Meat Manager

Houchens Food Group•Marion, KY

About The Position

The Meat Manager supervises employees 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, supports customer service, oversees food preparation and safety practices, manages inventory and ordering, and ensures meat products and equipment meet operational standards. The manager also develops departmental objectives, budgets, policies, procedures, and strategies, and arranges equipment maintenance and repairs. Additional job-related tasks may be assigned by supervisors. The position reports to the Store Manager and supervises Meat Clerks. Work schedules are set by the Store Manager and/or Assistant Manager to suit the meat operation and customer needs; nights and weekends might be necessary. No travel is required. The role is non-exempt and full-time.

Requirements

High school graduate or General Education Degree (GED).
No prior experience necessary.
Basic computer skills.
Basic math calculation skills.
Must have an accessible phone at all times.
Must be able to grind and stack beef frequently in temperatures ranging from 28 to 32 degrees.
Demonstrated accountability, adaptability, ability to work independently, oral communication, customer orientation, attention to detail, organization, reliability, time management, and ability to work under pressure.
Ability to work at a sustained pace, remain motivated and energetic, act calmly under stress, and complete work within deadlines.
Ability to present information publicly.

Responsibilities

Maintain meat department paperwork and records on a daily and weekly basis.
Provide friendly, courteous, and prompt customer service and resolve customer complaints regarding food service.
Train workers in food preparation, service, sanitation, and safety procedures.
Inspect supplies, equipment, and work areas for efficient service and compliance with standards.
Record and maintain accurate bookkeeping of weekly and monthly meat purchases.
Observe and evaluate workers and work procedures to ensure quality and service standards.
Assign employees duties, responsibilities, and workstations in accordance with work requirements.
Maintain records to control shrink through inventory and ordering.
Work within the meat operation budget for gross profit and meat distribution.
Analyze operational problems, including theft and wastage, and establish procedures to alleviate them.
Ensure products are rotated when received and stocked.
Recommend improvements to work procedures and employee performance to improve service quality and job safety.
Ensure meat coolers and cases operate at the proper temperature 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 period of meat inventory and forward it to management in a timely manner as instructed by the Meat Director.
Perform specific tasks as 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.