ESSENTIAL DUTIES AND RESPONSIBILITIES
- Leads, coaches, teaches, and reinforces Festival culture, customer service, and performance expectations to all Meat associates
- Maintains adequate staff levels by interviewing applicants and extending job offers
- Ensures thorough and consistent training for all new and current Meat Department associates
- Finalizes and approves weekly work schedule for department associates
- Collaborates with Meat Department leaders on the writing and delivering of associate performance reviews.
- Documents violations of company policies/procedures and collaborates with Human Resources Manager to conduct appropriate corrective action, up to and including termination.
- 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.
- Implements and maintains new store or department standards and policies.
- Conducts “Huddle Ups” for all Meat associates to communicate department or company news, changes, and wins.
- 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.
- Communicates and works cooperatively with Store Director, Meat Director, Meat Sr. Director, and other Department Managers to maintain standards and exceed guest expectations.
- Oversees all aspects of the Meat Department to ensure they are running smoothly.
- Fulfills special orders, or delegates to appropriate associate for task execution.
- Ensures correct signage is represented throughout the department.
- Provides exceptional guest service and lives Boomerang Principal while leading by example.
- Assists guest with finding items they are looking for on service counter and sales floor.
- Addresses guest concerns and resolves issues when a guest is not satisfied with the service or product received.
- Assists all Meat department associates with daily responsibilities while leading by example.
- Develops Assistant Manager and/or Department Leads to prepare for advancement opportunities and maintain standards of the department.
- Contributes to overall cleanliness of the department by picking up, organizing, and cleaning work areas, shelving, and sales floor as needed.
- Required to maintain food safety logs and verification and compliance of Department food safety logs.
- Ensures 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 essential functions
- High School Education or equivalent combination of education and experience.
- 5+ of leadership experience (at least 2 years as manager) - retail or restaurant preferred.
- WI Certified Food Manager License (Festival to reimburse associate obtains while employed).
- Thorough knowledge of the retail food business, thorough knowledge of perishable department operations, merchandising skills, and must be able to make timely and effective decisions.
- Ability to deal tactfully and effectively with guests and associates.
- Exceptional oral and written communication skills and the ability to handle a diverse crew in a stressful environment.
- Thorough 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: hand jack, baler, forklift, proper lifting techniques, proper scanning techniques, hand truck, trash compactor.
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 80 pounds on an occasional basis.
- May be exposed to varying temperatures such as refrigerators, freezers, kitchens, and sales floor.
WORK SCHEDULE
The Meat Department Manager is a full-time salaried position. The work schedule will include mornings, afternoons, evenings, weekends, and holidays.
