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.