MEAT MANAGER

PAQ•Manteca, CA

1d•Onsite

About The Position

The Meat Manager crucially directs and supervises all functions and activities of Meat department team members to achieve the department's sales and profit goals while maintaining a positive team-oriented environment.

Requirements

Extensive knowledge of meat department management and sales strategies.
Math skills to perform cutting tests, calculate tare weight allowances; analyze or calculate gross profit margins, yields, ratios, percentages, and itemized pricing breakdowns for both the carcass and boxed beef, including various cuts; verify vendor invoice charges and counts; and complete and submit required records and reports.
Basic computer knowledge, including Microsoft Word, Outlook, and Excel.
Knowledge of primal product cuts.
Familiarity with retail stocking procedures and inventory management.
Knowledge of health and safety regulations related to food handling.
Exceptional leadership, supervisory, and training skills.
Excellent problem-solving skills.
Proficient in inventory and sales management.
Excellent organizational and time management skills.
Effective verbal communication skills for interacting with customers and team members.
Ability to develop and implement strategies.
Ability to handle complex operational issues.
Ability to analyze and improve sales and profitability.
Ability to resolve conflicts.
Ability to ensure high standards of quality and service.
Ability to motivate and lead a team.
Attention to detail to ensure accuracy in stocking and labeling.
Capability to adjust to changing situations, handle multiple demands, and work with diverse personalities.
Aptitude for making informed decisions quickly, often in high-pressure situations.
A genuine desire to meet and exceed customer expectations, creating a positive shopping experience.
Ability to perform physical tasks, including stocking, lifting boxes, and standing for extended periods.
High school diploma or equivalent.
Over two years of Meat Manager experience is required.
Supervisory experience is required.
Must be 18 years of age or older.

Nice To Haves

Three years of meat-cutting experience in a retail environment is preferred.

Responsibilities

Team member scheduling according to the department's business needs and labor objectives.
Oversee merchandising plans based on product movement, consumer demand, and profitability.
Stock and face refrigerated cases and display shelves at all times according to product movement, tag allocation, and department standards to ensure maximum sales, quality, and freshness.
Maintain the quality of meat cuts that are properly trimmed and attractively presented and ensure that product pricing accurately accounts for tare weights and shrink, as applicable.
Inspect packaged products for freshness and visual appeal and pull products for re-wrapping as required.
Rotate perishable merchandise in accordance with store policy and product code, including taking out-of-code merchandise off the sales floor.
Order merchandise and maintain inventory control to minimize out-of-stock items and shrink management.
Follow approved procedures for receiving products, pricing, and restocking cases to ensure quality protection, accuracy, and product rotation.
Verify received products to ensure that items listed on vendor invoices are delivered as quality products with accurate counts and weights.
Oversee department training processes to ensure all company policies are followed and standards met.
Sharpen knives and adjust cutting equipment.
Maintain general housekeeping and sanitation standards.
Comply with all state and county government weights and measures laws.
Ensure that the entire department meets company customer service standards.
Cut, debone, or grind pieces of meat.
Place fat trimmed off of meat in the proper location based on fat content.
Prepare orders to customer specifications as needed.
Weigh and wrap meat for display at the meat counter.
Clean equipment and work areas to maintain health and sanitation standards.
Store meat in refrigerators or freezers at the required temperatures.
Identify all primal portions and cuts produced.
Meet company standards on cut tests to minimize unnecessary shrink or loss to the company.