Meat Manager

PURPOSE

To direct the operation of the Meat Department, including supervising and training personnel. Ensures customer service and product quality, freshness, safety and selection.

Duties And Responsibilities

• Champions Company and Division customer service programs to meet or exceed Division customer service goals.
• Handles customer relations in a positive manner, including effective resolution of customer complaints.
• Promotes Albertson's philosophy of personalized service.
• Supervises, motivates, directs, trains and participates in the hiring of meat department personnel.
• Schedules personnel to ensure adequate coverage and service levels and to meet department budgetary objectives.
• Conducts daily inspections of all meat sections and initiates corrective measures to ensure compliance with product quality and trimming and grinding procedures, rotates products, maintains in stock conditions, code date standards, and sanitation, safety and security requirements.
• Aids with all meat department duties such as: receiving, storage, cleaning, customer service, cutting, grinding, wrapping and packaging and stocking.
• Implements effective promotional and seasonal displays.
• Controls shrink and expenses.
• Accurately completes and monitors daily log sheet, purchase report, and sales and labor and other required paperwork and logs.
• Maintains records on ad items movement.
• Orders, checks, receives and controls inventory to ensure adequate and proper inventory level, product quality and freshness and to prevent the sale of out of code products.
• Takes periodic inventories, processes administrative paperwork and maintains accurate department records.
• Maintains and organizes meat department cooler and freezer.
• Ensures that product quality, trimming, grinding, packaging, labeling, rotation and wrapping standards are met.
• Ensures proper merchandising of product by understanding and implementing schematics, merchandising of advertised items, proper signing procedures and procedures and monitors product flow.
• Complies with retail labeling laws, federal and state regulations and Company policies.
• Fulfills other necessary and required duties.

Skills And Physical Requirements

• Working knowledge of all job duties within the Meat Department including cutting, wrapping, steaming, grinding, cubing, tenderizing and customer service.
• Strong communication skills, good leadership and interpersonal skills, the proven ability to manage people and the ability to maintain composure in dealing with customers and co-workers.
• Knowledge of employment laws and workplace practices.
• Good understanding of company policies and Meat Department policies and procedures.
• The ability to judge and react to business activity.
• Knowledge of product variety, standards, perishability, food safety, sanitation, labeling and department policies and procedures.
• Frequent reaching, lifting, stacking and maneuvering objects of varying dimensions and weights up to approximately 80 lbs.
• Bending, stooping and reaching frequently and occasionally climbing ladders.
• Pushing and pulling fully loaded hand trucks, high boys and pallet jacks.
• Performing repetitive arm movement to prepare and package products.
• Manual dexterity and good eye-hand coordination are necessary.
• The ability to operate meat cutting utensils and equipment.
• Mental alertness is necessary to ensure safe and accurate completion of work activities.
• Knowledge of basic mathematics and weights and measures.
• The ability to judge and react to business activity.
• The ability to work for prolonged periods of time in an environment with a temperature range of 40˚ to 50˚ Fahrenheit.
• The ability to handle products in cold cases at 35˚ Fahrenheit, in coolers at 28˚ Fahrenheit and in freezers at -20 degrees Fahrenheit.
• The ability to work nights, weekends and holidays.
• The ability to maintain good attendance.
• The ability to work in a temperature-controlled store environment.
• The ability to work in a safety-sensitive position.