What are the responsibilities and job description for the Seafood Clerk position at Wm?
Seafood Clerk
Are you a foodie who loves to share your knowledge of food with others? At Straub’s we have a strong commitment to quality food and excellent customer service. In fact, expanding your knowledge of food is a serious commitment throughout employment. If you have this likeminded desire we invite you to read on…
Who we are
Straub’s, a fine grocer with 4 stores in St. Louis, MO is family owned and operated since 1901. At Straub’s we are passionate about our food and our people, and therefore are driven by our core values of Fun, Accountability, Care, Excellence and Trust, (FACET) which guide our actions every day.
Seafood Clerk Responsibilities
To be successful as a seafood clerk, a person should be efficient and detail-oriented with a focus on customer satisfaction. You should be organized, decisive, attentive, and possess a strong understanding of customer service.
1. Greet all customers, respond to customer questions/requests and explain store policies in a courteous manner.
2. Sell, select and wrap/package customer selections for purchase.
3. Process customer purchases quickly and accurately.
4. Provide customer service by smiling, greeting and thanking all customers.
5. Organize cooler and freezer preparation area for receipt of merchandise, unload trucks, verify the merchandise against the invoice, inspect the delivery for shortage, damage and quality, sort cases for stocking or product preparation and date the product.
6. Load stocking carts, transport cases to designated location, place merchandise in the designated location, check the product code/freshness date and rotate the front row of each display.
7. To perform miscellaneous tasks assigned by supervisors and managers, substituting for absent workers and performing any additional tasks necessary to provide products and services to customers during peak periods of business.
8. Keep a clean work area including department floors, mirrors, case, tables, cooler, freezer, production equipment, product preparation area, and shelves. Safely use cleaning equipment and chemicals.
9. To perform miscellaneous tasks assigned by supervisors and managers, substituting for absent workers and performing any additional tasks necessary to provide products and services to customers during peak periods of business.
