Meat Manager

Bealls Outlet; Neptune Township (NJ); On-site; USD 40,000 - 70,000; Full time

Job summary

Join a forward-thinking company as a Meat Manager where you will oversee the meat department, ensuring top-notch customer service and compliance with health regulations. This role involves supervising staff, managing inventory, and maintaining a clean and organized environment. If you have a passion for customer service and a knack for leadership, this position offers a fantastic opportunity to make a significant impact in a dynamic retail setting. Bring your skills to a company that values commitment and excellence in service, and help create a welcoming atmosphere for all customers.

Qualifications

• Bachelor's Degree or High School Diploma with 4 years of experience required.
• Strong customer service and communication skills are essential.

Responsibilities

• Supervise meat department operations and ensure compliance with standards.
• Train employees and manage schedules for optimal performance.
• Conduct HACCP audits and maintain inventory accuracy.

Skills

Customer Service

Interpersonal Skills

Communication Skills

Analytical Skills

Problem Solving

Education

Bachelor's Degree

High School Diploma or GED

Tools

Computer Literacy

Toledo Scales

Dennison Label Machines

Job description

Position Title: Meat Manager

Department: Meat

Supervisor: Assistant Branch Manager/Branch Manager

FLSA: Non-exempt (Paid by the hour)

Position Summary:

Responsible for receiving product and ensuring that aisles/freezers and refrigerators are stocked, labeled, clean, and delivered product is packed out, and proper customer service is provided.

Essential Functions:

1. Ensure proper customer service and develop relationships with large customers.
2. Supervise all activities in the meat department including product placement, rotation, signage, and displays. Responsible for overall department appearance, cleanliness, and adherence to both government and corporate ordinances. Maintain records as required. Oversee the Assistant Meat Manager (if applicable), Meat Supervisors (if applicable), and Stockers to assure that the meat department operates in a manner that adheres to company standards.
3. Develop schedules, monitor performance, and recommend proper discipline as appropriate.
4. Train employees in job responsibilities and safe operating procedures.
5. Interview candidates and recommend hires.
6. Discipline employees when necessary and recommend terminations.
7. Ensure employees perform proper inspections to meet HACCP regulations and conduct periodic HACCP audits.
8. Review inventory for product rotation daily to prevent shrinkage and damages.
9. Ensure shelf pricing is correct and reflects the most recent pricing and market conditions.
10. Supervise the receiving of all meat products and ensure proper paperwork is completed.
11. Maintain accurate computer inventory levels by performing physical inventories regularly and making adjustments.
12. Maintain refrigerated equipment and ensure maintenance contracts and schedules are followed.
13. Supervise the ordering of meat products from vendors regularly to assure competitive pricing and minimal shrink due to spoilage, avoiding excess inventory.
14. Ensure all employees in the department can operate equipment such as Toledo scales and Dennison label machines.
15. Coordinate that pallets stored in the racks have the proper block and date tags.
16. Follow a program to maintain the cleanliness of the area through a regular maintenance schedule of scrubbing, and pulling out pallets for cleaning underneath.
17. Ensure excess inventory not slotted on the floor is stacked in overhead racks near where it is sold or stored in freezers/refrigerators.
18. Ensure trash is removed from the floor and properly handled.
19. Communicate low stock/out of stock information to the Inventory Controller after checking the system and rack for product.
20. Maintain that all signage is correct and that flyer prices are reflected on the product.
21. Coordinate proper merchandising of aisles (logical adjacencies, proper holding power, space allocation) and creatively merchandise and set up impulse areas for merchandising.
22. Perform additional duties, responsibilities, and projects as assigned.
23. Conduct weekly self-audits of the meat department.

Other Responsibilities:

1. Perform other work-related duties as required and assigned.

Education, Experience and Skills Required:

1. Bachelor’s Degree, OR High School Diploma OR GED with at least 4 years of experience in customer service, OR any appropriate combination of education and experience.
2. Ability to read, analyze, and interpret general business periodicals, professional journals, and technical procedures.
3. Ability to effectively present information and respond to questions from managers, clients, and the general public.
4. Ability to calculate figures and amounts such as discounts, interest, proportions, percentages, area, mass, and volume.
5. Effective oral and written communication skills.
6. High level of interpersonal skills to handle sensitive and confidential situations and documentation.
7. Commitment to company values and strong customer orientation.
8. Computer literacy.

Physical Requirements:

1. Lift/Carry Abilities (measured for maximum or average load)
2. Lift – 50 lbs
3. Carry strength (50’ or less) – 50 lbs
4. Frequent lift/carry (> 12x/hour) – 50 lbs
5. Constant lift/carry (> 30x/hr) – 20 lbs
6. Physical Aptitudes (rated based on level of skill involved)
7. Agility/dynamic balance 80-119%
8. Finger dexterity – 80-119%
9. Manual dexterity – 80 – 119%
10. Posture Tolerance (rated based on frequency or time involved)
11. Stand/walk – constantly
12. Reach above shoulder level – occasionally
13. Twist/turn head – occasionally
14. Bend over/stoop – occasionally
15. Climb steps/ladder – occasionally
16. Kneel/squat - occasionally

Work Environment:

1. Requires frequent exposure to cold/freezing temperatures.
2. Equipment in motion (forklifts, electric pallet jacks, scooters).