at LEES MARKETPLACE in Smithfield, Utah, United States
Job Description
Position Summary:
Lee’s Marketplace is a family-owned grocery chain committed to providing an enjoyable shopping experience for our guests. We pride ourselves on offering high-quality products, exceptional service, and a friendly, welcoming environment. We value our team members and treat them like family, and we strive to make a positive impact in the communities in which we serve.
At Lees Marketplace, the Meat Manager is responsible for the overall operation, leadership, and performance of the Meat Department. This includes ensuring the highest level of product quality, food safety, customer service, and department profitability. The ideal candidate should have a strong background in meat cutting, inventory control, and team management, along with a commitment to upholding the values and standards of Lee’s Marketplace.
Primary Position Duties:
Key Duties and Responsibilities:
+ Oversee daily operations of the Meat Department, including production schedules ensuring smooth workflow, cleanliness, and compliance with health and safety regulations.
+ Maintain high standards of product quality, freshness, and presentation.
+ Lead, train, and develop team members to provide exceptional service and ensure department goals are met.
+ Manage inventory levels, ordering, receiving, and rotation of products to minimize waste, prevent shortages. and maximize sales.
+ Monitor pricing, merchandising, and promotions in alignment with store-wide strategies.
+ Maintain accurate records for product tracking, shrink, and sales performance.
+ Ensure compliance with company policies, food safety guidelines, and state and federal regulations.
+ Collaborate with the Store Director and other department managers to meet overall store goals and initiatives.
+ Ensures shelves and cases are filled, fresh, rotated, faced, and cleaned.
+ Learn about, and educate customers about, Lee’s Marketplace Meat products and services.
+ Maintains training and certification by actively attending in-person trainings and consistently utilizing digital training platforms.
+ Maintains, processes, and completes orders through digital and in person order processing.
+ Other responsibilities as needed.
Guest Service:
+ Greet and assist guests in a friendly and courteous manner.
+ Provide knowledgeable answers to guest inquiries.
+ Provide knowledgeable, expert-level assistance to guest inquiries by offering product recommendations, cooking tips, and guidance on meat cuts, preparation methods, and alternatives based on their needs.
+ Ensure all team members deliver knowledgeable, friendly, and timely service.
+ Monitor service levels during peak hours and adjust staffing as needed to maintain excellent service.
+ Promote and exemplify a high level of morale within department and store, utilizing friendly but professional methods of honest and open communication with guests and team members.
+ Provides excellent guest service by acknowledging guests promptly and taking their orders accurately. Prepares and processes the guest’s orders promptly and finalizes their purchase in a friendly manner.
+ Displays excellent problems solving skills and prides themselves on finding the best resolution that exemplifies the “Lee’s Way- doing what’s best for our guests, our team, and our company”.
+ Be familiar with, and assist customers with use of, Lee’s Marketplace website.
Product Handling:
+ Oversee the cutting, packaging, and labeling of all meat products to meet quality standards.
+ Supervise and participate in the stocking of shelves and maintaining displays according to store standards.
+ Ensure product freshness by watching for quality in production, rotating stock and checking expiration dates.
+ Unloading deliveries and organizing stock rooms as needed. Checking all incoming items for quality and expiration dates.
+ Ensure that all perishable items are stored at the correct temperature and dry ingredients are stored in a cool, dry place to prevent spoilage.
+ Maintain an accurate inventory of Meat supplies and ingredients. Use a first-in, first-out (FIFO) system to reduce waste and ensure older ingredients are used first.
+ Monitor inventory levels and coordinate timely ordering to meet demand without overstocking.
+ Ensure that all recipes are followed accurately to maintain product consistency and quality.
+ Verify the quality and condition of all incoming meat shipments before accepting them.
+ Ensure that Meat goods are packaged appropriately to maintain freshness and comply with food safety regulations. This includes using proper containers or wrapping materials to prevent contamination.
+ Ensure that items are correctly labeled with pricing, ingredients, allergen information, and expiration dates.
+ Oversee the display of meat department goods in the store, ensuring products are neatly arranged and rotated regularly for maximum freshness and appeal.
+ Minimize product waste by tracking production quantities against sales. Adjust production amounts based on demand to avoid excess unsold goods.
+ Ensure that any waste is disposed of properly or recycled according to store policies.
+ Implement merchandising strategies to highlight seasonal or promotional items.
Cleanliness and Safety:
+ Maintain a clean and organized work area.
+ Follow all safety and sanitation procedures.
+ Ensure that all products are stored at the proper temperatures to prevent spoilage.
+ Conduct regular temperature checks on coolers and freezers to ensure food safety.
+ Oversee hygiene practices for all Meat staff, including regular hand washing, use of gloves, and proper sanitation of equipment.
+ Monitor and enforce daily and weekly sanitation routines, including cleaning equipment, tools, and surfaces.
+ Train and certify staff in proper food safety, meat handling, and equipment use procedures.
+ Responsible for preventing workplace injuries by ensuring all team members consistently use proper safety tools, equipment, and procedures when operating machinery and handling sharp tool.
+ Report any safety hazards or equipment issues to Store Director.
+ Responsible for accident reporting for team members as well as guest in a timely manner.
+ Adhere to all food safety and sanitation regulations.
+ Contributes towards the cleaning responsibilities in the department.
Department Financial Management:
+ Track daily, weekly, and monthly sales to ensure targets are met and identify areas for improvement.
+ Implement strategies to minimize product loss through proper rotation, handling, and accurate inventory management.
+ Create efficient schedules that align with sales forecasts and labor budgets, ensuring productivity without overspending.
+ Conduct regular inventory counts and maintain accurate records to control costs and avoid overstocking or shortages.
+ Ensure products are priced correctly to maintain profitability while staying competitive and in alignment with company pricing strategies.
+ Order meat products strategically to meet demand and prevent excess inventory, while working with vendors to ensure cost-effective purchasing.
+ Review department financial statements, such as profit and loss reports, to assess performance and make informed decisions.
+ Contribute to annual department budget planning and help manage expenses throughout the year.
+ Monitor and reconcile department sales, shrink, and waste reports regularly.
+ Approve and oversee markdowns, discounts, and department promotions.
+ Assist with reconciling discrepancies in inventory or pricing as needed.
+ Train staff on proper weighing, pricing, and labeling procedures to maintain accura
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