Meat Manager

POSITION RESPONSIBILITIES/ACCOUNTABILITIES:

• Formulate a weekly schedule, including breaks and lunches for employees.


• Conduct an inventory of the department monthly.


• Implement effective merchandising strategies to optimize product presentation while actively monitoring and reducing inventory shrinkage.


• Manage inventory, pricing, and sales strategies to ensure the department meets or exceeds targeted profit margins.


• Periodically visit competitors for ideas and pricing.


• Operating meat band saw, cuber, wrapper, knives, and other meat department equipment.


• Ensure compliance with established procedures, practices, sales, safety, and security according to A.G. Supermarkets, Inc. policies.


• Perform and manage all orders for the department, responsibly managing inventory levels.


• Perform meat cutting functions, including scraping and packaging in trays products, cubing steaks, grinding ground meat, and cutting and processing meat according to Company standards and policies.


• Accurately record beef grinding activities in the meat grind log in compliance with established procedures.


• Always practice and instill Food Safety practices and procedures.


• All products must be properly rotated, including refrigerated, non-refrigerated, and freezer items.


• Operate vacuum packing equipment to package items as needed, ensuring proper sealing and storage.


• Label packages according to COOL, USDA, and company standards and policies


• Identify, wrap, price, and weigh all department items, including proper listing of ingredients per Company standards and policies.


• Observe temperatures of coolers, cases, and freezers and report failures to management promptly


• Strictly adhere to all safety, health, weight and measure regulations


• Ensure equipment is working correctly, including safety features, and report safety hazards immediately


• Wash, rinse, and sanitize all cases, wrap stations/area, scaling equipment, cooler, and cutting room, including disassembling and reassembling equipment


• Receive any meat deliveries, code, rotate, and put them in appropriate storage areas


• Stock the fresh and frozen products using proper rotation procedures


• Perform and manage all orders for the department, responsibly manage inventory levels


• Recruit, hire, train, and discipline employees.


• Perform annual reviews on employees within your department


• May be required to perform other duties as assigned to meet business objective.


• Perform other duties as assigned or required.

SEAFOOD:

• Oversee all aspects of the seafood department, including product ordering, stocking, merchandising, and inventory management.


• Ensure compliance with health and safety regulations, including proper handling, storage, and sanitation practices.


• Manage product selection to ensure the department carries a fresh, high-quality, diverse seafood assortment.


• Monitor and control inventory to reduce shrinkage and waste while ensuring adequate stock levels to meet customer demand.

ESSENTIAL SKILLS & EXPERIENCE: 

• Must be 18 years of age or older.


• Demonstrate strong organizational skills to prioritize tasks, manage multiple responsibilities, and maintain focus in a fast-paced environment.


• Knowledge of cutting techniques, products handling, and food safety standards.


• Proficient in computer systems including Microsoft Office for inventory management, sales tracking, and reporting, with strong math skills to forecast sales, and analyze P&L.


• Ability to maintain a high level of confidentiality when handling sensitive information.


• Excellent interpersonal and communication skills with the ability to engage effectively with customers, employees, and management.


• Dedicated to providing exceptional customer service through prompt issue resolution and customer focused approach.

NON-ESSENTIAL SKILLS & EXPERIENCE:

• ServSafe Certified or equivalent preferred.


• At least 1 year of experience in Meat processing or related fields preferred.

PHYSICAL DEMANDS & WORK ENVIRONMENT: 

• Frequent lifting, pushing, carrying, and pulling of weights between 20-40lbs, with occasional lifting over 40 lbs.


• Standing for extended periods of time (90% of the time) and walking (10%).


• Frequent balancing, stooping, kneeling, bending, and reaching above and below waist level.


• Working in various temperature-controlled environments, including:
  
  
  
  • Freezers (extreme cold)
  
  
  • Areas near ovens (extreme heat)
  
  
  • Receiving areas with occasional humidity or wet flooring
  
  
  
  


• Hard tile/cement flooring with anti- fatigue mats available


• Required: Slip-resistant footwear, Hairnet or Hat, Cutting Gloves, and Various Cleaning Supplies


• Machines, Tools, and Equipment used: Case Cutter, Wrapper, Knives, Meat Saw, Cuber, Board Scraper, Meat Grinder, and Box Cutters.