Meat Manager Assistant (11748) - (ABS)

PURPOSE: Exemplifies and ensures strong customer service in every aspect of the job. Assists the Meat Manager in directing the operation of the Meat Department, including supervising and training personnel.

DUTIES AND RESPONSIBILITIES:

• Encourages and maintains an atmosphere of enthusiastic customer awareness with an emphasis on fast, friendly, courteous customer service. Engages in suggestive selling and other sales techniques. Handles positive associate, customer and vendor relations.
• Assists Meat Manager in supervising the day to day functions of the Meat Department. Conducts daily inspections of all areas of the Meat Department, including the butcher block and meat deli, and any mobile merchandising displays. Initiates corrective measures to ensure compliance with product quality, rotates product, maintains in stock conditions, code date standards, sanitation, and safety requirements. Performs ordering, receiving, storing, pricing, stocking and merchandising duties and builds effective promotional displays. Also, assists with other Meat Department duties such as: properly cutting, grinding and wrapping fresh meat products.
• Assists the Meat Manager in implementing Company and Division operating and merchandising policies, practices and procedures. Controls shrink. Implements emergency procedures in the event of equipment and computer software malfunctions.
• Maintains inventory levels according to Division directives. Assists Meat Manager in completing, maintaining, and monitoring ad item movement, daily log sheets, purchase reports, and sales and labor reports and other required paperwork and logs. Maintains and retains accurate department records, consistent with the Company’s record retention policies and the law.
• Ensures proper signing of products to include accurate pricing and country of origin labeling. Complies with retail labeling laws, federal, state and local regulations.
• Maintains and organizes meat cooler and freezer.
• Ensures trim specifications and cutting standards are followed and proper temperatures are maintained in all phases of meat preparation, display and storage. Runs cutting test on meat product to monitor profitability.
• Follows Company policy in handling quick sale items. Prevents cross contamination of product, and complies with all federal, state and local health and food safety standards.
• May assist in scheduling Meat Department associates to ensure adequate coverage and service levels. Ensures that all associates are instructed in the proper performance of work duties. Monitors associate performance and reports observations to the Meat Manager and Store Director. Reports customer complaints to the Meat Manager or Store Director and assists with resolution. Reports associate complaints to the Store Director.
• Maintains confidentiality concerning associates, store sales, and Company information.
• Assists customers by taking and filling special orders, makes food preparation suggestions, and makes intercom announcements. Assists with answering and responding to incoming calls appropriately.
• Ensures cleanliness and sanitation of sales floor and work area, freezer and cooler, equipment, cutting room and retail cases.
• Complies with and ensures compliance with all Company policies and procedures.
• Responsible for performing all job duties with honesty and integrity and in compliance with Company policies and procedures.

PHYSICAL AND GENERAL REQUIREMENTS:

• Requires working knowledge of all job duties including the Meat Cutter, Butcher Block positions, Meat Deli, Meat Clerk, Meat Wrapper. Requires a thorough understanding of overall Company practices, policies and procedures.
• Must have knowledge of product variety, trim standards, cutting specifications, perishability, food safety, and safety and sanitation procedures.
• Thorough knowledge of product and product preparation.
• Provides feedback and recommendations to the Meat Manager, Store Director and Division management teams on operational issues.
• Requires strong communication skills, good leadership and interpersonal skills, the ability to manage people and the ability to maintain composure in dealing with customers, vendors and co-workers.
• Must concentrate and deal with interruptions and customer complaints, etc., and take initiative.
• Requires the ability to judge and react to business activity. Requires knowledge and compliance with federal, state and local regulations. Knowledge and ability to implement emergency procedures in the event of equipment and computer software malfunctions.
• May operate computer software and electronic ordering devices. Operates scales, product labeling and meat wrapping equipment, etc.
• Must frequently reach, lift and maneuver objects of varying dimensions and weights up to 65 lbs. Pushes and pulls fully loaded hand trucks and pallet jacks. Performs frequent repetitious arm movements necessary for slicing, cutting and preparing various meat and seafood products.
• Must stand for long periods of time, walk, bend, stoop, twist and turn frequently and occasionally climb ladders. Manual dexterity and good eye-hand coordination are necessary. Must safely operate related equipment such as: band saws, scales, meat tenderizers, meat slicers, knives, grinders, safety cutters, cubers, wrapping and labeling equipment, steamers, and cleaning equipment.
• Mental alertness is necessary to ensure safe and accurate completion of work activities.
• Complies with and ensures compliance with Company grooming standards and dress code.
• Attends required training.
• May be required to work nights, weekends and holidays. Scheduled hours will vary. Occasional travel may be required. Good attendance is required.
• Utilizes cleaning supplies, including chemicals, and equipment. Uses safety gloves. Hands are frequently exposed to water and cleaning agents. Requires use of plastic or latex gloves.

WORK ENVIRONMENT

• Must work in an environment with a temperature range of 40 to 50 degrees Fahrenheit for prolonged periods of time. May be exposed to cooking temperatures of up to 350 degrees. Frequent exposure to -20 degrees Fahrenheit when handing products in the freezer.

Disclaimer:
The above statements are intended to describe the general nature and level of work being performed by associates assigned to this job classification. They are not intended to be construed as an exhaustive list of all responsibilities and skills required of personnel so classified.