Seafood Assistant Department Manager

Additional Considerations (if any):

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At Hy-Vee our people are our strength. We promise “a helpful smile in every aisle” and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other.
 

Job Description:

Job Title: Asst. Seafood Service/Meat Manager

Department: Seafood

FLSA: Non-Exempt

General Function: 

Provides prompt, efficient and friendly customer service.  Assists Department Manager to present the freshest most innovative and best quality products at a competitive retail price to customers.

Core Competencies:

• Partnerships

• Growth mindset

• Results oriented

• Customer focused

• Professionalism

Reporting Relations:

Accountable and Reports to: District Store Director, Store Manager, Assistant Manager of Perishables, Store Operations, and Health Wellness Home; Meat Department Manager; Assistant Meat Department Manager, Seafood Service Meat Manager

Positions that Report to you: Clerks

Primary Duties and Responsibilities:

• Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store.

• Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee’s designated department or elsewhere in the store.

• Makes an effort to learn customers’ names and to address them by name whenever possible.

• Assists customers by: (examples include)

  • escorting them to the products they’re looking for

  • securing products that are out of reach

  • loading or unloading heavy items

  • making note of and passing along customer suggestions or requests

  • performing other tasks in every way possible to enhance the shopping experience.

• Answers the telephone promptly and provides friendly, helpful service to customers who call including taking product orders.

• Works with co-workers as a team to ensure customer satisfaction and a pleasant work environment.

• Ensures department standards are met.

• Offers meal solutions, and gives advice on preparation to customers.

• Assists department manager in writing ads and figuring department projections and actuals, merchandising products, and scheduling employees.

• Prepares product for display and special orders, which includes cutting meat and seafood correctly.

• Orders products, determines pricing, and controls inventory.

• Reviews the status and appearance of product for freshness and pulls by stale date, rotates or replenishes.

• Assists with determining specials and demonstrations.

• Trains new employees.

• Ensures proper temperatures and storage procedures are maintained to guarantee freshness and control shrink of product.

• Handles and satisfies customer issues.

• Understands and practices proper sanitation procedures and ensures the work area is always clean and neat, and maintains strict adherence to department and company guidelines related to personal hygiene and dress.

• Adheres to company policies and individual store guidelines.

• Reports to work when scheduled and on time.

Secondary Duties and Responsibilities:

• Assumes management duties in absence of Department Manager.

• Assists with inventory.

• Assists in other areas of store as needed.

• Performs other job related duties and special projects as required.

Knowledge, Skills, Abilities and Worker Characteristics:

• Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions.

• Ability to do arithmetic calculations involving fractions, decimals, and percentages.

• Possess the ability to compose original correspondence; follow technical manuals and have increased contact with people.

Education and Experience:

• High school or equivalent education, and food safety.

• Over one year up to three years of similar or related work experience.

Supervisory Responsibilities (Direct Reports):

• Instructs, assigns, reviews and plans work of others. 

• Maintains standards, coordinates activities, and allocates personnel.