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 customers 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 for weekly and monthly 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 meat operations budget concerning 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 completed when necessary.
• Properly record all hours worked. 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 it 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 spoken words.
• Creative – Ability to think in a way that produces new concepts or ideas.
• Customer Oriented – Ability to take care of customers’ needs while following company procedures.
• Detail Oriented – Ability to pay attention to 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 task performance.
• Friendly – Ability to exhibit a cheerful demeanor toward others.
• Motivation – Ability to inspire oneself and others to reach goals and perform to the best.
• Organized – Ability to follow a systematic method of performing tasks.
• Patience – Ability to act calmly under stress and strain, not 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 tasks to the best using personal drive.
• Time Management – Ability to utilize available time to organize and complete work within 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; must be able to grind and stack beef in temperatures ranging from 28° to 32° frequently.

• Lift / Carry – Physical Abilities.
• Stand:
  Frequently 10 lbs or less, Occasionally.
• Walk:
  Occasionally 11–20 lbs, Occasionally.
• Sit:
  Occasionally 21–50 lbs, Not Applicable.
• Handling / Fingering:
  Frequently 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.
• 26–40 lbs, Not Applicable.
• 41–100 lbs, Not Applicable.
• Activity not applicable to this occupation.
• Occasionally 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).

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.