Meat Supervisor

Responsible for the execution, planning and accountability of all Meat merchandising, policies and training at store level with the Store Directors and Department Manager staff.

• →Assists in defining NFI department vision
• →Implements meat merchandising programs.
• →Responsible for planning and merchandising assortment and in-store presentation leading to profitable sales growth.
• →Implements strategies to enhance operation profitability.
• →Responsible for training of company's managers, programs and advertising plans.
• →Responsible for reporting and planning store execution.
• →Monitors quality and overall growth in Meat at store level.
• →Proposes and identifies priority stores or departments.
• →Communicates with Directors, Directors of Operation, Management and Associate staff.
• →Monitors areas and conditions at store level.
• →Monitors department safety and sanitation programs
• →Understands and enforces all NFI procedures and policies at store level.
• →Requires extensive travel
• →Other duties as assigned by supervisor

• →Directly supervises their department and their area of responsibility within all perishables
• →Follows NFI policies and applicable federal, state and local laws
• →Supports in Interviews, new hires, and training of Associates
• →Plan, assign, and direct work
• →Reward and discipline Associates
• →Address complaints and resolve problems

• Strong leadership skills
• Strong knowledge of retail meat operations
• Extensive experience in the meat industries
• Basic working knowledge of all perishable departments
• Excellent people skills
• Strong computer skills
• Excellent communication skills
• Dedicated self-starter
• High energy level
• Open-minded
• Positive attitude/Desire to win
• Complete understanding of supermarket math and numbers
• Strong organization and planning skills

• High school diploma or general education degree (GED
• Minimum 2-3 years related experience and/or training
• Possesses vast product knowledge of Meat Department

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

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

• Food Management Sanitation Certification
• Valid driver’s license required to travel to stores

• Slip resistant shoes with closed toe and heel
• Safety Cutter
• Knives
• Apron

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Climb
• Balance
• Stoop
• Communicate with associates and customers
• Lift and/or move up to 10 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Taste
• Smell
• Lift and/or move up to 25 pounds

Occasionally (Less than 1/3 of the time)

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

Vision

• Close
• Distance
• Color
• Peripheral
• Depth Perception
• Ability to adjust focus

Regularly

• Exposure to moving mechanical parts

Frequently

• Risk of electrical shock
• Wet and/or humid conditions

Occasionally

• Toxic or caustic chemicals
• Outdoor weather conditions

Noise Level

• Typically moderate, occasionally high

**Niemann Foods Management retains the discretion to add to or change the position requirements at any time.                                                     

**Position requirements may vary by store location