SUMMARY

The Niemanns Butcher Shop Manager assists the Meat Manager with supervising department operations including but not limited to maximizing gross margins, promoting sales, controlling inventory and expenses. The Butcher Shop Manager’s responsibilities are assisting the Meat Manager cover the overall operation and success of the meat department.

ESSENTIAL DUTIES AND RESPONSIBILITIES

· Everyday department presentations

· Providing customers with helpful, friendly, and prompt service

· Department sales growth

· Control of shrink, labor and other expenses

· Ordering

· Scheduling

· Training of Associates

· Accurate pricing and signage

· Department sanitation

· Product quality and appearance

· Product knowledge (cooking methods-recipes-signature items)

· Follows all store and department policies and procedures

· Enforces safety policies and procedures; is a safety role model

· Other duties as assigned by supervisor

KEY ATTRIBUTES

• Passion for the product
• Leadership skills
• Friendly
• The ability to prioritize and multi task
• Communication Skills
• Detail Oriented
• Ability to work in a fast paced environment
• Problem solving skills
• Quality Minded
• Multi-Skilled
• Adaptability
• Desire to move up within department to Meat Manager

SUPERVISORY RESPONSIBILITIES

• Directly supervises a varied number of Associates in the Butcher Shop Department
• Responsible for the overall direction, coordination, and evaluation of this unit.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Training Associates; planning, assigning, and directing work.
• Appraising performance; rewarding and coaching Associates.
• Addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED);
• One to three months related experience and/or training;
• Or equivalent combination of education and experience.

LANGUAGE SKILLS

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Write routine reports and correspondence.
• Speak effectively before groups of customers or Associates of organization.

MATHEMATICAL SKILLS

• Basic math concepts (addition, subtraction, division, multiplication, percentages and sales per associate hour)

CERTIFICATIONS, LICENSES, REGISTRATIONS

• Managers Food Handler’s Certification as required by State Law provided at store level

RECOMMENDED EQUIPMENT

• Slip resistant shoes with closed toe and heel
• Hairnets/Hats
• Safety Cutter
• Computer
• Pallet jack
• Ladder
• Stepladder
• Uniform per store policy
• Associates may be required to use standard Butcher Shop equipment including, but not limited to

o Saws

o Knives

o Slicers

o Grinders

o Meat wrappers

PHYSICAL DEMANDS

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Communicate with Associates and customers
• Lift and/or move up to 25 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Stoop
• Kneel
• Crouch
• Lift and/or move up to 50 pounds

Occasionally (Less than 1/3 of the time)

• Sit
• Climb
• Balance
• Overhead lifting
• Taste or Smell
• Crawl
• Lift and/or move up to 100 pounds

Vision

• Close
• Distance
• Ability to adjust focus
• Ability to distinguish colors
• Peripheral
• Depth perception

WORK ENVIRONMENT

Regularly

• Wet or humid conditions
• Work near moving mechanical parts

Occasionally

• Extreme cold
• Risk of electrical shock
• Toxic or caustic chemicals

NOISE LEVEL

Regularly

• Moderate