MEAT MANAGER

Supervise workers engaged in preparing meat, provide customer service, and manage the profitability of the meat operation. Must work within meat operations budget and maintain accurate bookkeeping systems.

Requirements

• Maintain meat department paperwork and records
• Give customer friendly, courteous, and prompt service
• Train workers in food preparation and safety procedures
• Inspect supplies, equipment, and work areas
• Responsible for recording and maintaining accurate bookkeeping systems
• Observe and evaluate workers and work procedures
• Assign duties, responsibilities, and workstations to employees
• Maintain proper records to control shrink through inventory and ordering
• Analyze operational problems and establish procedures to alleviate them
• Ensure that the product is being rotated when received and stocked
• Recommend measures for improving work procedures and worker performance
• Ensure that all meat coolers and meat cases are running at the proper temperature
• Ensure that proper safety procedures are being used
• Properly record all hours worked
• Responsible for inventorying all products on hand before preparing a meat order
• Responsible for taking a four-week period of meat inventory and forwarding to management
• Perform specific tasks as assigned by the store manager and/or assistant manager
• Develop departmental objectives, budgets, policies, procedures, and strategies
• Develop equipment maintenance schedules and arrange for repairs