Meat Department Manager

To perform this job successfully, an individual must be able to perform each essential duty with accuracy and maintain a high level of productivity. The requirements listed below are representative of the knowledge, skill and/or ability required. Possible ‘Reasonable Accommodations’ will be researched to determine if any are available to enable individuals with disabilities to perform any essential job duties. ESSENTIAL DUTIES AND RESPONSIBILITIES Exhibit and develop maximum customer relations through friendly and courteous behavior. Promote a high level of morale within department and store, utilizing friendly but professional methods of honest and open communication. Maintain good working relationships with other department managers with the objective of improving sales storewide. Comply with all company policies, programs and directives as specified in the Code of Conduct. Provide professional examples for other store team members to follow. Assist in the planning, organization, and direction of the activities of the Meat Department. Know and have the ability to cost out all material to determine proper retails. Know and have the ability to do a master production sheet. Aid in the development and growth of all department personnel by ensuring regular implementation of company training, evaluation, and counseling procedures. Possess sufficient knowledge and ability to teach others all fundamentals of produce production. This will include slicing, peeling, stacking, organizing, washing and finishing. Plan aggressive merchandising programs for increased sales. Assist management with cross merchandising ideas with other departments. Assist in maintaining effective control of department labor and inventory in line with established budgets and guidelines. Assist in maintaining effective department security in compliance with company policy and directives. Maintain an awareness of competitive activity within the store marketing areas at all times as it relates to the Produce Department. Also, maintain awareness and concern for the company's interest and investment at all times through the regular practice of sound, honest judgment. Conduct the receiving, storing, pricing and merchandising of all produce products. Maintain a high level of coordination and communication with other departments to ensure a smooth flow of products and service throughout the store and within the produce operation. Maintain adequate and appropriate department records at all times. Requirements CERTIFICATES/LICENSES: Certification required for operation of forklift and/or pallet jack. City, county, state, and/or federal certifications may be required including food handlers permit. None required. COMMUNICATION: Ability to write, speak, hear, and understand the spoken word to respond promptly to pages, requests, team members and guests. Ability to read and interpret documents such as safety rules, operating and maintenance manuals. COMPUTER: Basic computer skills required. EQUIPMENT: Required to use or operate pallet jack, forklift, box cutters, ordering machine, computer, two-wheeler, etc. List other individual department equipment. EXPERIENCE Must have previous meat experience. MATH: Basic math skills required. Basic math skills using units of money, weight, measurement, volume addition, subtraction, multiplication, division, and percentages required. An understanding of gross projections, transmittals, weekly summaries, invoices, transfers, labor goals, inventory, and other paperwork as assigned by store management is required. MINIMUM AGE: 18 years of age. 21 years of age required to sell tobacco products and/or alcohol. REASON ABILITY: Ability to apply common sense understanding to instructions furnished in written, oral, or diagram form or when helping resolve a team member or guest concern. Ability to lift up to 50lb or more. This list of duties and responsibilities is not intended to be all-inclusive and may be expanded to include other duties or responsibilities that management may deem necessary. #J-18808-Ljbffr