ESSENTIAL DUTIES AND RESPONSIBILITIES
- Leads, coaches, and reinforces Festival culture, guest service, and performance expectations to all Meat Service Counter Clerks
- Provides consistent, thorough, and continuous training for new and current service counter associates
- Creates weekly work schedule for service counter team
- Supports teammates and positively contributes to the culture of the Meat Department
- Provides Meat Department Manager input on counter associates for performance reviews of Meat Service Counter Clerks
- Documents violations of company policies/procedures by Meat Service Counter Clerks and advises department manager of incident
- Ensures all department standards are being met on the meat department sales floor
- Observes service case conditions and takes action to correct areas of opportunity
- Communicates and works collaboratively with department manager and other meat associates
- Leads and works alongside Meat Service Counter Clerks packaging, labeling, filling, rotating and removing of product within service case
- Maintains an adequate level of supplies by replenishing packaging and other items department items as needed
- Contributes to the overall cleanliness of the department by organizing and sanitizing work areas, shelving, and sales floor as needed
- Ensure all quality standards are being met, including quantity expectations at 100% by 10 am and 5 pm
- Other duties as assigned
- Regular, timely attendance in compliance with the work schedule, and adequate notice to find a replacement for occasional absences
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QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Ability to deal tactfully and effectively with customers and all personnel
- Good oral and written communication skills and the ability to handle a diverse crew in a highly stressful environment
- Complete understanding of all safety requirements and company safety policies
- Must possess the ability to apply on-the-job safety training to recognize and react to possible safety hazards on store premises. Also requires proper training and knowledge of the following equipment/procedures: slicers, proper lifting techniques, trash compactor, baler
- Knowledge of the retail food business, thorough knowledge of perishable department operations, merchandising skills, and must be able to make timely and effective decisions
- Personality traits to include motivating, outgoing, and friendly
- Must be comfortable suggestive selling additional products or promotions to guests
- Must have WI Certified Food Manager License (Festival will pay in order to get certified if not)
PHYSICAL DEMANDS AND WORK ENVIRONMENT
- Standing for extended periods of time.
- Lifting up to 80 pounds on an occasional basis.
- Frequently near moving machinery.
- Occasional exposure to extreme temperatures
WORK SCHEDULE
The Meat Service Counter Manager is a full-time hourly position. The work schedule may include mornings, afternoons, weekends, and holidays, with the flexibility to work evenings or overnight as needed.