Meat Market Manager

Daily Operations

Providing exceptional service to all clientele and sharing your expert knowledge on meat and seafood
Maintaining, cleaning, and keeping proper signage in the Meat Department
Properly pulling and rotating meat case
Working with the Pricing Coordinator to ensure pricing integrity
Completing perishable inventories, maintaining the proper paperwork, grind logs, and county of origin information
Efficiently scheduling team members, completing orders, and watching sales and labor

Company Standards

Following all safety guidelines and avoiding use of equipment if safety mechanisms have been bypassed
Reporting any missing or non-functional safety mechanisms to Meat Manager
Using the markdown program according to department policy
Complying with all company policies including following dress code and wearing name tag
Completing all company training as required for the meat department
Staying up to date with the latest training and knowledge available for meat and seafood while keeping good communication with other departments

Basic Functions And Physical Requirements

Must be able to lift 60 lb. boxes on occasion and/or exert 25-60 lbs. of force frequently and/or 10-20 lbs. of force constantly while moving and handling materials and products.
Must have dexterous use of both hands.
Must be able to stand and move about to various workstations.
Must be able to lift, carry, push and pull items so that objects move toward areas of use.
Must be able to use knives and other sharp instruments utilized in the preparation of food items and/or removing product from boxes.
This is medium work requiring good, corrected vision, hearing, lifting, carrying, stooping, kneeling, standing, reaching, pushing, pulling and the ability to work on floors that sometimes become slippery.