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.

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Meat Manager

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