Meat Manager

About the role

The Meat Department Manager at Metcalfe’s Market is responsible for directing and coordinating activities involved with the production, sale, and distribution of Metcalfe’s Market meat products. They ensure hiring, training, and supervision of the staff, facilitate sales goals, inventory rotation, scheduling, safety, and sanitation, and manage any division of responsibility assigned by the store manager.

Responsibilities

• Supports the department's staff efforts and work through timely response to questions, with a caring and appreciative attitude and demonstrated effectiveness in dealing with employee issues.
• Determines variety and quantity of products and department supplies to be ordered or produced, according to orders and/or sales projections.
• Monitor and control department costs and expenses; includes maintaining proper ordering and inventory control, ensuring proper weighing procedures, controlling shrink, and monitoring displays.
• Conducts inventories and cycle counts as required.
• Develops and achieves the departmental budget, such as departmental contribution to overhead, margin, gross profit, labor and purchase goals.
• Directs and schedules department personnel and activities; including timekeeping.
• Provides insight and input in department personnel decisions such as hire, discipline, reward and termination.
• Ensures proper training to all employees.
• Maintains accurate personnel records for all direct reports.
• Maintains a safe work environment for employees, vendors and customers.
• Observes sales floor and back stock conditions; takes action to correct areas of opportunity.
• Maintains a high level of product knowledge and product preparation.
• Works toward continuous quality improvement.
• Sustains a high level of product knowledge and product preparation.
• Stays current with changing company technology, including software programs.
• Leads, coaches, teaches and reinforces Metcalfe’s culture, customer service, and performance expectations to all Department employees.
• Upholds, supports, and promotes all company policies and procedures.
• Follows safe food handling and local health department standards.

Qualifications

• High School diploma/equivalent required, Associate’s degree (A.A.) or technical school training preferred.
• One or more years of previous Journeyman Meat Cutter, seafood department, restaurant or kitchen experience.
• One or more years of management or supervisory experience in a fast-paced retail environment.
• Strong people management skills.
• Good oral and written communication skills and the ability to handle a diverse crew in a stressful environment.
• Thorough knowledge of the retail food business, thorough knowledge of perishable department operations, merchandising skills, must be able to make timely and effective decisions.
• Ability to work well under pressure and in a diverse, fast-paced and stressful environment.
• Knowledge of technology, the use of a computer, and Microsoft Office- More specifically, Outlook, Word and Excel.