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Job Description
JOB TITLE: Meat Manager
REPORTS TO: Store Director
SALARY OR HOURLY: Hourly
LOCATION: Retail
DEPARTMENT: Meat
DATE: January 2017
JOB CODE(S)
ALBERTSONS: 11034
RANDALLS/TOM THUMB: 12718
PURPOSE:
Exemplifies and ensures strong customer service in all areas of the job. Provide a superior quality product that exceeds the customers' expectations. Working knowledge of the department functions, and maintains adequate amount of fresh inventory. Meat Managers are primarily responsible for keeping and maintaining a fresh inventory, processes administrative paperwork and maintains accurate department records.
DUTIES AND RESPONSIBILITIES:
•Maintains an atmosphere of enthusiastic customer awareness with an emphasis on providing fastand friendly Customer Service.
•Assists customers by making product suggestions, filling special orders and food preparation suggestions.
•Engages in suggestive selling and other sales techniques via telephone, in-store intercom and one-on-one customer interaction.
•Plans daily operation, monitors production process following company procedures and profitability.
•Trims, cuts, wraps, trays and displays meat. Builds meat and seafood displays, rotates and discards outdated orspoiled product. Ensures cleanliness of work area and department.
•Implements effective promotional and seasonal displays. May be responsible for the operation andmaintenance of meat cooler, freezer and butcher block.
•Ability to follow and maintain department standards and requirements in handling quick sales items.
•Runs cutting tests on meat products to monitor profitability.
•Ensures trim specifications and cutting standards are followed. Ensures temperatures aremaintained in all phases of meat preparation, display and storage. Schedules, supervises, trainsand assigns duties to department employees.
•Monitors employee productivity and evaluates overall performance.
•Schedules employees to ensure adequate coverage and service levels.
•Specific knowledge of duties performed by all department employees. Oversees and assists with alldepartment duties such as: cutting, grinding and wrapping fresh meat products.
•Understands opening and closing department procedures.
•Trains employees on store policies, sales and record keeping procedures.
•Identifies and trains employees with high potential for advancement opportunities.
•Working knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb EmployeeHandbook.
•Initiates personnel actions such as pre-employment interviews, transfers, promotions, and disciplinary actions.
•Prepare sales and inventory reports. Physical inventory taken every 4 weeks.
•Controls inventory to ensure adequate product quantity, quality and freshness and maintains inventorylevels according to division directives. Stocks and rotates product. Maintains and organizes meat cooler.
•Controls shrink and cost.
•Implements correct product preparation techniques.
•Uses and operates equipment such as pallet jack, hand truck, scissors, knives, safety cutters, grinder, saws,saw blades and cuber
•Accurately completes, maintains and monitors daily log sheet, Production Chart, Meat Grinding Log,Sales and Labor and other required paperwork and logs.
•Performs receiving duties including breaking down loads, verifying orders using invoices, inspecting quality,reporting shortages, stocking and rotating product. Adheres to product temperature and storage guidelinesand follows proper packaging techniques. Processes administrative paperwork and maintains accuratedepartment records.
Meat Manager
January 2017
Page 2
•Ensures that proper temperature levels for product are maintained. Ensures proper signing of products to include accurate pricing and Country of Origin Labeling (COOL). Complies with retail labeling laws, federal and state regulations, Company and code dating policies.
•Complies with all workplace safety rules and regulations.
•Ensures safety, cleanliness and sanitation of sales floor, work area, freezer, cooler, equipment, cutting room and display area, including code date compliance as required.
•Implements emergency procedures in the event of equipment and computer software malfunctions.
•Attends and participates in sales meetings. Communicates sales goals, department performance and sales opportunities to department employees to ensure positive results.
•Complies with and ensures compliance with company grooming standards and dress code.
•Responsible for performing all job duties and responsibilities safely, accurately and with honesty and integrity.
•Other necessary and required duties.
SKILLS AND PHYSICAL REQUIREMENTS:
•Requires strong communication and interpersonal skills and the ability to maintain professional demeanor in regards to customers and co-workers.
•Requires basic knowledge of perishability and seasonality of products, proper product conditioning and handling, and safety and sanitation procedures.
•Requires a good understanding of overall company practices and Meat Department policies and procedures.
•Ability to frequently reach, lift and maneuver objects of varying dimensions and weights up to approximately 80 lbs. Bends, stoops and reaches frequently. Pushes and pulls fully loaded hand trucks and pallet jacks. Performs repetitious arm movement to prepare, package and display products.
•Manual dexterity and good eye-hand coordination are necessary.
•Mental alertness is necessary to ensure safe and accurate completion of work activities. Requires knowledge of basic mathematics and weights and measures. Must have knowledge of product variety, standards, perishability, product handling, sanitation, labeling and department policies and procedures.
•Operates telephones, pallet jack, hand truck, knives, scissors, safety cutters, grinder, saws, saw blades and cuber. Utilizes cleaning supplies and equipment.
•Operates computer software and electronic ordering devices to order product.
•May be required to work nights, weekends and holidays. Scheduled hours will vary. Good attendance is required.
•Exposure to potential hazards exists with respect to equipment and work aids necessary to perform job duties.
WORK ENVIRONMENT
•Generally, works in a temperature-controlled environment. Frequent exposure to refrigerated conditions and items at or around 35°.
•Occasional travel, including overnight travel, may be required.
Disclaimer:
The above statements are intended to describe the general nature and level of work being performed by employees assigned to this job classification. They are not intended to be construed as an exhaustive list of all responsibilities and skills required of personnel so classified.
Job Description
JOB TITLE: Meat Manager
REPORTS TO: Store Director
SALARY OR HOURLY: Hourly
LOCATION: Retail
DEPARTMENT: Meat
DATE: January 2017
JOB CODE(S)
ALBERTSONS: 11034
RANDALLS/TOM THUMB: 12718
PURPOSE:
Exemplifies and ensures strong customer service in all areas of the job. Provide a superior quality product that exceeds the customers' expectations. Working knowledge of the department functions, and maintains adequate amount of fresh inventory. Meat Managers are primarily responsible for keeping and maintaining a fresh inventory, processes administrative paperwork and maintains accurate department records.
DUTIES AND RESPONSIBILITIES:
•Maintains an atmosphere of enthusiastic customer awareness with an emphasis on providing fastand friendly Customer Service.
•Assists customers by making product suggestions, filling special orders and food preparation suggestions.
•Engages in suggestive selling and other sales techniques via telephone, in-store intercom and one-on-one customer interaction.
•Plans daily operation, monitors production process following company procedures and profitability.
•Trims, cuts, wraps, trays and displays meat. Builds meat and seafood displays, rotates and discards outdated orspoiled product. Ensures cleanliness of work area and department.
•Implements effective promotional and seasonal displays. May be responsible for the operation andmaintenance of meat cooler, freezer and butcher block.
•Ability to follow and maintain department standards and requirements in handling quick sales items.
•Runs cutting tests on meat products to monitor profitability.
•Ensures trim specifications and cutting standards are followed. Ensures temperatures aremaintained in all phases of meat preparation, display and storage. Schedules, supervises, trainsand assigns duties to department employees.
•Monitors employee productivity and evaluates overall performance.
•Schedules employees to ensure adequate coverage and service levels.
•Specific knowledge of duties performed by all department employees. Oversees and assists with alldepartment duties such as: cutting, grinding and wrapping fresh meat products.
•Understands opening and closing department procedures.
•Trains employees on store policies, sales and record keeping procedures.
•Identifies and trains employees with high potential for advancement opportunities.
•Working knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb EmployeeHandbook.
•Initiates personnel actions such as pre-employment interviews, transfers, promotions, and disciplinary actions.
•Prepare sales and inventory reports. Physical inventory taken every 4 weeks.
•Controls inventory to ensure adequate product quantity, quality and freshness and maintains inventorylevels according to division directives. Stocks and rotates product. Maintains and organizes meat cooler.
•Controls shrink and cost.
•Implements correct product preparation techniques.
•Uses and operates equipment such as pallet jack, hand truck, scissors, knives, safety cutters, grinder, saws,saw blades and cuber
•Accurately completes, maintains and monitors daily log sheet, Production Chart, Meat Grinding Log,Sales and Labor and other required paperwork and logs.
•Performs receiving duties including breaking down loads, verifying orders using invoices, inspecting quality,reporting shortages, stocking and rotating product. Adheres to product temperature and storage guidelinesand follows proper packaging techniques. Processes administrative paperwork and maintains accuratedepartment records.
Meat Manager
January 2017
Page 2
•Ensures that proper temperature levels for product are maintained. Ensures proper signing of products to include accurate pricing and Country of Origin Labeling (COOL). Complies with retail labeling laws, federal and state regulations, Company and code dating policies.
•Complies with all workplace safety rules and regulations.
•Ensures safety, cleanliness and sanitation of sales floor, work area, freezer, cooler, equipment, cutting room and display area, including code date compliance as required.
•Implements emergency procedures in the event of equipment and computer software malfunctions.
•Attends and participates in sales meetings. Communicates sales goals, department performance and sales opportunities to department employees to ensure positive results.
•Complies with and ensures compliance with company grooming standards and dress code.
•Responsible for performing all job duties and responsibilities safely, accurately and with honesty and integrity.
•Other necessary and required duties.
SKILLS AND PHYSICAL REQUIREMENTS:
•Requires strong communication and interpersonal skills and the ability to maintain professional demeanor in regards to customers and co-workers.
•Requires basic knowledge of perishability and seasonality of products, proper product conditioning and handling, and safety and sanitation procedures.
•Requires a good understanding of overall company practices and Meat Department policies and procedures.
•Ability to frequently reach, lift and maneuver objects of varying dimensions and weights up to approximately 80 lbs. Bends, stoops and reaches frequently. Pushes and pulls fully loaded hand trucks and pallet jacks. Performs repetitious arm movement to prepare, package and display products.
•Manual dexterity and good eye-hand coordination are necessary.
•Mental alertness is necessary to ensure safe and accurate completion of work activities. Requires knowledge of basic mathematics and weights and measures. Must have knowledge of product variety, standards, perishability, product handling, sanitation, labeling and department policies and procedures.
•Operates telephones, pallet jack, hand truck, knives, scissors, safety cutters, grinder, saws, saw blades and cuber. Utilizes cleaning supplies and equipment.
•Operates computer software and electronic ordering devices to order product.
•May be required to work nights, weekends and holidays. Scheduled hours will vary. Good attendance is required.
•Exposure to potential hazards exists with respect to equipment and work aids necessary to perform job duties.
WORK ENVIRONMENT
•Generally, works in a temperature-controlled environment. Frequent exposure to refrigerated conditions and items at or around 35°.
•Occasional travel, including overnight travel, may be required.
Disclaimer:
The above statements are intended to describe the general nature and level of work being performed by employees assigned to this job classification. They are not intended to be construed as an exhaustive list of all responsibilities and skills required of personnel so classified.
