Mdd Seafood Section Manager
4 weeks ago
¦ Sales profit planning and progress management
Collaborate with the store manager, MD Dept., and Section Manager to support everything from store recruitment to product sales status.
¦ Skill check and training
Conducted skill evaluation and training for employees in sections with kitchens (central kitchen, store kitchens)
Provide guidance to improve hygiene management, operational efficiency, and quality of finished products.
Evaluate store employees and support store managers.
¦ Improving the operational accuracy of monthly inventory
Guidance on monthly inventory operations for each location, efforts to reduce waste loss, and creation and renewal of educational manuals.
We will provide guidance for appropriate inventory management, and implement appropriate consumption plans for excess products and items with expiration dates.
¦ Proposing changes to manufacturing plans and order quantities to improve stock-out situations at each store
Review of manufacturing plans for kitchen manufactured products
Proposal for modifying the number of orders for Vender and Central Kitchen
¦ Improved promotion of sales-enhancing products
Provide guidance on how to use POP signs, product display volume, and facing, leading to improved performance.
Carry out sales promotion activities that increase awareness and appeal of imported products from Japan and monthly strategic products to customers.
¦ Planning and promotion of new store openings and existing store renovations
Responsible for Sushi and Fish related new store openings, proposals for existing store renovations, and plan progress management.
Provide training and support for human resources to acquire skills.
Create manuals for education and update them in a timely manner
Comprehensive selection of fixtures, equipment, and procured products, schedule management, and project progress management.
¦ MDD-Section Manager business support
Expressing Japanese ingredients, Japanese style cooking, Japanese trends, and Japanese quality at the store, which are the core of Japan Specialty Store.
Provide guidance and support to Section Managers to strengthen purchasing, product production, and POP sign development.
¦ Exploration of demand by store
By focusing on communication and collaboration with stores, we will be able to understand the potential demand for each store's products, and utilize this information to improve MDPLAN and the items we handle.
**_ Requirements:_**
- Must be able to use job related equipment such as knives, wrappers, scales, compactors, garbage disposals, hand trucks and pallet jack.
- Must be able to operate pallet jack, scissor lift, baler, compactor and scrub machine
- Able to deliver friendly, courteous, prompt customer service
- Possess or willing to obtain a forklift operating license
- Possess or willing to obtain a food handling certificate “Certified Food Safety Manager “or willing to attend company paid training and that the ability to achieve accreditation within the first 90 days of employment. Accreditation must be maintained while employed in a position which it is required
- Able to read, write, and do simple math problems
- Able to interpret, understand and follow instructions
- Ability to effectively communicate and respond to questions from the general public and management
- Ability to interact with all levels of management
**_ Certificates & Licenses:_**
- California State Driver’s License
**_ Language Ability:_**
- Speak, Read and Write English fluently is must
- Japanese or Spanish bilingual skill will be plus
**_ Work Environment:_**
- Indoor (Artificial Lighting; Air Conditioned)
- Outdoor (Store parking area, and/or travel between stores)
- Noise Level is moderate
**_ Physical Demands: _**
Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
**Physical Demands**
**Lift/Carry**:
- Stand- O (Occasionally)- 10 lbs. or less- F (Frequently)- Walk- O (Occasionally)- 11-20 lbs.- O (Occasionally)- Sit- C (Constantly)- 21-50 lbs.- O (Occasionally)- Handling/Fingering- O (Occasionally)- 11-20 lbs.- N (Not Applicable)- Reaching Outward- F (Frequently)- 11-20 lbs.- N (Not Applicable)- Reach Above Shoulder- O (Occasionally)- Push/Pull:
- Climb- N (Not Applicable)- 12 lbs. or less- F (Frequently)- Crawl- N (Not Applicable)- 13 - 25 lbs.- O (Occasionally)- Squat or Kneel- O (Occasionally)- 11-20 lbs.- O (Occasionally)- Bend- O (Occasionally)- 11-20 lbs.- N (Not Applicable) N (Not Applicable) Activity is not applicable to this occupation.
O (Occasionally) Occupation requires this activity up to 33% of the time (0-2.5+ hrs./day)
F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs./day).
C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs./day
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