Meat Manager

About the role

To effectively plan, organize, lead, coordinate and optimize the materials and human resources in the meat department to provide variety and high quality merchandise appealingly displayed to maximize the sales and profits of the meat department while maintaining great customer service.

Responsibilities

• Must be 18 years of age with High School diploma or equivalent.
• Successful experience in the meat operation (i.e., merchandising, ordering, inventory, and pricing).
• Complete training in the meat operation.
• Good knowledge of cuts of meat and preparation.
• Able to display initiative and work with limited supervision.
• Must be ServSafe certified.
• Must be able to read, write, speak, and understand English, with the ability to follow instructions.
• Able to work a scheduled based on the business needs of the store location.
• Authorized to work within the U.S.
• Provide an open door atmosphere conducive to high associate morale and excellent customer service.
• Ensure the department achieves the standards of performance as outlined in the work and merchandising plan.
• Possess good communication skills, ability to conduct and facilitate department meetings, and ensure fair and consistent treatment in administering discipline to promote high associate morale.
• Responsible for inventory, security and expense control of the department.
• Ensure compliance with company policies and procedures, and thus compliance with all state and federal laws applicable to our industry (i.e., scheduling/labor laws, dress code, sanitation regulations, etc.).
• Resolve customer complaints to the full satisfaction of the customer and answer product questions.
• Ensure the department is merchandised in accordance with the needs of the community.
• Individual and department completion of the onboarding/e-learnings and checklist within 30 days of hire/entering the department.
• Train and develop associates in accordance with company policy and procedures.
• Order, receive, unload and store deliveries; store, price, date, rotate, and stock product and prepare product for display and sale.
• Keep all meat merchandise rotated in accordance with company policy and product code dates and always make use of the oldest products first (first in, first out).
• Effectively control proper storage limiting shrink and damaged goods.
• Achieve and maintain department’s merchandising goals and standards in cooperation with store manager and department merchandisers and buyers (such as gross profit, presentation, etc.).
• Plan, order, prepare cutting list and process meat according to work plan and standard to maximize sales and gross profit.
• Plan work schedules and breaks; achieve payroll consistently by scheduling within budget.
• Help ensure wage and hour policies and regulations are adhered to, maintain accurate records, and respond timely to all location mail, reports, and records.
• Prepare special cuts as requested by customers.
• Help minimize all department expenses without compromising department conditions or customer service level (i.e., payroll, supplies, insurance cost).
• Delegate and use initiative, ingenuity and good judgment to act on opportunities and solve problems.
• Conduct weekly sales meetings along with department manager to establish merchandising, sales and profit objectives.
• Monitor cooler and display area temperatures to ensure product quality; report refrigeration failure immediately.
• Ensure that company standards of safety, proper food handling practices, sanitation and productivity are achieved.
• Practice the “Cleaner’s Creed” and proper sanitation procedures.
• Keep sales and work area swept clean, orderly and free from safety hazards; report hazards to management.
• Exercise proper safety practices when lifting or moving products or using equipment.

Secondary Job Functions

• Verify price checks for customers as needed.
• Ensure department associates adhere to company dress code standards.
• Notify management of associate theft, customer shoplifting, unauthorized mark downs or property defacement.
• Clean walls, fans and drains in meat cooler, display cases and work area.
• Other duties as assigned by management.

Physical Demands

• Sitting, balancing, fingering, and crawling. 0% (N) Never
• Climbing up to 12 feet, stooping, kneeling, crouching, feeling, talking, and smelling. 1-33% (O) Occasionally
• Carrying and lifting up to 80 lbs, pushing and pulling up to 400 lbs, handling, and bending. 34-66% (F) Frequently
• Standing and walking on a title or concrete floor, reaching at waist or overhead, seeing, and hearing. 67-100% (C) Continuously

Safety Risk Factors

• Hazardous cleaning solutions. 0% (N) Never
• Contact with skin irritant, toxic exposure (see material safety data sheet), nuisance dust, fumes, and sprays. 1-33% (O) Occasionally
• Loud noise, twisting of back and neck, slippery and cluttered floor surface. 34-66% (F) Frequently
• Hazardous equipment (mechanical moving parts) and contact with sharp objects. 67-100% (C) Continuously

Working Conditions

• Working environment is inside and possibly outside within cold temperatures that may be wet or humid.

Hiring Range

At Roche Bros., we carefully consider a wide range of non-discriminatory factors when determining salary. Actual salaries will vary depending on factors including but not limited to education, experience, qualifications, and internal equity. The hiring range for this position is $24.30 - $31.60 per hour.