PRIMARY RESPONSIBILITY:The primary responsibility of a Meat Manager is to oversee and manage the day-to-day operations, as well as implement strategies to increase productivity and sales. In addition to the department supervisor responsibilities, a Meat Manager must be able to meet all requirements of a Meat Cutter and Wrapper and ensure customer satisfaction by properly cutting, trimming, grinding and packaging various fresh and frozen meat, poultry and seafood products, while following the Department of Health sanitation guidelines. A Meat Manager also increases customer loyalty by assisting all customers with courteous, pleasant, patient service and treatment.

QUALIFICATIONS:

You MUST perform the following Essential Job Duties regularly and up to company standards:

• All essential job duties of the department staff including, but not limited to:
  1. Breakdown pig, beef, and lamb carcasses into individual cuts; Breakdown primals into individual steaks, roasts and chops with little waste or by-products; Break down, cut, trim, clean, season, and pack fresh fish; Grind, slice and tenderize various meat, poultry and seafood products; Do reworks which consist of by-products of lamb, beef, pork, chicken and seafood; Tray all cut, ground, sliced, tenderized, and prepared meat and seafood for wrapping and pricing; Cut frozen products; Order merchandise, supplies and equipment.
• Adequately staff your department by recruiting, interviewing, hiring and training employees.
• Maintain a productive staff through regular evaluation, recognition, coaching, discipline and/or dismissal. Set, monitor and consistently enforce performance standards.
• Develop employees into responsible workers and future leaders by providing opportunities for personal growth.
• Enforce company policies, procedures and practices.
• Maintain profitability by carefully reviewing invoices, sales and manpower reports, making changes to operational procedures, and maintaining equipment.
• Resolve employee conflicts and other problems immediately.
• Attend mandatory meetings and attend ongoing educational training.

• Promptly and efficiently greet, thank, offer assistance, and meet the needs of all customers.

To perform the Essential Job Duties regularly and up to company standards, you MUST:

• Be at least 18 years of age (to use knives, band saw, meat slicer and meat grinder).
• Be able to understand how to identify and prepare various cuts of meat for customers to purchase.
• Have basic reading, writing and mathematical skills.
• Be able to effectively communicate with, and meet the needs of customers and co-workers.
• Have good vision, and color vision to identify the type and quality of products correctly, and to use knives and machines.
• Work in a chilled room where it is very cold, and with a strong smell of raw meat.
• Generally be available for work Sunday through Saturday, between 5:00 a.m. and 9:00 p.m.
• Have the physical ability to:
  • Bend, reach, use your fingers, and have good eye-hand coordination.

• Frequently lift and carry up to 100 lbs.

MENTAL, PHYSICAL AND COMMUNICATION DEMANDS 

· MENTAL – Frequently need to concentrate well and be alert to perform all duties. Occasionally need to use mathematical
 abilities to take inventory, fill orders, do cost-code pricing, and receive freight. 

· PHYSICAL – Continuously need to stand, walk, handle, use fingers, and corrected vision when performing all job duties. Frequently need to bend, squat, kneel, crouch and reach, to stock merchandise and take inventory; push and pull up to 800 lbs. and lift and carry up to 40 lbs. to retrieve merchandise from warehouse using a stock wagon or pallet jack. Occasionally
need to use wide field of vision to operate forklift and company van; climb ladder and balance to clean, stock, and face top shelves. Seldom need to visit other work sites to pick up merchandise. 

· COMMUNICATION – Frequently need to listen, talk to, and understand customers, vendors, supervisors and co-workers, and assist them with their requests when doing all job duties; read product cases when receiving, storing and stocking merchandise; read shelf tags and signs and display plan when stocking shelves; read and write in communication book; write signs and special
orders. Occasionally need to talk on the telephone to call other stores for information, answer incoming calls, transfer calls to another department, meet vendor’s occasional requests, respond to Cashiers’ pages, and use the PA system.

QUALIFICATION REQUIREMENTS 

Skills, Knowledge, Education and Experience: 

• Must be able to interact and communicate effectively with department staff and managers. 
• Must be able to demonstrate good judgment, tact, honesty and integrity. 
• Must be able to maintain confidential information. 
• Must be able to work under pressure and meet deadlines. 
• Must be able to use a computer and various types of computer applications. 
• Must have previous experience or knowledge of the department job duties. 
• Must have basic understanding of business operations (i.e. profit and loss). 
• Previous managerial experience is preferred.