I have to take back what I had planned to do concerning "job descriptions of supermarket total store managers". The reason is after reading the store manager job descriptions of the top 10 supermarkets in America I see no direct responsibility given to store managers concerning the labor related operations of their respective meat departments. Therefore it is safe for me to assume that labor management of meat department operations is governed by and within perishable management levels. Whether by meat directors, or perishable directors or some similar title. So it is also safe for me to assume that nothing has changed in this regard since I was an hourly meat department manage in 1962 and possible latter than that.
I need some help with this if you are willing to participate? Please tell me about your store manager.
a) Is he/she concerned about labor reduction hours in the meat department in your store?
b) Does he/she communicate these labor deficiencies to the direct manager?
c) Do you as meat department managers get any answers from your store manager?
d) If you get answers do you share them with your meat department staff?
By sharing your thoughts concerning these questions you will help fellow meat cutters to understand why they may be suffering from Work Load Discrimination.
