Speciality Manager

JOB SUMMARY: The Specialty Manager is responsible for ensuring a phenomenal experience for customers in the Specialty area through leading product and service selection, high product quality, exceptional department knowledge of products and trends, and consistently exceptional customer experience. This position upholds the co-ops standards through effectively developing and supporting their team, implementing efficient and productive systems, demonstrating stellar leadership, and being accountable for the financial performance of the department all in a manner that demonstrates the values of Sacramento Natural Foods Co-op and the co-operative identity

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Uphold all Co-op policies, procedures and expectations.
2. Customer Experience
   1. Ensure the department operates effectively and efficiently; facilitate day-to-day operation and guarantee performance standards are met and that employees consistently work towards their ideal and peak performance.
   2. Exceed our customers expectations for service and provide a welcoming environment for all people and all diverse backgrounds and in accordance with the Co-ops customer service standards.
   3. Model, provide, and ensure customers receive prompt, friendly and courteous services in a professional manner that markets our cooperative advantage.
   4. Maintain a calm and friendly demeanor with all customers and in all situations.
   5. Monitor and ensure that staff keep work areas neat, clean and orderly.
   6. Ensure attractive signage throughout the department
3. Department Operations
   1. Stock wine, beer, cheese, and olive products following proper guidelines for merchandising, rotation, sanitation, pricing, mechanizing, and organic quality standards.
   2. Follow proper procedures for opening and closing.
   3. Order products following proper procedures.
   4. Take special orders from customers.
   5. Maintain a working knowledge of specialty vendors, their products, and trends including how these suppliers meet our quality standards.
   6. Maintain a working knowledge of department delivery schedules.
   7. Receive orders, weigh in product, inspect for quality, record date received, and fill out receiving reports and other paperwork as needed.
   8. Organize and maintain cleanliness of walk-in cooler and all work areas, rotating product and noting products that need to be ordered.
   9. Take customer orders over the counter, help customers making selections, and suggest uses for products to customers.
   10. Process customer orders following proper procedures for preparing and packaging products.
   11. Maintain department sanitation standards following proper Good Organic Retailing Procedures (GORP) for cleaning utensils, counters, sinks, cutting surfaces, walls, and floors.
4. Managerial Duties
   1. Create, develop, communicate, implement, audit, and evaluate operating standards and procedures and make adjustments as needed.
   2. Develop and ensure the maintenance of attractive, clean, and full displays of wine, beer, cheese, and olive products.
   3. Know and adhere to all aspects of the Employee Handbook, current policies and procedures, safety programs, and collective bargaining agreements.
   4. Establish clear expectations for direct reports and support direct reports to ensure expectations are exceeded.
   5. Delegate and assign tasks for department personnel as needed and ensure tasks are completed.
   6. Provide adequate and timely communication with the Human Resources in regards to problems/concerns, opportunities, recognition, and other matters of importance.
   7. Supervise work performance and conduct of personnel and support the Co-ops performance management practices as needed and in accordance with Co-op policies, procedures, labor and legal guidelines.
   8. Model behaviors that support the values of the Co-op, through supportive and participatory leadership, promoting cooperation, team building, and motivating employees to achieve goals.
   9. Immediately address and document concerns with employee behaviors or work performance investigate and addressing the concern appropriately.
   10. Facilitate employees contribution to the overall departmental goals and vision for the co-op.
   11. Monitor and help ensure that Specialty staff are properly attired, including chef coat, hat, and nametag, and are mentally and physically prepared for work duty upon arrival.
   12. Help create and facilitate trainings for employees that enhance and build upon their skills, knowledge and abilities. Ensure new hires are trained appropriately and effectively.
   13. Conduct regular performance evaluations and provide coaching as needed.
   14. Support the Co-ops security and safety protocols and establish strong departmental control measures.
   15. Note absences, tardiness, shift changes, and other variances or patterns according to procedure. Reallocate labor as needed to meet operating needs.
   16. Coordinate and authorize breaks for staff in accordance with Co-op policy, collective bargaining agreement, and the needs of the department.
   17. Coordinate effective and accurate operation of the scale system in compliance with local and state regulations.
   18. Order and maintain adequate supplies.
   19. Support recruitment practices by screening and interviewing applicants per managements direction.
   20. Support Sacramento Natural Foods Co-ops marketing and outreach initiatives and contribute to marketing, outreach, and events as requested.
   21. Model communications with staff that are timely, clear, direct, and respectful.
   22. Model leadership behaviors to motivate staff and encourage teamwork.
   23. Treat staff equitably, fairly, consistently, and with respect.
5. Financial Accountability