<p>The Dept. Manager - Meat is responsible for the full meat department operation and is under the direction of the Store Manager. The Dept. Manager - Meat's task is to ensure that the department achieves economic goals, that department personnel are appropriately performing the assigned work activities and that the customers are afforded fresh, safe products at fair prices in a clean, friendly atmosphere.</p> <p>ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:</p> <ul> <li>Works safely and promotes safety at all times and follows all established safety guidelines and procedures. </li><li>Supervises, develops and trains subordinates; schedules labor within required guidelines; handles employee problems and complaints. </li><li>Maintain processes and procedures to be followed by employees in order to meet sanitary, Health Department, safety, security, Weights and Measure, and OSHA requirements. </li><li>Ensures that department equipment is in good working order. </li><li>Ensures that subordinates adhere to safe work practices. </li><li>Controls inventory to maintain fresh and appealing product, in ample amount and varieties. </li><li>Open and close the department according to established procedures. </li><li>Prepares specialty merchandise like sausage, ready-to-cook products, and cured meats. </li><li>Under consultation with the Meat Specialists/Merchandisers, groups and displays merchandise according to customer needs and in an appealing manner. </li><li>Under consultation with Meat Specialist/Merchandiser, develops and applies pricing policies within required guidelines; monitors billings for charges and credits </li><li>Assist in training of Apprentice Meat Cutters, utilizing learning checklists and training materials. </li><li>Complete spoilage, sampling, temperature, and sweep worksheets as required. </li><li>Responds promptly to customer needs and questions and requests assistance when necessary, including answering the store phone system. </li><li>Performs other duties as requested or required by management. </li></ul> <p>PHYSICAL DEMANDS AND WORK ENVIRONMENT:</p> <p>The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</p> <p>While performing the duties of this position, the employee is regularly required to stand and walk for prolonged periods. The employee frequently is required to bend and stoop to grasp objects, climb ladders, lift loads, up to 50 lbs. unassisted, push and pull carts weighing up to 50 lbs. unassisted. Employee must ask another employee for assistance when lifting anything over 50 pounds.</p> <p>QUALIFICATIONS AND SKILLS:</p> <ul> <li>Minimum of four years experience in a supermarket meat department operation with 1 year management experience. </li><li>Product knowledge levels sufficient to exercise discretionary authority over matters related to variety, buying, preparation, and pricing </li><li>Extensive knowledge of meat cuts and cooking technique. </li><li>Must have demonstrated ability in knife handling and use of other cutting equipment </li><li>Required knowledge, skills, and abilities of an Apprentice Meat Cutter. </li><li>Ability to communicate effectively with customers and team members </li><li>Good customer relations experience and skills with an ability to train and authority to hold accountable other department personnel in providing excellent customer service </li><li>Ability to operate all necessary equipment. </li><li>Strong organizational skills; basic computer skills. </li><li>Able to prioritize efficiently and delegate responsibilities. </li></ul>