Department Manager | Meat & Cheese

Description

Job Summary:

To develop a strong and vibrant meat program with fresh, frozen, and value-added products while focusing on organic, naturally and locally raised meats and seafood. To coordinate and oversee all meat departmental operations including ordering, pricing, cutting and merchandising. This position is responsible for the La Crosse and Rochester stores and is based out of the La Crosse store.

Ordering, Pricing & Merchandising

a. Initiate and cultivate strong vendor relationships for fresh meat, frozen meat, seafood, local and case-ready products.

b. Negotiate with suppliers for favorable prices, terms, quality and delivery.

c. Oversee the receipt of orders and review invoices for accuracy.

d. Use pricing strategies to ensure strong image while meeting financial goals.

e. Merchandise product to ensure high turns and maximum freshness.

f. Ensure proper shelf tags and sale signs are on shelves and displays. Request signs from the marketing department as needed.

g. Cross-merchandise products with other departments in coordination with marketing department.

h. Conduct periodic price comparisons with other stores.

i. Develop and oversee value-added meat program as well as rotisserie program.

Department Operations and Safety - Rochester and La Crosse

a. Set daily priorities for meat staff to ensure productive workflow for both stores.

b. Ensure meat processing is complete.

c. Use and revise department’s standard operating procedures as needed. Ensure that staff is aware of and trained in these procedures.

d. Ensure cleanliness and hygiene of facility and meat department staff in order to meet all Health Department requirements and customer expectations.

e. Ensure safety, maintenance, and proper operation of all meat department equipment. Inform facilities manager of equipment repair and/or replacement needs.

f. Coordinate with the Store Manager for quarterly inventory of meat items.

g. Ensure that meat department staff are aware of:

i. how to lift properly.

ii. proper use of hydraulic lift jack and pallet jacks.

iii. location of accident reports and first aid kit.

iv. procedure for transporting staff for medical treatment.

v. dress code requirements.

vi. location of safety information and emergency contacts

Personnel

a. Hire qualified meat staff within established policies.

b. Schedule meat staff according to weekly labor budget and quarterly cost of labor goals.

c. Arrange for coverage of vacant shifts as needed.

d. Use and evaluate performance standards for meat staff.

e. Develop training materials and systems for meat staff

f. Ensure initial and ongoing training for all meat staff. Review and sign off on training checklist when employees are trained or retrained.

g. Conduct evaluations of meat staff in accordance with established policies and procedures.

h. Ensure that department meetings are conducted regularly and effectively.

i. Terminate department employees as necessary, following established personnel policies.

Budgeting and Planning

a. Understand and use budgets for labor and Cost of Goods Sold (COGS)

b. Attend weekly management team meetings/trainings.

Other

a. Perform other tasks assigned by the La Crosse Store Manager

Requirements

Skills and Abilities:

1. Certified meat cutter preferred

2. Successful completion of safe food handling course (onsite training available if needed)

3. Minimum of two years’ experience working in a retail setting.

4. Minimum of two years training and supervisory skills.

5. Excellent customer service skills.

6. Demonstrated ability to work independently.

7. Computer literate in Excel, Word and e-mail.

8. Flexible work schedule.

Physical Requirements:

The physical requirements described here are those that an employee must meet, with or without reasonable accommodation, to successfully perform the essential functions of this job.

1. Ability to use computer keyboard, monitor, mouse, telephone, and various office equipment continuously.

2. Ability to lift and carry up to 30 pounds frequently.

3. Ability to lift and carry up to 80 pounds occasionally.

4. Ability to stand or walk for duration of shift

5. Ability to bend, stoop, squat, kneel, climb stairs or ladder.

6. Ability to reach above shoulder height frequently.

7. Ability to talk and hear to communicate with customers.

8. Finger and hand dexterity with ability to grasp and hold items of different sizes.

9. Vision ability – close, distance, peripheral vision and depth perception.

10. Ability to read register screen and product and shelf labels.