Department Manager Meat-Valdez

Directs the operation of the Meat Department, ensuring 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 effective resolution of customer complaints.
• Supervises day-to-day functions of the meat department to achieve customer service, sales, and profit objectives.
• Supervises, motivates, directs, trains, and participates in hiring meat department personnel.
• Monitors associate performance and recommends personnel actions such as hiring, firing, layoffs, and disciplinary actions.
• Schedules personnel to ensure adequate coverage, service levels, and adherence to budgetary objectives.
• Conducts daily inspections of all meat sections and initiates corrective measures for compliance with product quality, trimming, grinding, rotation, stock, code date standards, sanitation, safety, and security requirements.
• Assists with meat department duties: receiving, storage, cleaning, customer service, cutting, grinding, wrapping, packaging, and stocking.
• Implements effective promotional and seasonal displays.
• Controls shrink and expenses.
• Accurately completes and monitors daily logs, purchase reports, sales, labor, and other required paperwork.
• Maintains records on ad item movement.
• Orders, checks, receives, and controls inventory to ensure proper inventory levels, product quality, and freshness.
• Takes periodic inventories and maintains accurate department records.
• Maintains and organizes meat department cooler and freezer.
• Ensures product quality, trimming, grinding, packaging, labeling, rotation, and wrapping standards are met.
• Ensures proper merchandising by implementing schematics, merchandising advertised items, proper signing procedures, and monitoring product flow.
• Complies with retail labeling laws, federal and state regulations, and company policies.
• Follows company policy in pricing and handling re-worked and reduced-to-clear items.
• Complies with all federal, state, and local health, food handling, and safety standards.
• Checks competitors for price, product variety, and merchandising procedure comparisons.
• Assists customers with special orders, product suggestions, and suggestive selling.
• Ensures cleanliness and sanitation of sales floor, work area, freezer, cooler, equipment, and retail cases.
• Answers and responds to incoming calls appropriately.
• Receives and resolves customer complaints, reporting to the Store Director as needed.
• Attends required training.
• Maintains and cleans knives, scales, steamers, display cases, saws, meat tenderizers, slicers, cubers, and wrapping equipment.
• Assists with implementing emergency procedures for equipment and computer software malfunctions.
• Ensures all associates are trained and instructed in proper work duties.
• Monitors associate performance and reports observations to the Store Director.
• Resolves associate complaints and reports to the Store Director as appropriate.
• Maintains confidentiality concerning associates, store sales, and other company information.
• Performs all job duties safely, accurately, and with honesty and integrity.

Skills and Physical Requirements

• Requires working knowledge of all meat department duties, including cutting, wrapping, steaming, grinding, cubing, tenderizing, 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 policies and meat department procedures.
• Ability to judge and react to business activity.
• Knowledge of product variety, standards, perishability, food safety, sanitation, labeling, and department policies.
• Frequently reaches, lifts, stacks, and maneuvers objects up to 80 lbs; bends, stoops, and climbs ladders.
• Pushes and pulls fully loaded hand trucks, high boys, and pallet jacks.
• Performs repetitious arm movements for product preparation and packaging.
• Manual dexterity and good eye-hand coordination for operating meat cutting utensils and equipment.
• Mental alertness to ensure safe and accurate completion of work activities.
• Knowledge of basic mathematics, weights, and measures.
• Operates computer software and electronic ordering devices for ordering, inventory, scheduling, and label printing.
• Utilizes knives, saws, cutters, grinders, cleaning supplies, and safety equipment.
• Knowledge of profit and loss statements.
• Required to work nights, weekends, and holidays; scheduled hours vary.
• Exposure to potential hazards with cutting equipment and other work aids.

Work Environment

• Hands remain moist during the majority of work time.
• Ability to work in temperature ranges of 40° to 50° Fahrenheit for prolonged periods.
• Exposure to 35° Fahrenheit in cold cases, 28° Fahrenheit in cooler, and -20° Fahrenheit in freezer.
• Temperature-controlled store environment.
• Safety-sensitive position with responsibilities that could affect the safety or health of the employee or others.