The Seafood Manager in each store is responsible for the overall operation of the seafood department and for continuously evaluating the department to maximize its contribution to the store's overall success. In that capacity, the Seafood Manager will supervise the employees of the seafood department and ensure that employees are properly trained and productive.
Review advertised sale items each week; and verify the work of the Scan Coordinator to ensure that advertised prices are correct in store's pricing system and on the seafood displays.
Observe department areas for evidence of shrink, including spoilage, damage, poor inventory control, and theft; inform and coach employees as to procedures to reduce shrink; ensure compliance with company policies, including policies related to security and safety, company dress/grooming standards, and health standards.
Participate in periodic budgeting and forecasting; manage department in such a way as to ensure financial goals are achieved; obtain and analyse results as they are available; know and understand key financial and operational success indicators; adjust department activities and processes.
Prepare employee schedules each week based on projected sales, labor budget, and anticipated activity; monitor labor budget daily and adjust schedule as needed.
Establish, communicate, and post a sanitation schedule and ensure that all sanitation procedures are being performed when required and at other times when necessary.
Review invoices of product received into the seafood department by the backdoor receiver, and ensure proper receipt procedures were followed; ensure proper accounting, matching invoices against Purchase Log and make necessary corrections; follow established procedure for submitting invoices for timely payment.
Execute the quarterly department action plans; develop and implement additional action plans or promotional events that will maximize sales to ensure merchandising goals are achieved; prepare and implement department plans for effective space management, product allocation, and cross merchandising; ensure that product is properly rotated and that expired products are pulled from display; assess product needs based on movement, specials, promotions, and trends; determine amount of inventory needed to meet needs and ensure that supply orders are made and submitted on time.
Assign responsibility for ordering supplies and monitor to ensure proper levels and proper control; facilitate product transfers between departments or between stores from time to time; responsible for department's readiness for inventory each quarter; direct and assign necessary duties to prepare for inventory.
Maintain strict key control and prevent under-age employees and others not properly trained or certified from unauthorized use of dangerous equipment in the department areas.
Responsible to interview candidates, assess and recommend candidates for hire; ensure that new employees complete orientation; perform on the job training to ensure expectations are met, coach and train so that work is performed safely and efficiently; make work assignments for employees, and follow-up to ensure completion; ensure that efficiency procedures are being followed consistently; meet with employees in the seafood department on a regular basis to communicate department or company news and topics that will enhance employees' performance; discuss any deficiencies discovered and counsel employees if necessary following company guidelines for disciplinary action.
Train employees on equipment usage and ensure that each employee has current licenses or certifications on equipment they will be using. Keep the Store Manager and/or key staff members informed of any unusual or unauthorized activity in and around the store; investigate any personnel situations or policy violations that may have an adverse effect on department operating performance or any situations that may require disciplinary action; dispense and/or make recommendations as to appropriate disciplinary action according to company disciplinary policies; consult with Store Manager when appropriate.
Evaluate performance of staff periodically and coach and counsel as necessary to recommend personnel actions such as retention, promotion, pay increase, transfer, reward or dismissal of employees. Communicate productivity and performance levels expected of each employee, and monitor work of each employee to ensure that expectations are being met; coach and train so that work is performed safely and efficiently. Discuss shrink and other topics that will enhance their performance and ensure compliance with company policies.
Work to develop and maintain a friendly atmosphere and good morale in the department; by giving feedback and recognition to employees on a regular basis, by resolving disputes and/or issues between employees, and by addressing employees' questions and concerns.
Secondary Job Duties:
Comply with all company policies and procedures.
Make price checks for customers as needed.
Verify all product labels, signs and prices are aligned with product.
Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost.
Present favorable impression in dress, personal hygiene and business attitude.
Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement.
Other duties assigned by management.
High School diploma or equivalent experience.
Must be 18 years of age.
3-5 years' experience as a Seafood Manager.
Excellent customer service skills desired, as well as extensive knowledge of seafood products.
Working knowledge of seafood preparation and cuisine and ability to display seafood in a way that attracts passing customers.
Fluency in English language, Spanish skills are extremely desirable.
Must have excellent oral and written communication skills for dealing with customers, employees and vendors.
Above average analytical skills necessary to study and interpret various reports to keep the department profitable. Proficiency in Microsoft Word and Excel
Never- 0%, Occasionally- 1-33%, Frequently- 34-66%, Continuously- 67-100%
Occasionally-Pushing and pulling up to 300 lbs., climbing up to 6 foot height, and stooping.
Frequently-Balancing, kneeling, and crouching.
Continuously-Standing on tile/concrete, walking on tile/concrete, carrying up to 80 lbs., lifting up to 80 lbs., manual dexterity, crawling, reaching waist/overhead level, talking, seeing, hearing and smelling.
Safety Risk Factors:
Occasionally-Loud noise, cluttered floor surface, toxic exposure (see Material Safety Data Sheets), nuisance dust, fumes, sprays, and hazardous cleaning solutions.
Frequently-Twisting of back and neck and slippery floor surface.
Continuously- Hazardous equipment (mechanical moving parts), contact with sharp objects, and contact with skin irritant.
Varied, irregular schedules.
Working environment involves inside, cold from coolers with duration up to an hour, and wet/humid conditions.