Meat Manager

PurposeDirect the operation of the Meat Department, supervising and training personnel, ensuring customer service and product quality, freshness, safety and selection.Duties and ResponsibilitiesChampion company and division customer service programs to meet or exceed division customer service goals. Handle customer relations in a positive manner, including effective resolution of customer complaints, and promote Albertson's philosophy of personalized service.Supervise the day-to-day functions of the meat department to achieve customer service, sales and profit objectives.Supervise, motivate, direct, train and participate in hiring of meat department personnel. Monitor associate performance and recommend personnel actions such as hiring, firing, layoff and disciplinary actions. Schedule personnel to ensure adequate coverage and service levels and to meet department budgetary objectives.Conduct daily inspections of all meat sections and initiate corrective measures to ensure compliance with product quality and trimming and grinding procedures, rotate products, maintain in-stock conditions, code-date standards, and sanitation, safety and security requirements.Assist with all meat department duties such as: receiving, storage, cleaning, customer service, cutting, grinding, wrapping, packaging and stocking.Implement effective promotional and seasonal displays and control shrink and expenses.Accurately complete and monitor daily log sheet, purchase report, and sales and labor and other required paperwork and logs. Maintain records on ad items movement.Order, check, receive and control inventory to ensure adequate and proper inventory level, product quality and freshness and prevent sale of out-of-code products. Take periodic inventories, process administrative paperwork and maintain accurate department records.Maintain and organize meat department cooler and freezer.Ensure that product quality, trimming, grinding, packaging, labeling, rotation and wrapping standards are met.Ensure proper merchandising of product by understanding and implementing schematics, merchandising of advertised items, proper signing procedures, monitoring product flow, complying with retail labeling laws, federal and state regulations and company policy.Follow company policy in pricing and handling re-worked and reduced-to-clear items. Comply with all federal, state and local health and food handling and safety regulations.Check competitors for comparisons on prices, product variety and merchandising procedures.Handle customer relations, assist customers by taking and filling special orders, make product suggestions and engage in suggestive selling, and may make intercom announcements.Ensure cleanliness and sanitation of sales floor, work area, freezer, cooler, equipment and retail cases.Answer and respond to incoming calls appropriately, receive and appropriately resolve customer complaints and report to the Store Director as appropriate.Attend required training.Maintain and clean knives, scales, steamers, display cases, saws, meat tenderizers, slicers, cubers and wrapping equipment.Assist in implementing emergency procedures in the event of equipment and computer software malfunctions.Ensure that all associates are trained and instructed in the proper performance of work duties, monitor associate performance, and report observations to the Store Director. Resolve associate complaints and report to the Store Director as appropriate.Maintain confidentiality concerning associates, store sales and other company information.Perform all job duties and responsibilities safely, accurately and with honesty and integrity.Other necessary and required duties.Skills and Physical RequirementsWorking knowledge of all meat department job duties, including cutting, wrapping, steaming, grinding, cubing, tenderizing and customer service.Strong communication, leadership and interpersonal skills. Ability to manage people and maintain composure in dealing with customers and co-workers.Knowledge of employment laws and workplace practices.Understanding of company policies and meat department policies and procedures; ability to judge and respond to business activity.Knowledge of product variety, standards, perishability, food safety, sanitation, labeling and department policies and procedures.Ability to frequently reach, lift, stack, maneuver objects up to approximately 80 lbs, bend, stoop, reach and occasionally climb ladders; push and pull fully loaded hand trucks, high boys and pallet jacks; perform repetitive arm movements to prepare and package products.Manual dexterity and good eye-hand coordination; ability to operate meat cutting utensils and equipment.Mental alertness to ensure safe and accurate completion of work activities; knowledge of basic mathematics, weights and measures; knowledge of taste, content and perishability of products and safety and sanitation procedures.Operate computer software and electronic ordering devices to order products, plan sales, input inventory and schedules, and print labels.Utilize knives, saws, cutters, grinders and other cutting equipment; cleaning supplies and equipment; safety cutters and gloves.Knowledge of profit and loss statements.Will be required to work nights, weekends and holidays. Scheduled hours will vary. Good attendance is required.Exposure to potential hazards exists with respect to cutting equipment and other work aids necessary to perform job duties.Work EnvironmentHands remain moist during the majority of work time. Requires ability to work for prolonged periods of time in an environment with a temperature range of 40 to 50 degrees Fahrenheit.Exposure to 35 degrees Fahrenheit while handling products in cold cases, 28 degrees in cooler and -20 degrees in freezer.Working conditions consist of a temperature-controlled store environment.Safety-sensitive PositionJob responsibilities include tasks or duties that could affect the safety or health of the employee performing the task or others.J-18808-Ljbffr