Meat Manager

Duties And Responsibilities

• Maintains an atmosphere of enthusiastic customer awareness with an emphasis on providing fast
  
  

and friendly Customer Service.

• Assists customers by making product suggestions, filling special orders and food preparation suggestions.
• Engages in suggestive selling and other sales techniques via telephone, in-store intercom and oneon-one customer interaction.
• Plans daily operation, monitors production process following company procedures and profitability.
• Trims, cuts, wraps, trays and displays meat. Builds meat and seafood displays, rotates and discards outdated or
  
  

spoiled product. Ensures cleanliness of work area and department.

• Implements effective promotional and seasonal displays. May be responsible for the operation and
  
  

maintenance of meat cooler, freezer and butcher block.

• Ability to follow and maintain department standards and requirements in handling quick sales items.
• Runs cutting tests on meat products to monitor profitability.
• Ensures trim specifications and cutting standards are followed. Ensures temperatures are
  
  

maintained in all phases of meat preparation, display and storage. Schedules, supervises, trains

and assigns duties to department employees.

• Monitors employee productivity and evaluates overall performance.
• Schedules employees to ensure adequate coverage and service levels.
• Specific knowledge of duties performed by all department employees. Oversees and assists with all
  
  

department duties such as: cutting, grinding and wrapping fresh meat products.

• Understands opening and closing department procedures.
• Trains employees on store policies, sales and record keeping procedures.
• Identifies and trains employees with high potential for advancement opportunities.
• Working knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee
  
  

Handbook.

• Initiates personnel actions such as pre-employment interviews, transfers, promotions, and disciplinary actions.
• Prepare sales and inventory reports. Physical inventory taken every 4 weeks.
• Controls inventory to ensure adequate product quantity, quality and freshness and maintains inventory
  
  

levels according to division directives. Stocks and rotates product. Maintains and organizes meat cooler.

• Controls shrink and cost.
• Implements correct product preparation techniques.
• Uses and operates equipment such as pallet jack, hand truck, scissors, knives, safety cutters, grinder, saws,
  
  

saw blades and cuber

• Accurately completes, maintains and monitors daily log sheet, Production Chart, Meat Grinding Log,
  
  

Sales And Labor And Other Required Paperwork And Logs.

• Performs receiving duties including breaking down loads, verifying orders using invoices, inspecting quality,
  
  

reporting shortages, stocking and rotating product. Adheres to product temperature and storage guidelines

and follows proper packaging techniques. Processes administrative paperwork and maintains accurate

department records.