Seafood Manage

Albertsons•Ferndale, WA

7d•$21 - $24•Onsite

About The Position

The Seafood Manager provides direct leadership to seafood department crew members, overseeing daily operations, training, and sales. This role involves managing inventory, preparing products, ensuring compliance with safety and sanitation standards, and contributing to a positive team environment. The manager will also be responsible for ordering, scheduling, and executing corporate promotions within the seafood department.

Requirements

2 years of department operations experience or equivalent education.
Knowledge of fundamental management concepts, practices, and procedures related to food service, merchandising, and retail operations.
Ability to learn basic knowledge of all products carried in the department, including willingness to taste and evaluate seafood, chef express, beef, pork, and poultry products.
Ability to follow instructions and procedures for proper handling of knives and other cutting equipment.
Strong work ethic with ability to follow instructions and procedures applying effective time management skills.
Ability to comprehend, interpret, and analyze instructions, correspondence, government regulations, financial reports, legal documents, packing lists, manifests, pick sheets/fulfillment orders, inventory count sheets, and movement/volume reports.
Proven success with mentoring, motivating, and leading a team.
Math skills necessary, including the ability to add, subtract, multiply and divide, follow recipes, gross margins, markup and percentages, analyzing variance, completing reports, budgeting labor and sales, completing sales transactions and calculating discounts.
Ability to use Microsoft Office suite.
Excellent communicator with ability to professionally and courteously interact with guests, crew members, store management team, corporate sales managers, and leadership.
Ability to work with cleaning chemicals and detergents without allergic reaction.
Ability to work around food ingredients, produce, and spices without allergic reaction.
Must be at least 18 years of age due to equipment use and work environment.
Must maintain a Current State Food Handler’s Permit.

Nice To Haves

Will be required to join a labor union.

Responsibilities

Provides direct leadership to seafood department crew members, including planning work, conducting performance evaluations, coaching, and administering discipline.
Trains and mentors crew members to enthusiastically demonstrate, educate, and sell fresh seafood, service meat, and chef express products.
Manages the training process for new seafood crew members, including onboarding and department-specific training.
Completes and submits documentation to Human Resources, such as Fresh Sheets and New Hire Training Guides.
Conducts daily team huddles to communicate sales goals and reinforce guest service expectations.
Writes and places orders for ingredients, products, and supplies.
Checks in orders, dates, stocks, and organizes dry storage, freezers, and coolers.
Prepares seafood, service meat, and chef express products for sale by filleting, wrapping, and pricing.
Writes daily plans and weekly work schedules.
Ensures execution of seafood programs and corporate promotions.
Controls and maintains inventory following FIFO principles to achieve consistent margin.
Responsible for merchandise rotation and maintenance of displays to ensure freshness.
Coordinates validation, item authorization, sign making, and POS maintenance for the seafood department.
Ensures all displays are properly stocked.
Maintains accurate records for damaged/spoiled merchandise.
Complies with all food and workplace safety rules and regulations.
Ensures safety, cleanliness, and sanitation of the work area and equipment.
Acquires product knowledge within all departments to respond to guest questions.
Stays updated on weekly specials, coupons, and company promotions.
Works in and cultivates a team-oriented work environment.
May require weekend, holiday, and shift work as the store is open seven days a week.