Retail, Grocery, Supermarkets

Bench - Beef Shoppe Manager Level V

Hanahan, SCOnsiteFull TimeManager / Head$25–$25 /hrPosted 1 month agoVisa sponsorship available

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Required skills

meat department
supermarket experience
lift 50lbs
lift 25lbs
meat operations
supervise people
training
communication skills
guest service skills
selling skills

Nice to have

Bench Department Manager
Level V

Role summary

Lowes Foods is seeking a Bench - Beef Shoppe Manager Level V to ensure effective and profitable operations of the meat department through sales maximization and host growth. This role involves preparing product, implementing merchandising programs, managing schedules, ensuring compliance with company standards and safe food handling, training staff, and taking ownership of the entire meat department. The position offers competitive pay starting at $25/hour and requires progressive supermarket experience, knowledge of meat operations, and people supervision skills. After training, managers are expected to fill a Department Manager role within 30 miles.

Overview

It's an exciting time to join Lowes Foods! In addition to being part of a family-owned and growing company, we offer great pay and excellent benefits including Medical, Dental, and Vision, 401K and Pension Plan, a discount for shopping, paid time off, weekly pay, and more!

To ensure effective and profitable operations of the meat department through sales maximization and host growth.'

Pay starts at $25/ hour

After training, Bench Department Managers are expected to fill a Department Manager role within 30 miles of their home. If no position is open, they will remain in their bench role until one becomes available.

Responsibilities

Ensures that guests receive polite, friendly service from the meat department as measured through mystery shops and management observation. (May include assisting on the front end).

Accountable for achieving budgeted financial results

Prepare product for sale (cut, slice, trim, wrap, weigh, and price) according to Lowes Foods Standards.

Implements and maintains an in-store selling culture that ensures growth though; execution of company merchandising programs, planning and sales themes, ensuring in-stock conditions and variety through cutting lists and participates in weekly sales meetings. Responsible for ordering including pre-ordering preparation (inventory coolers, etc.). Measures and reacts to out of stocks.

Responsible for the scheduling of the department.

Ensures the department is run in compliance with company standards (as measured by ALI audits).

Ensures direct reports understand expectations for performance, holds them accountable to achieve productivity goals and meets with them to review performance and provide feedback (ongoing and annual performance appraisal).

Personally responsible for teaching and training departmental staff. Additionally, builds a talent planning bench for the department, including developing and executing development plans for all high-potential and promotable individuals.

Responsible for departmental sanitation and compliance with all safe food handling practices.

Maintains coolers and freezers to standard.

Responsible for executing weekly pricing audits, weekly pull lists, and flyer recaps and monthly ALI self-audits.

Takes complete ownership of entire meat department. This includes all fresh and frozen meat and seafood. Works closely with DSD Receiver and scan coordinator.

Creates an environment that is enthusiastic, guest focused, and embedded in a selling culture.

Ensures compliance with all federal, state and local statutes, regulations and company policies.

Maintains a safe department for guests and hosts.

Performs PA announcement.

Performs other tasks assigned by store manager.

Qualifications

1. The skill and knowledge associated with a high school education and 3-4 years of progressive supermarket experience.

2. Must be 18 years old.

3. Ability to lift 50lbs, occasionally and 25lbs. constantly.

4. Ability to read and understand information and direction.

5. Knowledge of meat operations.

6. Ability to supervise people, including training and development.

7. Demonstrated ability and willingness to learn multiple tasks and technical requirements on the job.

8. Effective communication, guest service, and selling skills.

9. Ability to bend, kneel, stand, push/pull stock carts for extended periods of time.

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