The Meat Manager in each store is responsible for the overall operation of the meat department and for continuously evaluating the department to maximize its contribution to the store's overall success. In that capacity, the Meat Manager will supervise the employees of the meat department and ensure that employees are properly trained and productive.
Review invoices of product received into the meat department and ensure proper receipt procedures were followed; ensure proper accounting, matching invoices against Purchase Log and make necessary corrections; follow established procedure for submitting invoices for timely payment.
Observe department areas for evidence of shrink, including spoilage, damage, poor inventory control, and theft; inform and coach employees as to procedures to reduce shrink; ensure compliance with company policies, including policies related to security and safety, company dress/grooming standards, and health standards.
Participate in periodic budgeting and forecasting; manage department in such a way as to ensure financial goals are achieved; obtain and analyze results as they are available; know and understand key financial and operational success indicators; adjust department activities and processes.
Prepare employee schedules each week based on projected sales, labor budget, and anticipated activity; monitor labor budget daily and adjust schedule as needed.
Establish, communicate, and post a sanitation schedule and ensure that all sanitation procedures are being performed when required and at other times when necessary.
Assign responsibility for ordering supplies and monitor to ensure proper levels and proper control; facilitate product transfers between departments or between stores from time to time; responsible for department's readiness for inventory each period; direct and assign necessary duties to prepare for inventory.
Execute the quarterly department action plans; develop and implement additional action plans or promotional events that will maximize sales to ensure merchandising goals are achieved; prepare and implement department plans for effective space management, product allocation, and cross merchandising; assess product needs based on movement, specials, promotions, and trends; determine amount of inventory needed to meet needs and ensure that supply orders are made and submitted on time.
Interview candidates; assess and recommend candidates for hire; ensure that new employees complete orientation; perform on the job training to ensure expectations are met, coach and train so that work is performed safely and efficiently; make work assignments for employees, including cutting lists for meat cutters, and stocking lists for meat clerks, and follow-up to ensure completion; ensure that efficiency procedures are being followed consistently; meet with employees in the meat department on a regular basis to communicate department or company news and topics that will enhance employees' performance; discuss any deficiencies discovered and counsel employees if necessary following the company's guidelines for disciplinary action.
Train employees on lock-out/tag-out procedures; ensure that equipment-requiring maintenance is properly locked out for repair; and that equipment is maintained and repaired promptly; keep the Store Manager and/or key staff members informed of any unusual or unauthorized activity in and around the store; investigate any personnel situations or policy violations that may have an adverse effect on department operating performance or any situations that may require disciplinary action; dispense and/or make recommendations as to appropriate disciplinary action according to the company's disciplinary policies; consult with Store Manager when appropriate.
Evaluate performance of staff periodically (by means of observation, feedback from other managers and customers, and through formal performance evaluations), and coach and counsel as necessary to recommend personnel actions such as retention, promotion, pay increase, transfer, reward or dismissal of employees.
Work to develop and maintain a friendly atmosphere and good morale in the department by giving feedback and recognition to employees on a regular basis, by resolving disputes and/or issues between employees and by addressing employees' questions and concerns.
Continually monitor workmanship of employees to ensure proper trim, thickness, and traying of products for sale; ensure that merchandise is properly rotated; ensure that employees maintain proper certification for equipment use; monitor production to ensure compliance with all state, local, and federal laws regarding the processing and sale of meat products.
Secondary Job Duties:
Verify price checks for customers as needed.
Ensure all product labels, signs and prices are aligned with product.
Present favorable impression in dress, personal hygiene and business attitude.
Ensure department associates adhere to company dress code standards.
Notify management of associate theft, customer shoplifting, unauthorized markdowns or property defacement.
Clean walls, fans and drains in meat cooler, display cases and work area.
Other duties assigned by management.
At least 18 years of age.
3-5 years' experience working in a meat department
Excellent meat department skills including meat cutting and various meat products.
High school/GED equivalent
Fluency in English language, Spanish skills are extremely desirable.
Must have excellent oral and written communication skills for dealing with customers, employees and vendors.
Above average analytical skills necessary to study and interpret various reports to keep the department profitable. Proficiency in Microsoft Word and Excel
Never- 0%, Occasionally- 1-33%, Frequently- 34-66%, Continuously- 67-100%
Occasionally- climbing up to 6 foot height, stooping, kneeling, crouching, talking and smelling.
Frequently- carrying up to 80 lbs., pushing up to 300 lbs., lifting up to 80 lbs., pulling up to 300 lbs., and bending.
Continuously-standing on tile/concrete, walking on tile/concrete, reaching waist/overhead level, seeing, and hearing.
Safety Risk Factors:
Never-hazardous cleaning solutions.
Occasionally-contact with skin irritant, toxic exposure (see Material Safety Data Sheet), and nuisance dust, fumes, sprays.
Frequently-Loud noise, twisting of back and neck, and slippery or cluttered floor surface.
Continuously- Hazardous equipment and contact with sharp objects.
Varied, irregular schedules.
Working environment involves inside, outside, cold, heat, and wet/humidity.