Meat And Seafood Manager (Seattle)

Under the direction and guidance of the Store Manager, the Meat and Seafood Manager is responsible for overall operations of Central Co-op’s Meat and Seafood Department. This position will manage department personnel and processes to ensure consistency in general management practices, adherence to labor guidelines, and administration of policies and procedures. The Meat and Seafood Manager is responsible for department expenses, staff supervision and productivity, product selection and handling, merchandising and inventory, cleanliness, profitability, customer service standards and general functionality. The Meat and Seafood Manager works closely with the Store Manager and collaborates with other departments to develop, implement and oversee departmental tactical plans that uphold the values of Central Co-op and the cooperative identity.

POSITION RESPONSIBILITIES

Strategic Implementation

• Under the direction of the Store Manager, develops and manages departmental tactical plans, goals and objectives aligned with the organizational strategies.
• Develops annual department budget and other reports and documents as needed.

Department Operations and Customer Experience

• Ensures the Meat and Seafood Department operates effectively and efficiently. Facilitates and carries out day-to-day department operations and guarantees performance standards are met. In collaboration with leadership; creates, develops, communicates, implements and evaluates operating standards and procedures and makes adjustments as needed. Procedures include, but are not limited to: customer service standards, performance management, product selection, cleanliness, safety/security, workplace conditions, organic certification standards and control measures. Creates and facilitates training as needed.
• Researches and develops a product line that is aligned with the Co-op’s values and which serves the needs of the diverse cooperative community.
• Develops professional relationships with suppliers and vendors in a manner that upholds the Co-op’s values; negotiates for favorable prices, terms, quality and delivery to meet customer needs.
• Sets sales, margin and labor budget goals and ensures department consistently meets goals.
• Develops and communicates department procedures for ordering, receiving, stocking and merchandising product.
• Conducts regular and/or periodic inventory counts, leads inventory counts for the Meat and Seafood Department and participates in store-wide cleaning as needed.
• Provides product information for newsletters, promotions and customer inquiries.
• Conducts pricing, product and merchandising comparisons to ensure a competitive pricing strategy.
• Skillfully supports Central Co-op’s marketing initiatives.
• Addresses daily attendance issues per procedures and re-allocates labor as needed.
• Models, provides and ensures customers receive prompt, friendly and courteous service. Assist as needed with customer questions and resolves customer issues, concerns and complaints. Provides training and coaching to staff as needed.
• Maintains a calm and friendly demeanor with unsatisfied and/or difficult customers.
• Reports customer suggestions, comments or complaints to the appropriate department/s or position/s as necessary.
• Leads department category management and merchandising.
• Knows and follows all aspects of the collective bargaining agreement (CBA) including working conditions, break periods, scheduling, overtime, and etc.

Employee Management and Development

• Establishes clear expectations for direct reports and a means to hold each other accountable to ensure expectations are met and offers support to meet expectations.
• Creates and facilitates training for new employees, new procedures, and customer service standards that enhance and build upon employees’ skills, knowledge and abilities.
• Interviews and hires employees according to Co-op procedures.
• Establishes procedures to ensure proper administration of department programs.
• Conducts regular performance evaluations and creates training and development opportunities that enhance the employee’s abilities and builds upon their skills, knowledge and abilities.
• Manages work performance and conduct of personnel and upholds Central Co-op’s performance management practices of offering progressive corrective action and staff recognition as needed and in accordance with Co-op policies, procedures, labor and legal guidelines.
• Facilitates regular team and/or department meetings.
• Models behaviors that support the values of Central Co-op, through supportive and participatory leadership qualities, promoting cooperative team building and motivating staff to achieve goals.

Safety and Security

• Ensures that all department personnel learn and use safe practices per Central Co-op’s Accident Prevention Program and meat cutting/processing best practices and addresses safety and security concerns promptly.
• Supports the Co-op’s security and safety protocols and establishes strong departmental control measures.
• Maintains equipment in working order; researches and recommends equipment repair and replacement options as needed.

OTHER DUTIES

• Able to perform duties of Meat Cutter.
• Supports the values of the cooperative principles in their daily work.
• Compiles or contributes to reports as requested.
• Provides store support and acts as Store Support Coordinator on duty as needed.
• Meet Central Co-op's "Leadership General Responsibilities".
• Performs other duties as assigned.

ESSENTIAL QUALIFICATIONS

• 3+ years of meat cutting experience.
• Previous experience in management and/or supervision.
• Previous merchandising experience including product selection, display, pricing, and promotions.
• Knowledgeable about a wide variety of meat and seafood products.
• Excellent customer service skills.
• Strong leadership and communication skills.
• Ability to communicate effectively and respectfully with people from diverse backgrounds.
• Ability to effectively plan and prioritize tasks, delegate and adapt to changing needs.
• Proven ability to set and achieve sales department and organizational goals.
• Ability to facilitate group processes.
• Desire to determine, foster and develop the best qualities and contributions of department personnel.
• Ability to create, implement and improve procedures.
• Ability to read and interpret documents such as department manual and collective bargaining agreements.
• Proficiency with Microsoft Office software: Word, Excel and Outlook.
• Obtain and maintain a WA State Food Handler’s Permit, Meat Cutter License and any other necessary licenses.
• High School Diploma, GED or equivalent certificate.
• Availability to work mornings, evenings, weekends, and holidays, as needed.
• Able to meet physical demands of position, with or without reasonable accommodation.
• Travel may be required and may include overnight stays.

DESIRED QUALIFICATIONS

• Management experience in a retail/grocery environment.
• Experience writing/creating department schedules.
• Interest and/or experience in natural foods and/or cooperative models.
• Dual or multiple language skills.
• Familiarity with labor relations and union contracts.
• Associates Degree and/or equivalent 2 year degree from a technical and/or trade school.
• Rudimentary understanding of animal husbandry and sustainable farming practices.
• Previous charcuterie and/or sausage making experience.

PHYSICAL DEMANDS

• Frequently: Repetitive hand/arm/wrist movements (cutting meat and seafood, stocking product, typing, and etc.), lifting/pushing/pulling over 60 pounds repeatedly, bending, stooping, walking, working extended periods of time in cool/wet/cold environments and standing.
• Occasionally: Sitting. Able to focus on and read a computer screen for 1-2 hours.
• Environmental: Exposure to mechanical noise (grinder, saw, etc.). Working with cleaning chemicals, including bleach.