MEAT MANAGER

About the Role

Supervise workers engaged in preparing meat. Responsible for the profitability of the meat operation within company policy along with the Store Manager.

Responsibilities

• Maintain meat department paperwork and records on a daily and weekly basis.
• Provide all customers with 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.
• Maintain accurate bookkeeping systems for weekly and monthly meat 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 for gross profit and meat distribution.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Ensure product rotation when received and stocked.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Ensure meat coolers and meat cases are running at the proper temperature.
• Ensure proper safety procedures are being used.
• Ensure proper markdowns are completed when necessary.
• Properly record all hours worked and verify/sign the time ticket report.
• Inventory all products on hand before preparing a meat order.
• Take a four-week period of meat inventory and forward 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.

Requirements

• High School Graduate or General Education Degree (GED).
• No prior experience necessary.
• Basic computer skills.
• Basic math calculations.
• Accessible phone at all times.
• Able to grind and stack beef in temperatures ranging from 28°F to 32°F frequently.

Skills

• 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.
• Oral Communication – Ability to communicate effectively with others using the spoken word.
• Creativity – Ability to produce 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 the performance of a task.
• Friendly – Ability to exhibit a cheerful demeanor toward others.
• Motivation – Ability to inspire oneself and others to reach a goal.
• Organized – Ability to follow a systematic method of performing a task.
• Patience – Ability to act calmly under stress and strain.
• Presentation Skills – Ability to effectively present information publicly.
• Reliability – Being dependable and trustworthy.
• Self-Motivated – Ability to be internally inspired to perform a task to the best of one’s ability.
• Time Management – Ability to organize and complete work within given deadlines.
• Working Under Pressure – Ability to complete assigned tasks under stressful situations.

Schedule

Shift hours that best suit meat operation and meet customer needs, scheduled by the store manager and/or assistant manager. Nights and weekends might be necessary.

Physical Demands

• Lift/Carry:
  • 10 lbs or less – Frequently
  • 11-20 lbs – Occasionally
  • 21-50 lbs – Not Applicable
  • 51-100 lbs – Not Applicable
  • Over 100 lbs – Not Applicable
• Stand: Frequently
• Walk: Occasionally
• Sit: Occasionally
• Handling/Fingering: Frequently
• Reach Outward: Frequently
• Reach Above Shoulder: Occasionally
• Climb, Crawl, 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

Occasionally: Activity up to 33% of the time (0 - 2.5+ hrs/day)
Frequently: Activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)
Constantly: Activity more than 66% of the time (5.5+ hrs/day)