Perishables Director - Houston

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Job description

Responsibilities:
Serves as a leader, motivator and expert relative to successful operation and execution of all areas of Production and Sales in (Non-Perishable departments including: grocery, dairy, frozen foods, Healthy living, bulk foods, and gift baskets.) (Perishable departments including: Produce, Meat Market, Seafood Market and Floral.) ( Food Service departments including: Kitchen, Cafe, Prepared Foods, Cooking School, Bakery, Deli, and Cheese Departments) This position is responsible for ensuring that we delight our customers, satisfy our partners, and meet company objectives and reports to the General Manager.

Responsibilities:
- Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters
Responsible for multiple departments to include merchandising, product mix, product costs, and the supervision of Partners via department managers
Responsible for the overall direction, coordination and evaluation of this unit
Ensures that all federal, state and company regulations and standards for product freshness, safety, refrigeration, and sanitation are met
Supervises daily management of Non-/Perishable/Food Service departments and merchandising via department managers and self
Maintain vendor relations, and effectively communicate what our expectations at Central Market include
Responsible for employment interviews, performance appraisals and partner feedback
Trains and develops partners
Provide superlative customer service
Requirements:
Strong supervisory and management skills relative to successful operation and execution of all areas of production and sales in (Non-Perishable Departments including: grocery, dairy, frozen foods, healthy living, bulk foods, and gift baskets) (Perishable Departments including: Produce, Meat Market, Seafood Market and Floral.) (Food Service departments including: Kitchen, Cafe, Prepared Foods, Cooking School, Bakery, Deli, and Cheese Departments.)

Long-term strategic and financial planning skills
Bachelor's degree, one to two years related experience, and/or training, or equivalent combination of education and
experience
Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred
Excellent interpersonal and communication skills
Ability to champion new ideas and initiatives
Value diversity
Ability to handle stressful situations
Analytical skills
Organization and planning skills
Ability to prioritize and handle multiple tasks
Ability to delegate effectively
Proven ability to develop teams
Equal Opportunity Employment/Drug Free Workplace

06-2003

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