Meat Manager

Meijer•Ballwin, MO

5d•$21 - $30

About The Position

The Meat Manager is responsible for managing all aspects of the Meat Department, including staff, sales, margin, and labor. The position assists customers as needed, maintains a friendly and energetic demeanor, and follows all Meat Department procedural guidelines. The role oversees department operations, staffing, costs, inventory, product handling and presentation, customer service, safety, and financial results. It requires working varied hours and days as business dictates and adapting to a high-volume retail environment.

Requirements

High school diploma or equivalency degree.
At least 4 years of professional experience.
Ability to maintain the highest level of customer service.
Ability to adapt to a changing, high-volume retail environment and work in a cross-functional team.
Ability to take initiative when problems arise and adapt to varied situations.
Advanced attention to detail and ability to prioritize and meet deadlines.
Excellent written communication and documentation skills.
Excellent verbal communication and interpersonal skills for working with peers and senior management.
Knowledge of MS Office, including Outlook, Word, and Excel.
Strong multitasking and organizational skills.
Ability to lead, support, and contribute to team goals.
Ability to work varied hours and days as business dictates.
Familiarity with Health Department guidelines and regulations for grocery retail.
Advanced knowledge of math, weights, and measures.
Ability to analyze and interpret company financial statements and results.
Skills working with knives, tenderizers, grinders, and general meat machinery.
Expert packaging and wrapping skills.
Ability to cut and weigh various amounts of meat and seafood.
Understanding of COOL compliance for seafood products, including country of origin.
Ability to meet the physical demands of the job, including prolonged standing and walking, frequent reaching and balancing, occasional bending, climbing, crawling, crouching, kneeling, twisting, and lifting or carrying up to 50 pounds.
Ability to work in an environment where extreme temperatures are possible and ventilation or exhaust fans are present.

Nice To Haves

3–5 years of grocery retail experience with Meat Department processes and procedures.
Previous experience in the natural foods industry.
Completion of a Journeyman Cutter program.

Responsibilities

Prepare weekly sales and labor projections to maximize department sales and profits and ensure operations remain within the allowed labor percentage.
Monitor and control department costs and expenses, including ordering, inventory control, cutting procedures, shrink, and advertising displays.
Manage department staff, including hiring, training, scheduling, coaching, performance reviews, and ensuring staff understand policies and procedures.
Oversee shift operations and write or approve work schedules.
Ensure weekly flyer-ad products are in stock and ready for sale, and that upcoming ad products are ordered and available for processing.
Stock and present meat-case products; face, fill, and organize items according to department schematics and ensure tags and prices are accurate.
Maintain clean and safe meat aisles, storage areas, and work areas, including cleaning shelves and products, keeping floors free of spills, and removing hazardous debris.
Respond to customer inquiries and assist with purchases, information, and product selection at the meat counter, including selling and cross-selling products.
Receive, inspect, and log products for shipment accuracy, temperature, and quality.
Operate department equipment, including knives, scales, wrappers, compactors, garbage disposals, pallet jacks, and hand trucks.
Monitor product rotation, identify expired stock, and discard outdated or spoiled items.
Balance the meat general ledger and financial statements.
Manage inventory preparation and control, including back stock, accurate product tags, preventing out-of-stocks, and accounting for products.
Use scales, weights, and tares to weigh and label meat accurately; package and wrap products and follow dating procedures.
Monitor temperatures throughout meat and seafood production.
Follow safe practices when using cutting accessories and wear mesh gloves when using a knife.
Maintain a high level of product knowledge and product-preparation knowledge.
Regularly walk the department to maintain an organized, sanitary, and clean appearance.
Perform other duties as assigned.