Job Description

SUMMARY

Responsible directing and managing all functions and activities of the meat department, to achieve sales, profit and labor goals.

essential functions / requirements

Providing quality customer service is an essential component of every position within Daves Supermarket stores. Each position serves its own group of customers, which may consist of consumers, co-workers, vendors and business associates.As much care should be given to handling our internal “customers”, as the ultimate consumer.

• Must possess in-depth knowledge of all aspects of meat operation, to include competency in product handling, presentation, scheduling, ordering, receiving, inventory control and human resource management.
• Oversees, receives, processes, prepares, wraps, cuts, slices, weighs, marks and packages product. Stocks shelves, cases and displays, while maintaining a neat, clean and attractive condition which is properly signed.
• Carries out all corporate merchandising programs, and develops a localized program for the department with supervisor assistance.
• Attainment of financial goals to include: gross profit sales, labor goals, supply costs and overall contribution to store profit.
• Ability to operate saws, knifes, grinders, cuber, chicken saw, wrappers (additional equipment as required).
• Insure department adherence to all federal, state and local regulations (including health and safety) as they apply to the Meat operations, as well as all company policies and procedures.
• Select, orient, train, develop and supervise all Meat associates.
• Order merchandise and control inventory to minimize out-of-stocks and overstocks and to maximize sales.
• Completion of all required paperwork pertaining to the Meat Department.
• Provide exceptionally friendly and courteous customer service. Must be able to answer questions, make recommendations and promote products through suggestive selling.
• Must dress according to company policy and maintain a neat, clean appearance at all times.
• Observe local conditions and competitive activity relating to the Meat Department for use in strategic planning and perform weekly price checks.
• Perform all other duties as assigned by management.

SUPERVISOR RESPONSIBILITES

COMPETENCIES

• Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Equipment Selection - Determining the kind of tools and equipment needed to do a job.
• Time Management - Managing one's own time and the time of others.
• Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Language – Must be proficient in English. Reading, comprehending and understand the English language.

EXPERIENCE AND REQUIREMENTS

• High School Diploma or equivalent required.

PHYSICAL DEMANDS

While performing the duties of this job, the individual must be able to remain in a non-stationary position for 90 percent of the time. The individual needs to occasionally move about inside the store and frequently bend to stock the display case. They are constantly preparing, wrapping, and weighing meat products by using both mechanical and hand powered utensils. Must be able to continuously reach and grasp to prepare meat products. The individual must be able to detect the coloring of products throughout the production process. Must be able to exchange accurate information when servicing customers. The individual must frequently lift, push, pull, and/or move up to 20 pounds and occasionally up to 60 pounds when moving cases and stocking product.

WORK ENVIRONMENT

The individual that is performing this job may be exposed to temperatures as low as 0 degrees when working in the cooler and freezer for an extended period of time, as needed. They may be exposed to loud noises.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.The requirements listed above are representative of the knowledge, skill, and/or ability, and physical demands required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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