MEAT MANAGER

HOUCHENS FOOD GROUP INC•RUSSELL SPRINGS, KY

34d

About The Position

The Meat Manager supervises workers engaged in preparing meat and is responsible, along with the Store Manager, for the profitability of the meat operation within company policy. The role maintains department records and paperwork, supports customer service, oversees staff and work procedures, controls inventory and shrink, and ensures food quality, sanitation, safety, and proper operating temperatures. The manager develops departmental objectives, budgets, policies, procedures, and strategies, and coordinates equipment maintenance and repairs. This is a full-time, non-exempt position reporting to the Store Manager. The work schedule is set to suit meat-operation needs and customer demand by the Store Manager and/or Assistant Manager; nights and weekends may be necessary. No travel is required. The position supervises Meat Clerks. No prior experience is necessary. The role requires a high school diploma or GED, basic computer skills, basic math, access to a phone at all times, and frequent work grinding and stacking beef in temperatures of 28–32 degrees. Physical demands include frequently standing, handling/fingering, and reaching outward; occasional walking, sitting, reaching above the shoulder, bending, lifting or carrying up to 20 pounds, and pushing or pulling up to 25 pounds.

Requirements

High school graduate or GED.
No prior experience necessary.
Basic computer skills.
Basic math-calculation ability.
Must have access to a phone at all times.
Must be able to grind and stack beef frequently in temperatures ranging from 28 to 32 degrees.
Nights and weekends may be necessary.
Competencies include accountability, adaptability, autonomy, oral communication, creativity, customer orientation, attention to detail, energy, enthusiasm, friendliness, motivation, organization, patience, presentation skills, reliability, self-motivation, time management, and working under pressure.

Responsibilities

Maintain meat department paperwork and records daily and weekly.
Provide friendly, courteous, and prompt customer service and resolve food-service complaints.
Train workers in food preparation, service, sanitation, and safety procedures.
Inspect supplies, equipment, and work areas for efficient service and conformance to standards.
Record and maintain accurate bookkeeping for weekly and monthly meat purchases.
Observe and evaluate workers and work procedures to ensure quality standards and service.
Assign duties, responsibilities, and workstations according to work requirements.
Maintain records to control shrink through inventory and ordering.
Operate within the meat-operation budget for gross profit and meat distribution.
Analyze operational problems, including theft and wastage, and establish procedures to address them.
Ensure products are rotated when received and stocked.
Recommend improvements to work procedures and worker performance to increase service quality and job safety.
Ensure meat coolers and meat cases operate at proper temperatures and that safety procedures are followed.
Ensure proper markdowns are completed when necessary.
Record all hours worked and verify and sign the time ticket report.
Inventory products on hand before preparing a meat order.
Complete a four-week meat inventory and forward it to management as instructed by the Meat Director.
Perform specific tasks assigned by the Store Manager and/or Assistant Manager.
Develop departmental objectives, budgets, policies, procedures, and strategies.
Develop equipment-maintenance schedules and arrange for repairs.
Perform other job-related tasks as required.