MEAT MANAGER

MEAT MANAGER – Houchens Food Group

Position Summary:

Supervise workers engaged in preparing meat. Responsible for the profitability of the meat operation within the company policy along with the Store Manager.

• Maintain meat department paperwork and records on a daily and weekly basis.
• Give all customer friendly, courteous, and prompt service. Resolve customer complaints regarding food service.
• Train workers in food preparation, and in service, sanitation, and safety procedures.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Responsible for recording and maintaining accurate bookkeeping systems as far as weekly meat purchases and monthly meat purchases.
• Observe and evaluate workers and work procedures to ensure quality standards and service.
• Assign duties, responsibilities, and workstations to employees in accordance with work requirements.
• Maintain proper records to control shrink through inventory and ordering.
• Required to work within meat operations budget as far as gross profit and meat distribution.
• Analyze operational problems such as theft and wastage, and establish procedures to alleviate these problems.
• Ensure that the product is being rotated when received and stocked.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Ensure that all meat coolers and meat cases are running at the proper temperature.
• Ensure that proper safety procedures are being used.
• Ensure that proper markdowns are being completed, when necessary.
• Properly record all hours worked. Verify and sign the time ticket report.
• Responsible for inventorying all products on hand before preparing a meat order.
• Responsible for taking a four‑week period of meat inventory and forwarding to management on a timely basis as instructed by the meat director.
• Perform specific tasks as assigned by the store manager and/or assistant manager.
• Develop departmental objectives, budgets, policies, procedures, and strategies.
• Develop equipment maintenance schedules and arrange for repairs.

• Other job‑related tasks as required.

• Accountability – Ability to accept responsibility and account for his/her actions.
• Adaptability – Ability to adapt to change in the workplace.
• Autonomy – Ability to work independently with minimal supervision.
• Communication, Oral – Ability to communicate effectively with others using the spoken word.
• Creative – Ability to think in such a way as to produce a new concept or idea.
• Customer Oriented – Ability to take care of the customers’ needs while following company procedures.
• Detail Oriented – Ability to pay attention to the minute details of a project or task.
• Energetic – Ability to work at a sustained pace and produce quality work.
• Enthusiastic – Ability to bring energy to the performance of a task.
• Friendly – Ability to exhibit a cheerful demeanor toward others.
• Motivation – Ability to inspire oneself and others to reach a goal and/or perform to the best of their ability.
• Organized – Possessing the trait of being organized or following a systematic method of performing a task.
• Patience – Ability to act calmly under stress and strain, and not be hasty or impetuous.
• Presentation Skills – Ability to effectively present information publicly.
• Reliability – The trait of being dependable and trustworthy.
• Self‑Motivated – Ability to be internally inspired to perform a task to the best of one’s ability using his or her own drive or initiative.
• Time Management – Ability to utilize the available time to organize and complete work within given deadlines.
• Working Under Pressure – Ability to complete assigned tasks under stressful situations.

• High School Graduate or General Education Degree (GED)

• No prior experience necessary

Computer Skills – Basic Skills.

• Basic math calculations, accessible phone at all times and must be able to grind and stack beef in temperatures ranging from 28°F to 32°F frequently.

• Lift/Carry:
  Stand Frequently 10 lbs or less;
  Walk Occasionally 11‑20 lbs;
  Sit Occasionally 21‑50 lbs;
  Handling/Fi…