POSITION TITLE: Meat Manager DEPARTMENT: 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. ESSENTIAL JOB FUNCTIONS: 1) Prepare a weekly schedule based on projected sales, volume and workload. 2) Work out localized merchandising plans for the department as directed by the Store Director and Department supervisor. 3) Follow approved Meat Department plans for effective space management based on movement, consumer demand and profitability. 4) Order merchandise and control inventory to minimize out-of-stock and overstocks, and to maximize sales. 5) Follow approved procedures for receiving product, price marking and restocking cases to ensure quality protection, accuracy and product rotation. 6) Control department expense by ordering supplies as needed. 7) Take action to control shrinkage and pilferage losses by following recommended product allocations. 8) Effectively supervise, train, schedule, and conduct annual performance reviews on all Meat Department personnel. 9) Follow planned program of maintenance on cases, coolers refrigeration and meat department personnel. 10) Ensure a favorable department image with customers through a clean, attractive and friendly department. 11) Maintain and submit required records, reports, and bi-weekly inventory. 12) Observe local conditions and competitive activity relating to the Meat Department. 13) Maintain good communications and competitive activity relating to the Meat Department. 14) Ensure compliance with state and local health regulations. 15) Ensure compliance with local, state, and government weights and measures, and labeling laws. 16) Greeting all customers and be observant of your shoppers and case conditions. 17) Must ensure that all employees follow proper “lock out/tag out” procedure while repairing or cleaning mechanical or electrical equipment. 18) Receive, weigh, and breakdown meat and related products. 19) Cut and trim all merchandise as directed by company standards. 20) Abide by all company policies as stated in the Employee Handbook. MINIMUM KNOWLEDGE, SKILLS AND ABILITIES REQUIRED: 1) High school education minimum requirement. 2) Ability to read and write properly to tag merchandise, order and maintain inventory and to ensure proper rotations of product. 3) Above average analytical skills are necessary to study and interpret various reports to keep the department profitable. 4) Must have at least two years experience as a meat cutter. 5) Must have excellent oral and written communications skills for dealing with customers, employees and vendors. 6) Must have dexterity in hands to enable the cutting and trimming of the meats. 7) Ability to lift up to seventy (70) pounds at least forty percent (40%) of the time.