Butcher Block Supervisor

About the Role

Directs and controls the operation of the Butcher Block. Supervises and trains Butcher Block personnel to ensure customer service, product quality, freshness, safety, and selection.

Responsibilities

• Champions Company and Division customer service programs to meet or exceed customer service goals.
• Handles customer relations positively, including resolving complaints and reporting to management as needed.
• Promotes Albertson's philosophy of personalized service.
• Orders, receives, and breaks down shipments; stocks, displays, and rotates meat, poultry, and seafood products to maintain quality, freshness, and inventory levels.
• Processes fresh fish and other seafood items; creates effective product displays.
• Prepares seafood salads, seasoned or prepared products, cooks samples, steams clams and lobsters.
• Supervises, motivates, trains, and participates in hiring Butcher Block personnel; monitors performance and recommends personnel actions (hiring, firing, layoffs, discipline).
• Schedules personnel to ensure adequate coverage, service levels, and budgetary compliance.
• Oversees daily butcher block functions to achieve customer service, sales, and profit objectives.
• Conducts daily inspections to ensure compliance with product quality, trimming/grinding procedures, rotation, stock conditions, code dates, sanitation, safety, and security.
• Assists with butcher block duties: receiving, storing, cleaning, customer service, cutting, wrapping, and packaging.
• Implements promotional and seasonal displays; controls shrink and expenses.
• Completes and monitors daily logs, purchase reports, sales/labor paperwork, and ad item movement records.
• Orders, checks, receives, and controls inventory to maintain proper levels, quality, and freshness; prevents sale of out-of-code products.
• Takes periodic inventories; processes administrative paperwork and maintains accurate department records.
• Ensures product quality, trimming, grinding, packaging, labeling, rotation, and wrapping standards are met.
• Implements merchandising schematics, proper signing, and monitors product flow; complies with retail labeling laws and regulations.
• Follows Company policy for pricing and handling re-worked or reduced-to-clear items; complies with health, food safety, and security requirements.
• Assists customers with special orders, product suggestions, and suggestive selling; makes intercom announcements.
• Maintains cleanliness and sanitation of sales floor, work area, freezer, cooler, equipment, and retail cases.
• Answers and responds to incoming calls appropriately.
• Maintains and cleans knives, scales, display cases, steamers, broilers, microwave ovens, boiling pots, and other equipment.
• Assists with emergency procedures for equipment or software malfunctions.
• Trains and instructs associates on proper work duties; monitors performance and resolves complaints.
• Maintains confidentiality of associates, store sales, and Company information.
• Performs all duties safely, accurately, and with honesty and integrity.

Requirements

• Working knowledge of all Butcher Block duties, including cutting, wrapping, steaming, and customer service.
• Strong communication, leadership, and interpersonal skills; ability to manage people and maintain composure with customers and co-workers.
• Knowledge of employment laws and workplace practices.
• Understanding of Company practices and Butcher Block policies/procedures; ability to judge and react to business activity.
• Knowledge of product variety, standards, perishability, food safety, sanitation, labeling, and department policies.

Skills & Physical Requirements

• Frequently reaches, lifts, stacks, and maneuvers objects up to 55 lbs; bends, stoops, and occasionally climbs ladders.
• Pushes/pulls fully loaded hand trucks, high boys, and pallet jacks.
• Performs repetitious arm movements for product preparation and packaging; requires manual dexterity and eye-hand coordination.
• Operates cutting utensils, equipment, computer software, and electronic ordering devices.
• Mental alertness for safe and accurate work completion; knowledge of basic mathematics, weights, and measures.
• Knowledge of product taste, content, perishability, safety, sanitation, and department policies.
• Uses knives, scales, steamers, broilers, microwave ovens, boiling pots, cleaning supplies, safety cutters, and gloves.
• May require working nights, weekends, and holidays; scheduled hours vary; good attendance is required.

Work Environment

• Hands frequently contact ice, hot/cold water, meat, fish, and poultry products.
• Exposure to heat/steam up to 400°F while cooking; potential hazards from wet floors, cutting/cooking equipment.
• Exposure to cold temperatures: up to 30°F in cases, 28°F in cooler, -20°F in freezer.
• Temperature-controlled store environment; safety-sensitive position with tasks affecting employee/others' safety or health.