Di Bruno Bros.

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Meat & Seafood Team Leader
# of Openings 
Full-Time [35-40 hrs]
Di Bruno Bros. Rittenhouse
% of Base (%) 

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Nothing in this position description restricts Management’s right to assign or reassign duties and responsibilities at any time.

The primary purpose of the Meat & Seafood Team Leader is to maintain responsibility for the operation and financial results of the Meat & Seafood Department at Di Bruno Bros. at Rittenhouse. The Team Leader will train and manage department personnel and supervise/coordinate all related retail activities. He/she will use their advanced knowledge of our products to educate our customers about the produce available at Di Bruno Bros. This individual is responsible for ensuring that we exceed customer expectations, develop our Associates and meet both Company and departmental objectives


1. Provide superior customer service as defined by Di Bruno Bros. within the scope of Company policy
2. Responsible for overall direction, coordination, evaluation and financial results of the Meat & Seafood
Department at Di Bruno Bros.
3. Manage staff in a manner consistent with Di Bruno Bros.’ Servant Leadership philosophy by maximizing
productivity, customer service and Associate satisfaction
a. Conduct employment interviews, performance appraisals and the administration of rewards and discipline as necessary
b. Provide orientation and training to Meat & Seafood personnel in departmental and
Company rules, policies and procedures
c. Responsible for scheduling Associates to ensure high efficiency, labor within budget and a timely check out for guests
d. Coach and motivate Associates to foster ongoing development and help them reach their potential
e. Ensure the compliance of Associates with established policies, procedures and practices
4. Ensure that all federal, state, local and Company regulations and standards for product freshness, safety, refrigeration, sanitation and weights and measures are met.
5. Maintain presentation and quality standards in the Meat & Seafood department
a. Conduct continuous daily inspections and testing of all produce to ensure that
Company standards are met
b. Ensure proper equipment operation and maintenance by coordinating scheduled and preventative maintenance
6. Creative merchandising, including the building of effective displays
7. Responsible for inventory control and ordering for the Produce department
8. Monitor department budgets and payroll including COG, labor and expenses
9. Assist in processing and replenishing merchandise
10. Participate in receiving and monitoring floor stock

11. Educate customers about the produce available in the store; initiate suggestive selling and sampling of products
12. Communicate with Senior Management to solve problems and improve quality and service
13. Additional duties as assigned


1. A minimum of 3 years in Meat and Seafood retail management or equivalent combination of education and experience
2. Highly developed working knowledge of produce operational principals and understands seasonality of produce
3. Ability to effectively manage a department, train and cross-train staff
4. Superior customer service skills
5. Experience in inventory, ordering procedures, shrink control and vendor relations
6. Ability to communicate with customers and fellow Associates
7. Ability to read, write and count to accurately complete all documentation
8. Ability to interpret a variety of instructions, both verbal and written
9. Ability to incrementally impact sales in a positive manner
10. Ability to multi-task and work well under pressure
11. Ability to move or handle merchandise throughout the store
12. Ability to work varied hours/days as dictated by business.