Meat Manager-FT

Priority Dispatch Corp.; Gilbertsville (PA); On-site; USD 52,000 - 65,000; Full time

Job summary

Priority Dispatch Corp. in Boyertown, PA is seeking a Meat Department Supervisor to direct all functions of the Meat Department and drive sales and profits.

You will supervise staff, develop weekly schedules with the Store Director, and oversee merchandising, pricing, receiving, and inventory control to maintain quality and reduce shrinkage. The role requires hands-on meat cutting experience and strong communication skills.

Qualifications

• High school education minimum.
• Ability to read and write to tag merchandise and maintain inventory.
• Analytical skills to study reports for profitability.
• At least two years experience as a meat cutter.
• Excellent oral and written communication with customers and staff.
• Must be able to lift up to seventy pounds.

Responsibilities

• Direct and manage all Meat Department functions to achieve sales and profits.
• Prepare weekly schedules based on projected sales and workload.
• Plan and execute merchandising for department.
• Order merchandise and control inventory to minimize stockouts/overstocks.
• Ensure compliance with local/state health regulations.
• Supervise, train, and conduct annual performance reviews.

Skills

Meat cutting

Staff supervision

Inventory management

Customer communication

Merchandising planning

Education

High school diploma

Tools

Meat cutting equipment

Job description

Job DetailsJob Location: 097 Boyertown - Boyertown, PA 19512Position Type: Full TimeJob Category: MeatDEPARTMENT: Meat

REPORTS TO: Store Director/Meat Supervisor

FLSA STATUS: Non-Exempt – 40 hours

JOB SUMMARY: Direct and manage all functions and activities of Meat Department to achieve sales and profit goals.

QualificationsESSENTIAL JOB FUNCTIONS:

• Prepares a weekly schedule based on projected sales, volume and work load.
• Along with Store Director, work out localized merchandising plans for the department.
• Follow approved Meat Department plans for effective space management based on movement, consumer demand and profitability.
• Order merchandise and control inventory to minimize out-of-stock and overstocks, and to maximize sales.
• Follow approved procedures for receiving product, price marking and restocking cases to ensure quality protection, accuracy and product rotation.
• Control department expenses.
• Take action to control shrinkage and pilferage losses.
• Effectively supervise, train, schedule, and conducts annual performance reviews on all Meat Department personnel.
• Follow planned program of maintenance on cases, coolers refrigeration and meat department personnel.
• Ensure favorable department image with customers through a clean, attractive and friendly department.
• Maintain and submit required records, reports, and bi-weekly inventory.
• Observe local conditions and competitive activity relating to the Meat Department and keep others informed.
• Maintain good communications and competitive activity relating to the Meat Department and keep other informed.
• Observe State and health regulations.
• Ensure compliance to local, state, and government weights and measures, and labeling laws.
• Greet all customers and be observant.
• Must ensure that all employees follow proper “lock out/tag out” procedure while repairing or cleaning mechanical or electrical equipment.
• Receive, weigh, and breakdown meat and related products.
• Cut and trim all merchandise as directed by company standards.
• Abide by all company policies as stated in the Employee Handbook.

MINIMUM KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

• High school education minimum requirement.
• Ability to read and write to properly tag merchandise, order and maintain inventory and to insure proper rotations of product.
• Above average analytical skills necessary to study and interpret various reports to keep the department profitable.
• Should have at least two years experience as a meat cutter.
• Must have excellent oral and written communications skills for dealing with customers, employees and vendors.
• Must have dexterity in hands to enable the cutting and trimming of the meats.
• Ability to lift up to seventy (70) pounds at least forty percent (40%) of the time.
• Ability to lift up to seventy (70) pounds at least forty percent (40%) of the time.