Job Description

Job Summary: The Meat Manager is primarily responsible for directing the functions of the Meat Department operations at the store level. This includes the preparation of all meat products and ensuring that an adequate supply is maintained for consumer purchase. The Meat Manager maintains the work area and sales area, ensuring all equipment is in proper condition in conjunction with health, safety, and sanitizing regulations. The Meat Manager controls the movement of merchandise and waste and oversees all sales related to any meat item. With the necessary knowledge, experience, and expertise, the Meat Manager supervises all personnel assigned to the Meat Department, and is responsible for all training and retraining within the department. Work performance is reviewed by the Store Director and the Administrative Meat Supervisor. The Meat Manager receives guidance and direction from the Administrative Meat Supervisor and the Store Operations Division. A Meat Manager is promoted from the Assistant Meat Manager’s position and may lead to a Meat Division Supervisor, Store Level Management, or Administrative Management positions. Essential Job Duties: Supervises the following job classifications: Assistant Meat Manager Journeyman Meat Cutter Apprentice Meat Cutter Fish Cutter Meat Wrapper Oversees all deliveries and orders, invoices, price changes, merchandise credits, budgeted hours and labor, personnel information forms, employee evaluations, employee accident reports, building maintenance job orders, damage claim forms, and other documents as authorized by the Meat Division and Store Operations Division. Supervises Meat personnel in their daily tasks, communications, and new procedures. Disciplines and recommends termination of personnel under their jurisdiction. Authorized to sign and approve items pertaining to the Meat Department. Responsible for purchasing, receiving, and ensuring adequate inventory of meat, poultry, fish, and supplies. Advises the office if any merchandise is short, controls the quality and condition of merchandise, ensures proper weight and quantity is received, and is responsible for proper placement of merchandise in freezer and chill storage. Directs the location of items for display, proper shelf allocations, merchandising, open appearance and freshness of product, shelf labeling, packaging, and cleanliness. Maintains orderliness and proper inventory control in the freezer, chill, and supply rooms by proper rotations of merchandise (first in, first out), keeping highly perishable products in the coldest area of coolers, and ensuring that all refrigerated merchandise is kept under proper refrigeration as soon as received. Ensures proper usage, maintenance, and cleaning of meat department equipment, tools, and storage areas. Maintains a good Gross Profit Margin and meets company expectations. Controls labor and supply and linen expenses. Responsible for prompt action on price changes. Maintains and abides by all company policies and procedures. Other Job Duties: Takes weekly and/or monthly inventory as required. Maintains and develops proper and efficient servicing of customers, and maintains good personal appearance and hygiene. Complies with and enforces all store activities related to governmental and regulatory agencies such as OSHA, Food and Drug Administration, and Department of Health. Establishes good working relationships with all other departments and stores to enhance teamwork and improve the merchandising of all meat items. Ensures employees are aware of sanitation, cleanliness, and safety guidelines. Meat Department equipment, tools, processing and tables are cleaned and sanitized daily. Chill rooms and Meat prep room floors are cleaned daily and washed/sanitized at least twice a week. Fish and poultry display cases are cleaned and sanitized weekly. Meat Freezer Case is cleaned and sanitized quarterly. Freezer and deli chill cases are cleaned and sanitized every 6 months. Employees are using the safety equipment provided for their specific jobs. All employees are using the proper uniform provided by the Company. Physical Requirements: Must be able to safely lift up to 75 lbs on own. Must be able to push and pull at least 1000 lbs. Requires standing for long periods (up to 3 hours without a break). Frequent bending, stooping, and kneeling required throughout the course of the day. Mental Requirements: Requires knowledge, experience, and expertise in grocery operations. Accuracy is of primary importance in all aspects of the job. Requires manual dexterity and eye-hand coordination for various activities. Must be able to give and respond to verbal and written instructions/questions from customers and employees. Must be able to read and comprehend communications and instructions on products, literature, log book, etc. Must be able to work in demanding and sometimes stressful conditions. Able to work independently and as a team member. Resourceful. Work Hours: Based on classification: As stated in the Employee Handbook. May require working overnight, early mornings, evenings, and weekends. Must be willing to work at any store on the Island. Working Conditions: Working conditions in the Meat Department are very cold due to perishable merchandise. Meat Room is at a constant temperature of about 45-50 Degrees Fahrenheit. Walk-in chills; temperatures between 30-40 Degrees Fahrenheit. Walk-in freezers; temperatures below 0-20 Degrees Fahrenheit. Warehouse is not air-conditioned and could reach temperatures over 100 Degrees Fahrenheit during summer months. Equipment: Knives Mesh Gloves Power Saw Grinders Slicing Machine Cubing Machine Knife Sharpening Steel Scrappers Meat Racks Flat Beds Pallet Jack Hand Trucks Step Stool Ladders Box Cutters Ishida Wrapping Machine Ishida Hand Wrap Machine Baler Foam Trays and Containers DSD Unit Ordering Unit (Telzon) Inventory Unit (Symbol) ITASCA unit Computers Label Guns Potential Hazards: Improper use of chemicals for sanitation. Cuts from knives and various cutting tools. Slips and falls due to icy, wet, or slippery floors. Falling merchandise while stocking or stacking. Being hit by forklift, pallet jack, hand trucks, or flat beds. Injuries from improper work methods or lifting. Changes in environmental temperature when working in prep room, freezer/chill areas, warehouse, and store. Qualifications: Education/Training/Experience: Must be at least 18 years of age to use all required equipment. High School graduate preferred. Must have at least 6 months to 1 year experience as an Assistant Meat Manager. Able to supervise, willing to take responsibility, and have good communication skills. Communication: Properly communicates with employees, verbally or through written communication in the department log book. Good phone etiquette. Other: Accurately complete work in a timely manner. Efficiently complete work in a timely manner. Able to multi-task. Highly organized. Attention to detail. Able to effectively prioritize work. Able to meet deadlines in a short period of time. Able to quickly pick up and follow through with various projects. Team player. Works well in groups as well as independently. Troubleshooting/problem-solving ability. #J-18808-Ljbffr Times Supermarkets

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