Career Development Plan Summary Essay

1833 words - 8 pages

Background
Since opening the first store in La Jolla in 1998, Kudler Fine Foods has expanded by opening two additional stores. I was hired in 2001 as the manager of the meat department at the Del Mar store. The meat department manager works directly under the grocery store manager. Recently I have been informed that my team will be restructured. Currently, I supervise three employees – one meat cutter and two meat clerks. The department will have additional responsibilities so there is a need to hire new staff. The company is leading toward a more team based structure. Both the new and current staff will have to be trained. The current method of appraising performance is no longer ...view middle of the document...

Skilled in shelf allocation, pricing and product |
| |organizing. Schedule work for staff. Background in production planning. Meet with representatives |
| |from packing plants and distributors. |
|Assistant Meat Department Manager |Responsible for ensuring that the meat department is run smoothly and effectively. Achieves sales. |
| |Sets inventory goals. Control expenditures and resources. Control merchandising by ordering products.|
| |Responsible for the quality of the products. Have strong organization, problem solving, supervisory, |
| |sales, communication, and computer skills. Skilled in shelf allocation, pricing and product |
| |organizing. Schedule work for staff. Background in production planning. Meet with representatives |
| |from packing plants and distributors. |
|Meat Cutter Team Leader |Supervises meat cutters. Receives, weighs, inspects, stores and issues meat. Cuts, trims, bones and |
| |shapes meat. Cuts animal carcasses. Keep equipment clean according to sanitary standards. Maintain |
| |log of meat processing activities. Must be knowledgeable of meat standards, sanitation practices, and |
| |ability to operate meat cutting tools and equipment. Must be able to lift up to 50 pounds. |
|Meat Cutter |Receives, weighs, inspects, stores and issues meat. Cuts, trims, bones and shapes meat. Cuts animal |
| |carcasses. Keep equipment clean according to sanitary standards. Maintain log of meat processing |
| |activities. Must be knowledgeable of meat standards, sanitation practices, and ability to operate meat|
| |cutting tools and equipment. Must be able to lift up to 50 pounds. |
|Meat Clerk Team Leader |Supervises meat clerks. Stock meat cases. Assist customers. Keep meat cases clean according to |
| |sanitary standards. Able to lift up to 50 pounds. Skill is use of knives and meat slicer. |
|Meat Clerk |Stock meat cases. Assist customers. Keep meat cases clean according to sanitary standards. Able to|
| |lift up to 50 pounds. Skill is use of knives and meat slicer. |

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