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 the Meat Manager or Store Director 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 proper inventory levels.
• Processes fresh fish and other seafood items; prepares seafood salads and other seasoned or prepared products.
• Cooks samples, steams clams and lobsters, and creates effective product displays.
• Supervises, motivates, trains, and participates in hiring Butcher Block personnel; monitors performance and recommends personnel actions (hiring, firing, layoffs, disciplinary actions).
• Schedules personnel to ensure adequate coverage, service levels, and budgetary compliance.
• Oversees daily functions of the Butcher Block to achieve customer service, sales, and profit objectives.
• Conducts daily inspections to ensure compliance with product quality, trimming, grinding, rotation, sanitation, safety, and security standards.
• Assists with receiving, storing, cleaning, cutting, wrapping, and packaging products.
• Implements promotional and seasonal displays; controls shrink and expenses.
• Completes and monitors daily logs, purchase reports, sales, labor records, and other required paperwork.
• Orders, checks, receives, and controls inventory to maintain proper levels and prevent the sale of out-of-code products.
• Takes periodic inventories and maintains accurate department records.
• Ensures product quality, proper labeling, wrapping, and compliance with retail labeling laws and regulations.
• Follows Company policy for pricing and handling reworked or reduced-to-clear items.
• Assists customers with special orders, product suggestions, and suggestive selling.
• Maintains cleanliness and sanitation of sales floor, work area, freezer, cooler, equipment, and retail cases.
• Cleans and maintains knives, scales, steamers, broilers, microwaves, boiling pots, and other equipment.
• Implements emergency procedures for equipment or software malfunctions.
• Trains and instructs associates in proper work duties; resolves associate complaints.
• Maintains confidentiality of Company and associate 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 and procedures.
• Ability to judge and react to business activity.
• Knowledge of product variety, standards, perishability, food safety, sanitation, labeling, and department policies.
• Frequent reaching, lifting, stacking, and maneuvering objects up to 55 lbs; bending, stooping, and occasional ladder climbing.
• Ability to push and pull fully loaded hand trucks, high boys, and pallet jacks.
• Repetitive arm movements for preparing and packaging products; manual dexterity and eye-hand coordination.
• Mental alertness to ensure safe and accurate completion of tasks.
• Knowledge of basic mathematics, weights, and measures.
• Understanding of product taste, content, perishability, safety, and sanitation procedures.
• Ability to operate computer software, electronic ordering devices, cutting utensils, and equipment (knives, scales, steamers, broilers, microwaves, boiling pots).
• Use of safety gloves and cutters.
• Good attendance is required; may be required to work nights, weekends, and holidays with varying scheduled hours.

Work Environment

• Hands frequently in contact with ice, hot/cold water, meat, fish, and poultry products.
• Exposure to heat and steam up to 400°F while cooking; potential hazards from wet floors, cutting, and cooking equipment.
• Exposure to cold temperatures: up to 30°F in cold cases, 28°F in coolers, and -20°F in freezers.
• Temperature-controlled store environment.
• Safety-sensitive position with responsibilities that could affect the safety or health of the employee or others.