What are the responsibilities and job description for the Meat Department Manager Leader position at Lowes Foods?
Job Description:
To excel as a successful Beef Shoppe Manager, you will supervise and maintain the Lowes Foods guest service, merchandising programs, and departmental operations in the beef shoppe/seafood department to achieve maximum sales. You will assume the duties of the Department Manager in their absence.
Key Responsibilities:
- Creat a Selling Environment: Ensure all guests receive polite, friendly greetings and interactions from the Beef Shoppe staff. Utilize selling skills to create a positive customer experience.
- Achieve Sales Goals: Achieve budgeted sales, supply/wrap, shrink, and gross profits for the Beef Shoppe and seafood departments.
- Prepare Products: Prepare products for sale (meat cutting, slicing, trimming, wrapping, weighing, and pricing) according to Lowes Foods Standards.
- Maintain Inventory: Maintain the desired level of inventory and supplies for the Beef Shoppe and seafood departments. Ensure in stock conditions through proper ordering.
- Operate Department: Operate the department according to merchandising and operational programs and guidelines.
- Maintain Quality: Maintain high quality and freshness with products available for sale. Ensure all products are in date.
- Maintain Safety: Maintain safety and sanitation standards in all areas that come in contact with meat/seafood and in the prep areas, coolers, freezers, and sales floor.
- Develop Staff: Provide guidance, orientation, training, and feedback to the Beef Shoppe and seafood department staff to ensure Beef Shoppe hosts achieve satisfactory performance standards and guest interaction.
- Perform Tasks: Perform product preparation, receiving, stocking, and guest service as necessary to achieve standards.
- Schedule Labor: Maintain the department's labor budget and ensure that optimal hours are scheduled for the department to maximize sales and guest service.
- Assist Management: Performs all other duties as assigned by management.
Requirements:
- Interpersonal Skills: Possess good interpersonal skills, effective selling skills, and have an outgoing personality.
- Teamwork: Ability to work well with others. Ability to sell and interact with guests.
- Lifting: Ability to lift 50 lbs. occasionally and 25 lbs. constantly.
- Cognitive Abilities: Ability to read and understand information and directions.
- Product Knowledge: Knowledge of meat/seafood products and operations.
- Supervision: Ability to supervise people, including training and development.
- Technical Skills: Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job, including operating a computer.
- Age: Must be at least 18 years old.
- Environment: Must be able to work in a cold environment.
Ability to bend, kneel, and stand for extended periods of time.
