Meat Department Manager

The Meat Manager directly reports to the Assistant Store Manager – Perishables and supervises Meat Department staff to ensure products are stocked, merchandised, safe, and that customers receive excellent service.

Key Accountabilities

Direct activities of staff per shift to ensure Meat department is stocked and merchandised to company standards and is executing the “Best Perishable Area” on island program.

• Ensure staff are following all safety procedures including using proper knife techniques, wearing company and local government regulated clothing and following meat department equipment safety practices to provide a safe shopping/work experience for customers and employees.
• Prepare list of merchandise to be brought from cold storage or freezer by forklift driver for department use.
• Ensure all staff are following department procedures regarding categorization, space allocation, merchandise placement, organization, merchandise rotation and signage.
• Review plan‑ograms on a daily basis; ensure that meat department staff are following the plans to maximize sales.
• Oversee proper rotation of merchandise by staff, ensuring that code dates are adhered to and that merchandise is rotated in a timely manner and to company requirements.
• Perform, administer and review monthly yield test; submit results to Assistant Store Manager or Store Manager.
• Monitor and review all meat packaged for sale to ensure it is in compliance with Company standards.
• Ensure all staff understand and follow the Cost‑U‑Less Meat Manual procedures at all times.

Customer Service

• Greet and thank each customer for shopping at Cost‑U‑Less.
• Ask each customer if they need assistance with finding anything; seek assistance from management when unable to answer customer inquiries on own.
• Be prepared to assist customers with heavy and/or large purchases or cart.
• Respond promptly to incoming calls to handle customer special orders and customer issues; provide solution to issue.

Operational Responsibilities

Continuously walk the Meat department to ensure that the area is safe and ready for customers at all times of the day per company procedures/standards.

• Make certain that code‑dated items on the floor and in the back room are closely monitored and through proper rotation shrink is minimized and profits are maximized.
• Protect customers and employees by ensuring that staff are using proper safety and sanitation methods for food handling per company and government standards.
• Perform a weekly review of prices of department merchandise and prices listed in department for price accuracy; contact EDP Clerk regarding any updating needed.
• Certify that the temperature of all refrigerated equipment is operating within the range that is required for that particular piece of refrigerated equipment.
• Immediately upon discovery, report all dangerous and/or hazardous conditions or situations to direct manager, Manager on Duty (MOD) or Store Manager.
• Make sure that all merchandise placed on the floor by staff is the correct quantity, that its quality is to company standards, and that any damaged and out of code merchandise is removed from the sales floor and dealt with per company procedures.
• Continuously audit assigned area to ensure that all merchandise is accounted for and that any discrepancies are properly researched, documented and reported to management.

Task Contributions

Perform tasks that further the objectives of the department.

• Along with other department team members, cut, wrap, stock and face meat department and meat case(s) throughout shift.
• Prepare weekly sales forecast for purchasing projections for the Assistant Store Manager or Store Manager to ensure proper level of merchandise is ordered weekly.
• With staff, perform monthly stock take.
• Participate in monthly and semi‑annual financial/physical inventory.
• Review all department Log books to ensure compliance, accuracy, and timeliness; discuss any issues with team members and follow‑up as necessary.

Staff Development

• Properly train all new staff members on the job responsibilities of their position.
• Assist in developing the employees, working with them on continuous improvement.
• Provide insight on each employee during evaluation period regarding their performance, productivity, attendance, ability to work within the merchandise team, amount of direction needed, ability to follow directions, attitude and any other information that will assist in providing the employee with a complete review of their performance.
• Monitor, analyze and report to direct manager payroll dollars spent, ensuring that the right amount of staff are used per shift without being over or under on any given shift.
• On a weekly basis review department reports with Assistant Store Manager or Store Manager, providing insight and solutions on positives and negatives found; enact all solutions to resolve issues.
• Provide employees with appropriate counseling both verbally and in writing.
• Review safety training on an ongoing basis with staff.
• Promptly report all customer incidents to the Manager on Duty.

Desired Skills & Experience

• Prior managerial experience is required.
• Minimum 5 years of meat cutting experience is required.
• Ability to cut beef, fish, poultry and pork a must.
• USDA Standards knowledge is a plus.
• High school diploma a plus.
• Must have intermediate math and reading skills.
• Intermediate knowledge and ability using MS Office 2007 and above.
• Intermediate computer skills a plus.
• Cooperate with other team members in a busy environment in a professional manner to accomplish the business goals.
• Able to anticipate and accommodate customers concerns and needs; likes to help people.
• Possess a passion to excel and provide excellent customer service.
• Strong work ethic within a team environment.
• Must be able to identify and resolve problems in a timely manner; gather and analyze information properly; develop alternative solutions and use reason even when dealing with emotional topics or situations.
• Strong ability to communicate clearly and effectively both verbally and in writing.
• Possess a strong attention to detail, maintaining a high level of efficiency and accuracy at all times.
• Able to multi‑task.
• Must be organized and maintain high standards regarding safety and cleanliness for the customers and employees.
• Must be able to adapt well to change.

Working Conditions

• Able to stand for long periods of time throughout shift.
• Able to lift a minimum of 50 lbs on a consistent basis.
• Able to stoop and bend on a regular basis.
• Ability to work in varying conditions from heat to cool (as low as 20° Fahrenheit/-6.66° Celsius).
• Fast paced work environment.
• Ability to work flexible hours, shifts and days including morning to evening, weekends, overnight and public holidays.
• Able to work inside and outside the building.

A competitive salary is being offered along with opportunities to learn, develop and advance throughout the organization.

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