Assistant Meat Manager

The Assistant Meat Manager assists the Meat Manager with supervising department operations including but not limited to maximizing gross margins, promoting sales, controlling inventory and expenses. The Assistant Meat Manager’s responsibilities are assisting the Meat Manager cover the overall operation and success of the meat department. 

• →Assists customers and promote customer satisfaction 100% of the time.
• →Assists the Meat Manager in developing, implementing and coordinating aggressive and creative merchandising plans which maximize sales and variety.
• →Assists with production, stocking and display building.
• →Assists the Meat Manager in supervising the meat department associates to ensure efficient labor utilization and effectiveness in meeting department objectives
• →Responsible for assisting the Meat Manager in receiving, invoicing, pricing, shrink control and inventory to ensure proper product control and that gross profit goals are met.
• →Understands and use the 5 basics to increase sales.
• →Responsible for pulling the meat cases by color, quality and dates.
• →Assures that a cutting list is filled out and complete.
• →Performs Meat Manager duties as needed or assigned.
• →Follows all store and department policies and procedures
• →Enforces safety policies and procedures; is a safety role model
• →Other duties as assigned by supervisor

• →Directly supervises a varied number of Associates in the Meat Department. 
• →Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• →Responsibilities include training Associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining Associates; addressing complaints and resolving problems.

• Passion for the product
• Meat cutting skills
• Leadership skills
• Friendly
• Ability to prioritize and multi task
• Communication skills
• Detailed Oriented
• Ability to work in a fast paced environment
• Problem solving skills
• Adaptability
• Desire to move up to a Meat Manager position                                                                                                                         

• High school diploma or general education degree (GED);
• Six to twelve months related experience and/or training;
• Or equivalent combination of education and experience.

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. 
• Write routine reports and correspondence. 
• Speak effectively before groups of customers or Associates of organization.

• Basic math concepts (addition, subtraction, division, multiplication, percentages and sales per associate hour)

• Food Handler’s Certification as required by State Law (provided at store level)

• Slip resistant shoes with closed toe and heel
• Safety Cutter
• Pallet jack
• Ladder
• Stepladder
• Apron
• Uniform per store policy
• Associates may be required to use standard meat equipment including, but not limited to,
• Saws
• Knives
• Slicers
• Grinders

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Communicate with associates and customers
• Lift and/or move up to 25 pounds

• Stoop
• Kneel
• Crouch
• Lift and/or move up to 50 pounds         

• Sit
• Climb
• Balance
• Overhead lifting
• Taste or Smell
• Crawl
• Lift and/or move up to 100 pounds

• Close
• Distance
• Ability to adjust focus
• Ability to distinguish colors
• Peripheral
• Depth perception

• Wet or humid conditions
• Work near moving mechanical parts

• Moderate

• Extreme cold
• Risk of electrical shock
• Toxic or caustic chemicals