Harvest Market Seafood Monger

SUMMARY

The Seafood Manger manages department operations including but not limited to maximizing gross margins, ensuring sales production, controlling inventory and expenses. The Seafood Monger is responsible for training, delegating, and assisting Associates on their completion of assigned tasks. The Seafood Manger develops and maintains our Vendors, Makers and Producers relationships and works with other departments with cross merchandising. The Seafood Monger will assist the Meat General Manager in creating a positive store atmosphere for customers and a positive working environment for Associates while fostering the Niemann Harvest Market culture. 

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Delivers superior guest service and ensure absolute customer satisfaction
• Learns and uses the three E’s: Engagement, Educate, Empowerment
• Responsible for company assets including receiving, invoicing, pricing, shrink control, and inventory
• Develops, implements and coordinates aggressive and creative merchandising plans which maximize sales and variety.
• Supervises the Seafood Department Associates to ensure efficient labor utilization and effectiveness in meeting department objectives
• Assists with production, stocking and display building.
• Responsible for receiving, invoicing, pricing, shrink control and inventory to ensure proper product control and that gross profit goals are met.
• Supervises department safety and sanitation programs.
• Develops effective daily/weekly work plan based on weekly sales projections and budgeted labor goals
• Performs Seafood Department personnel functions; training, performance reviews. Recommends and administers corrective actions as appropriate.
• Pulls the seafood cases by color, quality and dates.
• Promotes sales and provides samples
• Communicates effectively with the Store Director, Meat General Manager and Associates.
• Works within company programs, policies and procedure
• Follows all store and department policies and procedures
• Follows all Health Code guidelines
• Follows safety policies and procedures; is a safety role model
• Other duties as assigned by supervisor

KEY ATTRIBUTES

• Passion/purpose
• Foodie/farmer
• Thirst for knowledge/curious/inquisitive
• People enthusiast/outgoing
• Genuine
• Good communicator/desire to share
• Trendy/fun
• Honest
• Techie
• Leadership skills
• Seafood experience
• Organizational skills
• Ability to prioritize
• A passion to lead a team
• Excellent planning skills
• Creative merchandising ability
• Sales minded
• High energy
• Adaptability                                                                                                                              

SUPERVISORY RESPONSIBILITIES

• Directly manages Associates in the Seafood Department. 
• Responsible for the overall direction, coordination, and evaluation of this unit.  
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED)
• Or related experience and/or training
• Or equivalent combination of education and experience

LANGUAGE SKILLS

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. 
• Ability to write reports, business correspondence, and procedure manuals. 
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

• Ability to work with Supermarket math concepts (addition, subtraction, division, multiplication, percentages, distribution, penetration, gross profit, and Sales Per Associate Hour)

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Manager’s Food Sanitation Certificate provided at store level

RECOMMENDED EQUIPMENT

• Slip resistant shoes
• Hairnets/Hats
• Safety Cutter
• Pallet jack
• Ladder
• Stepladder
• Computer
• Uniform per store policy
• Associates may be required to use standard seafood equipment including, but not limited to,
• Knives
• Ovens
• Mixer

PHYSIC