Meat & Seafood Manager - Easthampton

RVC Our Mission: River Valley Co-op staff members are all empowered ambassadors for our cooperatives greater mission of creating a just marketplace that nourishes the community. As an organization, we are committed to social justice and developing our anti-racism skills through our diversity, equity, and inclusion program. As a team, we work to leverage grocery retail's economic impact for positive social change in the food system, our environment, and our community. Our friendly store operations build community and grow our local economy by providing fresh, local, and seasonal products accessible to everyone in our community. Cooperative values and the larger cooperative movement inspire us, and our community-owned business values sustainability in products and practices. We work hard and have fun doing it, we act with honesty, kindness, and respect, and we strive to get better every day.

Position: MEAT & SEAFOOD MANAGER

Full-time. Requires open availability, including evenings and weekends.

Status: Reports to Director of Operations

Pay Level: IX, exempt.

Location: Easthampton, MA

Purpose: The Meat & Seafood Manager will be responsible for the overall management of the Meat & Seafood department operations and financial performance, establishing and sustaining relationships with consumers and vendors, and provide steady leadership to our Meat & Seafood department staff. They will provide a high level of service to River Valley Co-ops internal and external customers and will be responsible for building and maintaining a friendly and welcoming atmosphere within our Co-op locations. Additionally, the Meat & Seafood Manager initiates and maintains a department culture of engagement and creativity through training and positive influence in all Co-op locations.

Essential Duties & Responsibilities

PLANNING

• Participate in the annual budget and business planning process.
• Meet or exceed budgets for Sales per Labor Hour, Sales and Inventory turns.
• Monitor and review monthly and quarterly financial reports with staff.
• Establish and implement operational plans to meet department goals.
• Attend Management Team meetings and storewide meetings.
• Lead department meetings as required to create goals and action plans to address opportunities.
• Review departmental financial reports (sales, labor, margin, and turns) with supervisor and take corrective action as needed by calculating and adjusting prices to meet margin goals.

PURCHASING

• Purchase product following brand guidelines and marketing plan, (e.g., priority for local, organic).
• Set procedures for ordering and receiving that ensure fill shelves, controlled backstock, and meet goals for inventory turns.
• Ensure orders and invoices are processed correctly and on time through our Point of Sale and financial systems.
• Establish and maintain ordering schedules, monitor out of stocks, and shift to secondary vendors to avoid them whenever possible.
• Place orders and oversee ordering by staff.
• Attend trade shows as needed.
• Arrange for cross-training to ensure adequate backup for ordering.
• Ensure all new items are added to the Point of Sale before they are put on the shelf.
• Review invoices for accuracy in promotional deals, discounts, costs, selection, and department breakout.
• Ensure invoices are delivered to the Finance Department by the weekly cutoff date.
• Partner with Director of Operations and other location(s) Meat & Seafood Managers to set promotions, review pricing, source new products, and meet margin targets.
• Conduct periodic yield tests to ensure the accuracy of costs.
• Partner with Point of Sale Fresh Specialist to ensure new products and price changes are entered promptly and accurately into the scanning system and Webcart, maintaining price parity across all locations.
• In partnership with other location(s) Meat & Seafood Managers, develop and maintain a robust Value Added Program that meets brand standards and margin targets.

MERCHANDISING

• Ensure product displays are eye-catching, seasonally appropriate, and shoppable, with accurate and attractive signage, following merchandising principles.
• Ensure displays are replenished several times a day, and that sell-by dates are monitored to ensure no past-date products are on display.
• Implement store signage program as developed with Marketing and monitor that department meets signage standards.
• Ensure that all product displays are clean, rotated, full, and have required signage.
• Initiate and execute department re-sets that improve the shopping experience, stocking efficiency, and sales.
• Provide product information for internal communications, promotions, staff, and customers.
• Make periodic visits to our other location(s) and area stores to keep ideas for promotions, products, and displays fresh.
• Lead sale changeover.
• Provide product information for customers and staff.
• Assist customers with product questions and special orders. Offer samples and suggestions for purchase and preparation in a friendly, courteous manner.

DEPARTMENT OPERATIONS

• Receive product deliveries and oversee receiving by staff, following established receiving procedures.
• Get credit from suppliers where applicable for returned, damaged, spoiled goods. Coordinate storage of items to be returned to suppliers. See that unsellable items are properly disposed of.
• Markdown items as needed to reduce losses; track shrink and, if there are margin problems, adjust purchasing to keep the department within the shrink budget.
• Maintain display, prep, and storage areas in clean, orderly condition, meeting health department standards.
• Ensure that the HACCP plan is followed, including a weekly review and approval of logs, monthly assessment, and timely updates of product additions and submission of required documentation.
• Lead inventory counts. Conduct monthly/quarterly inventories as required to monitor margin performance and make adjustments as needed to ensure margin goals are met.
• Maintain department equipment in working order. Advise Store/Facilities Management of equipment repair or replacement needs.
• Ensure adequate amounts of department supplies and order supplies needed.
• Stay current with all delivery schedules and ensure that staff and area are prepared for incoming deliveries.
• Create and maintain a special order system to promptly and accurately respond to customer requests.
• Assist in special events, demos, food fairs, etc.
• Maintain a department cleaning schedule and see that it is followed.
• Create and update opening and closing checklists, and ensure they are followed.
• Monitor and train staff to increase their knowledge about safety, sanitation, and accident prevention principles.
• Ensure proper purchasing, receiving, and storage for safe product integrity.
• Organize, label, and maintain back stock areas, keeping stock levels within space allocated for it.
• Set a standard for welcoming, informative customer service and lead staff to meet the standard.
• Participate in store, category, and co-op leadership meetings.

PERSONAL & TRAINING

• Hire qualified applicants following the established procedure.
• Create and maintain a comprehensive training manual for all Meat & Seafood staff.
• Facilitate all direct report new staff member training:
  • Culture and behavioral expectations.
  • Policies and procedures.
  • On-the-job training.
• Oversee and assess probationary period for all new direct report staff.
• Complete for direct report staff and submit to applicable business partners benchmark reporting: evaluations, discipline, etc.
• Review payroll for direct reports, and communicate with HR regarding any deviations from schedule, and respond to time-off requests within seven days.
• Ensure that the Assistant Manager, if applicable, is completing the same for their direct reports: training, discipline, evaluations, and payroll.
• Utilize interpersonal and communication skills to lead department staff.
• Inspire department staff to deliver outstanding customer service, including product knowledge around taste, use, and storage, finding and selecting products, greeting customers who are within 6 feet, and creating a welcoming and delightful shopping experience.
• Display exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management.
• Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Ensure all staff members are trained to maintain required food handling and sanitation certifications.
• Review staffing levels to ensure that operational needs and financial objectives are met.
• Write schedules, ensuring they are within budget and posted for staff according to guidelines.
• Stay current on developments in the industry through reading trade publications.

OTHER DUTIES

• Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other co-op documents.
• Regular predictable attendance.
• Keep the office orderly and clean.
• Maintain a positive attitude.
• Perform all other duties as assigned by the Director of Operations.

Qualifications

ESSENTIAL

• Previous management experience.
• Four (4) years related experience and/or training; or equivalent combination of education and experience.
• Knowledge of and passion for Meat and Seafood, including cooking, eating, and supporting farmers and fishers.
• Experience with Meat and Seafood purchasing and processing, including breakdown to meet yield goals.
• Demonstrated ability to lead and maintain a culture of safety, with knives, equipment, and food.
• Ability to maintain a professional and mutually beneficial relationship with vendors.
• Outstanding customer service skills.
• Attention to detail and good organizational skills.
• Flexible - willingness to be open, to learn, and take on new responsibilities.
• Demonstrate objectivity, neutrality, and calm.
• Demonstrate accuracy and thoroughness.
• Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to understand and use calculations needed to set pricing to achieve margin goals, manage payroll, project sales, and manage department expenses.
• Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, customers, and staff.
• Ability to read and comprehend instructions.
• Ability to work as a collaborative team player.
• Ability to follow through on systems, procedures, and policies.
• Ability to work efficiently and safely in a fast-paced environment.
• Ability to be flexible and to adapt to changing conditions quickly.
• Ability to manage time with consistent weekly deadlines for reporting and other time-sensitive assignments.
• Ability to use computers and applicable software and programs, specifically Microsoft Office and Google Suite and recipe costing software.
• Demonstrated ability to work with customers and co-workers from various cultural backgrounds.

FUNCTIONAL

• Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending, and squatting.
• Ability to stand for extended periods.
• Ability to use hands or fingers to handle or feel.
• Specific vision abilities required by this job include close vision and distance vision.
• Repetitive use of hands for grasping, pushing, pulling, and fine manipulation.
• Ability to use office equipment; computer, Point of Sale, scanner, fax, copier.
• Ability to work in cold, damp conditions.
• Ability to lift to 50 pounds, with occasional ability to lift 75 pounds.
• Ability to commute between Co-op locations.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functional job duties.

PREFERRED

• Natural and local foods (retail, wholesale).
• Ability to speak Spanish, French, or Swahili a plus.

River Valley Co-op is an equal opportunity employer encouraging excellence through diversity.

Salary : $60,000