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Meat Market Manager


I. POSITION SUMMARY
The Meat Market Manager will manage the daily operations of the meat department. This position is accountable for the profit and loss (P&L) for their department and must use their leadership and merchandising skills to manage product levels and make sound business decisions. In addition, this position is responsible for increasing customer confidence and loyalty by promoting and maintaining a consistently high standard of product freshness, value and selection. The Meat Manager is responsible for managing all aspects of the Meat Department including staff, sales, margin, and labor. They are required to assist customers as needed and maintain a friendly, energetic demeanor.
II. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
o Manages the department to insure that out-of-stock goals are met or exceeded and departmental/store policies and procedures are followed.
o Manages the department to insure that customer service and salesmanship goals are met or exceeded and departmental/store policies and procedures are followed.
o Manages the department to insure that work sales goals are met or exceeded and departmental/store policies and procedures are followed.
o Manages department to insure that production goals are met or exceeded and department/store policies and procedures are followed.
o Manages department to insure that display sales goals and display gross percentage goals are met or exceeded and department/store policies and procedures are followed.
o Manages the department to insure that sanitation goals for food inspection and surface standards are met or exceeded and departmental/store policies and procedures are followed.
o Manages department to insure that inventory dollar goals are met or exceeded and departmental/store policies and procedures are followed.
o Manages department to insure that goals are met or exceeded and departmental/store policies and procedures are implemented in the following areas: (1) ordering, (2) rotation - sales floor, (3) merchandising, (4) cooler conditions - neatness and rotation, (5) paperwork - payroll, gross profit estimates, holiday notes, and catering logs, (6) scheduling, and (7) shrink and damage.
o Follows store policy in providing complete, high quality performance reviews to all departmental associates in a timely manner.
o Follows departmental/store policies and procedures to train and cross-train associates.
o Follows store policy and procedures in disciplining associates for unexcused absences, tardiness, poor performance, and other problems.
o Communicates effectively with supervisors, store managers, department managers and associates, maintenance, and scanning/signs.
o Prepares the weekly sales and labor projections for the department in order to maximize sales and profits; ensures department operations are within the labor percent allowed.
o Monitors and controls all costs and expenses; includes maintaining proper ordering and inventory control, ensuring proper weighing procedures, controlling shrink, and monitoring ad displays.
o Manages the department staff including training, scheduling, coaching, and initiating required performance reviews; ensures staff is trained on all policies and procedures.
o Oversees shift operations including writing and/or approving department work schedules.
o Ensures cleanliness of aisles, storage area, and work area for safety; includes cleaning of shelves and products, keeping floors free of liquid spills or water, removing hazardous debris from floor and sweeping.
o Responds positively to customer's inquiries and assists customers with purchases, information and product selection; requires selling and cross selling of products.
o Receives, inspects, and logs products for accuracy of shipment, temperature, and quality.
o Monitors the rotation of all products paying particular attention to expired stock and discarding outdated or spoiled items.
o Manages department inventory control ensuring no out of stocks and/or over-stocks.
o Sustains a high level of product knowledge and product preparation.
o Report to work on time and dressed appropriately for your position.
o Understand and abide by the Personnel Rules, Policies and Procedures of the Companyo
III. OTHER DUTIES AND RESPONSIBILITIES
o Oversees pre-inventory preparation; includes thorough back stocking and assuring tags match products.
o Walks department regularly to ensure an organized, sanitary, and overall clean appearance at all times.
o Ensures weekly flyer ads are in stock and ready for sale during business hours and that product for upcoming ads are ordered, in stock, and available for processing.
o Clean walls, fans, and drains in coolers, display cases, and work area.
o Make price checks for customers as needed.
o Ensure department associates adhere to company dress code standards (i.e., nametags, personal hygiene, etc.)
o Present favorable impression in dress, personal hygiene and business attitude.
o Operate and clean department equipment and tools.
o Swipe out and in for meal periods.
o Perform other job-related duties as assigned.
o
IV. REQUIRED KNOWLEDGE, SKILLS AND ABILITIES
o Must maintain the highest level of customer service at all times.
o Ability to adapt to the ever changing high volume retail while working in a cross-functional team environment.
o Must have the capacity to take initiative when problems arise.
o Flexibility to adapt in a variety of situations.
o Must have advanced attention to detail with the capability to prioritize and meet deadlines.
o Excellent written communication and documentation skills.
o Excellent verbal communication and interpersonal skills for dealing cross functionally with peers and senior management.
o Must have knowledge with MS Office including Outlook, Word, and Excel.
o Ability to multitask and have excellent organizational skills is essential.
o Must be able to lead, support, and contribute to team goals.
o Ability to work varied hours/days as business dictates.
o Must be familiar with Health Department guidelines and regulations as they pertain to a grocery retail environment.
o Must have advanced knowledge of math, weights, and measures.
o Demonstrate ability to analyze and interpret Company financial statements and results.
o Must have the ability to push and pull fully loaded hand trucks and use box cutters.
o Must understand proper handling, preparation, seasonality, and appropriate shelf life of products.
o General knowledge of customer service principles and processes
o Ability to adapt to changing circumstances while maintaining a high energy level.
o Ability to stand for extended periods of time, with limited break opportunities.
o Ability to effectively manage time.
o Ability to understand and abide by the Personnel Rules, Policies and Procedures of the Company.
o Ability to work nights, weekends and holidays.o o
V. EDUCATION, EXPERIENCE AND TRAINING
o High school diploma or equivalency degree.
o Must have a minimum of 5 years professional managerial experience in a similarly-sized grocery store.
o
VI. PHYSICAL DEMANDS
Incumbents in this position must:
o Reach, lift and maneuver objects of varying dimensions and weights up to approximately 80 lbs. frequently.
o Push and pull fully loaded hand trucks and pallet jacks.
o Perform repetitious arm and hand movements required to cut, slice and process meat products.
o Stand for long periods of time, walk and move rapidly, bend, twist and turn frequently.
o Perform safe/quick movements and operate related equipment with manual dexterity and hand /eye coordination.
o Work with hands exposed to moisture and/or cold.
o Conduct visual inspections, read production guides and product labels.
o Use cleaning chemicals and handle related food products.
o Communicate with co-workers and follow written work assignments / instructions.
o Work for prolonged periods of time in a refrigerated area (32 to 50 degrees Fahrenheit), handling refrigerated goods (occasionally -20 degrees and frequently 28 degrees Fahrenheit).
o Work includes lifting and carrying product weighing up to 110 pounds, repetitive arm and hand movements, eye-hand coordination, substantial hand strength, and standing in place for long periods of time.
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VII. ENVIRONMENTAL CONDITIONS
Functions of this position are primarily performed in the meat cutting room with the temperature ranging from 40 to 50 degrees at all times.
Many functions of this position are conducted indoors, in a heated or cooled area, typical of a large grocery store.
Occasionally, incumbents may have to operate outdoors for special events.


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