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NH
Niemann Harvest Market
Seafood Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Indiana data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$55,672 / year median in Indiana
+9% projected growth
Job Description
The Seafood Monger manages department operations including but not limited to maximizing gross margins, ensuring sales production, controlling inventory and expenses. The Seafood Monger is responsible for training, delegating, and assisting Associates on their completion of assigned tasks. The Seafood Monger develops and maintains our Vendors, Makers and Producers relationships and works with other departments with cross merchandising. The Seafood Monger will assist the Meat General Manager in creating a positive store atmosphere for customers and a positive working environment for Associates while fostering the Harvest Market culture. Compensation - BOE. FT, Hourly position with benefits that include annual wage reviews, medical, dental, prescription and life insurance, paid holidays, vacations. We are an Associate owned company with a retirement plan that includes an Employee Stock Ownership Plan, Profit Sharing and 401
K Job Type:
Full-time Pay:
$19.00 - $23.00 per hourBenefits:
401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Flexible spending account Health insurance Paid time off Retirement plan Vision insuranceExperience:
Management:
3 years (Required) Meat cookery: 3 years (Required)Seafood:
4 years (Required) retail/ grocery: 4 years (Required)Work Location:
In personBenefits
- Paid Time Off (PTO)
- 401(k) Plans
- Other Retirement and Savings
- Employee Stock Options (ESOs)