Harvest Market Butcher Shop Manager

SUMMARY

The Butcher Shop Manager manages department operations including but not limited to maximizing gross margins, ensuring sales production, controlling inventory and expenses. The Butcher Shop Manager is responsible for training, delegating, and assisting Associates on their completion of assigned tasks. The Butcher Shop Manager develops and maintains our Vendors, Makers and Producers relationships and works with other departments with cross merchandising. The Butcher Shop Manager will assist the Meat General Manager in creating a positive store atmosphere for customers and a positive working environment for Associates while fostering the Niemann Harvest Market culture.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assists customers and promote/deliver superior customer satisfaction 100% of the time
• Learns and uses the three E’s: Engagement, Educated, Empowerment
• Responsible for company assets including receiving, invoicing, pricing, shrink control, and inventory
• Develops, implements, and coordinates aggressive and creative merchandising plans which maximize sales and variety
• Supervises the Butcher Shop Associates to ensure efficient labor utilization and effectiveness in meeting department objectives
• Assists with production, stocking and display building
• Responsible for company assets including receiving, invoicing, pricing, shrink control and inventory to ensure proper product control and that gross profit goals are met
• Supervises department safety and sanitation programs
• Develops effective daily/weekly work plan based on weekly sales projections and budgeted labor goals
• Performs Butcher Shop personnel functions; training, recommends and administers corrective actions as appropriate
• Pulls the meat cases by color, quality and dates
• Promotes sales and provides samples
• Communicates effectively with the Store Director, Meat General Manager and Associates
• Follows all Health Code guidelines
• Follows all store and department policies and procedures
• Follows safety policies and procedures; is a safety role model
• Other duties as assigned by supervisor

KEY ATTRIBUTES

• Passion/purpose
• Foodie/farmer
• Thirst for knowledge/curious/inquisitive
• People enthusiast/outgoing
• Genuine
• Good communicator/desire to share
• Trendy/fun
• Honest
• Techie
• Good Organizational Skills
• Ability to prioritize
• People/Team development skills
• Good planning skills
• Computer skills
• Creative merchandising ability
• Adaptability
• Sales Minded
• High Energy

SUPERVISORY RESPONSIBILITIES

• Directly supervises a varied number of Associates in the Butcher Shop Department
• Responsible for the overall direction, coordination, and evaluation of this unit. 
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Training Associates; planning, assigning, and directing work.
• Appraising performance; rewarding and coaching Associates.
• Addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED);
• One to three months related experience and/or training;
• Or equivalent combination of education and experience.

LANGUAGE SKILLS

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. 
• Ability to write reports, business correspondence, and procedure manuals. 
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

• Ability to work with Supermarket math (addition, subtraction, division, multiplication, percentages, distribution, penetration, gross profit, and Sales per Associate Hour) and weights.

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Managers Food Handler’s Certification as required by State Law provided at store level

RECOMMENDED EQUIPMENT

• Slip resistant shoes with closed toe and heel
• Hairnets/Hats
• Safety Cutter
• Computer
• Pallet jack
• Ladder
• Stepladder
• Uniform per store policy
• Associates may be required to use standard Butcher Shop equipment including, but not limited to
• Saws
• Knives
• Slicers
• Grinders
• Meat wrappers

PHYSICAL DEMANDS 

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Communicate with Associates and customers
• Lift and/or move up to 25 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Stoop
• Kneel
• Crouch
• Lift and/or move up to 50 pounds        

Occasionally (Less than 1/3 of the time)

• Sit
• Climb
• Balance
• Overhead lifting
• Taste or Smell
• Crawl
• Lift and/or move up to 100 pounds

Vision

• Close
• Distance
• Ability to adjust focus
• Ability to distinguish colors
• Peripheral
• Depth perception

WORK ENVIRONMENT 

Regularly

• Wet or humid conditions
• Work near moving mechanical parts

Occasionally

• Extreme cold
• Risk of electrical shock
• Toxic or caustic chemicals

NOISE LEVEL

Regularly

• Moderate

PAY RANGE (depends on industry experience)

       $18e up to $22/hour

BENEFITS (eligibility based on full-time/part-time status)

• Medical, Dental, and Vision Insurance
• Flexible Spending Accounts (Medical and Dependent Care)
• Life Insurance
• Voluntary Benefits
• MI Earned Sick Time (ESTA)
• Retirement Plans
• Employee Assistance Program

 **Niemann Foods Management retains the discretion to add to or change the position requirements at any time.                                                     

**Position requirements may vary by store location