Prepared Food Department Manager

Job Description

Job Description

Description:

Essential Duties and Responsibilities:

Department Operations

• Oversees daily department operations and ensures that displays, cases, and offerings are fully stocked and merchandised.
• Maintains inventory levels through ordering, receiving, and product rotation using FIFO standards.
• Conducts quality checks and maintains organized storage and back-stock areas.

Team Leadership

• Schedules staff weekly, plans shift assignments, and delegates responsibilities.
• Trains, coaches, and develops team members on customer service, food safety, and department procedures.
• Supports onboarding, performance management, and employee development initiatives.

Inventory & Financial Management

• Places and manages department orders and inventory levels.
• Participates in inventory counts and audits.
• Monitors shrinkage, spoilage, waste, and department profitability.

Food Safety & Compliance

• Maintains compliance with health regulations, company policies, and SOPs.
• Ensures sanitation standards and Department of Health requirements are met.

Customer Service

• Serves as a knowledgeable resource on Butterfield products and prepared foods.
• Resolves customer concerns and ensures a positive customer experience.

Leadership & Department Performance

• Reviews department performance metrics and identifies opportunities to improve sales, productivity, product quality, and operational efficiency.
• Conducts performance discussions, performance reviews, coaching conversations, and corrective actions in partnership with Store Management.
• Models Butterfield Market's values and service standards while maintaining a positive and professional work environment.
• Ensures department coverage during peak business periods and proactively adjusts staffing based on business needs.

Budget, Labor & Profitability Accountability

• Manages department labor hours in accordance with budget expectations and business needs.
• Monitors department sales, gross margin, waste, and shrinkage performance.

Education and/or Work Experience Requirements:

• Minimum 2–3 years of experience in prepared foods, food service, grocery retail, or a related environment.
• Previous supervisory or management experience preferred.
• Strong knowledge of food safety, sanitation, and inventory management practices.
• Excellent communication, leadership, and organizational skills.
• Basic computer proficiency and ability to work in a fast-paced environment.

Physical Requirements:

• Ability to work a flexible schedule, including weekends, evenings, and holidays.
• Ability to stand and walk for extended periods.
• Ability to regularly lift and carry up to 50 pounds.
• Ability to bend, reach, squat, twist, and perform repetitive motions.
• Ability to maintain regular and reliable attendance.