Meat Manager - Full-time

The Meat Manager is responsible for maintaining Murphy’s Markets meat programs and managing all activities of the department including selling, service management, merchandising and business management, product handling and presentation, scheduling, ordering, receiving, and inventory control to Murphy’s standards. The Meat Manager plans, orders, and prepares cutting lists, and processes meat according to department goals and standards to maximize sales and gross profit.  This position is responsible for training and developing staff, work schedules, and supervising and managing department staff to ensure correct ordering, receiving, unloading, storage, and rotation of merchandise and displays.

Essential Functions

• Provides excellent customer service by greeting, assisting, and thanking customers in a prompt, courteous, friendly and business-like manner, and training team members to do the same
• Ensures department employees are trained and accountable for following meat department policies and procedures and achieving department standards; acts as a role model for staff through professional conduct
• Ensuring team members are trained on proper ways to cut and trim a variety of meat products to eliminate waste from improper cutting
• Manages inventory to ensure selection, freshness, and availability of product to drive sales; follows procedures for effective inventory control; controls expenditures and resources
• Effectively implements promotional programs, merchandising and pricing plans
• Manages department budget and achieves financial goals including sales, gross margin and labor
• Plans and advertises sales and specials according to the marketing plan and the budget
• Handles customer complaints, questions or requests for information about the various meat and meat products that Sprouts sells
• Creates and maintains a safe environment for team members and customers
• Ensures that department shelves, displays and storage areas are in clean, orderly condition, meeting health department standards
• Meets labor, sales and margin goals determined in conjunction with the Store Manager
• Maintains working knowledge of personnel reports, margin reports, weekly sales numbers and financial goals
• Manages inventory, in-stock position, pricing integrity, merchandising plans, labor, security, expense control and other operational processes to company standards
• Ensures the department is merchandised in accordance with the needs of the community; maintains shelf allocations to ensure the availability of products at all times
• Ensures the department is well maintained and meets or exceeds company standards for appearance
• Supervises, trains, reviews, and develops team members in accordance with company policies and procedures; administers and documents corrective actions
• Evaluates department conditions and operations to determine strengths and areas for improvement; reinforces strengths while developing and implementing improved practices and procedures
• Ensures company standards for safety, proper food handling practices, sanitation and productivity are maintained; ensures current food handler permits are maintained for department employees
• Monitors cooler and display area temperature to ensure product quality; report refrigeration failure immediately
• Responsible for scheduling department employees and adhering to wage and hour policies and regulations
• Coordinates returns and credit from suppliers where applicable; keeps accurate accounting of credit requests
• Reviews invoices for accuracy
• Knowledge, Skills and Abilities

Preferred Skills and Experience

• High school diploma or equivalent with Minimum 2 year’s meat cutting experience in the grocery or restaurant industry; or an acceptable combination of education and experience
• Previous management experience in the retail, grocery, or restaurant industry
• Excellent communication and leadership skills with an outgoing, friendly, and positive attitude, along with excellent people skills
• Basic math skills
• Strong knowledge of meat and seafood products is required
• Highly motivated with a sense of urgency and the ability to work in a fast-paced environment at all times with all levels of employees
• Knowledge and understanding of gross margins and labor percentages
• Reliable, dependable, organized
• Basic computer skills
• Appropriate food handler’s certificate/card
• Ability to work varied hours/days as business dictates

Work Environment:

• Minimum age for employment is 18
• Must be able to lift/carry products horizontally/vertically between 25 to 90 lbs., from 4” to 60”, a distance up to 10 feet for 20 hours
• Must be able to use a pallet jack to move pallets horizontally up to 500 lbs., requiring a force of up to 85 lbs., a distance up to 100 feet for up to 5 hours
• Will need to horizontally move racks of products weighing up to 70 lbs., requiring a force up to 25 lbs., for a distance up to 50 feet for up to 10 hours
• Must move tables weighing up to 70 lbs., requiring a force greater than 35 lbs., a distance up to 2 feet for up to 1 hour
• Must vertically pull down gate requiring a force up to 10 lbs., for a distance up to 3 feet for up to 1 hour
• A bilateral coupling force up to 30 lbs. for up to 100 hours is required
• Capable of standing for up to 4 hour continuously, and a total of 8 hours per shift is a must
• Will be working inside a temperature controlled area
• Good vision is required for using sharp knives, band saw, grinder, sausage maker, box cutter, wrapping machine and tenderizer
• Will walk up to 2 miles per 8 hours

This job may have specific physical demands including, but not limited to, the following:  ability to lift up to 75 lbs.; ability to operate machinery with moving mechanical parts; and ability to bend, reach, kneel, squat, stand for a long period of time and push/pull heavy loads.  Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.

We offer competitive compensation and benefits!