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in Andover, MA

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Hours Full-time, Part-time
Location Andover, MA
Andover, Massachusetts

About this job

Job Description

Summary:

Report to Store Team Leader, Associate Store Team Leader and Regional Coordinator.  Provide overall management and supervision of the Seafood Department. Responsible for Team Member hiring, development, and outplacement from Team. Also responsible for profitability, expense control, buying/merchandising, regulatory compliance, and special projects as assigned. Complete accountability for all aspects of department operations.

 

Duties and Responsibilities:

Team Member Development

1.     Interview, select, train, develop and counsel Team Members in a manner that builds and sustains a high-performance team and minimizes turnover.  Make hiring and termination decisions with guidance of Store Team Leader.

2.     Establish and maintain a positive work environment that sustains high Team Member morale.

3.     Consistently communicate and model Whole Foods Goals and Core Values.

4.     Communicate and maintain Team Member safety and security standards.

5.     Provide timely, thoughtful, and thorough performance evaluations.

6.     Select and develop Associate Team Leaders and Supervisors as potential Team Leaders.

7.     Maintain safe and sanitary work conditions throughout department in compliance with applicable Health and Safety codes. Correct and report all life safety and fire hazards, along with any other violations of company policy, to Store Leadership. Report all accidents and injuries to Store Leadership.

8.     Properly and accurately record time using time clock at the beginning and end of each shift and for unpaid meal breaks during shift and enforce time keeping procedures for all Team Members.

9.     Responsible for adhering to, enforcing and observing proper dress code, including non-slip shoes and cut-resistant gloves during each work shift.

 

Financial Management

1.     Project annual sales and expenses, with guidance of Store Team Leader and prepare annual operating budget.

2.     Achieve budgeted expense levels.  Achieve departmental profit and store profit contribution goals.

3.     Manage the buying and ordering process to meet Whole Foods quality standards.

4.     Maintain competitive pricing and achieve targeted sales.

5.     Establish and maintain positive vendor relationships.

6.     Manage inventory and pricing to achieve targeted gross profit margin.

7.     Enforce loss control and strive for minimum shrink.

 

Merchandising and Marketing

1.     Develop and maintain creative store layout and product merchandising with advice from the Regional Seafood Team.

2.     Demonstrate advanced product knowledge; maintain awareness of new products and regularly incorporate new products into the overall product mix.

3.     Sustain an exceptional level of knowledge and awareness of relevant competitors and industry trends.

 

Communication

1.     Establish and maintain collaborative and productive working relationships with Store Leadership, Coordinators, other Team Leaders, and all Team Members.

2.     Model and cultivate inter-departmental and inter-store communications.

3.     Provide accurate and complete management reports as requested by store leadership.

4.     Complete thorough and timely documentation in support of Team Member counseling and disciplinary activities.

5.     Maintain an exceptional level of customer service.

 

Regulatory Compliance

1.     With guidance from the Store Team Leaders, the Payroll and Benefits Specialist, and from Regional Human Resources, maintain comprehensive knowledge of and ensure compliance with relevant regulations and standards, including:
a.   OSHA
b.   Department of Labor
c.   Health and Sanitation—HACCP
d.   FDA
e.   Department of Agriculture
f.    Weights and Measures
g.   Americans with Disabilities Act (ADA)
h.   Bureau of Citizenship and Immigration Services

 

Intellectual Requirements:

1.     Ability to process information about financial and operational transactions.

2.     Demonstrated two or more years of experience directing a team of five or more people.

3.     Should be able to use, or be able to learn to use the necessary tools for the job such as DVO, store ops, IRMA, Microsoft Office Suite and other regionally required business applications.

4.     Plan and direct complex business operations.

5.     Ability to solve business-related problems.

6.     Able to read and prepare reports and business communications.

7.     Train and mentor new and existing Seafood Department Team Members.

8.     Ability to maintain professional and appropriate conduct.

 

Physical Requirements:

1.     Must be 18 years or older and work a maximum of 8-10 hours per day.

2.     Stand and walk for extended periods of time up to 4 hours without a break.

3.     Bend and stoop to grasp objects and climb ladders.

4.     Bend and lift loads, not to exceed 50 pounds unassisted.

5.     Push and pull carts weighing up to 100 pounds unassisted.

6.     Ability to perform job by repetitive use of right and left hands for simple grasping, power grasping, pushing and pulling and fine manipulation. While exact time may vary for each task, constant use may be anywhere from one hour up to six hours at a time.

7.     Must be able to consistently bend and twist neck and waist, reach above and below shoulders and squat during the course of a work shift.

8.     Must be able to lift and carry loads up to 10 pounds regularly from 1-50 feet and 11-50 pounds intermittently during the course of the work shift. Distance to carry heavier loads may range from 1-20 feet.

9.     Ability to visually examine products for quality and freshness and to check signage and labeling for accurate pricing.

10.  Effectively communicate with other Team Members and leadership.

11.  Demonstrated proficiency in the proper use of a baler, dumpster, slicers, mixers, ovens, knives and all related equipment.

Work Environment

1.     Environmental exposure: temperature extremes (walk-in cooler, freezer, and oven)

2.     On-going exposure to shellfish.

3.     May be exposed to cleaning or other commercial chemicals, dust and other food and cooking related substances.

4.     Work in a moderately noisy environment.

5.     Work on a variety of floor surfaces including tile and concrete.