Dispatcher -White Helmet

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Job Duties:

Customer Service

• Read the number shown on the display and announce (first in English then in Spanish), if no one approaches you for help, move on to the next number (you can click the number screen to next number). Never dispatch a customer without a number.
• Greet customer by introducing yourself, “Hi my name is ______, I will be your Meat Dispatcher today, how can I assist you?”
• Respond to questions and requests in a courteous and helpful manner.

• Promote meat items on sale or meat items that match those that the customer is already ordering. Cross sell items that relate to what they are purchasing.
• Provide excellent customer service.
• Assist and participate with Company marketing promotional events and programs as needed
• And all other assigned Job Duties.
• Excellent and respectful customer service at all times.

Courtesy

• Never make a customer feel less important. Do not argue with customer.
• Keep personal conversations to a minimum.
• Professionally communicate with co-workers about work related issues.
• Thank the customer for their purchases and inform them “I look forward to serving you again soon.”

Dispatching

• TARE- Always weigh the meat item AFTER placing it inside a plastic bag. Plus NEVER place the meat directly onto the scale as it could cause cross contamination.

• Must learn all codes which include codes for small bags, large bags, small containers, large containers (affects TARE costs and weights)
• Code tests will be given periodically and must be passed.
• Must know proper way of weighing, wrapping and labeling items
• Must verify the printed tag description prior to placing it onto the meat package.
• IF wrong label or pricing, throw the printed tag away, do not place it onto a counter or tabletop.
• Seafood should always be placed inside the blue plastic bags, NEVER wrap in butcher paper.
• When a customer requests an item that is not immediately available, ask for assistance.

• When a customer asks for your assistance in locating an item outside your department, you must use the intercom to call that department to assist the customer.
• Can only do one type of cut per meat item (“steak is too big and customer wants to cut in half)

Policies

• Make sure to place any “go-back” meat items to their designated place.

• Any meat item that weighs more than 10 lbs must be placed in a plastic bag and not wrapped.
• For Ranchera (higher price beef) the limit is 5 lbs to be placed into plastic bag.
• Meat items that are sold by the box or that the total amount exceeds $100.00 must first be approved by the Meat Manager and must be escorted to the Front End for purchase.
• No dispatching yourself, friends or family members.
• Co-workers- Items must be placed inside a plastic bag, not wrapped in butcher paper.
• No one is authorized to give or promise discounts.
• When a returned item (due to quality concerns or other reason) is taken to you, you must immediately notify your supervisor to review the situation.
• Do not leave the front dispatching area unattended without manager approval (even for rest room)
• If customer requests a special cut or a cut that will take time to do, you must ask for assistance to a manager or a co-worker with a green helmet (meat cutter) or a red helmet (non- bandsaw cutting).
• During slow times, maintain the sweep sheets, clean the meat counter, tables, walls, floors and sink each time it is necessary. If you think there is nothing to do, ask a manager.
• Ensure there are no drinks in your work area with the exception of water in a spill-proof container.
• Be conscious of your work area (If you notice a spill clean it or call the “75”-maintenance). Do not leave a spill area unattended, this is unsafe and may cause a slip and fall. Call a coworker over to assist in cleaning the spill.
• No horseplay, joking, or disrespecting others.