Meat Asst. Manager

Job Description

 

Smile, greet and be courteous to customers, work with management and all other associates to provide a high level of customer service, be punctual, work your schedule, conduct yourself at all times in a professional business manner, assist in any way possible and as directed to provide for a clean and safe store environment, perform other duties as assigned. Maintain and operate the Meat Department in an efficient manner within Company Policy. Ensure that the department contributes to the financial best interests of the store. 

Requirements

 
  • Ensure that each customer transaction is handled in a courteous, friendly, and efficient manner.  Give the best service anywhere!
  • Guarantee outstanding product quality and presentation through cooperation with Meat Manager and Merchandisers and Buyers.
  • Maintain a super-clean department by enforcing proper cleaning procedures and exceptional housekeeping standards.  Live by the “Cleaner’s Creed.”
  • Achieve the highest associate morale in the industry by managing in a style that is respectful, supportive, and totally team oriented.  Practice the “Golden Rule.”
  • Develop the best-trained Meat team in the industry by following through on training programs.
  • Ensure compliance with company policies and procedures (and thus compliance with all state and federal laws applicable to our industry).  For example, with regard to:
    • Labor/scheduling laws
    • Dress code, uniform requirements
    • “Cleaner’s Creed”, sanitation regulations
    • Associate shopping policies, parking rules
    • Safety awareness, regulations
  • Help minimize all Department expenses without compromising Department conditions or customer service level.  For example, control payroll and supply costs.
  • Achieve and maintain Department’s merchandising goals and standards in cooperation with Meat Manager and Department Merchandisers and Buyers such as:
    • Gross Profit:
    • Ordering
    • Receiving
    • Rotation and coding
    • Pricing, scale accuracy
    • Security
    • Inventory taking
    • Shrink-proper trimming, waste control
    • Presentation:
    • Quality and availability of product
    • Product handling, trimming and cutting quality
    • Signing, labeling, and packaging
    • Cleaning, sanitation
  • Maintain accurate records and forward those required for accounting purposes in a timely manner.  For example:
    • Receiving logs and invoices
    • Inventory (weekly)
    • Customer orders
    • Movement sheets, cutting tests
  • Maintain smooth operation of cutting room and control cutting cycles to ensure proper supply and quality.

 

  • Ensure that each customer transaction is handled in a courteous, friendly, and efficient manner.  Give the best service anywhere!
  • Guarantee outstanding product quality and presentation through cooperation with Meat Manager and Merchandisers and Buyers.
  • Maintain a super-clean department by enforcing proper cleaning procedures and exceptional housekeeping standards.  Live by the “Cleaner’s Creed.”
  • Achieve the highest associate morale in the industry by managing in a style that is respectful, supportive, and totally team oriented.  Practice the “Golden Rule.”
  • Develop the best-trained Meat team in the industry by following through on training programs.
  • Ensure compliance with company policies and procedures (and thus compliance with all state and federal laws applicable to our industry).  For example, with regard to:
    • Labor/scheduling laws
    • Dress code, uniform requirements
    • “Cleaner’s Creed”, sanitation regulations
    • Associate shopping policies, parking rules
    • Safety awareness, regulations
  • Help minimize all Department expenses without compromising Department conditions or customer service level.  For example, control payroll and supply costs.
  • Achieve and maintain Department’s merchandising goals and standards in cooperation with Meat Manager and Department Merchandisers and Buyers such as:
    • Gross Profit:
    • Ordering
    • Receiving
    • Rotation and coding
    • Pricing, scale accuracy
    • Security
    • Inventory taking
    • Shrink-proper trimming, waste control
    • Presentation:
    • Quality and availability of product
    • Product handling, trimming and cutting quality
    • Signing, labeling, and packaging
    • Cleaning, sanitation
  • Maintain accurate records and forward those required for accounting purposes in a timely manner.  For example:
    • Receiving logs and invoices
    • Inventory (weekly)
    • Customer orders
    • Movement sheets, cutting tests
  • Maintain smooth operation of cutting room and control cutting cycles to ensure proper supply and quality.