Meat Manager

Meat Manager

Essential duties include, but are not limited to:

• Meat Leader is responsible for managing department inventory, in-stock position, pricing integrity, merchandising, labor, and other operational processes to company standards.
• He/She will plan, order, prepare cutting lists, and process meat according to the work plan and standards to maximize sales and gross profit.
• Develop the best-trained Meat team in the industry by following through on training programs. Ensure all new department team members receive proper training and supervision and will ensure correct ordering, receiving, unloading, storage, and rotation of merchandise and displays.
• Develop and train team members as potential Meat department Assistant Managers.
• Provide timely, thorough and thoughtful performance evaluations.
• Communicate and maintain team member safety and security standards.
• Maintain a super-clean department by enforcing proper cleaning procedures and exceptional housekeeping standards.
• Strive for highest team morale in the industry by managing in a style that is respectful, supportive, and totally team oriented.
• Ensure compliance with company policies and procedures (and thus compliance with all state and federal laws applicable to our industry).
• Help minimize all Department expenses without compromising Department conditions or customer service level. For example, control payroll and supply costs.
• Achieve and maintain Department’s merchandising goals and standards.
  • Gross Profit
  • Ordering
  • Receiving
  • Rotation and dating
  • Pricing, scale accuracy
  • Inventory taking
  • Shrink- waste control.
  • Presentation
  • Quality and availability of product
  • Product handling, trimming and cutting quality
  • Signing, labeling, and packaging
  • Cleaning, sanitation
• Maintain accurate records and forward those required for accounting purposes in a timely manner.
• Oversee operations of cutting room and control production lists to ensure proper supply and quality.
• Achieve budgeted expense levels, department profit, and store profit contribution targets.
• Maintain awareness of new products, and insure new products are incorporated into overall product mix.
• Follow company and department El Rio Grande Way Standards.
• Establish and maintain positive and productive vendor relationships.
• Develop and maintain creative product merchandising.
• Establish and maintain productive working relationship with store management and all team members.
• Provide thorough and complete documentation in support of team member progressive discipline.
• Maintain comprehensive knowledge of, and ensure compliance with, relevant regulatory rules and standards, including OSHA, DOL, Health and Sanitation, FDA, Weights and Measures.
• Follow state established Weights and Measures procedures (tares).
• Operate equipment and machinery such as baler, forklift, pallet jack etc. based on operational needs.
• Other duties common to the Meat department may be assigned by the supervisor as needed.

Skills/Qualifications:

• Minimum of 3+ years of retail/department specific management experience required.
• Ability to write schedules.
• Must be 18 years of age.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or employees of organization.
• Ability to apply common sense understanding to carry out instructions furnished in written, verbal, or diagram form.
• Bilingual (English and Spanish) highly preferred

Physical Requirements:

• Work in a fast paced, high volume, detail oriented environment.
• Exposed to moderate noise level in the work environment.
• Requires the ability to move, lift, carry, pull or push heavy objects or materials.
• Lift up to 50 pounds unassisted.
• Requires extensive use of hands
• Reach above and below shoulder height, constant walking, standing in one place for long periods of time, bending, stooping, lifting, etc.
• Work in hot and cold environments.
• Follow company health and safety rules and wear protective equipment when and where applicable.
• Safely use food handling and sanitation chemicals and equipment to maintain department cleanliness standards and local, State and Federal agencies regulations and requirements.