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
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
- Must have WI Certified Food Manager License (Festival to reimbursement)
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
