Job Abstract

Join our team of more than 34,000 team members, supporting our members and communities in our Club Support Center, 235+ clubs and eight distribution centers. BJ’s Wholesale Club offers a collaborative and inclusive environment where all team members can learn, grow and be their authentic selves. Together, we’re committed to providing outstanding service and convenience to our members, helping them save on the products and services they need for their families and homes.

The Benefits of working at BJ’s

•        BJ’s pays weekly

•        Eligible for free BJ's Inner Circle and Supplemental membership(s)*

•        Generous time off programs to support busy lifestyles* 

                      o Vacation, Personal, Holiday, Sick, Bereavement Leave, Jury Duty

•        Benefit plans for your changing needs*

                      o Three medical plans**, Health Savings  Account (HSA), two dental plans, vision plan, flexible spending

*eligibility requirements vary by position

**medical plans vary by location

Job Summary

Responsible for managing meat department operations, supervising meat department team members, ensuring fulfillment of member orders, maintaining proper inventory levels and merchandise displays, complying with food safety and quality standards, and achieving meat department sales, profitability and waste goals.

Leadership:

• Know their business/business acumen.  Exhibit strategic thinking and sound decision-making thorough knowledge and utilization of business data. 
• Lead through change.  Model leadership competencies, build credibility and act as a champion for business growth. 
• Communicate effectively. Provide the information teams require to be successful.
• Build high performing teams by creating a culture of collaboration.  Provide honest and timely direction, follow up and feedback that will drive business results and support team member engagement.
• Deliver results. Execute business expectations within expected timeframes by setting clear expectations, utilizing follow up and accountability.

Team Members:

• Teach, coach and lead through the club level training process.  Support team member engagement within all areas of responsibility to enable the application of policies, procedures and compliance.
• Drive a culture of development, strategic thinking and acting, ethical decision making and engagement.   Lead with the team member and member in mind to address any and all concerns and to escalate any concerns, as appropriate. 
• Ensure a safe and positive environment and experience for the team members.
• Embrace inclusion and diversity, by working together with collaboration and respect. Acknowledge team member success, work as a team to achieve goals, identify and retain top talent.

Members:

• Guarantee service excellence through all points of contact.  
• Set service standard expectations for all team members.  Provide team support and empowerment to resolve every member concern.
• Ensure a safe and positive environment and experience for the members.
• Daily commitment to GOLD Member Standards
  • Greet, Anticipate, Appreciate (GAA)
  • Fast, Friendly Full, Fresh, Clean

Club Standards: Lead teams to deliver GOLD club standards daily.

• Define and model GOLD- Grand opening look daily
  • All items stocked and promotional plans executed
  • Maintain visible accurate signage
  • Clean and organized, inside and out
  • Perishable areas stocked and rotated with cold chain maintained

 Know Your Business:

• Acquire a deep knowledge of key metrics and reporting for total club and department performance
• Drive performance and profitability by using reporting to identify trends and areas of opportunity
• Have the foresight to see a breakdown in process and correct it before it negatively impacts club performance metrics
• Communicate a simple message to your team on the connection between consistent operational performance and achieving club financial targets

Major Tasks, Responsibilities, and Key Accountabilities

• Provides a high level of customer service to members and ensures fulfillment of member orders.  Responds to member calls, answers member questions and recommends meat items.
• Manages meat department operations and team members.  Holds department meetings to update team members on club policies and procedures.  Creates work schedules and recommends hiring, promotion and separation of team members in the department.
• Responsible for compliance with safety, sanitation, merchandising and food quality policies and regulations.
• Meets or exceeds all budgeted sales and profit goals.
• Receives and inspects meat shipments.  Conducts meat inventories and orders meat supplies as needed.
• Maintains a full variety of meat products according to presentation guidelines and utilizes available product movement and variety reporting and checklists.
• Ensures all products are fresh and meet company quality standards. Maintains the proper rotation of meat products. Checks for out-of-date products daily and follows appropriate product salvage policies and procedures.
• Trains team members on standards of cutting, processing, weighing, wrapping, receiving and rotating meat products.
• Maintains all club policies and procedures.
• Performs other duties as assigned, including working in other departments as needed.
• Regular, predictable, full attendance is an essential function of this job.

Qualifications

• Knowledge as a Qualified journeymen meat cutter preferred
• Formal food service vocational education preferred
• High school diploma, college degree, and/or big box wholesale, retail, deli, grocery, meat, and/or management experience is preferred.
• Demonstrated leadership capabilities, including managing/supervising cross-functional teams, training team members, and driving and communicating results.
• Strong interpersonal skills, organizational skills and an attention to detail required.
• Open shift availability required.
• At least 18 years of age.

Environmental Job Conditions

• Working in refrigerated and damp conditions (30-40 degrees)
• Frequently requires lifting objects up to 30 pounds. Regular lifting of containers up to 80 lbs. with assistance.
• Ability to operate safely power equipment and sharp knives.
• Frequent exposure to cleaning agents.
• Long periods of standing with frequent reaching and bending.