MEAT MANAGER

Houchens Food Group; Greeneville (TN); On-site; USD 35,000 - 55,000; Full time

Job summary

Houchens Food Group is seeking a Meat Manager to oversee meat operations, ensuring quality service and compliance with company policies. The role involves supervising staff, managing inventory, and maintaining safety and sanitation standards. A high school diploma is required; no experience is necessary, making it ideal for entry-level managers.

Qualifications

• High School diploma or GED required.
• No prior experience necessary.
• Basic math skills needed.

Responsibilities

• Supervise workers engaged in preparing meat.
• Ensure quality standards and service in meat operations.
• Train workers in food preparation and safety procedures.

Skills

Accountability

Adaptability

Communication, Oral

Customer Oriented

Time Management

Education

High School Graduate or General Education Degree (GED)

Tools

Basic Computer Skills

Job description

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• FLSA Status: Non-Exempt Reports To: Store Manager
• Grade/Level: High School or Equivalent Amount of Travel Required: No travel required.
• Work Schedule: Positions Supervised: Meat Clerk
• Shift hours that best suit meat operation and meet customer's needs, scheduled by the store manager and/or assistant manager. Nights and weekends might be necessary.
  
  

Description

Meat Manager

• Department: Meat
• Job Status: Full Time
• FLSA Status: Non-Exempt Reports To: Store Manager
• Grade/Level: High School or Equivalent Amount of Travel Required: No travel required.
• Work Schedule: Positions Supervised: Meat Clerk
• Shift hours that best suit meat operation and meet customer's needs, scheduled by the store manager and/or assistant manager. Nights and weekends might be necessary.
  
  

Position Summary

Supervise workers engaged in preparing meat. Responsible for the profitability of the meat operation within the company policy along with the Store Manager.

Essential Functions

Maintain meat department paperwork and records on a daily and weekly basis.

Give all customer friendly, courteous, and prompt service. Resolve customer complaints regarding food service.

Train workers in food preparation, and in service, sanitation, and safety procedures.

Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

Responsible for recording and maintaining accurate bookkeeping systems as far as weekly meet purchases and monthly meat purchases.

Observe and evaluate workers and work procedures in order to ensure quality standards and service.

Assign duties, responsibilities, and workstations to employees in accordance with work requirements.

Maintain proper records to control shrink through inventory and ordering.

Required to work within meat operations budget as far as gross profit and meat distribution.

Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

Ensure that the product is being rotated when received and stocked.

Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

Ensure that all meat coolers and meat cases are running at the proper temperature.

Ensure that proper safety procedures are being used.

Ensure that proper markdowns are being completed, when necessary.

Properly record all hours worked. Verify and sign the time ticket report.

Responsible for inventorying all products on hand before preparing a meat order.

Responsible for taking a four-week period of meat inventory and forwarding to management on timely basis as instructed by meat director.

Perform specific tasks as assigned by the store manager and/or assistant manager.

Develop departmental objectives, budgets, policies, procedures, and strategies.

Develop equipment maintenance schedules and arrange for repairs.

Position Qualifications

Other job-related tasks as required.

Competency Statement(s)

Accountability - Ability to accept responsibility and account for his/her actions.

Adaptability - Ability to adapt to change in the workplace.

Autonomy - Ability to work independently with minimal supervision.

Communication, Oral - Ability to communicate effectively with others using the spoken word.

Creative - Ability to think in such a way as to produce a new concept or idea.

Customer Oriented - Ability to take care of the customers’ needs while following company procedures.

Detail Oriented - Ability to pay attention to the minute details of a project or task.

Energetic - Ability to work at a sustained pace and produce quality work.

Enthusiastic - Ability to bring energy to the performance of a task.

Friendly - Ability to exhibit a cheerful demeanor toward others.

Motivation - Ability to inspire oneself and others to reach a goal and/or perform to the best of their ability.

Organized - Possessing the trait of being organized or following a systematic method of performing a task.

Patience - Ability to act calmly under stress and strain, and of not being hasty or impetuous.

Presentation Skills - Ability to effectively present information publicly.

Reliability - The trait of being dependable and trustworthy.

Self-Motivated - Ability to be internally inspired to perform a task to the best of one’s ability using his or her own drive or initiative.

Time Management - Ability to utilize the available time to organize and complete work within given deadlines.

Working Under Pressure - Ability to complete assigned tasks under stressful situations.

Education

• High School Graduate or General Education Degree (GED)
  
  

Experience

• No prior experience necessary
  
  

Skills & Abilities

Computer Skills

• Basic Skills.
  
  

Other Requirements

• Basic math calculations, accessible phone at all times and must be able to grind and stack beef in temperatures ranging from 28 degrees to 32 degrees frequently.
  
  

PHYSICAL DEMANDS

• Physical Abilities Lift /Carry
• Stand F (Frequently) 10 lbs or less O (Occasionally)
• Walk O (Occasionally) 11-20 lbs O (Occasionally)
• Sit O (Occasionally) 21-50 lbs N (Not Applicable)
• Handling / Fingering F (Frequently) 51-100 lbs N (Not Applicable)
  
  

Reach Outward F (Frequently) Over 100 lbs N (Not Applicable)

• Reach Above Shoulder O (Occasionally)
• Climb N (Not Applicable)
• Crawl N (Not Applicable)
• Squat or Kneel N (Not Applicable)
• Bend O (Occasionally)
• Push / Pull
• 12 lbs or less O (Occasionally)
• 13-25 lbs O (Occasionally)
• 26-40 lbs N (Not Applicable)
• 41-100 lbs N (Not Applicable)
• N (Not Applicable) Activity is not applicable to this occupation.
• O (Occasionally) Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
• F (Frequently) Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+hrs/day)
• C (Constantly) Occupation requires this activity more than 66% of the time (5.5+ hrs/day)
  
  

Prepared by : ____________________________ Date: _______________________________

Approval Signature: ___________________________ Date: ____________________________

Approval: ___________________________________

Approval: ___________________________________

The company has reviewed this job description to ensure that essential functions and basic duties have been included. It is not intended to be construed as an exhaustive list of all functions, responsibilities, skills, and abilities. Additional functions and requirements may be assigned by supervisors as deemed appropriate.

Houchens Food Group is an equal opportunity employer. Hiring decisions are made without regard to race, color, sex, national origin, religion, disability, or pregnancy. Applicants may request accommodations based on religious beliefs, disability, or pregnancy.

Subject to pre-employment background and drug screening.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Retail

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