Meat Market Manager

Do you have a passion for food love providing top level customer service and enjoy working in a fastpaced environment Since our employees are also owners they care deeply about providing high quality service to each and every customer. Our mission as an employee owned company is to offer quality food choices to the communities we serve support local farmers and producers and develop and reinvest in our employee owners. Apply today and begin your ownership journey!

MEAT MARKET MANAGER

PURPOSE STATEMENT: To manage the Meat Department to achieve maximum sales and profit while maintaining optimum store conditions.

SIGNIFICANT JOB RESPONSIBILITIES:

1. To greet customers respond to customers questions/requests/complaints and explain store policies in a courteous manner.
2. To initiate and/or make recommendation regarding the hiring firing discipline promotion and evaluation of all Meat Department personnel. To orient and train all new Meat Department employees and retrain employees when necessary.
3. To develop a weekly labor schedule for all Meat Department employees for the approval of the store manager.
4. To develop a weekly display plan for display/shelf/case merchandising and ad promotion.
5. To maintain the perishable department Communication Board with weekly updated material and follow the guidelines posted on the board for intercom announcements.
6. To allocate case/display/shelf space according to movement capacity and profitability.
7. To supervise/order all meat products and supplies from authorized vendors so as to minimize outofstocks while maintaining the desired days of supply in the meat department.
8. To supervise/perform: 1 preparation of the backroom for receipt of merchandise; 2 checking the load for quality/shortage/overage (report variance within 24 hours to the warehouse) and codedate all case items in the cooler/freezer; 3 storage of back stock; 4 verification of the merchandise against the invoice.
9. To supervise/perform: 1 cleaning of department floors/walls/ceiling mirrors containers cooler slicer product production area department production equipment racks tables freezer scales and cases; 2 safe use of cleaning equipment and chemicals.
10. To supervise/perform: 1 loading of stocking carts/racks; 2 transportation of cases to the sales floor/product production area either on stocking carts or racks; 3 evaluation of product quality; 4 preparation of product for display including trim standards; 5 placement of merchandise in the designated storage/shelf/display position/area; 6 checking of the product code/freshness date; 7 the face/front program for the front/top of each display; 8 the immediate pick up/removal of all packing materials/ boxes from the sales floor or customers pathway.
11. To supervise/perform the safety procedures used in the operation of the baler case cutter pallet jack grinder tenderizer saw knife intercom pricing gun slicer scales and wrapper (must be 18 years or older to operate the pallet jack slicer grinder tenderizer saw and baler).
12. To supervise/perform the counting and recording of individual items of merchandise for inventory.
13. To compute the retail price from cost complete price changesPLU file and scale system maintenance supervise the manual pricemarking/labeling of merchandise without a UPC code.
14. To supervise the movement of damaged/unsalable and returnable products from cases to the preparation area the return of damaged product to the supplier for credit and the reprocessing of product for sale or marking the product down in price.
15. To supervise/perform the changing of signs light bulbs tags and price markers in the department.
16. To communicate with the store manager on problems recommendations for change effectiveness of plans and merchandising decisions.
17. To supervise/perform the checking of case and cooler temperatures 4 times daily utilizing the time keeping system to record each check.
18. To supervise/perform the preparation display and packaging of all products in the meat department.
19. To perform miscellaneous tasks assigned by the store manager substituting for absent workers and performing any additional tasks necessary to provide products and services to customers.

QUALIFICATIONS:

REQUIRED:

1. Basic mathematical ability (add subtract multiply divide) and ability to count.
2. Able to give/receive complex instructions/descriptions to/from supervisors/coworkers/employees concerning store/department policy/procedures and use of equipment.
3. The ability to read and write English. Able to read instructions merchandise labels order codes numbers reports printed paper invoices and order forms.
4. Make judgments concerning: the placement of merchandise on the case/display pricing employee scheduling order of product/supplies hiring/supervision of employees merchandising plans departments operational policies and procedures and the sales/promotion of merchandise.
5. Good interpersonal communications.

PREFERRED:

1. High school diploma or equivalent.
2. Prior Meat Department experience.
3. Prior supervisory experience.

TASKS OF THE JOB This position generally involves:

1. Mobility:

• Move while conducting training and orientation of Meat Department personnel a maximum of 25 yards.
• Move to supervise: the receiving of product movement of product to the floor or storage area opening/cutting of cases inspect product quality sorting of cases/merchandise building of displays in the aisle and on the case/rack the allocation of space in meat categories order merchandise and supplies cleaning and maintenance removal of trash/debris from the department pricemarking and signage throughout the store approximately 25 yards.

1. Work on tile or concrete for a maximum of 8 hours in duration.
2. The meat manager will perform the same tasks of the job as the meat clerk while substituting as part of the work crew or as part of the training program for new employees.
3. Recognize cases casecutter edge case strips shelf location product size/description/quality customers shelf tags labels on products stocking carts knives scale wrapper department production equipment cooler layout packaging materials debris on floor aisle markers and signs.
4. Perceive color difference on product and product labels.
5. Read forms used in the operation of the Meat Department.
6. Respond to customer questions and responses.
7. Use and respond to intercom/phone.
8. Respond to the sound of baler/pallet jack/grinder/tenderizer/ saw/slicer/smoker/cleaning equipment operation.
9. Communicate with and respond to customers coworkers and vendors.
10. Read case labels/case strips signs tags shelf signs equipment and chemicalwarning labels numbers and aisle markers department forms reports and employment records/forms.

WORK ENVIRONMENT:

Inside and outside work with extreme variations in temperature dust and humidity from entrance/backdoor/compressors/cooler/freezer.