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| Assistant Meat/Seafood Manager - bloom Charlotte, NC (USA) Apply Online |
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| Post Date: | 11/03/09 | Company: | Bloom |
| Compensation: | not given | Contact: | |
| Job Type: | Full Time | Phone: | |
| Education: | High School / GED | Fax: | |
| Experience: | 6 months - 2 years | Mailing Address: | |
| Travel: | Negligible | ||
| Reference: | 5FDB0A430F7B4C4F | ||
JOB TITLE: Assistant Meat/Seafood Manager - bloom JOB DESCRIPTION: This description is intended to outline the primary responsibilities, general nature, and level of work being performed by people assigned to this position. It is not intended to be an exhaustive list of all responsibilities, duties, and competencies of the Assistant Meat/Seafood Manager. The incumbent may be assigned other duties and responsibilities. JOB CHARTER/OVERVIEW Responsible for assisting in delivering the Brand Position to the Meat/Seafood Department associates and customers of the assigned store. Optimistically supports the department team through constantly changing environment, expectations, and operating plans. In the absence of the department manager will provide feedback to the Store Manager on the performance against the Brand Position. Accountable for assisting the Meat/Seafood Manager in achieving budgeted financial operating results. Executes Standard Practices and other policies and procedures. Serves as a model for customer service and other vital behaviors, and instills this value in all associates. Creates an environment for continual learning and encourages an open dialogue among associates. Provides leadership and motivation within the store to promote a culture reflective of the company s guiding principles, core values, and vision. Assists other store management to ensure Bloom s customer service standards are met. Operates the total store in compliance with the policies, standards, measures and regulations of Bloom. REPORTING FUNCTION Reports directly to the Meat/Seafood Manager. In their absence, reports to the Assistant Manager Fresh or the Manager on Duty. SCOPE Occasionally provides direction to all Meat/Seafood Department Associates. DUTIES AND RESPONSIBILITIES 1. Planning and Setting Expectations in the absence of the Meat/Seafood Manager activities required to ensure that all key elements of the Brand Position and Standard Practices are understood and delivered - Communicates the Brand Position and sets expectations in an upbeat and optimistic manner to Market/Seafood department associates - Proactively applies effective change management principles and practices - Uses the most current tools and resources to identify opportunities to ensure a positive customer experience in alignment with the Brand Position - Actively participates in weekly staff meetings to bring alignment to the Brand Position - Ensures compliance with local, state and federal regulations as well as company policy and procedure as it relates directly to customer service. Implements and follows up on training necessary to comply with regulations and policy as noted in the Store Operations Policy and Procedure Manual and the Standard Practice Manual - Makes effective and objective decisions regarding task priorities, utilization of supplies, budgets and equipment use and other situations where multiple factors must be considered and weighed to maximize performance, productivity and results - Ability to use the in store computer, headquarters applications and IBM systems including but not limited to Windows applications and email - Performs labor scheduling. 2. Brand Implementation and Market Review in the absence of the Meat/Seafood Manager ensure consistent delivery of Brand Position, Meat/Seafood Department conditions, customer service and satisfaction, and execution of all policies and procedures - In the course of interactions with customer and associates ensure Brand Position elements and Standard Practice guidelines are effectively implemented - Works with store associates to identify barriers to the successful implementation of the Brand Position and utilize Standard Practices to identify the root causes of issues and inefficiencies; provides feedback to the Store Manager and develops sound plans for resolution to Meat/Seafood operational opportunities - Ensures confident and effective use of retail technology by associates and customers - Supervises all Meat/Seafood associates - Completes pertinent training to comply with federal, state, and local regulations and maintains an accurate record of associate compliance via LMS 3. Talent Planning and Development in the absence of the Meat/Seafood Manager formal and informal talent management of Meat/Seafood associates, development planning, and performance management activities required to ensure that associates are performing to their potential, delivering the Brand Position and developing the skills necessary for future opportunities - Constantly interacts with associates; ensures meat/seafood associates understand the Brand Position and Standard Practices and have the tools and training to be successful - Focuses on self-development as well as staff-development activities (e.g., working with the Store Manager to create and implement self-development action plans) - Provides recognition of accomplishments and offer constructive counseling when necessary as it relates to achieving extraordinary customer service and building store sales Personally trains or supervises the training of new meat/seafood associates. 4. Deliver the Brand Position to the Customer activities to support the Brand Position to provide customers a straightforward, thoughtful optimist providing an accommodating, novel and hassle-free shopping experience that leaves shoppers feeling savvy, content and confident - Ensures that customers are made to feel comfortable and welcomed, experience excellent store conditions, are able to find what they need, check out in a hassle- free manner, and receive a greeting from every Meat/Seafood associate they come into contact with - Interacts with customers - Promotes customer and community good will by treating all associates and customers with fairness, dignity and respect - Develops and maintains an inclusive team environment that facilitates communication among all Meat/Seafood associates by delivering the Brand position to the customers 5. Managing the Economics of the Operations in the absence of the Meat/Seafood Manager activities necessary to evaluate and respond to the economic performance of the store - Understands the P&L and related economics of the store - Monitors sales, labor, shrink and other key controllable expenses - Ensures that security controls are in place, consistent with Standard Practices - Ensures compliance with company directives, established policies and operation procedures and compliance with state, local and federal regulations - Ensures compliance with company Safety Standards - Documents and reports all associate and customer accidents in accordance with established policies - Maintains ordering and inventory control for Meat/Seafood Department - Receives and storages perishable product - Follows quality control practices - Follows standards for quality and condition of product - Maintains variety standards that will align with the Brand Position - Ensures proper unloading of trucks for the Meat/Seafood Department - Prepares daily department records, including the cutting list, shrink report, order control guides, checklist, and Workload Planner form. - Processes product and maintains proper product level - Maintains daily sanitation of department - Maintains pricing, rotation, and price changes 6.Other Activities in the absence of the Meat/Seafood Manager - Performs other non-recurring duties as assigned - Ensures 100% compliance of associate time records with meat/seafood associates - Ensures the Meat/Seafood associates maintain a clean, neat appearance - Ensures production of merchandise and maintenance of product levels - Ensures housekeeping and sanitation within the department - Maintains posting prices and price changes KEY ACCOUNTABILITIES AND SUCCESS MEASURES The Assistant Meat/Seafood Manager is accountable for assisting in achieving: - Budgeted financial results for the Meat/Seafood Department (e.g., sales, profitability, and wage percent) - Operating Results (e.g., audit results, store conditions, customer service, and shrink control) - Staff management and development (including managing turnover and diversity) INTERDEPENDENCIES AND REPORTING RELATIONSHIPS in the absence of the Meat/Seafood Manager - Reports to the Store Manager assigned to a particular store - Interacts with all store associates to ensure product/service total quality - Interacts with customers to ensure satisfaction - Interacts with government entities (e.g., local police, fire, and health departments) - Interacts with store management in other District stores to share learnings and best practices WORK ENVIRONMENT - Periodically spends time in departments to self-develop - Required to adapt schedule to meet the needs of the business - May be required to travel to conduct or attend training and meetings, or conduct store business (e.g., banking and competitor visits) ESSENTIAL SKILLS - Ability to analyze a situation, identify the problem and implement a solution - Ability to communicate orally and written, and complete all necessary paperwork - Ability to reach, bend, stoop, and lift up to 70 lbs. - Ability to push or pull up to 2000 lbs. using a pallet jack - Ability to rotate and organize product - Ability to anticipate sales and order merchandise for the Market/Seafood Department per Standard Practice - Ability to meet the production standards established by the company - Ability to use the In-Store Computer, scan system registers, and Telxon - Ability to effectively use Lotus Notes, Microsoft Word, Microsoft Excel and PRISM functions - Ability to withstand for long periods a working environment of 45 F or less - Ability to safely operate all Meat/Seafood Department equipment including slicer, grinder, scale, saw, knife, wrapper, and cuber - Ability to maintain a knife grip in order to cut primals and subprimals to specification - Knowledge of all commercial cuts of Beef, Pork, Chicken and Seafood COMPETENCIES REQUIRED - Team Leadership - Talent Planning and Development - Communication - Results Orientation - Planning, Analytical Thinking, and Problem Solving - Cross-Organizational Coordination - Decision Making - Flexibility and Leading Change - Broad Operational Knowledge - Customer Orientation - Market Knowledge - Asset Utilization and Cost Control |
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