FT Meat Market Manager Trainee (H)

Retail Operations Management TraineeHannaford Supermarkets started out as a fresh produce vendor in Portland, Maine way back in 1883, and is still connected to those early roots as a local market. Hannaford actively seeks out farmers and producers to join our Local program which celebrates not only local foods, but the preservation of farmland, local traditions and local jobs. The connection we have to the source of our fresh foods is core to the way we do business, becoming the first major supermarket in the United States to document that all its seafood products were sustainably harvested.PRIMARY PURPOSE: Management trainee program is designed to equip future managers with the skills and knowledge necessary to be effective in this position.DUTIES AND RESPONSIBILITIES:Perform Meat Cutter functions as necessary.Provide recognition of accomplishments and offer constructive counseling when necessary.Treat all co-workers with fairness, dignity, and respect.Ensure department associates are properly trained by certified trainers.Ensure all company policies and procedures are followed as outlined.Develop product knowledge in all areas of the Meat department [all fresh beef items, pork and chicken, all natural products, fresh or frozen along with your process meat items, including meat product preparation.]Conduct performance appraisals on all department associates according to company standards.Maintain effective work schedules to meet production and customer service standards as well as associates' personal needs.Understand and use company tools such as; MPP, financial reports, scheduling, ordering and BIG.Ensure operational and merchandising standard practices are followed to maximize profitability, paying special attention to priority categories and philosophy meat case plan-o-grams.Maintain solid communication in the department and throughout the organization.Observe and ensure compliance with company sanitation, safety, and food safety standards.Understand the causes and means for resolving and limiting shrink.Have total understanding of the department's standard practice manual and Program Manuals for each Meat program.Perform all other duties as assigned.QUALIFICATIONS:A high school graduate or equivalent preferred.Strong understanding of store operations and merchandising techniques preferred.Effective communication, customer service, and selling skills.Effective interpersonal and organizational skills.Desire and ability to lead and manage a team.Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job.Ability to use technical information to solve problems.Must be accredited by the National Registry of Food Safety Professionals or similar accrediting organization as a "Certified Food Safety Manager" or will be required to attend company provided training and have the ability to achieve accreditation within the first 90 days of employment. Accreditation must be maintained while employed in a position requiring accreditation.Physical Requirements:Ability to use computers and other technical systems required to perform the job functions.Lift cases or packages of meat weighing 1-40 lb. Frequently and 100 lb. on occasion.Meet established volume activity standards.Stand or walk up to 100% of the time while working in temperatures of 45 degrees F, 60% of the time.Perform repetitive grasping, twisting, reaching and hand/arm motions as the product is identified, wrapped, priced and weighed.Be able to handle a variety of substances associated with cleaning materials, packaging materials and meat products.Frequent bending.Hannaford provides equal opportunity in employment to all associates and applicants for employment without regard to race, religion, color, sex (including pregnancy, childbirth and related conditions), age, veteran status, national origin, sexual orientation, gender identity and gender expression, disability, or any other characteristic protected by law.