Job Description

Responsible for receiving product and ensures that aisles/freezers and refrigerators are stocked, labeled, clean and delivered product is packed out, and proper customer service is provided. Essential functions: - Ensure proper customer service and works to develop relationships with large customers. - Supervises all activities in the meat department including product placement, rotation, signage, and displays. - Responsible for overall department appearance, cleanliness, and adherence to both government and corporate ordinances. - Must maintain records as required. In the role of meat manager, he/she will oversee the Assistant Meat Manager (if applicable), Meat Supervisors (if applicable) and Stockers to assure that the meat department is operating in a manner that adheres to company standards. - Develops schedules, monitors performance and recommends the proper discipline as appropriate. - Trains employees in job responsibilities and safe operating procedures - Interviews candidates and recommends for hires. - Disciplines employees when necessary and recommends terminations. - Ensures that employees are performing the proper inspections to meet HACCP regulations as well as conducting periodic HACCP audits. - Reviews inventory for product rotation on a daily basis to prevent shrinkage and damages. - Ensures that shelf pricing is correct and reflects the most recent pricing and market conditions. - Supervises the receiving of all meat products and ensures that the proper paperwork is completed. - Maintains accurate computer inventory levels by having physical inventories performed on a regular basis and adjustments made. - Maintains refrigerated equipment and makes sure maintenance contracts and schedules are followed. - Supervises the ordering of meat products from vendors on a regular basis to assure we have competitive pricing and minimal shrink due to spoilage and not have too much inventory on hand. - Makes sure all the employees in the department can work the equipment such as Toledo scale and Dennison label machine. - Coordinates that the pallets stored in the racks have the proper block and date tags. - Follows program to maintain the cleanliness of the area by a regular maintenance schedule of scrubbing, and pulling out pallets and cleaning underneath. - Insures that excess inventory not slotted on floor is stacked in overhead racks in close proximity to where it is sold or stored in freezers/refrigerators. - Assures that trash is removed from floor and properly handled. - Makes sure that low stock/out of stock information is communicated to the Inventory Controller after carefully checking the system and rack for product. - Maintains that all signage is correct and that the flyers prices are reflected on the product. - Coordinates proper merchandising of aisles (logical adjacencies, proper holding power, space allocation) and creatively merchandises and sets up impulse areas for merchandising. - Performs additional duties, responsibilities and projects as assigned. - Performs weekly self audits of the Meat department.

Benefits

• Health Dental Vision Available after 90 days
• Paid vacation
• 401(k) plan

Qualifications

• 18+ years old
• High school diploma
• Can lift 50+ lbs
• Must pass drug screen

• Knowledge of produce and some perishable products
• Knowledge of HACCP systems is desirable
• Prior experience in produce department including ordering and receiving products
• Excellent communication skills
• Creative merchandising skills
• Ability to work in a refrigerated environment (30 degrees) for extended periods of time
• At least 4 years experience in customer service
• Computer literacy

About Restaurant Depot

Restaurant Depot is a Members-Only Wholesale Cash & Carry Foodservice Supplier. Their mission is to be your one-stop shop for savings, selection, and service, seven days a week. They have been supplying independent food businesses with quality products from large cash and carry warehouse stores since 1990. They became the leading low-cost alternative to other foodservice suppliers by eliminating the overhead of a traditional distributor, focusing on the needs of independent foodservice operators and offering free membership.

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