Winn-Dixie
Mgr, Meat & Seafood
Southeastern Grocers is committed to a culture of belonging and fostering an inclusive environment where we celebrate differences. As a great place to work, we empower everyone to be their full, authentic selves. Read our Belonging, Inclusion and Diversity Statement here.
Job Purpose Manages the daily operations of meat and seafood departments. Increases customer confidence and loyalty by promoting and executing consistent and compliant operating conditions. Provides and is accountable to fresh and appealing products, courteous, knowledgeable and prompt service. Executes merchandising plans as outlined in department planners, toolkits or event packs. Teach, coach and train 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.
Key Performance Indicators
Department OSAT – Gauges the customer experience in each area of the business focusing on assortment, cleanliness, freshness, staff friendliness and stock availability.
Sales to Purchase % – Ensures the department is profitable by forecasting correctly and ordering as needed.
Production Planning Compliance % – Positions the department for strong sales by providing good information into the system.
Essential Responsibilities
Service (40%)
– Creates an environment that enables customers to feel welcome, important and appreciated. Ensures the department is merchandised per plan and delivers daily conditions to meet company expectations for at‑shelf product availability, freshness, quality and value. Trains associates on freshness, inventory levels, stocking and ordering. Offers customer assistance and fulfills special orders.
Leadership (30%)
– Promotes trust and respect among associates, establishes goals for merchandising, sales and profits, and empowers the team to meet or exceed them. Works with store leadership to hire associates and manage performance. Manages schedules, adheres to all laws and company guidelines.
Financial (15%)
– Completes daily and weekly admin tasks, maintains awareness of inventory conditions, plans inventory process, utilizes production planning tools and ensures product quality. Merchandises department consistent with company guidelines.
Compliance/Safety (15%)
– Ensures safety standards, proper food handling practices, sanitation and productivity. Executes recalls, reinforces safety programs and reports all safety risks or incidents.
Other duties as assigned.
Qualifications Required Education
High School / GED
Preferred Education
Bachelor’s degree
Relevant Experience
Supervisory Experience: 3–6 years minimum
Knowledge of cutting, traying, wrapping and labeling; knife handling skills; proficiency in computer applications used in department operations.
Food Safety Certification (or ability to obtain within 180 days of placement)
Language Requirements
English – required
Spanish – preferred
Other Requirements
Must be 18 years of age.
Authorization to work in the United States.
Successful completion of pre‑employment drug testing and background check.
Strong customer service, interpersonal, motivation and communication skills.
Knowledge of basic math
Ability to handle stressful situations
Proficiency in computer applications used in the department.
Ability to work a varied shift schedule, including evening shifts, and occasionally travel or overnight stay if required.
Environmental Factors
Retail – Meat/Seafood physical demands include standing, walking, reaching, lifting up to 70 lbs, and working in varied indoor/outdoor conditions.
Safety risk factors include handling sharp objects, moving equipment, and exposure to cleaning solutions.
Required PPE: goggles, gloves, cutting gloves, and other protective gear as per company policy.
Shift(s): Varied shifts, including three (3) to four (4) evening (prime time) shifts per week. Occasional overnight stay may be required. No travel or overnight stay required for the base position.
Job Tag: #WD
#J-18808-Ljbffr
Job Purpose Manages the daily operations of meat and seafood departments. Increases customer confidence and loyalty by promoting and executing consistent and compliant operating conditions. Provides and is accountable to fresh and appealing products, courteous, knowledgeable and prompt service. Executes merchandising plans as outlined in department planners, toolkits or event packs. Teach, coach and train 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.
Key Performance Indicators
Department OSAT – Gauges the customer experience in each area of the business focusing on assortment, cleanliness, freshness, staff friendliness and stock availability.
Sales to Purchase % – Ensures the department is profitable by forecasting correctly and ordering as needed.
Production Planning Compliance % – Positions the department for strong sales by providing good information into the system.
Essential Responsibilities
Service (40%)
– Creates an environment that enables customers to feel welcome, important and appreciated. Ensures the department is merchandised per plan and delivers daily conditions to meet company expectations for at‑shelf product availability, freshness, quality and value. Trains associates on freshness, inventory levels, stocking and ordering. Offers customer assistance and fulfills special orders.
Leadership (30%)
– Promotes trust and respect among associates, establishes goals for merchandising, sales and profits, and empowers the team to meet or exceed them. Works with store leadership to hire associates and manage performance. Manages schedules, adheres to all laws and company guidelines.
Financial (15%)
– Completes daily and weekly admin tasks, maintains awareness of inventory conditions, plans inventory process, utilizes production planning tools and ensures product quality. Merchandises department consistent with company guidelines.
Compliance/Safety (15%)
– Ensures safety standards, proper food handling practices, sanitation and productivity. Executes recalls, reinforces safety programs and reports all safety risks or incidents.
Other duties as assigned.
Qualifications Required Education
High School / GED
Preferred Education
Bachelor’s degree
Relevant Experience
Supervisory Experience: 3–6 years minimum
Knowledge of cutting, traying, wrapping and labeling; knife handling skills; proficiency in computer applications used in department operations.
Food Safety Certification (or ability to obtain within 180 days of placement)
Language Requirements
English – required
Spanish – preferred
Other Requirements
Must be 18 years of age.
Authorization to work in the United States.
Successful completion of pre‑employment drug testing and background check.
Strong customer service, interpersonal, motivation and communication skills.
Knowledge of basic math
Ability to handle stressful situations
Proficiency in computer applications used in the department.
Ability to work a varied shift schedule, including evening shifts, and occasionally travel or overnight stay if required.
Environmental Factors
Retail – Meat/Seafood physical demands include standing, walking, reaching, lifting up to 70 lbs, and working in varied indoor/outdoor conditions.
Safety risk factors include handling sharp objects, moving equipment, and exposure to cleaning solutions.
Required PPE: goggles, gloves, cutting gloves, and other protective gear as per company policy.
Shift(s): Varied shifts, including three (3) to four (4) evening (prime time) shifts per week. Occasional overnight stay may be required. No travel or overnight stay required for the base position.
Job Tag: #WD
#J-18808-Ljbffr