Meat Manager

Position Summary:

he meat manager is responsible for staff supervision and the overall efficient running of the entire meat department. In addition to cutting and trimming meat according to company specifications, efficiently operating department equipment, and merchandising products according to company policies and procedures; the meat manager ensures that their staff adhere to the company’s regulations, policies, and procedures on a daily operational basis.

The work week usually consists of 50 hours and requires working Saturdays and Sundays. The job may require working long shifts at times in order to accommodate for staff shortages.

Duties and Responsibilities:

Staff Supervision

• Assign staff jobs and monitor progress and accuracy

• Ensure that butchers are working in accordance to the guidelines outlined in their job description

• Evaluate staff performance

• Implement staff discipline action when necessary

• Create weekly staff schedule

• Ensure department meets expected payroll and sales-per-employee-hour

• Report staffing issues to meat director

Record Keeping

• Accurately record all invoices and transfers

• Perform daily batch report checks

• Submit required paperwork in a timely, accurate manner

Inventory Counts/Control

• Accurately and efficiently conduct department inventories

• Submit inventory documents in a timely manner

• Achieve and maintain desired gross profits

Product Ordering

• Order products in an accurate, timely manner in accordance with projected product movement and customer demand

• Submit foreign, warehouse, and local orders in accordance with set deadlines

Product Receiving's

• Check invoices for costs and correct amounts received

• Check warehouse purchase orders for accuracy

• Ensure that received products are within code date specifications

• Rotate and store received products in storage coolers and freezers

Inventory Control

• Maintain a full variety of products at all times

• Be aware of the products in which the department are overstocked and/or understocked

• Complete and submit a product over/short lists in order to facilitate product movement between stores

• Implement the department’s product reduction policy when necessary

Cutting/Preparation of Fresh Meats

• Know and ensure that all staff follow the company’s meat cutting and trimming policies and procedures

• Know and ensure that all staff follow the company’s meat packing and merchandising policies and procedures

Packing/Labeling

• Know price lookup (PLU) numbers for products

• Know and follow fresh meat labeling procedures

• Price products according to the company price lists

• Know and follow Day-Glo labeling policy

Displaying/Stocking/Code Dates

• Know and ensure that all staff follow the procedures for rotating, merchandising, and displaying products

• Ensure that fresh meat case displays are re-stocked and merchandised each morning

• Ensure that all products are code dated

• Ensure that all products are within code date specifications

• Ensure that perimeter cases are filled and maintained

Customer Service

• Possess a helpful and courteous demeanor at all times

• Escort customers to all products within store

• Prepare customer special orders in an accurate, efficient, willing, sincere, friendly manner

Health/Sanitation

• Ensure that staff follow safe handling and storage techniques for products at all times

• Ensure that a clean, safe, and healthy work environment is maintained

• Implement the ‘clean-as-you-go’ concept

• Ensure that gloves are worn while serving cooked meats

• Ensure that staff follow equipment cleaning regulations and procedures

Team Player

• Maintain accurate timekeeping

• Motivate staff

• Maintain good lines of communication with staff, store managers, and the Meat Director