Meat Manager

Roche Bros•Mansfield, MA

About The Position

The Meat Manager plans, organizes, leads, coordinates, and optimizes the materials and human resources in the meat department. The goal is to provide a variety of high-quality merchandise that is appealingly displayed, maximize department sales and profits, and maintain excellent customer service. The position may be located at one of the company's 20 stores across Massachusetts; the specific location is to be determined. The role oversees department merchandising, inventory, ordering, pricing, product preparation, staffing, training, safety, sanitation, and expense control. The manager develops associates and maintains a respectful, supportive, team-oriented department while ensuring company standards, applicable laws, and customer service expectations are met.

Requirements

At least 18 years of age.
High school diploma or equivalent.
Successful experience in meat operations, including merchandising, ordering, inventory, and pricing.
Completed training in meat operations.
Good knowledge of meat cuts and preparation.
Ability to display initiative and work with limited supervision.
ServSafe certification.
Ability to read, write, speak, and understand English and follow instructions.
Ability to work a schedule based on the business needs of the store location.
Authorized to work in the United States.

Responsibilities

Foster an open-door atmosphere, high associate morale, excellent customer service, and a respectful, supportive, team-oriented workplace.
Promote a service-oriented company image by ensuring associates greet, assist, and thank customers promptly and courteously.
Ensure the department meets performance, work-plan, merchandising, and presentation standards.
Communicate effectively, conduct and facilitate department meetings, and administer discipline fairly and consistently.
Manage department inventory, security, expenses, and payroll, and schedule work and breaks within budget.
Ensure compliance with company policies and procedures and applicable state and federal laws, including labor, dress code, and sanitation requirements.
Resolve customer complaints to the customer's satisfaction and answer product questions.
Ensure merchandise is tailored to community needs and department onboarding, e-learning, and checklists are completed within 30 days of hire or department entry.
Train and develop associates according to company policies and procedures.
Order, receive, unload, store, price, date, rotate, and stock products; prepare products for display and sale.
Rotate meat according to company policy and product dates, using older products first, and control storage to limit shrink and damage.
Meet merchandising goals and standards in cooperation with the store manager, department merchandisers, and buyers.
Plan orders and cutting lists and process meat according to work plans and standards to maximize sales and gross profit.
Maintain accurate records, follow wage and hour requirements, and respond promptly to location mail, reports, and records.
Prepare special cuts requested by customers.
Minimize department expenses without compromising department conditions or customer service.
Use initiative and judgment, delegate work, and address opportunities and problems.
Conduct weekly sales meetings with the department manager to establish merchandising, sales, and profit objectives.
Monitor cooler and display temperatures, maintain product quality, and report refrigeration failures immediately.
Ensure safety, food handling, sanitation, and productivity standards are met; keep work and sales areas clean, orderly, and free of hazards, and report hazards to management.
Use proper safety practices when lifting or moving products or operating equipment.
Verify customer price checks as needed and ensure associates follow the dress code.
Notify management of associate theft, customer shoplifting, unauthorized markdowns, or property defacement.
Clean walls, fans, and drains in the meat cooler, display cases, and work area.
Perform other duties assigned by management.