JOB BRIEF
Assistant Seafood Managers plan, organize, lead, coordinate and optimize the materials and human resources in the seafood department to provide variety and high quality merchandise to maximize sales and profits in the seafood department.

JOB DUTIES
- In the absence of the Seafood Manager is responsible for the overall operation of the Seafood department. Assist the department manager in accomplishing the operating objectives.
- Responsible with the Seafood Manager, for the performance and supervision of all seafood clerks.
- Ready the department for business according to company standards in the absence of the department manager.
- Offer suggestions to customers to provide alternatives; assist customers with special requests and answer questions about seafood products and services; properly merchandise and price product in display cases according to company standards; exceed customer expectations by providing superior service.
- Responsible to the Seafood Manager for the enforcement of all company policies and procedures relative to clerks and all areas of the department. Oversee and manage receipt, weight, and breakdown of seafood.
- Ensure proper inventory control and product rotation to maximize product freshness and availability, while minimizing waste. Inform department manager of product that is needed; order products as needed.
- Make regular inspections to ensure company standards are being met and enforce company policies and procedures as they relate to the department’s operation.
- Assist in training department personnel and notify the department manager of any personnel issues.
- Prepare weekly work schedules based upon projected sales, volume and workload. Maintain all mandatory records or reports in an accurate and timely fashion.
- Ensure sanitation procedures in department are being followed for cleaning work area, equipment, and preparation surfaces.
Secondary Job Duties:
- May assist departmental employees as needed in the performance of routine departmental functions.
- Comply with all company guidelines and procedures.
- Verify all product labels, signs and prices are aligned with product.
- Restock and use supply items efficiently to eliminate waste and to maintain the lowest supply cost.
- Present favorable impression in dress, personal hygiene and business attitude.
- Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement.
- Other duties assigned by management.
QUALIFICATIONS
- High school diploma or equivalent experience.
- Must be 18 years of age.
- Working knowledge of seafood preparation and cuisine and ability to display seafood in a way that attracts passing customers.
- Excellent customer service skills desired, as well as extensive knowledge of seafood products.

COMPETENCIES
Never- 0%, Occasionally- 1-33%, Frequently- 34-66%, Continuously- 67-100%

Physical Demands:
- Occasionally-Pushing up to 50 lbs., pulling up to 100 lbs., climbing up to 6 foot height, and stooping.
- Frequently-Balancing, kneeling, and crouching.
- Continuously-Standing on tile/concrete, walking on tile/concrete, carrying up to 50 lbs., lifting up to 50 lbs., manual dexterity, crawling, reaching waist/overhead level, talking, seeing, hearing and smelling.

Safety Risk Factors:
- Occasionally-Loud noise, cluttered floor surface, toxic exposure (see material safety data sheets), nuisance dust, fumes, sprays, and hazardous cleaning solutions.
- Frequently-Twisting of back and neck and slippery floor surface.
- Continuously- Hazardous equipment (mechanical moving parts), contact with sharp objects, and contact with skin irritant.

Other:
- Varied, irregular schedules.
- Working environment involves inside, cold from coolers with duration up to an hour, and wet/humid conditions.