JOB TITLE: MEAT MANAGER REPORTS TO: FRESH CO MANAGER OR CO MANAGER

Meat Manager Summary

As a Meat Manager, I measure my success by:

• Supporting our Mission Statement to “be the best place to work and shop”, while building bench strength to support company growth.
• Creating a culture of customer service that consistently exceeds our customers’ expectations.
• Awareness of the competitive marketplace, identifying threats and opportunities which may impact my customers.
• Managing the following:
• • Monitor, measure, and manage department execution of Standard Operating Procedures (SOPs)
  • Meat department operations including staffing, supervision, financial goals and objectives, and compliance with policies and procedures.
  • Replenishment and inventory processes including replenishment, receiving, invoicing and accounting, backstock, reclamation and returns, supply use and inventory preparation.
  • Merchandising and sales floor standards including proper stocking, rotation, signage, displays, and overall department zoning procedures.
  • Fresh food preparation and production including food safety standards, food preparation and production requirements and maintaining service counters.
  • Proper use of equipment and tools
• Executing all other job duties as assigned

Meat Manager: What I Do, How I Do It, and Why I Do It

As a Meat Manager, this is what I do:

Meat Department Operations - I manage and follow all Standard Operating Procedures (SOPs) supporting meat department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools.

Replenishment & Inventory Procedures - I manage and follow replenishment and inventory Standard Operating Procedures (SOPs) including ordering, replenishment, receiving, invoicing, and accounting, backstock, reclamation and returns, damages and reworks, supply use and inventory preparation.

Merchandising and Sales Floor Standards – I manage and follow merchandising and sales floor Standard Operating Procedures (SOPs) including proper stocking, rotation, signing, setting, and maintaining displays, sampling, and overall department zoning procedures.

Meat Production and Processing – I manage and follow all company Standard Operating Procedures (SOPs) and food safety production guidelines for fresh meat cutting, preparation, production, and processing. I ensure all products processed for consumption is properly packaged/wrapped, weighed and/or priced, and labeled according to company and regulatory requirements. This position requires basic meat cutting skills.

Risk Management/Avoidance – I monitor, manage and am responsible for my department’s execution of all employee, Customer and equipment safety programs, Standard Operating Procedures (SOPs), and training requirements. I support the efforts of my departments Safety Coordinator and I proactively manage and monitor my departments potential risk liability and take immediate action to avoid any negative consequences that may occur within my department and/or the store.

As a Meat Manager, this is how I do it:

Team Champion, Coaching and Clear Direction - Builds teamwork and collaboration. Holds self and others to a "no task is beneath me" attitude and steps up whenever needed - within and outside of one's department. Creates an environment of fairness and belonging for all Team Members. Brings out the best in others by sharing information and resources across the team. Coaches Team Members to tackle their vulnerabilities and achieve their full potential.

Standards and Ownership - Produces high quality products and services through application of our procedures and processes. Takes ownership and acts with urgency in anything that affects our performance, and results in ways that earn the respect of others. Makes difficult decisions when required.

Continuous Learning and Curiosity - Finds and acts on opportunities to learn that further one's own success and that of Reasor's. Acts with optimism and a drive to make today better than yesterday.

Managing Change - Creates a competitive advantage for Reasor's by putting ideas and opportunities into action. Makes sound decisions in a timely manner. Embraces change and uncertainty by remaining flexible in a competitive and always-evolving industry.

As a Meat Manager, this is why I do it:

Intense Customer Care and Reasor’s Ambassador - Anticipates customer needs and adds value to their experience. Teaches, coaches, and leads others in ways that consistently deliver a personalized and loyalty-building customer experience. Acts as an ambassador for Reasor's by sharing a passion for what we do, consistently living our values and beliefs, and encouraging others to do the same.

Supporting Reasor’s Mission Statement – With respect and support from my peers and supervisors, I strive daily to exceed my customers’ expectations in an effort to support the Reasor’s Mission Statement, “Depend on us to be the best place to work and shop.”

POSITION REQUIREMENTS:

• Must be at least eighteen (18) years of age.

• High school diploma or G.E.D. equivalent preferred.

• Prefer one-year previous work supervisory experience in meat cutting and a meat market operation.

• Ability to work a flexible schedule including evenings, weekends and holidays as needed.

• Adaptable to different situations and the ability to respond with flexibility to shifting priorities and rapid change.

• Ability to interpret, understand and follow instructions.

• Ability to complete tasks in a timely manner.

• Ability to communicate clearly and concisely, both orally and in writing.

• Moves, lifts, carries, and places merchandise and supplies weighing less than or equal to 50 pounds without assistance.

• Frequently reaches overhead and below the knees, including pushing, pulling, bending, stooping, crouching, and twisting with or without bearing weight. Occasionally required to squat, kneel, and climb.

• Continuous repetitive motion with hand(s) and arm(s), such as grasping, gripping, and turning.

• Stands and/or walks frequently throughout shift.

• Visually locates merchandise and other objects, as well as verifies information, often in small print.

• May be exposed to all weather conditions (hot, cold, rain, snow, ice, and wind) as well as, inside work with variations in heat, cold, dust and humidity.

• May be exposed to cleaning solvents or other chemicals.

• May be exposed to latex, eggs, nuts, soy, and wheat.

• Employment at Reasor’s may be contingent upon completion and our evaluation of a personality assessment, drug screen, employment reference check and criminal background check.

Days, Nights, Wknds. Holidays