Eric Washburn

• Managed staff scheduling, training, and development to ensure optimal team productivity.
• Increased operational efficiency by streamlining processes, reducing redundancies, and implementing time-saving technologies.
• Improved overall store performance with efficient inventory management and product rotation.
• Implemented strategic merchandising plans for increased sales and profit margins.
• Conducted regular quality control checks on incoming shipments, ensuring only the freshest meats were offered to customers.
• Managed ordering process for all meat products, streamlining procedures to improve efficiency while reducing overstock issues.
• Collaborated with store management to develop successful promotional strategies for meat department offerings.
• Demonstrated strong leadership skills in managing daily operations of the meat department, consistently meeting targets for sales growth and customer satisfaction.
• Maintained a clean and sanitary work environment in compliance with food safety regulations and guidelines.
• Increased customer satisfaction by providing knowledgeable assistance and recommendations on meat selections.

• Cut meats to customer specifications and answered questions about specialty products.
• Followed all food safety regulations to maintain a safe work environment for both employees and customers.
• Maintained a clean and organized workspace for maximum productivity and safety.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.

I worked here during the plandimic worked liked like a dog for very low pay. made 20 diffrent sausage recipes for them and work machines that know one could figer out how to work...

• Streamlined workflow by implementing efficient sawing techniques that increased overall productivity.
• Exhibited versatility in saw operation by quickly adapting to new projects or changes in work scope, ensuring continued productivity and quality output.
• Consistently met project deadlines by working efficiently and maintaining focus on the task at hand.
• Maintained a clean and organized work environment, ensuring maximum productivity and safety standards were met.

Workerd for a terrible meat manger as a second man.

also worked under to district manger meat manger that trained me to cut grocery at very high volume. I followed him through four stores opened one up with him.

I leaned to break beef on the rail,

pork on the rail and table.

buffalo on the rail.

sausage maker

shop manger did all banking

and in control of schedules.