County Market Meat Manager

The County Market Meat Manager will lead department operations including but not limited to maximizing gross margins, ensuring sales production, controlling inventory and expenses. The Meat Manager’s responsibilities cover the overall operation and success of the meat department.

• Delivers superior guest service and ensure absolute customer satisfaction
• Ensures appropriate merchandise stock levels, merchandise adjacencies and presentations; signing and assortment in the department; ensure selling floor is adequately stocked.
• Reviews department/store trends and recommend and initiate changes for maximizing goals and objectives.
• Quality assurance checks in all areas of the department
• Manage new items and is responsible for resets and planograms.
• Responsible for company assets including receiving, invoicing, pricing, shrink control, and inventory of the Meat Department
• Ensures compliance with all laws, policies and procedures through regular store management and staff meetings, store walk through and audits, etc.
  
  Act as NFI's representative both within the store and within the community.
• Evaluates and reacts to performance issues.
• Operates and uses all equipment necessary to run the department
• Works varied hours/days to oversee department operations.
• Develops effective daily/weekly work plan based on weekly sales projections and budgeted labor goals
• Merchandise planning and execution that leads to a well merchandised department
• Stock levels and best practices throughout the Meat Department
• Personnel responsibilities for all Meat Department Associates
• Follow all Health Code guidelines
• Follows all store and department policies and procedures
• Follows all safety policies and procedures; is a safety role model
• Other duties as assigned

• Passion for the product
• Meat cutting skills
• Leadership skills
• Friendly
• Ability to prioritize and multi task
• Communication skills
• Detail oriented
• Ability to work in a fast paced environment
• Problem solving skills
• Adaptability

• Directly supervises a varied number of Associates in the Meat Department.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include training Associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining Associates; addressing complaints and resolving problems.

• High school diploma or general education degree (GED);
• Six to twelve months related experience and/or training;
• Or equivalent combination of education and experience.

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Write routine reports and correspondence.
• Speak effectively before groups of customers or Associates of organization.

• Basic math concepts (addition, subtraction, division, multiplication, percentages and sales per associate hour)

• Food Handler’s Certification as required by State Law (provided at store level)

• Slip resistant shoes with closed toe and heel
• Safety cutter
• Pallet jack
• Ladder
• Stepladder
• Apron
• Uniform per store policy
• Associates may be required to use standard meat equipment including, but not limited to,
• Saws
• Knives
• Slicers
• Grinders

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Communicate with associates and customers
• Lift and/or move up to 25 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Stoop
• Kneel
• Crouch
• Lift and/or move up to 50 pounds

Occasionally (Less than 1/3 of the time)

• Sit
• Climb
• Balance
• Overhead lifting
• Taste or Smell
• Crawl
• Lift and/or move up…