Job Title: Dry Manager - bottom dollar food
Overview: This description is intended to outline the behavioral and technical expectations associated with the position of Dry Manager at Bottom Dollar. It is not intended to be an exhaustive list of all duties, and daily responsibilities of the Dry Manager. This position reports directly to the Brand Equity Manager.
> Oversees the operation of Grocery, Dairy/FF/Ice Cream, and HBC. Responsible for delivering brand position to associates and customers through proper ordering, merchandising and scheduling expectations.
> Naturally likes to focus on people, activities for development and excellence in performance. Has direct responsibility for Dry associates and functional authority for all store associates.
> Energy and attention are directed into actionable steps that lead to successful resolutions. Works with Brand Equity Manager, management teams, and direct reports to develop and execute action plans.
> Information is digested by seeing the big picture, focusing on the relationships and connection between facts.
> Excellent at understanding trends and are especially attuned to seeing possibilities.
> Ensures consistent deliver of price perception, product quality, freshness and appropriate product levels that mirror the Customer Proposition Statement. Assist Brand Equity Manager/MOD with day-to-day operations.
> Values looking at the logical consequences of a choice or action, but able to remove themselves from the situation and examine the pros and cons objectively.
> Energized by critiquing and analyzing to identify what’s wrong with something so they can solve the problem.
> Provides the leadership to deliver financial expectations and is driven by efficiency and removing unnecessary cost from the process. Has led total teams to financial success. Understands balance of sales, margin, shrink.
> Flexible, seeking to experience and understand the brand and preferring to stay open to new information and last minute options. Seeks and provides feedback on the performance of their department associates, store associates, management, and vendor partners.
> Energy is drawn by leveraging their resourcefulness in adapting to the demands of the moment.
- Minimum 1 year of related experience in Grocery or Perishable.
- Ability to communicate effectively with varied levels of management, and store
Must be accredited by the National Registry of Food Safety Professionals or similar accrediting organization as a “Certified Food Safety Manager” or will be required to attend company provided training and have the ability to achieve accreditation within the first 90 days of employment. Accreditation must be maintained while employed in a position in which it is required.
- Ability to work weekends and evenings as necessary.
- Ability to reach, bend, stoop and lift up to 70 lbs. and push or pull up to 2000 lbs.
- Ability to withstand a working environment of 30 degrees as necessary.
- Entrepreneurially driven.
- Have broad interests, sociable and expressive.
- Imaginative and verbally creative.
- Oriented to future possibilities.
- Spontaneous, adaptable and changes course easily.
FoodLion - 20 months ago
copy to clipboard