Meat Manager

Meat Manager

Department: Meat
Reports To: Store Director / Meat Supervisor
FLSA Status: Non-Exempt – 40 hours

Compensation: $28-$30 per hour, $1 per hour Sunday premium, Year-end bonus.

Job Summary: Direct and manage all functions and activities of Meat Department to achieve sales and profit goals.

• Prepare a weekly schedule based on projected sales, volume and workload.
• With Store Director, develop localized merchandising plans for the department.
• Follow approved Meat Department plans for effective space management based on movement, consumer demand and profitability.
• Order merchandise and control inventory to minimize out-of-stock and overstocks, and to maximize sales.
• Follow approved procedures for receiving product, price marking and restocking cases to ensure quality protection, accuracy and product rotation.
• Control department expenses.
• Take action to control shrinkage and pilferage losses.
• Effectively supervise, train, schedule, and conduct annual performance reviews on all Meat Department personnel.
• Follow planned program of maintenance on cases, coolers, refrigeration and meat department personnel.
• Ensure favorable department image with customers through a clean, attractive and friendly department.
• Maintain and submit required records, reports, and bi-weekly inventory.
• Observe local conditions and competitive activity relating to the Meat Department and keep others informed.
• Ensure compliance with local, state, and government weights and measures, and labeling laws.
• Greet all customers and be observant.
• Ensure all employees follow proper “lock out/tag out” procedure while repairing or cleaning mechanical or electrical equipment.
• Receive, weigh, and break down meat and related products.
• Cut and trim all merchandise as directed by company standards.
• Abide by all company policies as stated in the Employee Handbook.

• High school education minimum requirement.
• Ability to read and write to properly tag merchandise, order and maintain inventory and to insure proper rotations of product.
• Above average analytical skills necessary to study and interpret various reports to keep the department profitable.
• At least two years experience as a meat cutter.
• Excellent oral and written communication skills for dealing with customers, employees and vendors.
• Dexterity in hands to enable the cutting and trimming of the meats.
• Ability to lift up to seventy (70) pounds at least forty percent (40%) of the time.