Assistant Meat Manager

Weis Markets•Dallas, PA

About The Position

The Assistant Meat Manager assists with day-to-day meat department operations and supervises department associates in partnership with, or in the absence of, the department manager. The role supports merchandising, sales execution, customer service, associate engagement, inventory management, freshness, and department profitability. The Assistant Meat Manager performs the Meat Manager’s duties when that manager is absent. The position involves handling, cutting, trimming, grinding, weighing, wrapping, and labeling meat products; taking customer orders and fulfilling special requests; maintaining appealing, properly priced displays; and ensuring product quality, freshness, rotation, and availability. It also includes receiving and verifying deliveries, monitoring inventory and orders, maintaining storage and backroom organization, controlling labor costs and product losses, and completing required logs. The Assistant Meat Manager helps schedule, train, recognize, and assign department associates, and uses the company Learning Management System for current and new associates. The role is responsible for sanitation, safe food handling, department security, and compliance with company procedures and applicable health and OSHA requirements. Associates may be asked to assist in other departments or with related duties, such as baling cardboard, when properly trained.

Requirements

High school diploma or GED required.
At least two years of management experience in a retail, restaurant, or supermarket environment.
Ability to perform each essential duty satisfactorily, with or without an accommodation.
Must follow food and personal safety codes and use required personal protective equipment.

Nice To Haves

Associate or bachelor’s degree in a business-related or food service-related field.
Meat management experience.

Responsibilities

Promote positive, customer-focused behavior and provide polite, prompt assistance in person and by phone, including answering questions and resolving customer concerns.
Take customer orders, determine customers’ product needs, and fulfill orders and special requests in a timely manner.
Handle meat products properly to maintain freshness and quality, control damages, minimize losses, and remove or record products that are spoiled, damaged, out of code, or otherwise unsaleable.
Assist the Meat Manager with daily operations, merchandising, advertising execution, associate engagement, and customer service; perform the manager’s duties in their absence.
Coordinate sales and merchandising plans to maintain appropriate stock levels and freshness, and monitor competitor merchandising, pricing, quality, and comparison signage.
Oversee department inventories using sales reports, orders, and supplies, and support successful period-end physical inventories.
Assist with associate scheduling, training, recognition, and delegation of work assignments; use the Learning Management System for current and new associates.
Review orders and manage inventory levels to meet customer demand; maintain backroom organization and storage; oversee replenishment, prioritize high-velocity and relevant items, and use the cutting list to ensure product accuracy and variety.
Check and verify department deliveries and invoices; help unload and transport merchandise; follow receiving, dating, restocking, and product-rotation procedures; and break down deliveries.
Control expenses by improving operations and efficiencies, controlling labor costs, and reducing losses from damages, spoilage, and shrink.
Ensure associates follow company recipes for prepared products, complete product logs, and properly remove and record out-of-code products.
Keep meat cases stocked and appealing; set up displays, rotate product, and ensure items are fresh, saleable, correctly priced, and properly signed.
Cut and trim products and, as needed, grind and cut certain meats and poultry; weigh and wrap merchandise and apply labels showing the correct price and weight.
Follow food and personal safety codes while handling products and using kitchen tools; use company-provided personal protective equipment.
Maintain backroom and receiving-area security and organization using 5S procedures; perform department sanitation, follow cleaning schedules, maintain work areas and equipment to health and OSHA requirements, dispose of trash, and empty bone cans.
Cooperate with coworkers and supervisors to maintain workflow and continuously improve job performance.
Assist in other departments and, if properly trained, help bale cardboard or perform related duties.