MEAT MANAGER

HOUCHENS FOOD GROUP INC•Bowling Green, KY

3h•Onsite

About The Position

Supervise workers engaged in preparing meat. Responsible for the profitability of the meat operation within the company policy along with the Store Manager.

Requirements

Ability to accept responsibility and account for his/her actions (Accountability).
Ability to adapt to change in the workplace (Adaptability).
Ability to work independently with minimal supervision (Autonomy).
Ability to communicate effectively with others using the spoken word (Communication, Oral).
Ability to think in such a way as to produce a new concept or idea (Creative).
Ability to take care of the customers’ needs while following company procedures (Customer Oriented).
Ability to pay attention to the minute details of a project or task (Detail Oriented).
Ability to work at a sustained pace and produce quality work (Energetic).
Ability to bring energy to the performance of a task (Enthusiastic).
Ability to exhibit a cheerful demeanor toward others (Friendly).
Ability to inspire oneself and others to reach a goal and/or perform to the best of their ability (Motivation).
Possessing the trait of being organized or following a systematic method of performing a task (Organized).
Ability to act calmly under stress and strain, and of not being hasty or impetuous (Patience).
Ability to effectively present information publicly (Presentation Skills).
The trait of being dependable and trustworthy (Reliability).
Ability to be internally inspired to perform a task to the best of one’s ability using his or her own drive or initiative (Self-Motivated).
Ability to utilize the available time to organize and complete work within given deadlines (Time Management).
Ability to complete assigned tasks under stressful situations (Working Under Pressure).
High School Graduate or General Education Degree (GED).
Basic Computer Skills.
Basic math calculations.
Accessible phone at all times.
Must be able to grind and stack beef in temperatures ranging from 28 degrees to 32 degrees frequently.

Responsibilities

Maintain meat department paperwork and records on a daily and weekly basis.
Give all customer friendly, courteous, and prompt service.
Resolve customer complaints regarding food service.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Responsible for recording and maintaining accurate bookkeeping systems as far as weekly meet purchases and monthly meat purchases.
Observe and evaluate workers and work procedures in order to ensure quality standards and service.
Assign duties, responsibilities, and workstations to employees in accordance with work requirements.
Maintain proper records to control shrink through inventory and ordering.
Required to work within meat operations budget as far as gross profit and meat distribution.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
Ensure that the product is being rotated when received and stocked.
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
Ensure that all meat coolers and meat cases are running at the proper temperature.
Ensure that proper safety procedures are being used.
Ensure that proper markdowns are being completed, when necessary.
Properly record all hours worked.
Verify and sign the time ticket report.
Responsible for inventorying all products on hand before preparing a meat order.
Responsible for taking a four-week period of meat inventory and forwarding to management on timely basis as instructed by 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.
Other job-related tasks as required.