Meat Manager

Job Summary:

The Meat Manager is primarily responsible for directing the functions of the Meat Department operations at the store level. This includes the preparation of all meat products and ensuring that an adequate supply is maintained for consumer purchase. The Meat Manager maintains the work area and sales area, ensuring all equipment is in proper condition in conjunction with health, safety, and sanitizing regulations.

The Meat Manager controls the movement of merchandise and waste and oversees all sales related to any meat item. With the necessary knowledge, experience, and expertise, the Meat Manager supervises all personnel assigned to the Meat Department, and is responsible for all training and retraining within the department.

Work performance is reviewed by the Store Director and the Administrative Meat Supervisor. The Meat Manager receives guidance and direction from the Administrative Meat Supervisor and the Store Operations Division.

A Meat Manager is promoted from the Assistant Meat Manager’s position and may lead to a Meat Division Supervisor, Store Level Management, or Administrative Management positions.

• Supervises the following job classifications:
• Assistant Meat Manager
• Journeyman Meat Cutter
• Apprentice Meat Cutter
• Fish Cutter
• Meat Wrapper

• Oversees all deliveries and orders, invoices, price changes, merchandise credits, budgeted hours and labor, personnel information forms, employee evaluations, employee accident reports, building maintenance job orders, damage claim forms, and other documents as authorized by the Meat Division and Store Operations Division.
• Supervises Meat personnel in their daily tasks, communications, and new procedures.
• Disciplines and recommends termination of personnel under their jurisdiction.
• Authorized to sign and approve items pertaining to the Meat Department.
• Responsible for purchasing, receiving, and ensuring adequate inventory of meat, poultry, fish, and supplies. Advises the office if any merchandise is short, controls the quality and condition of merchandise, ensures proper weight and quantity is received, and is responsible for proper placement of merchandise in freezer and chill storage.
• Directs the location of items for display, proper shelf allocations, merchandising, open appearance and freshness of product, shelf labeling, packaging, and cleanliness.
• Maintains orderliness and proper inventory control in the freezer, chill, and supply rooms by proper rotations of merchandise (first in, first out), keeping highly perishable products in the coldest area of coolers, and ensuring that all refrigerated merchandise is kept under proper refrigeration as soon as received.
• Ensures proper usage, maintenance, and cleaning of meat department equipment, tools, and storage areas.
• Maintains a good Gross Profit Margin and meets company expectations.
• Controls labor and supply and linen expenses.
• Responsible for prompt action on price changes.
• Maintains and abides by all company policies and procedures.

• Takes weekly and/or monthly inventory as required.
• Maintains and develops proper and efficient servicing of customers, and maintains good personal appearance and hygiene.
• Complies with and enforces all store activities related to governmental and regulatory agencies such as OSHA, Food and Drug Administration, and Department of Health.
• Establishes good working relationships with all other departments and stores to enhance teamwork and improve the merchandising of all meat items.
• Ensures employees are aware of sanitation, cleanliness, and safety guidelines.
• Meat Department equipment, tools, processing and tables are cleaned and sanitized daily.
• Chill rooms and Meat prep room floors are cleaned daily and washed/sanitized at least twice a week.
• Fish and poultry display cases are cleaned and sanitized weekly.
• Meat Freezer Case is cleaned and sanitized quarterly.
• Freezer and deli chill cases are cleaned and sanitized every 6 months.
• Employees are using the safety equipment provided for their specific jobs.
• All employees are using the proper uniform provided by the Company.

• Must be able to safely lift up to 75 lbs on own.
• Must be able to push and pull at least 1000 lbs.
• Requires standing for long periods (up to 3 hours without a break).
• Frequent bending, stooping, and kneeling required throughout the course of the day.

• Requires knowledge, experience, and expertise in grocery operations.
• Accuracy is of primary importance in all aspects of the job.
• Requires manual dexterity and eye-hand coordination for various activities.
• Must be able to give and respond to verbal and written instructions/questions from customers and employees.
• Must be able to read and comprehend communications and instructions on products, literature, log book, etc.
• Must be able to work in demanding and sometimes stressful conditions.
• Able to work independently and as a team member.
• Resourceful.

• Based on classification:
  As stated in the Employee Handbook.
• May…