SUMMARY

The County Market Meat Manager will lead department operations including but not limited to maximizing gross margins, ensuring sales production, controlling inventory and expenses. The Meat Manager’s responsibilities cover the overall operation and success of the meat department.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Delivers superior guest service and ensure absolute customer satisfactionEnsures appropriate merchandise stock levels, merchandise adjacencies and presentations; signing and assortment in the department; ensure selling floor is adequately stocked.Reviews department/store trends and recommend and initiate changes for maximizing goals and objectives.Quality assurance checks in all areas of the departmentManage new items and is responsible for resets and planograms.Responsible for company assets including receiving, invoicing, pricing, shrink control, and inventory of the Meat DepartmentEnsures compliance with all laws, policies and procedures through regular store management and staff meetings, store walk through and audits, etc. Act as NFI's representative both within the store and within the community.Evaluates and reacts to performance issues.Operates and uses all equipment necessary to run the departmentWorks varied hours/days to oversee department operations.Develops effective daily/weekly work plan based on weekly sales projections and budgeted labor goalsMerchandise planning and execution that leads to a well merchandised departmentStock levels and best practices throughout the Meat DepartmentPersonnel responsibilities for all Meat Department AssociatesFollow all Health Code guidelinesFollows all store and department policies and proceduresFollows all safety policies and procedures; is a safety role modelOther duties as assigned

KEY ATTRIBUTES

Passionfor the productMeat cutting skillsLeadership skillsFriendlyAbility to prioritize and multi taskCommunication skillsDetail orientedAbility to work in a fast paced environmentProblem solving skillsAdaptability

SUPERVISORY RESPONSIBILITIES

Directly supervises a varied number of Associates in the Meat Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.Responsibilities include training Associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining Associates; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED);Six to twelve months related experience and/or training;Or equivalent combination of education and experience.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Write routine reports and correspondence. Speak effectively before groups of customers or Associates of organization.

MATHEMATICAL SKILLS

Basic math concepts (addition, subtraction, division, multiplication, percentages and sales per associate hour)

CERTIFICATIONS, LICENSES, REGISTRATIONS

Food Handler’s Certification as required by State Law (provided at store level)

RECOMMENDED EQUIPMENT

Slip resistant shoes with closed toe and heelSafety cutterPallet jackLadderStepladderApronUniform per store policyAssociates may be required to use standard meat equipment including, but not limited to,SawsKnivesSlicersGrinders 

PHYSICAL DEMANDS 

       Regularly (Over 2/3 of the time)

StandWalkUse hands to finger, handle, or feelReach with hands and armsCommunicate with associates and customersLift and/or move up to 25 pounds

        Frequently (Between 1/3 to 2/3 of the time)

StoopKneelCrouchLift and/or move up to 50 pounds         

      Occasionally (Less than 1/3 of the time)

SitClimbBalanceOverhead liftingTaste or SmellCrawlLift and/or move up to 100 pounds

 Vision

CloseDistanceAbility to adjust focusAbility to distinguish colorsPeripheralDepth perception

 WORK ENVIRONMENT 

       Regularly

Wet or humid conditionsWork near moving mechanical partsOccasionallyExtreme coldRisk of electrical shockToxic or caustic chemicals

NOISE LEVEL

Regularly

Moderate

 PAY RANGE (depends on industry experience)

       $920 to $1,300/week

BENEFITS (eligibility based on full-time/part-time status)

Medical, Dental, and Vision InsuranceFlexible Spending Accounts (Medical and Dependent Care)Life InsuranceVoluntary BenefitsPaid Time OffRetirement PlansEmployee Assistance Program

 

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.                                                     

**Position requirements may vary by store location