The Meat Manager is responsible for directing and supervising all functions and activities of Meat Department personnel to achieve the sales and profit goals established for the department; to ensure that the work shifts of all department personnel contribute to the financial best interests of the store. Follow all Federal, State, and Local regulations as well as company policies regarding Meat operations, safety, and sanitation. Responsible for achieving financial goals such as sales and gross profit maximization, as well as minimization of shrink and supply expense. Take customer orders accurately for product. Fulfill weekly orders in accordance with store policy to ensure adequate supply levels. Adhere to company policy through proper processing, preparation, and packaging of product. Maintain and enforce a clean work environment to ensure sanitary conditions. Complete all necessary paperwork relating to Meat Department. Selection, training, development and scheduling of Meat associates. Perform tasks as assigned by the Store Manager or Assistant Store Manager. Travel Required: No. Environment includes working in Freezer (-20F to 0F), Perishable Warehouse (28F to 60F), Grocery Warehouse (50F to 90F). Skills required include knowledge of meat and different cuts of meat, operation of various meat processing machines, ability to read, write, perform basic math functions, and basic computer skills. Physical abilities include standing, lifting/carrying loads up to 100 lb, exposure to cold temperatures, and other physical tasks. 2-5 years of retail/meat department experience required including knowledge of meat and different cuts of meat. High School Diploma - General Studies required. Shift: 1st Shift (United States of America).
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