2018:VNF- BUR-8-010: Meat Manager
LocationBurnsville
DepartmentMeat
Full Time/Part TimeFull Time Exempt (40+ hrs/wk)
Availability NeededOpen, inc. evenings/weekends
Wage RangeDOE - Submit Expectations
  
Core Duties and Responsibilities:
Planning and Merchandising


Work with Store Manager to achieve sales and margin goals for department by reviewing departmental
        financial reports (sales, labor, margin, inventory, turns) and take corrective action as needed
Review aforementioned reports with department staff and take corrective action as needed
Work with Merchandising Team to plan promotions (coupons, flyers, E-Blast, newsletter) 
Work with vendors to secure promotional offerings; regularly evaluate suppliers and investigate new suppliers
Plan product and department layout/organization for stocking/shopping efficiency 
Plan and execute physical product resets, monthly promotional specials, end cap merchandising and store
        displays.  Merchandise attractive displays using color and texture to enhance.
Conduct regular price comparisons with identified competitors
Research, develop and competitively price new recipes.  Maintain cost and waste records.
Assist with special events, attend trade shows and/or manufacturer tours at the request or discretion of the Store Manager
Schedule product training for Meat staff to increase knowledge


Purchasing and Customer Service


Ensure VNF signage and branding standards (signage, accurate shelf tags, PLU’s, prices) are maintained
Ensure accurate PLU’s, new products, and price changes are entered promptly into system.
Oversee meat ordering and ensure:
     o      Employees purchase within product guidelines and department budget. (priority for local, organic etc.)
     o      Products are selected with favorable prices, terms, quality and delivery & margin goals are met
     o      Regular evaluation of vendors and source new suppliers of all deli products
     o      Timely, adequate supply of promoted products and ensure negotiated prices are reflected in promotions
     o      Timely orders, in stock levels are maintained for regular supply and sales
     o      All meat deliveries are received, according to the established procedures
     o      Close dated merchandise is put on sale for quick sale
     o      Slow sellers are determined and stock is regularly rotated.  
     o      Items unable to sell are returned or otherwise properly disposed of following established procedures
     o      Accurate shrink records are kept
     o      Inventory participation
     o      Special orders are placed and pulled for customers.  Follow all established procedures for returns and credit from suppliers.
Merchandise attractive displays using color and texture to enhance
Work with Deli Department to develop new products to serve and sell to the public
 
Qualifications of the Position:
Mandatory Qualifications:
Regular, predictable attendance
Previous customer service experience with English proficiency
Previous leadership experience (3-5+ years progressive) inc.: hiring, training, perf. management/discipline
Previous meat cutting experience (5+ years progressive)
High level understanding how to read/understand financial statements relating to margins/pricing
High level understanding of:
     •      HACCP
     •      MN Dept of Health regulations and Department of Agriculture sanitation regulations
     •      Organic vs. local vs. conventional growing practices and organic certification regulations
Demonstrated objectivity, neutrality, and calmness under pressure and timely follow-through to commitments
Proficiency in Microsoft Word, Office and POS systems
Excellent time management, organizational and communication (oral, aural, & written) skills with open availability
Detail oriented and able to multi-task and remain flexible to the changing needs of the business


Preferred Qualifications:
Previous retail purchasing/merchandising experience (3+ years progressive)
5+ years previous leadership experience
A.S. or B.S. in Business or related field
Familiarity with natural foods, grocery industry or cooperatives
 
Physical Demands of Position:
Ability to lift 30-50+ pounds regularly (50+ pounds occasionally)
Ability to work in a refrigerated/frozen environment for extended periods of time
Manual dexterity with ability to perform repeated actions for extended periods of time
Ability to work safely with hazardous chemicals and equipment
Ability to bend, lift and reach repeatedly for extended periods of time
Must be willing and able to physically handle all products that Valley Natural Foods carries, inc. pork