Meat Market Manager (53939)

Do you have a passion for food, love providing top level customer service and enjoy working in a fast-paced environment? Since our employees are also owners, they care deeply about providing high quality service to each and every customer. Our mission as an employee owned company is to offer quality food choices to the communities we serve, support local farmers and producers, and develop and reinvest in our employee owners. Apply today and begin your ownership journey!

MEAT Market MANAGER

PURPOSE STATEMENT: To manage the Meat Department to achieve maximum sales and profit while maintaining optimum store conditions.

SIGNIFICANT JOB RESPONSIBILITIES:

1. To greet customers, respond to customers’ questions/requests/complaints and explain store policies in a courteous manner.
2. To initiate and/or make recommendation regarding the hiring, firing, discipline, promotion and evaluation of all Meat Department personnel.  To orient and train all new Meat Department employees and retrain employees when necessary.
3. To develop a weekly labor schedule for all Meat Department employees for the approval of the store manager.
4. To develop a weekly display plan for display/shelf/case merchandising and ad promotion.
5. To maintain the perishable department Communication Board with weekly updated material and follow the guidelines posted on the board for intercom announcements.
6. To allocate case/display/shelf space according to movement, capacity and profitability.
7. To supervise/order all meat products and supplies from authorized vendors so as to minimize out-of-stocks while maintaining the desired days of supply in the meat department.
8. To supervise/perform:  1) preparation of the backroom for receipt of merchandise; 2) checking the load for quality/shortage/overage (report variance within 24 hours to the warehouse) and code-date all case items in the cooler/freezer;  3) storage of back stock;  4) verification of the merchandise against the invoice.
9. To supervise/perform: 1) cleaning of department floors/walls/ceiling, mirrors, containers, cooler, slicer, product production area, department production equipment, racks, tables, freezer, scales and cases; 2) safe use of cleaning equipment and chemicals.
10. To supervise/perform: 1) loading of stocking carts/racks; 2) transportation of cases to the sales floor/product production area either on stocking carts or racks; 3) evaluation of product quality; 4) preparation of product for display including trim standards; 5) placement of merchandise in the designated storage/shelf/display position/area; 6) checking of the product code/freshness date; 7) the "face/front" program for the front/top of each display; 8) the immediate pick up/removal of all packing materials/ boxes from the sales floor or customers’ pathway.
11. To supervise/perform the safety procedures used in the operation of the baler, case cutter, pallet jack, grinder, tenderizer, saw, knife, intercom, pricing gun, slicer, scales and wrapper (must be 18 years or older to operate the pallet jack, slicer, grinder, tenderizer, saw and baler).
12. To supervise/perform the counting and recording of individual items of merchandise for inventory.
13. To compute the retail price from cost, complete price changes--PLU file and scale system maintenance, supervise the manual price-marking/labeling of merchandise without a UPC code.
14. To supervise the movement of damaged/unsalable and "returnable" products from cases to the preparation area, the return of damaged product to the supplier for credit and the re-processing of product for sale or marking the product down in price.
15. To supervise/perform the changing of signs, light bulbs, tags and price markers in the department.
16. To communic