Marc Morgan

• 6 years of management, responsible for writing daily orders, taking monthly and quarterly inventories, forecasting future ad need through the department firm order, shrink reduction, schedule writing, and meeting servers and sales goals.
• Work with and assisted category manager and merchandiser, on several resets of fresh meat counter, and freezer meat displays
• Experience in reading and analyzing financial data. Including, but not limited to, daily and weekly sales and production reports, in order to identify strength and weaknesses.
• Extensive knowledge and experience in setting up merchandising end-caps displays with outside vendors and sales representatives with emphasis on maximizing sales and capturing all opportunities to develop and strengthen existing customer bases
• Recognized as an "All-Star" team member for my leadership and outstanding performance while training new meat cutters, ensuring safety, store protocol, and quality standards

Managed daily operations of the meat department, including ordering, inventory control, merchandising, and scheduling.

Monitored quality and freshness of products, maintained cleanliness and sanitation standards, and upheld exceptional costumer service

• Completed inventory counts, reordered stock, and removed expired items from supply.
• Assisted customers by finding requested items and providing preparation information for specific cuts of meat.
• Trained new employees on handling, safety and stocking procedures.
• Worked closely with employees and customers to effectively manage daily operations and communications.
• Monitored inventory levels, ordered new supplies and oversaw restocking of cases.

• Assisted Meat Manager with maintaining profit margin in accordance with sales goals, expenses, price changes and waste management.
• Merchandised aisles by creatively and logically allocating space and setting up impulse areas to increase customer spending.
• Evaluated employee performance and conveyed constructive feedback to improve skills.
• Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.
• Completed inventory counts, reordered stock, and removed expired items from supply.
• Set aggressive targets for employees to drive company success and strengthen motivation.
• Sold and displayed meat products to customers by advising on quality of food, method of handling and other factors affecting preparing, freezing and storage.

• Trained meat department employees and supervised product placement, rotation, signage and display activities to foster positive customer experience.
• Sold and displayed meat products to customers by advising on quality of food, method of handling and other factors affecting preparing, freezing and storage.
• Ordered and received products under direction of Meat Manager to maintain high quality and proper quantity.
• Followed refrigerated equipment maintenance contracts and schedules to avoid high repair costs and reduce unexpected damages.
• Delegated tasks and duties to grocery staff and clearly communicated timeframes for completion.
• Operated saws and slicers to cut meat, using safety protocols and procedures to avoid accidents.
• Set department schedules for adequate shift coverage and assigned daily work tasks to individual team members based upon strength and experience.

• Adhere to safety and cleanliness standards and maintained equipment.
• Used boning knife, skewers and twine to shape, lace, and tie roasts.
• Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
• Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
• Replenished butcher counter displays to maintain fresh, appealing produce.
• Wrapped meat produce to maintain quality, freshness and condition.