Meat Manager

POSITION RESPONSIBILITIES/ACCOUNTABILITIES: * Formulate a weekly schedule, including breaks and lunches for employees.

* Conduct an inventory of the department monthly.

* Implement effective merchandising strategies to optimize product presentation while actively monitoring and reducing inventory shrinkage.

* Manage inventory, pricing, and sales strategies to ensure the department meets or exceeds targeted profit margins.

* Periodically visit competitors for ideas and pricing.

* Operating meat band saw, cuber, wrapper, knives, and other meat department equipment.

* Ensure compliance with established procedures, practices, sales, safety, and security according to A.G.

Supermarkets, Inc.

policies.

* Perform and manage all orders for the department, responsibly managing inventory levels.

* Perform meat cutting functions, including scraping and packaging in trays products, cubing steaks, grinding ground meat, and cutting and processing meat according to Company standards and policies.

* Accurately record beef grinding activities in the meat grind log in compliance with established procedures.

* Always practice and instill Food Safety practices and procedures.

* All products must be properly rotated, including refrigerated, non-refrigerated, and freezer items.

* Operate vacuum packing equipment to package items as needed, ensuring proper sealing and storage.

* Label packages according to COOL, USDA, and company standards and policies * Identify, wrap, price, and weigh all department items, including proper listing of ingredients per Company standards and policies.

* Observe temperatures of coolers, cases, and freezers and report failures to management promptly * Strictly adhere to all safety, health, weight and measure regulations * Ensure equipment is working correctly, including safety features, and report safety hazards immediately * Wash, rinse, and sanitize all cases, wrap stations/area, scaling equipment, cooler, and cutting room, including disassembling and reassembling equipment * Receive any meat deliveries, code, rotate, and put them in appropriate storage areas * Stock the fresh and frozen products using proper rotation procedures * Perform and manage all orders for the department, responsibly manage inventory levels * Recruit, hire, train, and discipline employees.

* Perform annual reviews on employees within your department * May be required to perform other duties as assigned to meet business objective.

* Perform other duties as assigned or required.

SEAFOOD: * Oversee all aspects of the seafood department, including product ordering, stocking, merchandising, and inventory management.

* Ensure compliance with health and safety regulations, including proper handling, storage, and sanitation practices.

* Manage product selection to ensure the department carries a fresh, high-quality, diverse seafood assortment.

* Monitor and control inventory to reduce shrinkage and waste while ensuring adequate stock levels to meet customer demand.

ESSENTIAL SKILLS & EXPERIENCE: * Must be 18 years of age or older.

* Demonstrate strong organizational skills to prioritize tasks, manage multiple responsibilities, and maintain focus in a fast-paced environment.

* Knowledge of cutting techniques, products handling, and food safety standards.

* Proficient in computer systems including Microsoft Office for inventory management, sales tracking, and reporting, with strong math skills to forecast sales, and analyze P&L.

* Ability to maintain a high level of confidentiality when handling sensitive information.

* Excellent interpersonal and communication skills with the ability to engage effectively with customers, employees, and management.

* Dedicated to providing exceptional customer service through prompt issue resolution and customer focused approach.

NON-ESSENTIAL SKILLS & EXPERIENCE: * ServSafe Certified or equivalent preferred.

* At least 1 year of experience in Meat processing or related fields preferred.

PHYSICAL DEMANDS & WORK ENVIRONMENT: * Frequent lifting, pushing, carrying, and pulling of weights between 20-40lbs, with occasional lifting over 40 lbs.

* Standing for extended periods of time (90% of the time) and walking (10%). * Frequent balancing, stooping, kneeling, bending, and reaching above and below waist level.

* Working in various temperature-controlled environments, including: * Freezers (extreme cold) * Areas near ovens (extreme heat) * Receiving areas with occasional humidity or wet flooring * Hard tile/cement flooring with anti- fatigue mats available * Required: Slip-resistant footwear, Hairnet or Hat, Cutting Gloves, and Various Cleaning Supplies * Machines, Tools, and Equipment used: Case Cutter, Wrapper, Knives, Meat Saw, Cuber, Board Scraper, Meat Grinder, and Box Cutters.