MEAT MANAGER - Buehler's North Park at FOOD GIANT SUPERMARKETS INC

Evansville, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Aug, 26

Salary

19.0

Posted On

15 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff Supervision, Inventory Management, Budgeting, Food Safety, Sanitation, Customer Service, Bookkeeping, Quality Control, Basic Math, Computer Skills, Operational Analysis, Scheduling

Industry

Retail

Description

Description Meat Manager Department: Meat Job Status: Full Time FLSA Status: Non-Exempt Reports To: Store Manager Grade/Level: High School or Equivalent Amount of Travel Required: No travel required. Work Schedule: Positions Supervised: Meat Clerk Shift hours that best suit meat operation and meet customer's needs, scheduled by the store manager and/or assistant manager. Nights and weekends might be necessary. POSITION SUMMARY Supervise workers engaged in preparing meat. Responsible for the profitability of the meat operation within the company policy along with the Store Manager. ESSENTIAL FUNCTIONS Maintain meat department paperwork and records on a daily and weekly basis. Give all customer friendly, courteous, and prompt service. Resolve customer complaints regarding food service. Train workers in food preparation, and in service, sanitation, and safety procedures. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Responsible for recording and maintaining accurate bookkeeping systems as far as weekly meet purchases and monthly meat purchases. Observe and evaluate workers and work procedures in order to ensure quality standards and service. Assign duties, responsibilities, and workstations to employees in accordance with work requirements. Maintain proper records to control shrink through inventory and ordering. Required to work within meat operations budget as far as gross profit and meat distribution. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. Ensure that the product is being rotated when received and stocked. Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. Ensure that all meat coolers and meat cases are running at the proper temperature. Ensure that proper safety procedures are being used. Ensure that proper markdowns are being completed, when necessary. Properly record all hours worked. Verify and sign the time ticket report. Responsible for inventorying all products on hand before preparing a meat order. Responsible for taking a four-week period of meat inventory and forwarding to management on timely basis as instructed by meat director. Perform specific tasks as assigned by the store manager and/or assistant manager. Develop departmental objectives, budgets, policies, procedures, and strategies. Develop equipment maintenance schedules and arrange for repairs. Other job-related tasks as required. Education High School Graduate or General Education Degree (GED) Experience No prior experience necessary SKILLS & ABILITIES Computer Skills Basic Skills. Other Requirements Basic math calculations, accessible phone at all times and must be able to grind and stack beef in temperatures ranging from 28 degrees to 32 degrees frequently. The company has reviewed this job description to ensure that essential functions and basic duties have been included. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills, and abilities. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Houchens Food Group is an equal opportunity employer. Hiring decisions are made without regard to race, color, sex, national origin, religion, disability, or pregnancy. Applicants may request accommodations based on religious beliefs, disability, or pregnancy. Subject to pre-employment background and drug screening.

Responsibilities

Supervise the meat department's daily operations, including staff training, food preparation, and maintaining safety and sanitation standards. Manage the department's profitability through inventory control, budgeting, and the reduction of waste and theft.