Meat Manager at BROULIMS SUPERMARKETS INC

Driggs, Idaho, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jan, 26

Salary

0.0

Posted On

25 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Guest Service, Teamwork, Communication, Meat Production, Inventory Management, Safety Standards, Sanitation, Problem Solving, Leadership, Time Management, Positive Attitude, Integrity, Math Skills, Basic Computer Skills, Attention to Detail, Training

Industry

Retail Groceries

Description

Job Details Job Location: Driggs 07 - Driggs, ID Position Type: Full Time Salary Range: Undisclosed Job Shift: Day Description Receives a $1000 signing bonus after working 90 days! Receives a second $1000 after another 90 days, 180 days in total. - Looking for someone dedicated, outgoing, fast paced, dependable, committed, and who has a sense of urgency. - Full-time work (40 hours) with an additional 5 hours of overtime paid at time and a half (if desired) - Quarterly bonuses are to be expected based on performance Mission Statement: Through skilled and devoted team members, Broulim's will provide the highest levels of Guest Service, Quality, and Value in a clean, enjoyable environment, thereby ensuring profitability and growth. Vision Statement: Broulim’s Fresh Foods will always strive to be the best Independent Grocer in our communities. Broulim’s Absolutes: fundamental practices that align our actions to our Mission and Vision Statements Positive Attitude Guest Courtesy Work Quality Punctuality & Attendance Adherence to Policy Teamwork Honesty & Integrity Work Quantity Appearance & Neatness Goal Achievement Essential Job Duties and Responsibilities 1 - Skilled and Devoted Team Members Interview, select and hire qualified personnel for Produce Department. Include Store Director in the final decision. Participate in setting and achieving goals to further your skills and engagement at time of your Evaluation. Oversees the development and growth of all Meat Department team members by ensuring orientation, certification, on-line training, and continued training, ensuring all team members have the opportunity to be successful. Conduct evaluations and address disciplinary concerns properly and timely. Possess knowledge and ability to teach others all fundamentals of meat production. This will include but not be limited to cutting, stocking, slicing, scaling, wrapping. Comply with all company policies, programs, and directives as specified by your manager and in the Team Member Manual. 2 - Guest Service / Team Work Deliver excellent guest service through a friendly and courteous behavior by greeting, assisting, and responding to guest’s needs in order to promote Broulim’s image and increase guest confidence and loyalty. 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 meat department. 3 - Quality and Value Know and have the ability to cost out all products to determine proper retails. Conduct the receiving, storing, and merchandising of all meat products, and follow the pricing schedule as directed by Meat Supervisor. Plan and carry out aggressive merchandising programs for increased sales and assists management with cross merchandising ideas with other departments. Check invoices for items, costs, shortages and miss picks and call AFS or respective vender for corrections. See that all invoices are dated and signed. Oversees, and demonstrates knowledge of and maintains strict adherence to all company and governmental regulatory agency standards and guidelines for the entire meat department including but not limited to COOL, acceptable temperature ranges of cases and processing areas, sanitation, and maintaining temperature logs and grinding logs. Ensures adequate stock by proper ordering so that inventories can be maintained at optimum levels. Pays proper attention to: outdated product, proper stock rotations, pricing is accurate and legible, and eye-appealing displays that are full and faced. Maintains adequate and appropriate department records at all times. Has and demonstrates knowledge of seafood and meat products and responds to questions from guests regarding ingredients, preparation, related products and equipment required for preparation. 4 – Environment Promote a high level of morale and respect within department and store, utilizing friendly professional methods of honest and open communication, thereby being a positive example to others. Maintain a clean environment inside and outside the department by limiting clutter in department around cases, keeping display equipment, chrome, and cutting equipment clean, and keeping refrigeration clean and organized. Ensure safety for yourself and others by using equipment in a safe and cautious manner after seeking and receiving proper training and instruction. 5 - Profitability and Growth Maintain effective control of department labor and inventory in line with established budgets. Meet or exceed budgeted expectations for contribution. Possesses a good understanding of the meaning of sales, gross profit, labor and inventory and its relationship to the effective operation of the department. Walk your department with Store Director each day before finishing shift. Assist in maintaining effective department security in compliance with company policy and directives. Direct and carry out the planning, organization, and direction of the activities of the Meat Department. Maintains an awareness of competitive activity within the stores marketing area as it relates to the Meat Department. Also maintain awareness and concern for the company’s interest and investment at all times through the regular practice of sound, honest judgment. Ensure company standards for safety are maintained and safety equipment is utilized. Ensure company standards for sanitation are maintained. Ensure company standards for productivity are maintained. Position Requirements To perform this job successfully, an individual must be able to perform each essential duty with accuracy and maintain a high level of productivity and guest service. The requirements listed below are representative of the knowledge, skill and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Desired knowledge, skills and abilities 1. Ability to read, interpret and apply common sense understanding to instructions, policies and procedures either written or oral. 2. Must possess solid communication skills, including verbal and listening skills in order to effectively and efficiently communicate with guests and team members. 3. Ability to accept constructive review and be accountable for one’s own success. 4. Must have ability to work weekends, evenings, and holidays. 5. Must possess integrity, a positive attitude, be mission driven, and be self-directed with a shared passion for Broulim’s Mission. 6. Education: High School diploma or general education degree (GED); or related job experience and / or training are required. 7. Certificates / Licenses: Food Handlers 8. Minimum Age: 21 9. Experience: Must have previous Journeyperson Meat Cutter experience. 10. 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, invoices, transfers, labor goals, inventory, and other paperwork as assigned by store management is required. 11. Computer: Basic Computer Skills Required. 12. Equipment: Meat Saw, Grinder, Cubing Machine, Wrapping Machine, Knives, Slicer, Power Saw, Pallet Jack, Bailer, Box Cutter, Scanner, Two Wheeler, Six Wheeler, Computer. 13.Physical / Sensory Demands: the work environment characteristics described here are representative of those an associated encounters while performing the essential functions of this job. Work is generally performed in a safe and comfortable store environment with the possibility of frequent exposure to cold. Occasional 0%-25% Regularly 25%-75% Constantly over 75% Standing x Walking x Carrying x Color Vision x Climbing Step Stool & Ladder x Hearing x Talking x Speaking / Articulation x Prolonged Sitting x Driving a Motorized Vehicle x Manual Dexterity – Hand / Finger Coordination x Grasping / Squeezing X Kneeling X Crawling X Balancing X Sustained Bending X Operating Foot Controls x Crouching x Pushing / Pulling x Repetitive Motion x Typing x Mousing x Feeling x Overhead Reaching (while lifting) x Floor to Shoulder Lift x Waist to Shoulder Lift x Overhead Lift x Lifting - under 25 lbs. x - 25 lbs. to 50 lbs. x - over 51 lbs. x Qualifications

Responsibilities

The Meat Manager is responsible for overseeing the Meat Department, ensuring high-quality guest service, and managing team members' development. This role includes maintaining inventory, adhering to safety and sanitation standards, and driving profitability through effective merchandising and operational practices.