Job Description

Job Description

Job Description

Join the team at Eastside Food Co-op in the Heart of Northeast Minneapolis!
We're looking for team members who are visionary, hard-working and committed to community building!

Meat & Seafood Manager

REPORTS TO: Store Operations Manager

FLSA STATUS: Exempt; Salaried Employee

DEPARTMENT: Meat & Seafood

PURPOSE

Ensure the orderly, timely, and accurate ordering, receiving, production, and price marking of all products in the meat and seafood department in a manner that will attract and retain customers and meet financial goals. Manage meat and seafood staff in a way that develops, attracts and retains employees. Demonstrate a love for food and passion for people while creating an excellent customer experience by maintaining a friendly, safe and clean environment. Work in a manner that supports the achievement of the co-op's ends policies.

ESSENTIAL DUTIES AND RESPONSIBILITES

The following description of work is not intended to be all-inclusive. Rather, it focuses on the major tasks that must be accomplished. There are many necessary activities to satisfy any of the following performance guidelines.

CUSTOMER SERVICE

• Create a positive customer experience by modeling great service and providing ongoing customer service training and coaching to staff.
• Promptly resolve all customer comments, suggestions and complaints in a manner appropriate to the situation.
• Understand and communicate what it means to be a cooperative business.
• Ensure that staff can answer customer questions regarding ownership and can effectively describe the advantages of the cooperative business model.
• Work to advance the overall mission of Eastside Food Cooperative through outstanding service.
• Ensure all meat & seafood staff are fully trained and armed with the knowledge and information needed to provide excellent customer service.
• Provide product information and educational materials to shoppers and staff.

PURCHASING

• Inventory, order, and receive product in a manner that supports departmental goals for sales, margin, pricing, shrink, promotions, and displays.
• Evaluate all suppliers to ensure they meet EFC's product guidelines and goals for prices, terms, quality, and delivery.
• Develop and maintain the tools needed to achieve purchasing goals (e.g. order guides, shrink logs, vendor lists, delivery schedules, etc.)
• Ensure that all invoices are properly coded and submitted in a timely manner; obtain credit from suppliers as needed.
• Research product availability, price, and quality issues.
• Negotiate with suppliers for best prices, terms, quality, and delivery schedule.
• Accurately record and process special orders.
• Ensure that receiving procedures are properly followed.

MERCHANDISING

• Maintain attractive, fully stocked, rotated, and faced displays.
• Plan, organize, and participate in promotional display resets, as well as seasonal and as-needed resets.
• Ensure proper and frequent culling of all out-of-date, poor quality and/or otherwise unsellable items.
• Ensure all products are properly labeled and meet all labeling requirements.
• Plan and implement promotions in a manner that encourages sales and delights the customer, while considering seasonality and existing commitments to NCG promotions programs.
• Administer all aspects of NCG programs for which EFC decides to participate.
• Attend trade shows and read industry and trade journals to keep informed of industry trends.
• Work with the Merchandising Team to promote cross-merchandising of products and other merchandising strategies within the store.
• Regularly visit competitors to conduct merchandising and store conditioning comparisons.

FINANCIAL

• Participate in annual budget process.
• Plan, direct and manage meat & seafood department operations to promote and maximize sales and profit margins and achieve labor goals.
• Effectively utilize all available tools and resources to meet or exceed budgeted targets.
• Coordinate quarterly inventory counts and submit data in a timely manner.
• Regularly evaluate sales and labor statistics using data gathered through the point-of-sale and other available resources.
• Review financial performance reports and analyze and interpret data to identify opportunities to obtain cost savings objectives through efficient planning of resources, including labor.

DEPARTMENT OPERATIONS AND SAFETY

• Ensure staff receive proper training in lifting and the use of all equipment. Provide additional training, coaching and discipline to staff as necessary to ensure safe working conditions are maintained.
• Monitor equipment and fixtures and arrange for maintenance as needed.
• Ensure regular cleaning of shelves, bins, tables, coolers, and all other areas that comprise the meat & seafood department.
• Maintain a department cleaning schedule that ensures compliance with health regulations and other laws and regulations.
• Monitor department to ensure food safety requirements are adhered to including hand washing, temping, food storage and employee health; take action as needed to correct unsafe situations. Maintain a safe and secure environment, adhering to all safety, food safety and security programs, guidelines and regulations.
• Set daily priorities for meat & seafood staff to ensure productive workflow.
• Develop and maintain standard operating procedures for the meat & seafood department. Ensure all staff are aware of and trained in these procedures.
• Develop and maintain all necessary Hazard Analysis Critical Control Points (HACCP) plans required for production and packaging of products.
• Create and adhere to high standards of meat cutting to create a high quality and consistent product for the customer.

SUPERVISION

• Directly supervise all meat & seafood department staff.
• Model supportive and participatory leadership qualities, promoting team building and cooperation.
• Motivate staff to achieve departmental goals.
• Develop systems that facilitate positive, clear and concise communication.
• Conduct evaluations of meat & seafood staff in accordance with established policies and procedures.
• In coordination with the Store Operations Manager and HR department, post, interview and hire for open meat & seafood positions.
• Develop and regularly evaluate training protocols for all meat & seafood positions.
• Participate in staff training and ensure that all training protocols are followed.
• Ensure that all reports attend storewide trainings and meetings.
• Scheduling: Determine a staff schedule that ensures department coverage that allows customer service and operational goals to be met at all times.
• Follow all agreed upon posting and time off request guidelines. Provide shift coverage as needed so that the department is fully staffed.
• Maintain accurate and up-to-date attendance records in the attendance software, including current staff schedules, time cards, time off requests and punches.
• Track employee attendance daily and provide coaching and discipline in accordance with Eastside's Attendance Policy.
• Monitor employee customer service, work performance and adherence to co-op policies and procedures.
• Provide positive feedback, coaching and disciplinary action as needed, in accordance with established personnel policies.
• Conduct department meetings on a minimum bi-monthly schedule.
• Fully comply with all requirements as outlined in the Collective Bargaining Agreement between Eastside Food Co-op and UFCW Local 663.

OTHER

• Attend daily manager huddles.
• Participate and attend meetings of the Merchandising Team, Store Operations Team and Full Management Team.
• Hold daily department huddles.
• Perform all other duties assigned by the Store Operations Manager.

CORE COMPETENCIES

• Dependability: Punctual to shifts and meetings, meets commitments, works independently, accepts accountability.
• Productivity: Prioritizes well, meets deadlines, manages time well.
• Adaptability: Adapts to change, open to new ideas, takes on new responsibilities, adjusts plans to meet changing needs.
• Communication: Communicates well verbally and in writing, shares information with others, listens attentively, asks questions, stays open to other viewpoints.
• Customer focus: Always available for customers, understands products and services, maintains professional appearance, assumes responsibility for solving customer problems.
• Integrity: Deals with others in a straightforward and honest manner, is accountable for actions, supports cooperative values.
• Teamwork: Listens to others and values opinions, welcomes newcomers and promotes a team atmosphere

JOB QUALIFICATIONS

• Knowledge of and passion for food, including natural, local and organic foods
• Minimum of one-year prior supervisory experience
• Minimum of one year of butcher experience preferred
• Service-oriented individual with a high energy, positive and friendly demeanor
• Knowledge and aptitude of financial reporting concepts
• Computer skills (Excel, Word, email, attendance software, point-of-sale)
• Excellent customer service, interpersonal and communication skills
• Sound judgement, decision-making and problem-solving skills
• Ability to stand, bend, reach and lift repeatedly for extended periods of time
• Ability to lift and move 60 pounds frequently during a shift
• Regular, predictable attendance
• Experience purchasing in a natural foods store preferred

Important Notice: The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. Eastside Food Co-op reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.

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