Meat/Seafood Manager (Multi-Location, Full Time)

BUSCH'S CAREER PAGE•Livonia, MI

43d•Onsite

About The Position

Busch’s is seeking a full-time Meat/Seafood Manager for multiple locations. This role involves assisting guests, managing all meat/seafood orders, scheduling associates, ensuring price changes and sign maintenance, scanning waste, preparing products to specifications, merchandising, stocking, rotating product, maintaining in-stock levels, administering reviews, interviewing and hiring, training and developing associates, and preparing for inventory. The manager will also oversee guest service, daily case maintenance, cleaning, cooler/freezer maintenance, meat room maintenance, and backroom conditions. A department plan to increase sales using seasonal items is required, along with achieving department sales and financial objectives. The role operates in a fast-paced, high-demand environment. Managerial accountabilities include exemplifying hospitality, providing leadership, contributing to organizational effectiveness, communicating with other departments, adhering to policies, maintaining professional knowledge, and building strong working relationships. Busch’s is a family-owned premier grocery retailer in Southeast Michigan, recognized for service, product selection, store design, and atmosphere, and emphasizes caring for its associates.

Requirements

High school diploma.
3 years experience in meat and seafood.
Knowledge of cooking and preparation techniques of products.
Food safety certification.
Knowledge of various cuts and preparation of beef, pork, veal, lamb and poultry.
Proficient merchandising skills to plan and execute meat/seafood displays designed to drive profit, create interest, perceived value and suggest meal solutions.
Proficient management and leadership skills.
Proficient organization and planning skills, especially to manage multiple deadlines and projects.
Proficient communication and interpersonal skills, including written, verbal and listening skills.
Proficient computer skills in excel, word and email.
Able to learn and use a variety of proprietary applications and technology.
Strong analytical, problem solving and decision making skills.
Proficient product knowledge awareness of all meat/seafood items.

Nice To Haves

Bachelor degree preferred.
Previous management experience desired.

Responsibilities

Assist guests with product recommendations and locations, product requests and special orders.
Accountable for all meat/seafood orders.
Write weekly schedule for meat/seafood associates.
Ensure completion of all price changes and sign maintenance.
Ensure all waste is scanned out as loss.
Ensure all products, prepared foods and special orders are prepared to specifications.
Merchandise, price, and stock all meat/seafood.
Rotate product to minimize out of dates.
Accountable for an in stock position following Busch’s guidelines.
Complete and administer reviews for meat/seafood associates.
Interview and hire meat/seafood associates.
Train and develop meat/seafood associates.
Prepare and plan for period end inventory 13 times yearly.
Oversee guest service in the meat/seafood departments, daily case maintenance and cleaning, maintenance of coolers/freezers, maintenance of the meat room and maintenance of backroom conditions.
Maintain a department plan to use seasons and seasonal food items to increase sales.
Achieve department sales and financial objectives.
Work in a fast-paced, high-demand environment where time-sensitive processes may contribute to elevated levels of stress.
Exemplify key concepts of hospitality when interacting with guests.
Provide solid leadership and guidance to direct reports.
Contribute to organizational effectiveness by offering information, suggestions and recommendations.
Communicate and work with other functional areas of Busch’s operations.
Adhere to all Busch’s policies, practices and procedures.
Maintain professional and technical knowledge by completing educational opportunities, reviewing professional publications, benchmarking state of the art practices and networking.
Build strong working relationships with guests, vendors and associates.