Meat Department Manager

Purpose of this Job:

Provide guidance and supervision for all meat cutters and meat wrappers at Hometown Market. Responsible for adequate staffing levels and scheduling of Meat Department staff to maintain proper business operations. Responsible for the oversight of the store Meat Department to ensure highest quality and selection of meat products, customer service, safety/cleanliness of the store Meat Department and meat display cases, and meets sales quotas while reducing shrink and labor costs. Expectation of weekly minimum of 45 hours required.

Essential Functions:

1. Responsible for providing necessary assistance to the store manager and assistant store manager with day to day activities of successful store operations.
2. Ensures that Hometown Market service standards are met with regard to proper preparation of normal or special cuts requested by customers, appropriate product display, sanitation, and customer service.
3. Responsible for receiving raw product and performing inbound quality inspections of all product received.
4. Ensures proper preparation and placement of meat cuts by cutting, trimming, boning, tying, and grinding meat (beef, pork, poultry, and fish); shaping, lacing, and tying roasts utilizing equipment to include boning knives, skewers, and twine.
5. Responsible for the upkeep of the department, quality of products in display cases, and maintaining a clean, fully stocked department at all times.
6. Serves as a role model and monitors activity of produce staff to ensure excellent customer service, quality of goods and active engagement of organizational values.
7. Responsible for supervision of all Meat Department staff and the delegation of duties and appropriate follow up to ensure all tasks are completed successfully.
8. Maintains all aspects of department operating figures including accuracy of department orders, appropriate inventory, gross profit, shrink, wage percentages and supply cost.
9. Responsible for the training of all Meat Department staff to include excellent customer service, proper sanitation and cleanliness of all equipment, appropriate product displays, proper food presentation, and all Food Safety guidelines and procedures.
10. Ensures that all ordering, receiving, preparation, conditioning and display of merchandise is completed in accordance to Hometown Market policies and procedures.
11. Ensure a clean and safe environment for customers and staff by implementing and ensuring adherence by staff to all company and/or required state or federal safety and health regulations and procedures.
12. Responsible for department inventory, weekly and monthly, by conducting physical inventory for all shifts and reacting to produce shortages, produce oversupply, specials, and other factors that impact the availability of produce on hand.
13. Ensures proper care and maintenance of all Meat Department equipment and company property.
14. Engages in continuous quality improvement to increase efficiency and productivity and reduce costs.
15. Responsible for managing meat cutters and meat wrappers to include staffing, scheduling, disciplining, training and providing guidance on store policies and procedures
16. Complies with all federal, state, and company policies, procedures, and regulations.
17. All other duties as assigned.

Equipment used in the Job:

Butchers knives, beef skinners, boning knives, bone saws, meat cleavers, electric knife sharpeners, meat grinders, meat slicers, point of service scanner, scales, prep tables, cleaning supplies, company computers, multi-line phones, facsimile and copy machine, company ordering software, and other general store software.

Educational Requirements:

Associates degree in business, retail, or related field preferred.

Minimum of a high school education or General Equivalency Diploma required.

Relative experience may be substituted for the absence of a degree.

Experience Requirements:

A minimum of three-years of supervisory experience in a Meat Department capacity required. Other supervisory experience will be considered.

Direct Reports:

Meat Wrappers

Meat Cutters

Reasoning Ability:

Addition, subtraction, multiplication, division, percentages and fractions.

Ability to identify discrepancies or potential problems.

Ability to plan out and delegate daily responsibilities.

Ability to identify potential safety and or health hazards and understand precautions to prevent health and safety issues.

Language Skills:

Ability to convey and explain instructions and directions both written and oral.

Ability to write with clarity and create legible, readable, and concise documentation, correspondences and orders.

Ability to talk to others (internal customers/coworkers and external customers) to convey information effectively and professionally.

Physical and Mental Requirements:

Concentration, attentiveness, independent judgment and discretion, manage multiple tasks, read and comprehend instructions and work orders. Must be able to see, hear, bend, stoop and reach with both hands and arms. Must be able to lift up to 100 pounds manually.

Work Environment:

Standing for entire shift, minus breaks and meal periods. Exposed to changes in temperature while working in the freezer and coolers. Has the potential to be exposed to various degrees in temperature while working with employees in various areas of the market, including dock, stockroom, coolers, freezers, front area of the store, deli, and meat rooms.

Other Considerations:

Must be 18 years of age to work with knives and use other equipment used in preparing of raw product for display.

Must be able to work in a team environment and communicate effectively with internal and external customers.

Must be service oriented, looking for ways to assist people.

Ability to understand principles and processes for providing customer and personal services; including needs assessment, meeting quality standards for service, and evaluation of customer satisfaction.

Must be able to work at least 45 hours a week.