MEAT MANAGER

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, service, sanitation, and safety procedures.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Record and maintain accurate bookkeeping systems as far as weekly 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.
• Work within the 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 all meat coolers and meat cases are running at the proper temperature.
• Ensure proper safety procedures are being used.
• Ensure proper markdowns are completed, when necessary.
• Record all hours worked and verify and sign the time ticket report.
• Inventory all products on hand before preparing a meat order.
• Prepare a four‑week period of meat inventory and forward 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.

• Accountability – Ability to accept responsibility and account for 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 of not being 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 their 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 degrees to 32 degrees frequently.

• Lift / Carry – Frequently
• Stand – 10 lbs or less Occasionally
• Walk – 11‑20 lbs Occasionally
• Handle / Fingering – 51‑100 lbs Not Applicable
• Reach Outward – Frequently over 100 lbs Not Applicable
• Reach Above Shoulder – Occasionally
• Climb – Not Applicable
• Crawl – Not Applicable
• Squat or Kneel – Not Applicable
• Bend – Occasionally
• Push / Pull – 12 lbs or less Occasionally, 13‑25 lbs Occasionally
• Activity – Occupation requires this activity up to 33% of the time (0‑2.5+ hrs/day) Frequently, 33%‑66% of the time (2.5‑5.5+ hrs/day) Constantly, more than 66% of the time (5.5+ hrs/day) Constantly

Mid‑Senior level

Full‑time

Management and Manufacturing

Retail

Houchens Food Group is an equal opportunity employer. Hiring decisions are made without regard to race, color, sex, national origin, religion, disability, or pregnancy. Applicants may request accommodations based on religious beliefs, disability, or pregnancy.

Subject to pre‑employment background and drug screening.