Meat Department Manager

The Head Butcher is responsible for leading and managing a team of butchers to ensure the efficient operation of the butcher shop.

• Operate and control the butcher shop efficiently on a day-to-day basis, ensuring that all tasks are completed in a timely manner.
• Direct, coach, support, supervise, and evaluate direct reports to ensure they have the skills and knowledge needed to perform their duties effectively.
• Thaw, butcher, and prepare all meat and poultry for daily menus, maintaining high standards of quality and presentation.
• Maintain knowledge of US Public Health Rules and Regulations to ensure compliance with food safety guidelines.
• Clean the butcher shop and thawing rooms according to schedule, maintaining a clean and safe working environment.
• Prepare the shop for inspections by ensuring that all areas are clean and organized.
• Store received meats and poultry in freezers, monitoring inventory levels and ordering supplies as needed.
• Requisition items from freezers to thawing rooms, coordinating with staff to ensure smooth operations.
• Ensure product yields and portions meet standards, analyzing data to identify areas for improvement.
• Complete Daily Butcher Recaps, providing detailed information on shop operations and sales performance.

Financial Responsibilities:

• Contain costs through proper use of resources, identifying areas where waste and inefficiency can be reduced.
• Identify expense reductions through cost control, implementing changes to improve profitability.
• Analyze operational problems and establish controls to prevent recurrence.
• Review timesheets and forward them for approval, ensuring accurate payment and records.
• Prepare reports and letters using computer systems, communicating effectively with stakeholders.
• Minimize deterioration and waste through workstation spot checks, maintaining high standards of quality and presentation.

Motivational Responsibilities:

• Monitor workstation functions and staff assignments, ensuring that all tasks are completed efficiently and effectively.
• Evaluate staff performance and work procedures, providing feedback and coaching to improve performance.
• Mentor and train staff to strengthen performance, developing their skills and knowledge.
• Inspect workstations and areas to ensure efficient service, identifying areas for improvement.
• Makes recommendations regarding personnel actions, ensuring that staffing levels and skill sets meet business needs.

Required Skills and Qualifications:

• Minimum two years' experience as Head Butcher in upscale environments, demonstrating leadership and management skills.
• Culinary school degree required, or equivalent combination of education and experience.
• Strong management, communication, problem-solving, decision-making, and interpersonal skills, enabling effective collaboration and teamwork.
• Superior customer service, teambuilding, and conflict resolution skills, ensuring excellent relationships with customers and colleagues alike.
• Knowledge of principles for providing personalized services, tailoring offerings to meet individual needs and preferences.
• Planning, coaching, organizing, staffing, controlling, and evaluating skills, enabling effective leadership and management of teams.
• Intermediate computer software skills required, including proficiency in Microsoft Office and other productivity tools.
• Understanding of basic accounting principles, ensuring accurate financial management and reporting.
• Ability to write reports and business correspondence, communicating effectively with stakeholders.