Description

At El Rio Grande Latin Market, we believe our business requires constant innovation, new ideas and ways to delight our customers while empowering our team members. Our goal is to exceed the needs of all customers while providing a world class shopping experience through friendly associates, fresh on trend product assortment, and operational excellence.

As the Kitchen Merchandising Manager, you will create outstanding customer experiences through exceptional service across all El Rio Grande Latin Market locations. Achieve sales and profit goals established for the department and monitor and control all established quality assurance standards. Direct and supervise all functions, duties, and activities for the kitchen departments. Support the day-to-day functions of the Kitchen operations while encouraging innovation and following the “El Rio Grande Way". Embrace the Customer 1st strategy and encourage associates to deliver excellent customer service. Demonstrate the company's core values of respect, honesty, integrity, diversity, inclusion, and safety of others.

Essential Functions

Customer:

• Develop adequate scheduling to balance customer volume with associate needs.
• Create an environment that enables customers and associates to feel welcome, important, and appreciated by answering questions regarding products sold within the department and throughout the store.
• Develop Plan-o-grams that exceed the needs of the customer through SKU Rationalization and ease of shopping.

Merchandising/Operations:

• Deliver budgeted sales, profit, and labor goals for the department.
• Develop a sales strategy that will stay current with present, future, seasonal and special ads.
• Assist store management in preparing the store/department budget, profit, and loss reviews, and take appropriate action on all financial reports.
• Maintain an awareness of inventory/stocking conditions note any discrepancies in inventory.
• Schedule daily, weekly, and monthly price changes by updating shelf tags and promotional signs.
• Plan, organize and supervise the inventory process.
• Observe scheduled shift operating hours.
• Communicate company, department, and job specific information to associates.
• Establish performance goals for department and empower associates to meet or exceed targets.
• Monitor and control expenses for the departments.
• Train and develop managers on performance of their job and participate in the performance appraisal process.
• Train department managers on inventory/stocking and ordering through updated production log utilization.
• Supervise and coach direct reports on the performance of their duties; complete performance reviews and provide feedback to direct reports.
• Oversee, manage, and assist with new store/department set-ups, remodels, and resets.
• Work with Purchasing Department to determine production methods for assortment

Compliance:

• Adhere to all local, state, and federal health and civil code regulations.
• Adhere to all food safety regulations and guidelines.
• Ensure proper temperatures in cases and coolers are maintained.
• Ensure associate participation in mandatory training programs.
• Ensure that all current merchandising, customer service, labor control, expense and supply controls, loss prevention, maintenance, safety, food safety, associate and customer engagement rules are being followed.
• Reinforce safety programs by complying with safety procedures and identify unsafe conditions and immediately communicate with the appropriate personnel.
• Practice preventive maintenance by properly inspecting equipment and notify appropriate personnel of any items in need of repair.
• Notify management of customer or employee accidents.
• Assist with development and implementation of “The El Rio Grande Way” SOP’s for kitchen departments.

Qualifications

• Effective verbal and written communication skills- bi-lingual in English and Spanish is preferred
• Knowledge of retail math skills: Recipe measurements, Food Cost, Food Margins, Forecasting Sales/ Margins
• Ability to handle stressful situations
• Basic proficiency in MS Office: Word, Excel, and PowerPoint
• Must be able to meet the minimum physical demands of the position
• Must be 18 or older
• Must be able to perform the essential functions of the position with or without reasonable accommodation
• Must be able to work non-traditional hours as needed and weekends and holidays
• 3-5 years of Multi-Unit Kitchen Management Experience
• Experience with Scratch-Recipes and Fresh Prepared item assortment
• High school diploma or equivalent, Culinary Degree preferred
• Management experience preferred
• Previous Food Retail experience
• Food Safety Certification preferred

Leadership Behaviors: Achieves Results through Teamwork, Coaches and Develops Others, Communicates Effectively and Candidly, Executes with Excellence, Leads Change, and Innovation, leads through Positive Influence, Provides Clear and Strategic Direction, Puts the Customer First.