Butcher Block Supervisor

Albertsons•Midlothian, TX

12h

About The Position

Description DUTIES AND RESPONSIBILITIES Customer Service & Sales Maintain an atmosphere of enthusiastic customer awareness with emphasis on fast and friendly service. Assist customers with product suggestions, special orders, and food preparation ideas. Engage in suggestive selling through telephone, in-store intercom, and direct customer interaction. Product Preparation & Processing Wash and process fresh fish. Trim, cut, wrap, tray, and display meat, seafood, and poultry products. Create effective product displays and rotate/remove outdated or spoiled items. Weigh, wrap, and price all Butcher Block products. Prepare seafood salads, cheese balls, cook food samples, and steam fish products. Implement promotional and seasonal displays. Follow and maintain department standards for handling quick-sale items. Ensure temperatures are maintained during preparation, display, and storage. Ensure proper code dating for all products. Department Operations & Standards Plan daily operations, monitor production processes, and ensure profitability according to company procedures. Maintain cleanliness and organization of work areas, equipment, and the Butcher Block case. Maintain appropriate inventory levels based on division directives. Control shrink and follow correct product preparation techniques. May operate and maintain the meat cooler and freezer. Employee Leadership & Training Schedule, supervise, train, and assign duties to department employees. Monitor productivity and evaluate employee performance. Understand opening and closing department procedures. Train employees on store policies, sales procedures, and record‑keeping. Identify and develop employees with high potential for advancement. Initiate personnel actions such as interviews, transfers, promotions, and disciplinary actions. Inventory & Record Management Conduct physical inventory every four weeks. Stock and rotate meat, poultry, and seafood to ensure freshness and adequate quantity. Equipment Operation Safely use and operate department equipment including: pallet jacks, hand trucks, scissors, knives, safety cutters, wrapping machines, scales, tenderizers, steamers, grinders, and cutters. Additional Responsibilities Assist with the Packaged Meat department when needed. Maintain knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee Handbook.

Responsibilities

Maintain an atmosphere of enthusiastic customer awareness with emphasis on fast and friendly service.
Assist customers with product suggestions, special orders, and food preparation ideas.
Engage in suggestive selling through telephone, in-store intercom, and direct customer interaction.
Wash and process fresh fish.
Trim, cut, wrap, tray, and display meat, seafood, and poultry products.
Create effective product displays and rotate/remove outdated or spoiled items.
Weigh, wrap, and price all Butcher Block products.
Prepare seafood salads, cheese balls, cook food samples, and steam fish products.
Implement promotional and seasonal displays.
Follow and maintain department standards for handling quick-sale items.
Ensure temperatures are maintained during preparation, display, and storage.
Ensure proper code dating for all products.
Plan daily operations, monitor production processes, and ensure profitability according to company procedures.
Maintain cleanliness and organization of work areas, equipment, and the Butcher Block case.
Maintain appropriate inventory levels based on division directives.
Control shrink and follow correct product preparation techniques.
May operate and maintain the meat cooler and freezer.
Schedule, supervise, train, and assign duties to department employees.
Monitor productivity and evaluate employee performance.
Understand opening and closing department procedures.
Train employees on store policies, sales procedures, and record‑keeping.
Identify and develop employees with high potential for advancement.
Initiate personnel actions such as interviews, transfers, promotions, and disciplinary actions.
Conduct physical inventory every four weeks.
Stock and rotate meat, poultry, and seafood to ensure freshness and adequate quantity.
Safely use and operate department equipment including: pallet jacks, hand trucks, scissors, knives, safety cutters, wrapping machines, scales, tenderizers, steamers, grinders, and cutters.
Assist with the Packaged Meat department when needed.
Maintain knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee Handbook.