Description

Job Function

To effectively direct and supervise all functions and activities of Meat Department personnel to achieve the sales and profit goals established for the department; to ensure that the work shifts of all department personnel contribute to the financial best interests of the store.

Duties and Responsibilities

The essential duties and responsibilities of this position include, but are not limited to, the following:

A. General

1. Observe all store rules and company policies;
2. Maintain a neat, well-groomed personal appearance at all times and observe company dress regulations;
3. Observe shift operating hours at all times as scheduled or assigned by store manager;
4. Adhere to all local, state and federal health and civil code regulations;
5. Work out a merchandising plan with the meat supervisor and establish goals;
6. Follow approved procedures for receiving product, price marking and restocking cases to insure quality protection, accuracy and product rotation;
7. Check and verify meat department receivings to ensure that items listed on vendor invoices are all delivered; check products for quality, count or weight, and condition;
8. Take products to refrigerated storage or shelf areas;
9. Control department expenses and utilize energy conservation practices;
10. Order and maintain inventory control to ensure freshness, product quality and turnover for maximum sales and return-on investment;
11. Handle damaged and spoiled products according to company policy and assist in controlling the level of damaged goods;
12. Comply with safety policies and procedures and ensure that all department personnel do also; participate in store’s Safety Committee;
13. Have a self-development program;
14. Responsible for ensuring that all department personnel are trained in the store’s method of performing department activities and functions;
15. Maintain good communications in the store and throughout the organization;
16. Control excessive use of utilities and water and observe sound conservation practices;
17. Perform other duties and assignments as directed;
18. Greet all customers and provide them with prompt and courteous service or assistance.

B. Bookkeeping

1. Record all shift hours worked on time card according to company policy and verify by signature the accuracy of all time worked;
2. Calculate product gross margins and the correct retail pricing to be used on each meat product based on targeted sales objectives and profit goals as outlined in the Company’s Operations Manual and the projections worked out with the Store Manager;
3. Be familiar with and use industry formulas to perform cutting tests and yields;
4. Be familiar with invoice documents and confirm accuracy of item descriptions, sizes, quantities and pricing during meat vendor product deliveries;
5. Record invoice documents accurately on the receiving log and place signed invoice in the designated secured area;
6. Accurately record markups and markdowns, in-store use of merchandise, voids, refunds and bad merchandise/spoilage write-offs in accordance with company policies.

C. Merchandising

1. Carry out merchandising plans (including any merchandising programs issued by main office or the store’s co-op merchandising/advertising group, if applicable);
2. Follow approved Meat Department plans for effective space management and product allocation based on product movement, consumer demand and profitability;
3. Keep refrigerated cases and display shelves properly stocked and faced at all times according to product movement, tag allocation and department standards, to ensure maximum sales, quality and freshness;
4. Responsible for seeing that all meat cuts are properly trimmed and attractively presented; ensure that product pricing makes adequate allowances for tare weights and shrink, as applicable;
5. Implement a procedure for making regularly scheduled inspections of packaged products for freshness and visual appeal; pull products for rewrapping as required;
6. Keep perishable merchandise rotated in accordance with store policy and product code dates and pull all out-of-code merchandise;
7. Order merchandise and maintain inventory control to minimize out-of-stocks and over-stocks and to maximize sales and turnover;
8. Ensure a favorable department image with customers through a clean, attractive and friendly department;
9. Stay abreast of local trading area conditions and competitive activity pertaining to the Meat Department and keep others informed.

D. Maintenance

1. Maintain general housekeeping and sanitation standards in compliance with store policy and state and local health regulations on a regular, ongoing basis;
2. Maintain full compliance with all state and county government weights and measures laws;
3. Follow department sanitary procedures and work methods to extend product life cycles;
4. Check refrigeration equipment for proper performance regularly;
5. Use and maintain equipment in good working order;
6. Immediately advise store manager or the key person in charge of any maintenance or equipment problems;
7. Follow planned program of maintenance on cases, back room coolers and all refrigeration equipment.

E. Security

1. Observe security standards by staying alert and being aware of customer actions and behavior; report to manager or security any abnormal behavior;
2. Take positive action to control shrinkage and pilferage losses;
3. Ensure that all department personnel comply with the company’s Security Programs.

F. Personnel

1. Effectively supervise other Meat Department personnel;
2. Prepare an employee work schedule weekly, for all department personnel, based on projected sales volumes and work loads and submit it to the Store Manager;
3. Notify store manager of personnel situations or policy violations having an adverse effect on store operating performance or of situations requiring disciplinary action or that may potentially require such action.

Qualifications

Requirements and Conditions (Essential Functions)

To perform this job successfully, an individual must be able to perform all of the duties described in the preceding in an efficient and competent manner. The requirements and conditions listed below are representative of the minimum levels of knowledge, skill, experience, and/or ability required. Some requirements may be modified to accommodate individuals with disabilities:

Education and/or Experience

1. Should have a high school education and some college background preferred although the latter need not be credentialed;
2. A minimum of five years experience in meat department operations with successful participation in a management training program; or equivalent combination of education and experience.

Certificates, Licenses, Registrations

1. (None required)

Mathematical Skills

1. Be able to perform arithmetical calculations at the tenth-grade level in order to perform cutting tests; calculate tare weight allowances; analyze or calculate gross margins, yields, ratios, percentages and itemized pricing breakdowns for both carcass and boxed beef including various cuts; verify vendor invoice charges and counts; and complete and submit required records and reports.

Language Skills

1. Ability to hear, speak and understand the spoken word in order to respond promptly to pages for assistance, to accommodate verbal requests from customers for information or assistance, to answer telephones, and to be able to communicate effectively with department employees, the store’s co-workers and customers;
2. Ability to read, write, analyze, interpret and understand the English language with sufficient proficiency in order to read and understand:
   1. instructions for operating electrical equipment and tools
   2. company handbooks, policies and procedures and
   3. other written job-related documents including postings on company bulletin boards;
3. Ability to compose and write reports, business correspondence, and procedure manuals including effective departmental memos, employee corrective action notices, “menus”, and customer signs or sales suggestions.

Reasoning Ability

1. Ability to solve practical problems and deal with a variety of concrete variables in circumstances where only limited standardization may exist;
2. Ability to interpret a variety of instructions furnished in diagram, oral, schedule, or written forms.

Other Skills or Requirements

1. Be fully knowledgeable and thoroughly familiar with the nature and duties of every staff position in the department including procedures, policies nd operations;
2. Be able to pass a standard drug test and qualify as being drug-free under the legal and medical guidelines permitted by the Drug Free Workplace Act of 1988;
3. Be able to perform all duties and responsibilities in an efficient and satisfactory manner that meets the minimum standards for productivity, accuracy, cleanliness, harmony and safety established at the employer’s individual site (normally measured but not necessarily limited to units of one or more of the following: total transaction throughout, unit time per task, sales per man-hour, and/or cases, units, tasks or pounds per man-hour);

Physical Requirements

The physical demands described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Some requirements may be modified to accommodate individual with disabilities:

1. While performing the duties of this job, the employee is regularly required to sit; stand; and use the hands to handle, finger, or feel objects, tools or controls;
2. The employee must frequently walk, talk or hear, and reach with the hands and arms; occasionally, the employee must crouch or kneel;
3. The employee must occasionally exert or lift up to 150 pounds carrying boxes of meat and poultry products and frequently exert or lift moderate amounts of weight;
4. Successful performance requires specific vision abilities that include close vision and the ability to adjust focus and sufficient visual acuity to check and verify invoices and other written documents;
5. Be able to climb a ladder to retrieve items stored in overhead racks such as trays and wrapping material;
6. Be able to lift and carry out trash or tallow containers to be emptied in an outside bin;
7. Have sufficient physical mobility or agility to be able to respond quickly to fire or other emergencies and sufficient dexterity to disassemble and clean meat department saws, grinders, and other equipment;
8. Be able to work continuously in refrigerated coolers and cutting rooms and be able to endure working under temperature extremes in frozen food storage boxes for up to 20 minutes at a time wearing protective clothing;
9. Be able to tolerate moderate amounts of dust and chemical fumes from common household cleaning agents during routine housekeeping duties;
10. Be able to sweep and mop floors and lift and carry out trash containers or tallow barrels to be emptied in an outside bin;

Work Environment

The work environment conditions described below are representative of those an employee encounters while performing the essential functions of this job. It may be possible to modify some circumstances to accommodate individuals with disabilities:

1. The work environment includes continuous duties in refrigerated cutting rooms and storage areas (relatively high humidity) with occasional duties in frozen food storage boxes maintained at temperatures as low as 20 degrees (Fahrenheit) below zero;
2. The work environment includes working on surfaces that are wet and slippery;
3. Typically, the noise level in the work environment is moderate; however, on occasion, it can be extremely noisy when the employee must enter the compressor/machine room to check on refrigeration equipment or when working with power tools or equipment;
4. Access to break rooms, offices and all employee restrooms may require ascending/descending a flight of stairs; there may be no restrooms available at street level nor are there any public restrooms available elsewhere on the premises.

Important Disclaimer Notice

The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.