Harvest Market Meat General Manager

SUMMARY The Meat General Manager will lead department operations (Meat, Butcher Shop and Seafood) including but not limited to maximizing gross margins, ensuring sales production, controlling inventory and expenses. The Meat General Manager implements the weekly merchandising plan creating a positive experience for customers and providing the store with a profitable outcome. The Meat General Manager develops and maintains our Vendors, Makers and Producers relationships and works with other departments with cross merchandising. The Meat General Manager will assist the Store Director 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 RESPONSIBILITIESDelivers superior guest service and ensure absolute customer satisfactionLearns and uses the three E's: Engagement, Educate, EmpowermentAnalyzes and measures business trends; develop and implement plans to maximize sales and meet or exceed goals and objectives.Ensures appropriate merchandise stock levels, merchandise adjacencies and presentations; signing and assortment in the department; ensures selling floor is adequately stocked.Reviews department/store trends and recommend and initiates change for maximizing goals and objectives.Quality assurance checks in all areas of the departmentSources and manages new items and is responsible for resets and planograms.Responsible for company assets including receiving, invoicing, pricing, shrink control, and inventory of Meat and SeafoodEnsures compliance with all laws, policies and procedures through regular store management and staff meetings, store walk through and audits, etc. Act as NFI's representative both within the store and within the community.Continually evaluates and reacts to performance issues.Maintains records of item information; Vendor, product details, retails and gross marginsOperates and uses all equipment necessary to run the department.Works varied hours/days to oversee department operations.Develops effective daily/weekly work plan based on weekly sales projections and budgeted labor goalsMerchandise planning and execution that leads to a well merchandised storeStock levels and best practices throughout the Meat and Seafood Departments.Personnel responsibilities for all Meat and Seafood Department AssociatesFollow all Health Code guidelinesFollows all store and department policies and proceduresFollows all safety policies and procedures; is a safety role modelOther duties as assigned KEY ATTRIBUTESPassion/purposeFoodie/farmerThirst for knowledge/curious/inquisitivePeople enthusiast/outgoingGenuineGood communicator/desire to shareTrendy/funHonestTechieSupermarket knowledgeMeat cutting skillsMerchandising skillsPeople/Team development skillsLeadership skillsOrganization/Prioritizing skillsComputer SkillsDetail mindedOpen mindedStableHigh energy levelAdaptability SUPERVISORY RESPONSIBILITIESManages subordinate supervisors who supervise Associates in the department.Responsible for the overall direction, coordination, and evaluation of this unit.Directly supervises non-supervisory associates.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 EXPERIENCEHigh school diploma or general education degree (GED)One to three months related experience and/or trainingOr equivalent combination of education and experience LANGUAGE SKILLSAbility 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 SKILLSAbility to work with Supermarket math concepts such as addition, subtraction, division, multiplication, percentages, distribution, penetration, gross profit, and Sales Per Associate Hour. CERTIFICATES, LICENSES, REGISTRATIONSManager Food Handlers Certificate (provided at store level) RECOMMENDED EQUIPMENTSlip resistant shoes with closed toe and heelHairnets/HatsSafety CutterPallet jackLadderStepladderComputerUniform per store policyAssociates may be required to use standard meat equipment including, but not limited to,SawsKnivesSlicersGrindersMeat wrapper PHYSICAL DEMANDS Regularly (Over 2/3 of the time)StandWalkUse hands to finger, handle, or feelReach with hands and armsCommunicate with associates and customersLift and/or move up to 25 pounds Frequently (Between 1/3 to 2/3 of the time)StoopKneelCrouchLift and/or move up to 50 pounds Occasionally (Less than 1/3 of the time)SitClimbBalanceOverhead liftingTaste or SmellCrawlLift and/or move up to 100 pounds VisionCloseDistanceAbility to adjust focusAbility to distinguish colorsPeripheralDepth perception WORK ENVIRONMENT RegularlyWet or humid conditionsWork near moving mechanical parts OccasionallyExtreme coldRisk of electrical shockToxic or caustic chemicals NOISE LEVEL RegularlyModerate PAY RANGE (depends on industry experience) $23 up to $27/hour BENEFITS (eligibility based on full-time/part-time status)Medical, Dental, and Vision InsuranceFlexible Spending Accounts (Medical and Dependent Care)Life InsuranceVoluntary BenefitsMI Earned Sick Time (ESTA)Retirement PlansEmployee 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.