Supv Butcher Block

PURPOSE: Directs and controls the operation of the Butcher Block. Supervises and trains Butcher Block personnel. Ensures customer service and product quality, freshness, safety and selection. 

DUTIES AND RESPONSIBILITIES:

• Champions Company and Division customer service programs to meet or exceed Division customer service goals. Handles customer relations in a positive manner, including effective resolution of customer complaints and reporting to the Meat Manager or Store Director as appropriate. Promotes Albertson's philosophy of personalized service.
• Orders, receives and breaks downloads. Stocks, displays and rotates meat, poultry and seafood products in the butcher block to ensure quality, freshness, selection, eye-appeal and proper inventory level to meet customer demands. Processes fresh fish and other seafood items. Creates effective displays for meat, poultry and seafood and other related merchandise in the butcher block.
• Prepares seafood salads and other seasoned or prepared product. Cooks samples. Steams clams and lobsters.
• Supervises, motivates, trains and participates in the hiring of butcher block personnel. Monitors associate performance and recommends personnel actions such as hiring, firing, layoff and disciplinary action. Schedules personnel to ensure adequate coverage, service level and meeting of budgetary goals.
• Supervises the day to day functions of the butcher block to achieve customer service, and sales and profit objectives.
• Conducts daily inspections of the butcher block and initiates corrective measures to ensure compliance with product quality and trimming and grinding procedures, rotates products, maintains in stock conditions, code date standards, sanitation, safety and security requirements.
• Assists with all butcher block duties such as: receiving, storing, cleaning, customer service, cutting, wrapping and packaging.
• Implements effective promotional and seasonal displays. Controls shrink and expenses. Accurately completes and monitors daily log sheet, purchase report, and sales and labor and other required paperwork and logs. Maintains records on ad items movement.
• Orders, checks, receives and controls inventory to ensure proper inventory level, product quality and freshness and to prevent the sale of out of code products.
• Takes periodic inventories, processes administrative paperwork and maintains accurate department records. Maintains and organizes and work area.
• Ensures that product quality, trimming, grinding, packaging, labeling, rotation, labeling and wrapping standards are met.
• Ensures proper merchandising of product by understanding and implementing schematics, merchandising of advertised items, proper signing procedures and monitoring product flow. Complies with retail labeling laws, federal and state regulations and Company policies.
• Follows Company policy in pricing and handling re-worked and reduced-to-clear items. Complies with all federal, state and local health, and food handling and safety and security requirements.
• Assists customers by taking and filling special orders. Makes product suggestions and engages in suggestive selling. Makes intercom announcements.
• Ensures cleanliness and sanitation of sales floor, work area, freezer and cooler, equipment, and retail cases.
• Answers and responds to incoming calls appropriately.
• Maintains and cleans knives, scales, display cases, knives, scales, steamers, broilers, microwave oven, boiling pots and other cooking and cutting equipment.
• Assists with implementing emergency procedures in the event of equipment and computer software malfunctions.
• Ensures that all associates are trained and instructed in the proper performance of work duties. Monitors associate performance and reports observations to the Meat Manager or Store Director. Resolves associate complaints and reports to the Meat Manager or Store Director as
• Maintains confidentiality concerning associates, store sales and other Company information.
• Responsible for performing all job duties and responsibilities safely, accurately and with honesty and integrity.
• Other necessary and required duties.

SKILLS AND PHYSICAL REQUIREMENTS:

• Requires working knowledge of all job duties within the Butcher Block including cutting, wrapping, steaming and customer service.
• Requires strong communication skills, good leadership and interpersonal skills, the proven ability to manage people and the ability to maintain composure in dealing with customers and co-workers.
• Requires knowledge of employment laws and workplace practices.
• Requires a good understanding of Company practices and Butcher Block policies and procedures. Requires the ability to judge and react to business activity.
• Must have knowledge of product variety, standards, perishability, food safety, sanitation, labeling and department policies and procedures.
• Frequently reaches, lifts, stacks and maneuvers objects of varying dimensions and weights up to approximately 55 lbs. Bends, stoops and reaches frequently and occasionally climbs ladders.
• Pushes and pulls fully loaded hand trucks, high boys and pallet jacks.
• Performs repetitious arm movement to prepare and package products.
• Manual dexterity and good eye-hand coordination are necessary. Must be able to operate cutting utensils and equipment.
• Mental alertness is necessary to ensure safe and accurate completion of work activities. Requires knowledge of basic mathematics and weights and measures. Must have knowledge of taste, content and perishability of products, safety and sanitation procedures and department policies and procedures.
• Operates computer software and electronic ordering devices to order products, plan sales, input inventory and schedules, and print labels.
• Utilizes knives, scales, steamers, broilers, microwave oven, boiling pots and other cooking and cutting equipment. Utilizes cleaning supplies and equipment. Utilizes safety cutters. Requires use of safety gloves.
• May be required to work nights, weekends and holidays. Scheduled hours will vary. Good attendance is required.
• Exposure to potential hazards exists with respect to cutting equipment and other work aids necessary to perform job duties.

WORK ENVIRONMENT:

• Hands are in frequent contact with ice, hot and cold water, and meat, fish and poultry products. Exposure to heat and steam of 400˚ Fahrenheit while cooking products and samples. Exposure to potential hazards exists with wet floors, cutting and cooking equipment and procedures.
• Exposure up to 30˚ Fahrenheit while handling products in cold cases, 28˚ Fahrenheit in cooler and -20˚ Fahrenheit in freezer.
• Working conditions consist of a temperature-controlled store environment.

SAFETY-SENSITIVE POSITION:

• Job responsibilities include tasks or duties that could affect the safety or health of the employee performing the task or others.