetitive arm movements for slicing, cutting, and preparing products for display.
Ability to stand for long periods, walk and move rapidly, and bend, twist, and turn frequently.
Ability to work around machinery emitting heat or in cold conditions.
Mental alertness when working with potential hazards, including procedures, equipment such as knives, and work aids.
Ability to learn product taste, content, and perishability; safety and sanitation procedures; and department policies.
Understanding of state and federal regulations, including detailed knowledge of COOL legislation as it relates to seafood.
Ability to perform primary duties efficiently and accurately.

Responsibilities

Supervise employees, including motivating and training staff, participating in hiring, monitoring performance, recommending personnel actions, and scheduling to meet coverage and service needs.
Maintain a safe and secure work environment.
Promote fast, friendly, and courteous customer service; perform customer relations duties and use suggestive selling and other sales techniques.
Meet sales and gross margin objectives through promotional and seasonal displays, cost and quality control, shrink prevention, and expense control.
Order, check, receive, and control inventory to ensure adequate product quantity, quality, and freshness and prevent the sale of outdated products.
Take periodic inventories, compute gross profit, process administrative paperwork, maintain accurate department records, and prepare and cook food items.
Announce in-store advertisements over the intercom.
Organize and maintain required records, including COOL records.
Reconcile invoice pricing totals with retail pricing guides, scale files, and case tags, and report discrepancies to the manager.
Maintain current product information books and knowledge of products, including species, storage and handling, cooking, and preparation techniques.
Perform all duties with honesty and integrity and meet targeted labor goals.
Ensure appropriate coverage for lunches and breaks as needed.
Perform other duties as assigned or needed.