ESSENTIAL DUTIES AND RESPONSIBILITIES
- Effectively leads evening Meat associates in the absence of the Department Manager.
- Reinforces Festival culture, guest service, and performance expectations to all Meat associates.
- Contributes to store sales and profitability by effectively managing all aspects of the meat department operations, to include but not limited to: labor, expenses, accurate pricing, stock levels, merchandising, and guest service.
- Ensures thorough and consistent training for all new and current evening Meat Department associates.
- Develops, supports and guides associates through professional development.
- Assists Meat Department Manager with writing and conducting performance reviews.
- Documents violations of company policies/procedures by all Meat associates and conducts the appropriate corrective action
- Observes sales floor and back stock conditions; takes action to correct areas of opportunity.
- Maintains appropriate inventory levels and ensures accurate pricing on products received and sold.
- Assists guests with finding items they are looking for on and off the sales floor; addresses concerns and resolves issues when a guest is not satisfied with the service or product received.
- Contributes to overall cleanliness of the department by picking up, organizing, and cleaning work areas, shelving, and sales floor as needed.
- Assists Department Manager with timekeeping accuracy; communicates to HR any missing time, transferred hours and schedule issues.
- Ensures all quality standards are being met, including quantity expectations at 100% by 10 am and 5 pm.
- Regular, timely attendance in compliance with the work schedule, and adequate notice to find a replacement for occasional absence.
- Other duties as assigned.
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.
- High School Education or equivalent combination of education and experience
- 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
- Ability to lead, coach and motivate others
- 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 the store premises.
- Must have 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 will pay in order to get certified if not)
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands and work environment described below are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
- The employee must possess the ability to stand in place for a long period of time; walk the store; bend, stoop, and kneel regularly. Requires fine finger and broad manual dexterity, and eye-hand-foot coordination in order to operate equipment.
- This position requires the employee have the ability to have full rand of upper body motion in order to occasionally lift stock. Requires the ability to perform repetitive tasks for prolonged periods of time.
- Must possess functional sensory abilities in order to visually monitor the store, create attractive displays, and to operate equipment.
- This position requires the employee to lift up to 60 pounds on an occasional basis.
- Working conditions consist of occasional exposure to extreme temperatures.
WORK SCHEDULE
The Meat Evening Supervisor is a full-time hourly position scheduled 38-40 hours per week. The work schedule will generally include afternoons, evenings, and weekends, with the flexibility to work mornings and holidays as needed
