Meat Coordinator

**TITLE**: Meat Coordinator DEPARTMENT: Meat

**STATUS**: FT, Coordinator, Union, Hourly REPORTS TO: Store Manager

**JOB SUMMARY**: To ensure the highest level of service possible to Outpost’s internal and external customers. To ensure an organized and smoothly run meat department including ordering, pricing, and inventory control. To supervise, motivate, and provide meat staff with the tools required to be successful in their jobs. To meet department objectives for sales, margin, and labor goals.

**WORK ENVIRONMENT**: Fast paced retail floor. Regular work near moving mechanical parts (i.e. meat saws and grinders) and in cold climate conditions (i.e. meat coolers). Ability to work in moderate and loud noise environments including, but not limited to: computers, paging, telephones, human voices, and machinery. Position requires working during busy retail times, which include weekends, afternoons, and evenings.

**ESSENTIAL DUTIES AND RESPONSIBILITES**:
1. Customer Service
a. Treat people fairly, consistently, and with respect.
b. Ensure efficient, informative, and friendly service according to established customer service vision and standards.
2. Meat Department Responsibilities
Leadership
a. Model supportive and participatory leadership qualities, promote team building and motivate staff to achieve their stated objectives.
b. Treat staff and managers with consistency and fairness, in a style appropriate to a cooperative work environment.
c. Ensure that communications are clear, direct, and respectful.
d. Ensure the integrity of Outpost’s stated values in decision-making and interactions with others.
e. Use the interest-based problem solving method to resolve issues
f. Ensure professional and friendly service from all meat staff.
g. Act as a model to all employees following both the union contract and employee handbook.
Department Operations
a. Plan, organize, and supervise all department operations.
b. Ensure staff are available to meet customers’ requests and needs.
c. Ensure daily tasks are assigned to ensure productive work flow.
d. Ensure that meat is properly stored and handled by all meat department staff.
e. See that unsellable items are properly disposed of. Keep accurate records of credits, losses, transfers, and markdowns.
f. Ensure that all meat displays, coolers, equipment, cutting room, and storage areas are in clean, orderly condition, and meet Health Department standards.
g. Ensure meat equipment is maintained and properly serviced. Advise store manager of equipment repair/replacement needs.
h. Maintain and update department’s standard operating procedures (SOP’s) as needed. Ensure staff are aware of and trained in department SOP’s.
i. Ensure that staff are following safety, sanitation, and security procedures.
j. Conduct department resets and quarterly inventory.
Ordering and Pricing
a. Negotiate with suppliers for favorable prices, terms, quality, and delivery in coordination with purchasing director.
b. Ensure abundant supply of fresh products, keeping out-of-stocks to a minimum.
c. Receive and process orders for weekly inventory. Check condition and invoice accuracy on all deliveries. Ensure correct product rotation.
d. Coordinate returns and credit from suppliers when applicable and ensure that staff knows how to do the same.
e. Review invoices for accuracy, price changes, and product additions.
f. Establish prices to achieve set margin goals. Coordinate prices and product selection with purchasing manager.
g. Ensure accurate up-to-date price labeling of department items.
Merchandising
a. Ensure displays and shelves are fully stocked and rotated. Set stocking priorities for department staff.
b. Plan attractive meat & seafood displays using color and texture to enhance.
c. Ensure proper shelf tags and sale signs are on shelves and displays. Request signs as needed.
d. Provide product information and educational materials to customers and staff.
e. Ensure value added and meal solutions are in fresh case daily.
Personnel
a. Develop and uphold performance standards for all meat staff.
b. Schedule meat staff according to weekly labor budget and quarterly cost of labor. Arrange for coverage of vacant shifts and fill in as needed.
c. In coordination with store manager, hire qualified meat staff within established policies.
d. Ensure training for all department staff. Successfully complete training checklists with new department staff.
e. Motivate and provide meat staff with the tools and materials required to ensure high quality and efficient job performance.
f. Provide timely, thorough and thoughtful performance evaluations to department staff with store manager.
g. Recommend to store manager corrective counseling measures and/or disciplinary action as needed for all department staff, according to established personnel policies.
h. Ensure that department meetings are conducted to maintain effective communication with staff.
i. Perform duties included on department journeyperson a