Meat Manager

Responsibilities

• Champion company and division customer service programs to meet or exceed division customer service goals.
• Handle customer relations positively, including effective resolution of customer complaints.
• Promote Albertson’s philosophy of personalized service.
• Supervise the day-to-day functions of the meat department to achieve customer service, sales, and profit objectives.
• Supervise, motivate, direct, train, and participate in the hiring of meat department personnel.
• Monitor associate performance and recommend personnel actions such as hiring, firing, layoffs, and disciplinary actions.
• Schedule personnel to ensure adequate coverage and service levels while meeting department budgetary objectives.
• Conduct daily inspections of all meat sections and initiate corrective measures to ensure compliance with product quality, trimming, grinding procedures, product rotation, in-stock conditions, code date standards, sanitation, safety, and security requirements.
• Assist with all meat department duties: receiving, storage, cleaning, customer service, cutting, grinding, wrapping, packaging, and stocking.
• Implement effective promotional and seasonal displays.
• Control shrink and expenses.
• Accurately complete and monitor daily log sheets, purchase reports, sales and labor reports, and other required paperwork.
• Maintain records on ad item movement.
• Order, check, receive, and control inventory to ensure adequate and proper inventory levels, product quality, and freshness, and to prevent the sale of out-of-code products.
• Take periodic inventories, process administrative paperwork, and maintain accurate department records.
• Maintain and organize meat department cooler and freezer.
• Ensure product quality, trimming, grinding, packaging, labeling, rotation, and wrapping standards are met.
• Ensure proper merchandising of products by understanding and implementing schematics, merchandising of advertised items, proper signing procedures, and monitoring product flow.
• Comply with retail labeling laws, federal and state regulations, and company policies.
• Follow company policy in pricing and handling re-worked and reduced-to-clear items.
• Comply with all federal, state, and local health, food handling, and safety standards.
• Check competitors for comparisons on prices, product variety, and merchandising procedures.
• Handle customer relations, assist customers by taking and filling special orders, make product suggestions, and engage in suggestive selling.
• Make intercom announcements as needed.
• Ensure cleanliness and sanitation of sales floor, work area, freezer, cooler, equipment, and retail cases.
• Answer and respond to incoming calls appropriately.
• Receive and appropriately resolve customer complaints, reporting to the Store Director as needed.
• Attend required training.
• Maintain and clean knives, scales, steamers, display cases, saws, meat tenderizers, slicers, cubers, and wrapping equipment.
• Assist with implementing emergency procedures in the event of equipment and computer software malfunctions.
• Ensure all associates are trained and instructed in the proper performance of work duties.
• Monitor associate performance and report observations to the Store Director.
• Resolve associate complaints and report to the Store Director as appropriate.
• Maintain confidentiality concerning associates, store sales, and other company information.
• Perform all job duties and responsibilities safely, accurately, and with honesty and integrity.
• Perform 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, and the ability to manage people and maintain composure when dealing with customers and co-workers.
• Knowledge of employment laws and workplace practices.
• Good understanding of company policies and Meat Department policies and procedures.
• Ability to judge and react to business activity.
• Knowledge of product variety, standards, perishability, food safety, sanitation, labeling, and department policies and procedures.
• Frequently reach, lift, stack, and maneuver objects of varying dimensions and weights up to approximately 80 lbs.
• Bend, stoop, and reach frequently; occasionally climb ladders.
• Push and pull fully loaded hand trucks, high boys, and pallet jacks.
• Perform repetitious arm movements to prepare and package products.
• 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 and weights and measures.
• Operate computer software and electronic ordering devices to order products, plan sales, input inventory and schedules, and print labels.
• Utilize knives, saws, cutters, grinders, and other cutting equipment, as well as cleaning supplies and safety equipment.
• Knowledge of profit and loss statements.
• Work nights, weekends, and holidays; scheduled hours will vary.
• Good attendance is required.
• 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 for prolonged periods in an environment with a temperature range of 40° to 50° Fahrenheit.
• Exposure to 35° Fahrenheit while handling products in cold cases, 28° Fahrenheit in cooler, and -20° Fahrenheit in freezer.
• Temperature-controlled store environment.
• Safety-sensitive position with tasks or duties that could affect the safety or health of the employee or others.

Pay

The pay range is $32.70 per hour, but no less than the local minimum wage. Starting rates will vary based on location, experience, qualifications, and the terms of any applicable collective bargaining agreement.

Benefits

• Medical, dental, vision, disability, and life insurance (dependent on length of service, hours worked, and applicable collective bargaining agreement).
• Sick pay (accrued based on hours worked).
• PTO/Vacation pay (accrued based on hours worked).
• Paid holidays (9 days annually).
• Bereavement pay.
• Retirement benefits (pension and/or 401k eligibility).