South Circle Save A Lot Meat Manager

Leevers•Colorado Springs, CO

6d•Onsite

About The Position

The Meat Manager is the most senior position in the Meat Department and ensures that the department operates according to company standards while driving sales and maximizing profitability. The role grows and maintains the store’s meat program and oversees department service, merchandising, business management, product handling and presentation, scheduling, ordering, receiving, and inventory control. The Meat Manager trains and develops staff, sets work schedules, and ensures department employees work safely and productively. As a key member of the organization, the manager continuously focuses on improving customer experience, sales, and operational efficiency. This is a management position with authority to make hiring, termination, demotion, promotion, and other tangible employment decisions. The work is performed primarily in a meat cutting room maintained at 38–45°F, with moderate noise. Employees must be able to work in the cold for extended periods and perform the physical activities described in the posting.

Requirements

Must be at least 18 years of age.
High school diploma or equivalent required.
Successful completion of the Leevers Meat Cutter Training Program within six months.
Proficiency in basic math, including addition, subtraction, multiplication, and division.
Ability to read, write, and speak English, and demonstrate effective oral and written communication and interpersonal skills.
Dependability and flexibility, including willingness to work in other areas of the store with little or no advance notice.
Excellent customer service, teamwork, and problem-solving skills.
Must adhere to the uniform dress code.
Must be able to stand; use hands to finger, handle, or feel; and talk or hear.
Must be able to reach, bend, twist, balance, stoop, and walk for most of the time on duty.
Must be able to lift and transport objects weighing up to 50 pounds repeatedly; product may sometimes weigh up to 100 pounds.
Must be able to move heavy product with assistance.
Must be able to push, pull, grasp, and use sawing motions for extended periods.
Must be able to work in a cold, temperature-controlled environment for extended periods.

Nice To Haves

Bilingual ability is preferred; Spanish or another language is desired.
Seven or more years of experience safely using manual pallet jacks, hand tools, and power equipment—including knives, wrappers, scales, slicers, a cubing machine, and a power saw where certified to cut meat—is preferred.
Company work history will be strongly considered, including attendance, work performance, safety, policy compliance, and performance.

Responsibilities

Lead the Meat Department’s performance to achieve and exceed business metric goals.
Complete daily grinding logs.
Exceed profitability, sales, and distribution budgets.
Strategically order and control inventory.
Set and manage department schedules.
Direct price changes.
Carry out product ordering, merchandising, and productivity activities, and control shrink to meet company and business-unit goals.
Set work priorities and assign tasks to Meat Cutters, Shift Leads, and Clerks.
Enforce meat department policies and procedures within the assigned store.
Train and supervise all meat department personnel, ensuring they are adequately trained and work according to company standards.
Work with the District Manager and Store Manager to provide input on meat department policies and procedures.
Use knives and power equipment to cut and package authorized beef, pork, and poultry items according to company policies and procedures.
Wrap, weigh, and price meat cuts.
Label packages according to COOL, USDA, and company standards.
Keep displays and case signs appropriately updated and merchandise meat to maximize sales.
Maintain proper date rotation for dated and undated products in display cases and storage coolers.
Prepare and arrange meat cuts and products in display counters according to company procedures.
Receive, inspect, and store meat deliveries while maintaining the cold chain and product quality.
Meet daily sanitation and quality standards.
Follow company procedures, including those for COOL, food safety, sanitation, scale operation, markdowns, inventory processes, planograms, manager signoff, and meat cutting lists.
Protect company property, funds, and merchandise.
Perform other duties as assigned.