Seafood Manager

Albertsons Companies•Mount Vernon, WA

1d•$22 - $26

About The Position

The Seafood Manager leads the seafood department’s crew and daily operations. The role includes planning and assigning work, evaluating and coaching employees, addressing complaints and performance issues, and providing training and development. The manager participates in preparing and selling fresh seafood, service meat, and chef express products, and oversees onboarding and department-specific training for new crew members. The Seafood Manager manages ordering, receiving, storage, preparation, inventory, merchandising, product rotation, and department records. They ensure seafood programs and promotions are carried out, displays remain stocked and meet freshness standards, and workplace and food-safety requirements are followed. The role also includes communicating sales and service expectations, building product knowledge, and fostering a collaborative team environment. The store is open seven days a week, and the position may require weekend, holiday, and shift work. The work area is primarily an open department with a sales counter and preparation area, with exposure to wet and icy areas, freezers, and refrigerated spaces. Joining a labor union is required.

Requirements

Two years of department operations experience or equivalent education sufficient to understand the nature of every position within the department.
Knowledge of fundamental management concepts, practices, and procedures related to food service, merchandising, and retail operations.
Ability to learn basic knowledge of department products and 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 and ability to follow instructions and procedures while applying effective time-management skills.
Ability to comprehend, interpret, and analyze instructions, correspondence, government regulations, financial reports, legal documents, packing lists, manifests, fulfillment orders, inventory count sheets, and movement or volume reports.
Demonstrated success mentoring, motivating, and leading a team.
Math skills for calculations, following recipes, gross margins, markups and percentages, variance analysis, reports, labor and sales budgeting, sales transactions, and discounts.
Ability to use the Microsoft Office suite.
Excellent communication skills and ability to interact professionally and courteously with guests, crew members, store management, corporate sales managers, and leadership, including answering telephone calls and using an in-store intercom.
Ability to work with cleaning chemicals and detergents to clean and sanitize tools without an allergic reaction.
Ability to work around food ingredients, produce, and spices without an allergic reaction.
Must be at least 18 years old due to equipment use and work environment.
Must maintain a current State Food Handler’s Permit.
Must join a labor union.

Responsibilities

Lead seafood department crew members by planning and assigning work, conducting performance evaluations and coaching, administering discipline when needed, providing training and development, recognizing employees, and resolving complaints and problems.
Participate in preparing, demonstrating, educating customers about, and selling fresh seafood, service meat, and chef express products; train and mentor department crew members.
Manage onboarding and department-specific training for new seafood crew members through their probationary period, including training videos in the in-house LMS, and submit required documentation to Human Resources.
Conduct daily shift huddles to communicate sales goals and reinforce guest-service expectations.
Write and place orders for ingredients, products, and supplies; check in deliveries and date, stock, and organize dry storage, freezers, and coolers.
Prepare seafood, service meat, and chef express products for sale by filleting, wrapping, and pricing them according to department and company procedures.
Write daily plans and weekly work schedules that anticipate business needs.
Execute seafood programs and corporate promotions at store level in coordination with the Seafood Sales Manager on product selection and mix.
Control and maintain inventory using FIFO principles to achieve consistent margin.
Rotate merchandise and maintain displays to ensure products meet the freshness guarantee.
Coordinate validation, item authorization, sign making, and seafood-related point-of-sale maintenance.
Ensure displays are properly stocked and maintain accurate records of damaged or spoiled merchandise.
Comply with food and workplace safety rules and regulations, and maintain a safe, clean, and sanitary work area and equipment.
Build product knowledge across departments to answer guest questions and provide informative merchandise details.
Stay informed about weekly specials, coupons, and company promotions.
Cultivate a team-oriented work environment that supports collaboration and cooperation.