Meat General Manager

SUMMARY The Meat General Manager will lead department operations (Meat, Butcher Shop and Seafood) including but not limited to maximizing gross margins, ensuring sales production, controlling inventory and expenses.
The Meat General Manager implements the weekly merchandising plan creating a positive experience for customers and providing the store with a profitable outcome.
The Meat General Manager develops and maintains our Vendors, Makers and Producers relationships and works with other departments with cross merchandising.
The Meat General Manager will assist the Store Director in creating a positive store atmosphere for customers and a positive working environment for Associates while fostering the Niemann Harvest Market culture.
ESSENTIAL DUTIES AND RESPONSIBILITIES Delivers superior guest service and ensure absolute customer satisfaction Learns and uses the three Es: Engagement, Educate, Empowerment Analyzes and measures business trends; develop and implement plans to maximize sales and meet or exceed goals and objectives.
Ensures appropriate merchandise stock levels, merchandise adjacencies and presentations; signing and assortment in the department; ensures selling floor is adequately stocked.
Reviews department/store trends and recommend and initiates change for maximizing goals and objectives.
Quality assurance checks in all areas of the department Sources and manages new items and is responsible for resets and planograms.
Responsible for company assets including receiving, invoicing, pricing, shrink control, and inventory of Meat and Seafood Ensures compliance with all laws, policies and procedures through regular store management and staff meetings, store walk through and audits, etc.
Act as NFI's representative both within the store and within the community.
Continually evaluates and reacts to performance issues.
Maintains records of item information; Vendor, product details, retails and gross margins Operates and uses all equipment necessary to run the department.
Works varied hours/days to oversee department operations.
Develops effective daily/weekly work plan based on weekly sales projections and budgeted labor goals Merchandise planning and execution that leads to a well merchandised store Stock levels and best practices throughout the Meat and Seafood Departments.
Personnel responsibilities for all Meat and Seafood Department Associates Follow all Health Code guidelines Follows all store and department policies and procedures Follows all safety policies and procedures; is a safety role model Other duties as assigned KEY ATTRIBUTES Passion/purpose Foodie/farmer Thirst for knowledge/curious/inquisitive People enthusiast/outgoing Genuine Good communicator/desire to share Trendy/fun Honest Techie Supermarket knowledge Meat cutting skills Merchandising skills People/Team development skills Leadership skills Organization/Prioritizing skills Computer Skills Detail minded Open minded Stable High energy level Adaptability SUPERVISORY RESPONSIBILITIES Manages subordinate supervisors who supervise Associates in the department.
Responsible for the overall direction, coordination, and evaluation of this unit.
Directly supervises non-supervisory associates.
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, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
MATHEMATICAL SKILLS Ability to work with Supermarket math concepts such as addition, subtraction, division, multiplication, percentages, distribution, penetration, gross profit, and Sales Per Associate Hour.
CERTIFICATES, LICENSES, REGISTRATIONS Manager Food Handlers Certificate (provided at store level) RECOMMENDED EQUIPMENT Slip resistant shoes with closed toe and heel Hairnets/Hats Safety Cutter Pallet jack Ladder Stepladder Computer Uniform per store policy Associates may be required to use standard meat equipment including, but not limited to, Saws Knives Slicers Grinders Meat wrapper 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 **Niemann Foods Management retains the discretion to add to or change the position requirements at any time.
**Position requirements may vary by store location.
Brand: Harvest Market (Niemann) Address: 2140 E 116th St Carmel, IN - 46032 Property Description: 584 Harvest Market Property Number: 584