Meat & Seafood Manager

Skagit Valley Food Co-Op•Mount Vernon, NY

6d•Onsite

About The Position

Skagit Valley Food Co-op’s Meat & Seafood Department works with local ranchers, farmers, and fishers to provide the highest quality, locally-raised, natural meats. The Meat & Seafood Department Manager is responsible for the production of the store’s in-house made products, the merchandising of our ethically sourced products, and for supporting the department staff daily. This Meat & Seafood Department is unique in its offerings and requires a positive leader who is creative, passionate, and motivated.

Requirements

At least 2 years leadership experience in a retail environment.
At least 3 years experience as a Meat Cutter
Experience in inventory management and merchandising.
Knowledge of natural foods or grocery industry.
Proficient in Microsoft Office products and familiarity with Point-of-Sale systems.
Familiarity with financial statements and reporting.
Demonstrate ability to set goals and follow through.
Demonstrate strong leadership skills and time management skills.

Responsibilities

Provides excellent, professional customer service
Cuts, prepares and handles all meat and seafood in accordance with SVCF standards
Maintains scales, labels and signage in accordance with regulations and SVFC standards
Ensures properly received product and placed orders
Merchandises the department to enhance shopping experience and maximize sales
Ensures department sanitation, cleanliness and safety standards are met
Provides positive and supportive leadership.
Communicates information clearly and timely. Accepts and encourages staff feedback.
Responsible for hiring, training and ongoing development.
Writes schedules that meet the needs of the business while keeping within labor budgets.
Creates and oversees work flow and daily productivity of staff.
Addresses performance issues in a timely manner. Conducts staff evaluations.
Provides safety training within department and ensures work is performed according to safety standards.
Models excellent customer service and ensures that staff do the same.
Oversees daily ordering and receiving processes to ensure adequate stock levels and inventory controls.
Oversees daily meat cutting, wrapping, and department sanitization protocols.
Follows established pricing and merchandising guidelines set forth by the Operations Director.
Conducts quarterly inventory in conjunction with the Operations Director.
Looks for opportunities to create efficiencies and improve on existing operational processes.
Ensures that shelves and displays are well-stocked, fronted and faced and establishes priorities for stocking with staff.
Coordinates with staff to ensure that guidelines for promotional endcaps are followed.
Coordinates with staff to ensure that guidelines for set reviews and new product placement are followed.
Schedules regular cleanings/organization of all work areas, including backroom, product shelving, displays, coolers, etc.
Coordinates with Maintenance Department to ensure proper functioning and maintenance of equipment.
Actively participates in management meetings and promotes team goals.
Work with the Operations Director to establish goals for margin, labor, sales, inventory and equipment needs.