Assistant Store Manager

Veno's Specialty Foods, LLC; Conway (NH); On-site; USD 45,000 - 65,000; Full time

Job summary

Veno's Specialty Foods, LLC is seeking an Assistant Store Manager to guide our specialty foods and meats department. You will blend culinary expertise with retail leadership, coaching a team and delivering exceptional customer service.

You bring 3+ years in kitchen or meat-cutting roles, the ability to lift 50 lbs, and a flexible schedule including holidays and weekends. This role emphasizes hands-on leadership, inventory oversight, and high standards of food safety.

Qualifications

• 3+ years in a professional kitchen or meat-cutting role.
• Flexibility to work holidays and weekends.
• Clear written and verbal communication.
• Ability to lift 50 lbs and stand for extended periods.

Responsibilities

• Lead by example on the retail floor, applying kitchen work ethic to daily tasks.
• Mentor and train staff, promoting best-in-class service.
• Manage stock, vendor communications, and basic financial reconciliations.
• Ensure health, safety, and sanitation rules are followed.

Skills

Meat cutting

Kitchen experience

Team leadership

Customer service

Education

High school diploma or GED

Job description

Assistant Store Manager – Specialty Foods & Meats

The Opportunity: Trade the Late-Night Line for Daylight Hours

Are you an experienced culinary professional or meat cutter looking to leave behind grueling late-night restaurant hours without leaving the food industry? We are seeking a confident, hands‑on Assistant Manager to help lead our specialty retail environment. If you love high‑quality ingredients, thrive on problem‑solving, and have a talent for guiding a team, this role allows you to pivot your Back‑of‑House expertise into a dynamic retail leadership position. You will enjoy a competitive salary, better work‑life balance, and the opportunity to share your culinary passion directly with customers who appreciate exceptional food and legendary service.

What You Will Do

Leadership & Team Development

• Lead by Example: Step in alongside your team to share the daily duties of the business, bringing your kitchen‑tested work ethic to the retail floor.
• Mentor & Train: Organize team meetings, discuss best customer service practices, and train staff using the same standard of excellence required in a professional kitchen.
• Problem Solve: Demonstrate resourcefulness, composure, and integrity when managing workplace challenges and personnel issues.
• Self‑Directed Management: Take clear ownership of necessary tasks and company targets without the need for extensive supervision. Keep open, clear communication with owner.

Customer Experience & Culinary Expertise

• Share Your Knowledge: Learn the products being offered, keep up to date with culinary trends, and leverage your food background to make expert recommendations to customers.
• Legendary Service: Build positive, professional relationships with customers, ensuring total satisfaction with both our premium products and our sales service.

Operations, Inventory & Financials

• Vendor & Inventory Management: Utilize your food‑ordering experience to manage inventory stocking and maintain positive, open communication with our suppliers.
• Financial Oversight: Oversee cash handling procedures. Utilize basic financial and writing skills to execute report writing and financial reconciliations.
• Safety First: Learn, practice, and rigorously enforce health, safety, and sanitation regulations to ensure a safe workplace for yourself, the staff, and our customers.

What You Bring to the Table

Required:

• Industry Experience: 3-year minimum experience in a professional Kitchen or Meat Cutting role.
• Availability: Flexibility regarding your schedule, including the ability to work holidays and weekends (but say goodbye to 1:00 AM closes!).
• Communication: Ability to communicate clearly, confidently, and professionally via written and spoken word.
• Physical Capability: Must be able to lift up to 50 lbs and stand, bend, or twist for extended periods on the floor.

Preferred:

• High school diploma or GED.
• Prior retail or managerial experience.
• Prior restaurant/kitchen experience (highly valued for this transition).
• Basic accounting skills (if you can manage food costs and recipe yields, you will fit right in).