Meat Department Manager

Title

Department Manager

Pay Grade

Non-Exempt

Major Department

Meat / Seafood

Minor Department

Meat

Reports to

General Manager

Job Summary : The Meat Department Managers are responsible for managing department inventory, in-stock levels, pricing integrity, merchandising, labor, and other operational processes to company standards. They must follow the company sales and production planning standards. They will plan, order, prepare cutting lists, and process meat according to the production tools and standards to maximize sales and gross profit. Meat Managers will ensure all new department associates receive proper training and supervision and will ensure correct ordering, receiving, unloading, storage, and rotation of merchandise and displays. Meat Managers will also ensure a high level of customer engagement and satisfaction at all times by answering customer questions regarding services and products offered. As a PFM team member is able to exemplify Pete's Four Pillars of Value, Aesthetic, Quality, and Customer Service.

Essential Job Requirements

• Directs and manages all functions and activities of the Meat / Seafood Department. Helps to manage labor costs and reduce losses due to shrink, damage and pilferage.
• Responsible for the training and development of all Meat Cutters and Meat / Seafood Clerks.
• Handling and cutting a variety of the department's specialty meats and seafood throughout the day per customer requests and to maintain quality product levels all while ensuring outstanding customer service at the counter.
• Demonstrate the ability to be organized, to work independently and with the team to provide the highest quality shopping experience, all while maintaining the overall appearance of the department; ensuring cases are well-merchandised and properly signed to ensure the highest quality products and supplies are available to complete tasks efficiently. Follow approved procedures for receiving, weighing, and breaking down meat and seafood products.
• Managing the inventory and ordering; enforces and follows department practices regarding the receiving, stocking and unloading of product to ensure freshness and quality. Unloading and breaking down deliveries as needed; stocking cases and coolers with products; Maintain proper product assortment, merchandising and product quality on the sales floor and following rotation standards when filling items are running below acceptable levels.
• Physically making meat and seafood items according to TFM written recipes and processes for preparing, assembling, and mixing fresh ingredients. Preparation includes a variety of steps that may include : marinating, seasoning, cutting, chopping, slicing, and mixing meats, produce, and other food products together as indicated within TFM recipes.
• Monitors temperature of cases, shelves and storage areas and reports any failures to the Store Manager. Follows maintenance and sanitation procedures established by TFM for coolers and freezers; reports problems to Store Manager.
• Quality and safety duties include receiving, inspecting and storing products to ensure quality, following proper cleaning and sanitation procedures, operating equipment in a safe and focused manner while tracking date and rotation of products and completing any necessary reports. Prep area cleaning includes taking apart, washing, rinsing, and sanitizing all equipment, prep-tables, pans, and utensils, and washing floors, walls, coolers, and storage racks. Adhere to all local, state, and federal health and civil code regulations.
• Observe all store rules and Company policies, shift operating hours at all times as scheduled or assigned by Store Manager. Must wear approved hat or hair net, beard guard, non-slip shoes and cutting glove.
• Maintains knowledge of weekly ad items; gives customers direction of product location throughout the store.
• Maintains excellent communication within the department, Assistant Managers and Store Manager at all times.
• Directly participates in on-the-job training efforts in the department.
• Other duties as assigned.

Education and Certifications

Other Knowledge, Skills, and Abilities

Work Environment / Physical Demands

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

Benefits

Starting hourly rates will be no less than the local minimum wage and will vary based on things like location, experience, and qualifications. All positions are eligible for Overtime, and some positions will have guaranteed Overtime available.

Hourly rate for Suburban Stores is $15-$20

Hourly rate for City of Chicago Stores is $16.60-$20

PI2ca65a3bf838-30511-39131501