Seafood Manager

• Ensure proper customer service and works to develop relationships with large customers.
• Supervises Floor Supervisors and Stockers to assure that shelves are stocked and merchandise is rotated.
• Develops schedules, monitors performance and recommends the proper discipline as appropriate.
• Trains employees in job responsibilities and safe operating procedures
• Interview candidates and recommend for hire
• Disciplines employees when necessary and recommend terminations.
• Ensures that employees are performing the proper inspections to meet HACCP regulations as well as conducting periodic HACCP audits.
• Reviews inventory for product rotation on a daily basis to prevent shrinkage and damages.
• Ensures that shelf pricing is correct and reflects the most recent pricing and market conditions.
• Supervises the receiving of products and ensures that the proper paperwork is completed.
• Maintains accurate computer inventory levels by having physical inventories performed on a regular basis and

• Supervises the ordering of products from vendors on a regular basis to assure we have competitive pricing and minimal

• Coordinates that the pallets stored in the racks have the proper block and date tags.
• Follows program to maintain the cleanliness of the area by a regular maintenance schedule of scrubbing, and pulling

• Insures that excess inventory not slotted on floor is stacked in overhead racks in close proximity to where it is

• Assures that trash is removed from floor and properly handled.
• Makes sure that low stock/out of stock information is communicated to the Inventory Controller after carefully checking the system and rack for product.
• Ensures that all signage is correct and that the flyers’ prices are reflected on the product.
• Coordinates proper merchandising of aisles (logical adjacencies, proper holding power, space allocation, etc.) and creatively merchandises and sets up impulse areas for merchandising.
• Performs additional duties, responsibilities and projects as assigned.
• Performs weekly self-audits on the perishable department.

• Requires frequent exposure to cold temperatures
• Equipment in motion (forklifts, electric pallet jacks, scooters) BDL-04 WS-04 WS-TC WS-LC

• Health, dental, vision insurance - available after 90 days
• Paid time off
• 401(k) plan

• Must pass drug screen (cannabis excluded)
• Can lift 50 lbs
• Must be at least 18+ years old

Foodservice Supplier