I'll keep my company anonymous. 45 years in the biz, overall. 150 stores in our company. They are doing a blitzkrieg on my location to build sales. I am a support meat manager trying to correct a lot of issues. They have brought in the director of meat operations for the entire company to work everyday for 4 to 5 weeks to help salvage this store. I have never seen anything like this before, in any of the companies I've worked for. My issue is that when you work for the man that wrote the R&P guide, and are side by side with him on a 6 to 3 daily schedule, you can't even take you cutting glove off without looking around the room. Your boning has to be perfect. Don't even think about leaving an out of date item in the counter, and so on. The meat manager here is a nice guy, but can't keep up. I have been told I won't be the replacement manager here, but I'm concerned. Honestly, the crew has no bright spots. Any of you guys or gals dealt with this before. Right now, my only consolation is about 4 Sierra Nevada Torpedoes every night. Pray for me, brothers.
OBTW. Yes the pay is good.
Hi Machine and thanks for sharing, I had to smile after reading your post. I spent 12 years with A&P and when you saw the Meat Director it was a big thing. Often times scary as you say, especially if you have to follow cutting and merchandising standards. On grand openings we would see the (as Leon describes them) The Meat Gods. Some where just suits, but a few knew their stuff and you had to be on your toes. After advancing myself to Meat Buyer/Merchandiser I had to make a very serious decision. The Scranton Division was in trouble and A&P was consolidating regions. I had an opportunity to take a job as meat merchandiser for Affiliated Foods in Scranton, Pa. and I took the chance. Glad I did as my division was shut down.
All that being said I advanced myself to Meat Director in a few short years and held that position for several years. One thing I can tell you is that never, ever mask or cover anything up. I know it takes courage to stand there and take the heat but if you fake the condition of your store you are hurting the store, yourself and fellow workers. The Meat Director is an employee just like you, and he has to see problems, and opportunities just as they fall. It will make him a better Meat Director . As far as breaking and cutting perfectly, trust me, it is only a way to intimidate you and others. Your Meat Director is no dummy all he as to do is evaluate consolidated cutting test to see how the cutting is really taking being done. Incidentally, did he ask to see current cutting test for this store? LOL> Bet not!
As far as that manager you mentioned that can't handle the position. You were very vague by saying he can't handle the job. What can't he handle? Make sure you get both sides of the story before you agree with anybody, because there is always somebody who is out the screw somebody else. Don't get set-up at the expense of not know the whole story concerning this employee and why he supposedly can't make the grade. There must be reasons, find out what they are.
Another thing to remember is that when stores get in trouble with either sales or gross profit, the company has a responsibility in this as well. Either with high dollars per man hour standards, or poor meat ads, poor training and workmanship, or even poor buying habits. One of the first things a troubled food store chain does when they hit the rocks is try to buy cheaper and buying cheaper sometimes cost you more in the long run. If hours are cut to the bone, and stupid meat ads are developed that requires more labor than usual then the moral goes down the toilet and that leads to all kinds of personnel problems.
I can go on and on here but I hope some of this helps you out. Don't hesitate to contact me if you need more help. That is what we are all here for. Especially for those of us that on the side lines. The way I look at it is that if I help you and then you turn around an help another meat cutter I call that (Paying it Forward)!!
Meat Gods are not all bad. They are often former meat cutter's just like you, who are familiar with the ups and downs that come with working in a retail setting. The one I had at Giant was okay. He wore a suit and tie but I have seen him take off the jacket and roll up his sleeves just to show us something and the one I had at Save A Lot had offered to help me a few times when we were short handed.. Now DMs on the other hand, I haven't met too many of them I feel at ease around.
The horror! I feel for you man. Working with these people can be a trial--especially if they have been sitting in the office for a long time. I got in trouble yesterday when the super popped in. All the cases were literally perfect--no pulls, no code issues--but the production planner wasn't printed out and followed to his satisfaction. 32 years experience, I don't need a goddamn computer to tell me what to cut, but I swallowed my pride, took the ass chewing and kept my mouth shut...
