Top 5 Meat department manager Jobs in Saint Augustine, Fl

Meat-Seafood Manager
Winn-Dixie —Saint Augustine, FL
- Background check
- 18 years or older
- Merchandising
Fresh Manager
Winn-Dixie —Green Cove Springs, FL
- Morning shift
- Background check
- Mid-level
- High school diploma or GED
Produce-Floral Manager
Winn-Dixie —Palm Coast, FL
- Background check
- 18 years or older
- Merchandising
Shift Lead
Walgreens —Saint Augustine, FL
- $17 - $20 an hour
- Full-time
- Merchandising
- Maintenance
- English
- Health insurance
- Dental insurance

Explore jobs in cities nearby

Check out jobs in cities near your current location, Columbus

FT Meat Coordinator
Fresh Thyme Market —Dublin, OH
Maintains department cleanliness and adheres to all food safety processes. Successful completion of all required certifications. Other daily tasks as required.
$18.45 - $27.05 an hour
9d
Store Manager - Columbus, OH
Save A Lot —Columbus, OH
Consistently and effectively communicates across all stakeholders, including but not limited to store team members, District Managers, Regional Directors, and…
$50,000 - $62,000 a year

I want to receive the latest job alert for meat department manager in saint augustine, fl

By signing in to your account, you agree to SimplyHired's Terms of Service and consent to our Cookie and Privacy Policy.

Meat-Seafood Manager

Winn-Dixie -
Saint Augustine, FL

Apply Now

Job Details

Qualifications

Customer communication
Team leadership
Labeling
Computer skills
Retail math
Meat packaging
Team building

Full Job Description

Meat-Seafood Manager

Job Summary

Manages the daily operations of meat and seafood departments. Increases customer confidence and loyalty by promoting and executing consistent and compliant operating conditions. Provides and is accountable to fresh and appealing products, courteous, knowledgeable and prompt service. Executes merchandising plans as outlined in department planners, toolkits or event packs. Teach, coach and train meat cutters on standards and trim specs. Accountable for fresh meat cutting standards, meat trim, tray weights and ground beef processing and logs. Maintains core assortment and meat case flow-gram. Values diversity and supports an inclusive environment by embracing the backgrounds and experiences of the team. This is a working management position that requires a balance of physical labor, delegation, team building and leadership, planning, and administrative work.

Responsibilities

Responsibility

% Of Time

SERVICE:

Creates an environment that enables customers to feel welcome, important and appreciated to help build and retain customer confidence and loyalty. Ensures the department is merchandised per plan. Delivers daily conditions that meet the company’s expectations for at shelf product availability, freshness, quality and value. Trains department associates on freshness, inventory levels, stocking and ordering and shelf conditioning. Offers customers assistance in finding or suggesting product. Ensures customer requests and special orders are fulfilled.

40%

LEADERSHIP:

Promotes trust and respect among associates by collaborating, promoting teamwork, and communicating company, department, and job specific information. Establishes goals for merchandising, sales and profits and empowers the team to meet or exceed the goals. Works with store leadership to hire associates as needed and manage their performance and development. This role is the subject matter expert for meat and seafood. Manages schedules to ensure tasks are completed in a cadence that ensures the highest levels of customer service and conditions during peak hours. Adheres to all local, state and federal laws, and company guidelines.

30%

FINANCIAL:

Completes daily and weekly administrative tasks (communications, online training, scheduling, pricing changes, orders, etc.) Maintains an awareness of inventory/stocking conditions and reports any discrepancies in inventory. Reviews/inspects products for quality and freshness and takes appropriate action with those items. Plans, organizes and performs the inventory process. Utilizes production planning tools to accurately produce fresh products and ensures discarding or markdown processes are followed to reduce shrink. Ensures product is held at the proper temperature per food safety guidelines and retains documentation of temperate logs per policy. Merchandises the department consistent with company guidelines to maximize sales, minimize shrink, and cater to the community. Accountable for the following measurements:

Sales vs. plan

Shrink % vs. plan

Inventory accuracy, Inventory management (Days on Hand) and Inventory dollars vs. plan

Execution of prescribed merchandising plan and Own Brands penetration

OSAT results

Expense management vs. plan including Overtime expense

15%

COMPLIANCE/SAFETY:

Ensures company standards for safety, proper food handling practices, sanitation and productivity are maintained. Adheres to all regulatory compliance requirements pertaining to food safety, United States Department of Agriculture (USDA) & Country of Origin Labeling (COOL), and Department of Agriculture (DOA). Executes all product recalls and withdrawals in a timely manner while ensuring all items are secured and removed from customer access. Reinforces safety programs by complying with safety procedures and inspects and identifies unsafe conditions to report to store management. Notifies management of customer or employee accidents. Reports all safety risk, or issues, and illegal activity, including robbery, theft or fraud. Ensures adherence to wage and hour policies and regulations. Cultivates a culture of safety within the store. Ensures self and all associates are working safely and have received necessary safety training. Ensures Hazardous Assessments are posted for associate reference and that Personal Protective Equipment is available and utilized by all associates executing tasks within the department, as required. Ensures equipment is in good repair; reports and assists with remediation (ex. lock out/tag out of equipment) of safety hazards within the department.

15%

Disclaimer

Performs other job-related duties as assigned.

Qualifications

Required Education

Course of Study

Preferred Education

Course of Study

High School / GED

Language(s) Required

Language(s) Preferred

English

Spanish

Relevant Experience

Supervisory Experience

3 - 6 yrs minimum

Knowledge, Skills & Abilities Required

Must be 18 years of age
Authorization to work in the United States or the ability to obtain the same.
Successful completion of pre-employment drug testing and background check.
Strong customer service skills.
Exceptional interpersonal, motivational and communication skills.
Knowledge of basic math
Ability to handle stressful situations
Knowledge of cutting, traying, wrapping, and labeling
Possess adequate knife handling skills and knife speed
Proficient with computer applications used in effectively operating the department.
Possession of Food Safety Certification or the ability to obtain same within 180 days of placement.

Environmental Factors

Retail - Meat/Seafood: Physical Demands: While performing the essential functions of this position, the employee is regularly required to stand or walk on various types of flooring, utilize manual dexterity, talk, see, hear, smell and perform repetitive movements with both hands and/or both feet. The employee is frequently required to reach at waist level or overhead, carry, push, or lift various loads up to the required weights listed. The employee is occasionally required to sit, balance, stoop, kneel, crouch and climb up to 10 ft. Working Conditions: While performing the essential functions of this position, the employee may be exposed to working in indoor, outdoor, cold, freezing, heated, and wet/humid working conditions. Safety Risk Factors: The employee is frequently required to twist back and/or neck, walk on a slippery or cluttered floor surface, work with hazardous equipment and be exposed to sharp objects. The employee is occasionally required to be exposed to loud noise, skin irritants, nuisance dust, fumes and sprays, hazardous cleaning solutions and other toxins. Overall Required Equipment: cleaning supplies and equipment, general office equipment, register, pricing gun, scales, scanner, various material handling equipment, such as racks, carts, pallet jacks, shopping carts Department Specific Required Equipment: baler/compactor, general hardware tools such as a ladder, pliers, wire cutters, Ice machine, shovel, powered cutting equipment, such as a slicers, saws, grinders, various knives, wrapping equipment, automatic meat wrapper, lobster tanks, box cutter Personal Protective Equipment: Goggles, Gloves, Cutting Gloves, Fryer Gloves, Oven Gloves, Back Brace Pulling Requirement: 250 lbs. Lifting Requirement: 70 lbs.

Travel Percent & Overnight

Travel Percent

Overnight

Occasional

Shift(s)

Varied shifts.

Apply Now

Refine Your Search

meat department manager jobs in saint augustine, fl

Meat-Seafood Manager

Fresh Manager

Produce-Floral Manager

Shift Lead

Explore jobs in cities nearby

I want to receive the latest job alert for meat department manager in saint augustine, fl

Explore jobs in more locations

Job Seeker Tools

Employer Tools

Browse

Stay Connected