November 19, 2024

Hays / Food Smart

Wynne

FULL TIME

Assistant Meat Manager

Job Title: Assistant Meat Manager
Department: Meat
Reports to: Meat Manager
Exempt Status: Non-exempt
Safety Sensitive:

JOB FUNCTION: To assist the meat manager in managing the Meat Department to achieve maximum sales and profit while minimizing labor costs.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
1. To orient and train all new Meat Department employees and retrain employees when necessary.
2. To develop a weekly labor schedule for all Meat Department employees for the approval of the store manager.
3. To allocate case/display/shelf space according to movement, capacity, and profitability.
4. To supervise/order all meat products and supplies from authorized vendors to minimize out-of-stocks while maintaining the desired days of supply in the meat department.
5. To greet customers, respond to customer questions/requests/complaints and explain store policies in a courteous manner.
6. To be observant of security problems and develop methods of prevention (vendor receiving, employee theft, shoplifting).
7. To supervise: 1) preparation of the back room for receipt of merchandise; 2) unloading of trucks; 3) checking the load for quality/shortage/overage and code dating the case; 4) storage of back stock; 5) verification of the merchandise against the invoice.
8. To supervise: 1) cleaning of department floors/walls/ceiling, mirrors, containers, cooler, slicer, product production area, department production equipment, racks, tables, freezer, scales, and cases; 2) safe use of cleaning equipment and chemicals.
9. To supervise: 1) loading of stocking carts/racks; 2) transportation of cases to the sales floor/product production area either on stocking carts or racks; 3) evaluation of product quality.
4) preparation of product for display including trim standards; 5) placement of merchandise in the designated storage/shelf/display position/area; 6) checking of the product code/freshness date.
7) the "face/front" program for the front/top of each display; 8) the immediate pick up/removal of all packing materials/ boxes from the sales floor or customers pathway.
10. To assure the safety of self, customers, and co-workers by understanding and practicing store safety rules and notifying a store manager of any potential hazard immediately.
11. To perform miscellaneous tasks assigned by the store manager, substituting for absent workers, and performing any additional tasks necessary to provide products and services to customers during peak periods of business.
12. To supervise the safety procedures used in the operation of the baler, case cutter, pallet jack, grinder, tenderizer, saw, knife, intercom, pricing gun, slicer, smoker, scales, and wrapper (must be 18 years or older to operate the pallet jack, slicer, grinder, tenderizer, saw, smoker, and baler).
13. To supervise the counting and recording of individual items of merchandise for inventory.
14. To compute the retail price from cost, complete price changes-PLU file and scale system maintenance, supervise the manual price marking/labeling of merchandise without a UPC code.
15. To supervise the movement of damaged/unsalable and "returnable" products from cases to the preparation area, the return of damage to the supplier for credit and the re-processing of product for sale or marking the product down in price.
16. To supervise the use of proper case opening and product stacking techniques to prevent damage to product.
17. To supervise the removal of trash from the department, operating the baler and putting the compacted bale on a pallet.
18. To supervise the changing of signs, light bulbs, tags, and price markers in the department.
19. To communicate with the store manager on problems, recommendations for change, effectiveness of plans and merchandising decisions.
20. To supervise the checking of case and cooler temperatures 4 times daily.
21. To supervise the preparation, display and packaging of all products in the meat department.
REQUIREMENTS AND QUALIFICATIONS:
REQUIRED:
1. Basic mathematical ability (add, subtract, multiply, divide) and ability to count.
2. Able to give/receive complex instructions/descriptions to/from supervisors/co-workers/employees concerning store/department policy/procedures and use of equipment.
3. Able to pass basic physical examination and drug screen.
4. A stable work and educational history.
5. The ability to read and write English. Able to read instructions, merchandise labels, order codes, numbers, reports, printed paper invoices and order forms.
6. Make judgments concerning: the placement of merchandise on the case/display, pricing, order of product/supplies, merchandising plans, departments operational policies.
7. Good interpersonal communications.
EDUCATION AND/OR EXPERIENCE: N/A
CERTIFICATES, LICENSES, REGISTRATIONS: N/A
MATHEMATICAL SKILLS:
1. Basic mathematical ability (count, add, subtract, multiply, divide).
LANGUAGE SKILLS: N/A
REASONING ABILITY:
1. Ability to solve practical problems and deal with a variety of variables in circumstances where only limited standardization may exist.
2. Ability to interpret a variety of instructions furnished in diagram, oral, schedule, or written forms.
OTHER SKILLS OR REQUIREMENTS:
1. The Assistant Meat Manager will perform the same tasks of the job as the meat clerk while substituting as part of the work crew or as part of the training program for new employees. (See Meat Clerk Job Description.)
2. Recognize cases, case cutter edge, case strips, shelf location, product size/description/quality, customers, shelf tags, labels on products, stocking carts, knives, scale, wrapper, department production equipment, cooler layout, packaging materials, debris on floor, aisle markers, and signs.
3. Perceive color difference on product and product labels.
4. Recognize cleaning/maintenance equipment, pallet jacks, forklifts, and baler controls.
5. Read forms used in the operation of the Meat Department.
6. Respond to customer questions and responses.
7. Respond to intercom/phone.
8. Respond to co-workers’ questions and comments.
9. Respond to vendor/driver questions/comments.
1. Respond to the sound of baler/pallet jack/grinder/tenderizer/ saw/slicer/smoker/cleaning equipment operation.
2. Respond to the sound of box cutter operation.
3. Communicate with customers.
4. Communicate with vendors/drivers.
5. Respond to the intercom/phone system.
6. Communicate with co-workers and managers.
7. Communicate with prospective employees.
8. Read case labels/case strips, signs, tags, shelf signs, numbers and aisle markers, department forms and employment records/forms.
9. Read equipment and chemical warning labels.
10. Read operational forms and reports.
PHYSICAL REQUIREMENTS:
The physical demands described below are representative of those that are required by an employee to successfully perform the essential functions of this job.
1. Mobility:
a) To move cases from truck/pallet to backroom/preparation area, approximately 75 yards.
b) To move cardboard/packing material from the sales floor to the backroom, approximately 75 yards.
c) To move excess cases/damaged product from the sales floor to backroom storage, approximately 75 yards.
d) To move to backroom of store for supplies/product/maintenance equipment and return, approximately 75 yards.
e) To move to operate product production equipment in production area, approximately 20 yards.
2. To check the case/cooler/freezer temperature 4 times daily, approximately 75 yards.
3. Work on tile or concrete.
4. Lift a maximum of 100 lbs. from 6 inches to 48 inches.
5. Lift a maximum of 80 lbs. from 6 inches to 66 inches on to overhead/ cooler/freezer storage rack.
6. Lift a maximum of 50 lbs. from 6 inches to 72 inches.
7. Move cardboard into baler, approximately 4 feet.
8. Move a maximum of 100 lbs. up to 10 yards.
9. Pick up/move/attach signage/sort/open (a/an) case/item/trash from floor/shelf/cart/pallet/cooler/freezer storage.
10. Use maintenance and product transportation equipment.
11. Reach forward/down with both hands up to 36" inches to prepare and package product on table/wrapper/ wrapping machine.
12. Use both hands to obtain merchandise/cases on the top shelf of cooler/freezer storage shelves/rack, up to 84 inches from the floor.
13. Reach forward/down with both hands up to 36 inches to obtain merchandise on stocking cart, multi-tray rack or pallets.
14. Reach forward/down with both hands up to 36 inches to clean shelves/floor area or control maintenance/stocking equipment.
15. Reach forward/down/up with both hands up to 36 inches to place items on shelving/displays and in cases/freezer.
16. Reach up to full extension of arms to place signs, banners, and light bulbs in place.
17. Handle labels/signs/tags/trays.
18. Handle case cutter and knife.
19. Grasp and handle wet/iced/cold/metal/paper/plastic trays and equipment.
20. Handle cardboard/packaging and debris.
21. Manipulate maintenance equipment handles/grasps/knobs.
22. Twist at the waist while cleaning, cutting/opening, packaging, preparing product, sorting, loading/unloading, moving/removing merchandise and stocking merchandise.
23. Move stocking carts, pallet jacks (up to 1000 lbs.) and maintenance equipment approximately 75 yards.
24. Move product preparation equipment.
25. Climb on ladders, racks, cases and shelving up to 12 feet in height.
26. Able to navigate the meat department work area and perceive and avoid obstacles.
27. Pick up cardboard, packaging, and debris from floor.
28. Perform maintenance and sanitation function.
29. Perceive cases, case cutter edge, case strips, shelf location, product size/ description, equipment controls, case load limits, price marking equipment, department production equipment, customers, co-workers, shelf tags, labels on products, stocking carts, temperature gauges/controls, invoice/packing slip, code date, reports, packaging materials, debris on floor, aisle markers, and signs.
30. Perceive color difference of product and product labels.
31. Perceive cleaning/maintenance equipment, pallet jacks, and baler controls.
32. Listen to intercom/phone.
33. Listen to co-workers’ questions.
34. Listen to vendor/driver questions/comments.
35. Listen to the sound of case cutter/department production equipment/ baler/pallet jack/cleaning equipment operation "noises".
36. Communicate with vendors/drivers.
37. Use the intercom/phone system.
38. Communicate with co-workers.
39. Read production equipment gauges/controls, case labels/strips, signs, tags, shelf signs, code dates, invoices, temperature gauges, reports, numbers, and aisle markers.
40. Read equipment and chemical warning labels.
41. Be able to sweep and mop floors and lift and carry out trash containers to be emptied in an outside bin.
WORK ENVIRONMENT:
Inside and outside work with extreme variations in temperature, dust, and humidity from entrance/back door/compressors/cooler/freezer.
1. There are no other unusual environmental conditions.
2. Company dress code

IMPORTANT DISCLAIMER NOTICE
The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change.