Winn-Dixie
Overview
Meat-Seafood Manager role at Winn-Dixie. Manages the daily operations of meat and seafood departments. This is a working management position that balances physical labor, delegation, team building and leadership, planning, and administrative work. The role involves promoting and executing consistent and compliant operating conditions, providing fresh and appealing products, and delivering courteous, knowledgeable, and prompt service. Responsible for merchandising plans as outlined in department planners, toolkits or event packs. Teaches, coaches and trains meat cutters on standards and trim specs. Accountable for fresh meat cutting standards, meat trim, tray weights and ground beef processing and logs. Maintains core assortment and meat case flow-gram. Values diversity and supports an inclusive environment by embracing team backgrounds and experiences.
Note:
This is a position that requires a balance of leadership and hands-on work to meet department goals.
Key Performance Indicators
Department OSAT — gauges the customer experience in areas such as assortment, cleanliness, freshness, staff friendliness and stock availability.
Sales to Purchase % — ensures department profitability through accurate forecasting and purchasing.
Production Planning Compliance % — positions the department to drive strong sales by providing information to optimize data usage.
Essential Responsibilities
Service
— Create an environment where customers feel welcome, help build loyalty, ensure merchandising per plan, maintain product availability, freshness, quality and value; train associates on freshness, inventory, stocking and ordering; assist customers and fulfill special orders.
Leadership
— Promote teamwork, set goals for merchandising, sales and profits, hire and manage performance as needed, act as subject matter expert for meat and seafood, manage schedules for peak customer service, ensure compliance with laws and company guidelines.
Financial
— Complete administrative tasks, manage inventory awareness, inspect product quality, perform inventory process, use planning tools to optimize production, manage temperature controls and logs, merchandise to maximize sales and minimize shrink.
Compliance/Safety
— Maintain safety and sanitation standards, comply with USDA/COOL/DOA regulations, manage recalls, enforce safety programs, report safety risks, ensure wage/hour compliance, maintain PPE and equipment safety, and address hazards.
Disclaimer
— Performs other job-related duties as assigned.
Qualifications
Education
— High School/GED required; Bachelor’s degree preferred.
Experience
— 3 - 6 years supervisory experience in relevant role.
Languages
— English required; Spanish optional.
Skills & Abilities
— Must be 18+, authorized to work in the U.S., pre-employment drug and background check, strong customer service and communication, basic math, ability to handle stress, knowledge of cutting, trimming, wrapping and labeling, knife handling skills, computer proficiency, food safety certification or ability to obtain within 180 days.
Environmental Factors Retail - Meat/Seafood: Physical demands include standing/walking, dexterity, vision and hearing. Lifting up to 70 lbs, occasional climbing, exposure to cold, wet/humid environments, and use of hazardous cleaning solutions. Personal protective equipment provided as required.
Shift(s) Varied shifts, including three to four evening (prime time) shifts each week.
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Meat-Seafood Manager role at Winn-Dixie. Manages the daily operations of meat and seafood departments. This is a working management position that balances physical labor, delegation, team building and leadership, planning, and administrative work. The role involves promoting and executing consistent and compliant operating conditions, providing fresh and appealing products, and delivering courteous, knowledgeable, and prompt service. Responsible for merchandising plans as outlined in department planners, toolkits or event packs. Teaches, coaches and trains meat cutters on standards and trim specs. Accountable for fresh meat cutting standards, meat trim, tray weights and ground beef processing and logs. Maintains core assortment and meat case flow-gram. Values diversity and supports an inclusive environment by embracing team backgrounds and experiences.
Note:
This is a position that requires a balance of leadership and hands-on work to meet department goals.
Key Performance Indicators
Department OSAT — gauges the customer experience in areas such as assortment, cleanliness, freshness, staff friendliness and stock availability.
Sales to Purchase % — ensures department profitability through accurate forecasting and purchasing.
Production Planning Compliance % — positions the department to drive strong sales by providing information to optimize data usage.
Essential Responsibilities
Service
— Create an environment where customers feel welcome, help build loyalty, ensure merchandising per plan, maintain product availability, freshness, quality and value; train associates on freshness, inventory, stocking and ordering; assist customers and fulfill special orders.
Leadership
— Promote teamwork, set goals for merchandising, sales and profits, hire and manage performance as needed, act as subject matter expert for meat and seafood, manage schedules for peak customer service, ensure compliance with laws and company guidelines.
Financial
— Complete administrative tasks, manage inventory awareness, inspect product quality, perform inventory process, use planning tools to optimize production, manage temperature controls and logs, merchandise to maximize sales and minimize shrink.
Compliance/Safety
— Maintain safety and sanitation standards, comply with USDA/COOL/DOA regulations, manage recalls, enforce safety programs, report safety risks, ensure wage/hour compliance, maintain PPE and equipment safety, and address hazards.
Disclaimer
— Performs other job-related duties as assigned.
Qualifications
Education
— High School/GED required; Bachelor’s degree preferred.
Experience
— 3 - 6 years supervisory experience in relevant role.
Languages
— English required; Spanish optional.
Skills & Abilities
— Must be 18+, authorized to work in the U.S., pre-employment drug and background check, strong customer service and communication, basic math, ability to handle stress, knowledge of cutting, trimming, wrapping and labeling, knife handling skills, computer proficiency, food safety certification or ability to obtain within 180 days.
Environmental Factors Retail - Meat/Seafood: Physical demands include standing/walking, dexterity, vision and hearing. Lifting up to 70 lbs, occasional climbing, exposure to cold, wet/humid environments, and use of hazardous cleaning solutions. Personal protective equipment provided as required.
Shift(s) Varied shifts, including three to four evening (prime time) shifts each week.
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