Profession meat and meat products specialised seller

Meat and meat products specialised sellers cut up and sell meat in specialised shops.

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Personality Type

• Enterprising / Conventional

Knowledge

• E-commerce systems

  Basic digital architecture and commercial transactions for trading products or services conducted via Internet, e-mail, mobile devices, social media, etc.

• Characteristics of products

  The tangible characteristics of a product such as its materials, properties and functions, as well as its different applications, features, use and support requirements.

• Characteristics of services

  The characteristics of a service that might include having acquired information about its application, function, features, use and support requirements.

• Sales argumentation

  Techniques and sales methods used in order to present a product or service to customers in a persuasive manner and to meet their expectations and needs.

• Product comprehension

  The offered products, their functionalities, properties and legal and regulatory requirements.

Skills

• Demonstrate products' features

  Demonstrate how to use a product in a correct and safe manner, provide customers with information on the product's main features and benefits, explain operation, correct use and maintenance. Persuade potential customers to purchase items.

• Provide customer guidance on product selection

  Provide suitable advice and assistance so that customers find the exact goods and services they were looking for. Discuss product selection and availability.

• Handle knives for meat processing activities

  Handle knives for meat processing activities. Use the correct knives and cutting instruments for meat preparations, prepared meat products, or meat products made by a butcher.

• Post-process meat

  Develop meat products as a result of various processing methods such as cured meat cuts, raw-fermented sausages, dried meat products, etc.

• Ensure compliance with legal requirements

  Guarantee compliance with established and applicable standards and legal requirements such as specifications, policies, standards or law for the goal that organisations aspire to achieve in their efforts.

• Prevent shoplifting

  Identify shoplifters and methods by which shoplifters try to steal. Implement anti-shoplifting policies and procedures to protect against theft.

• Use different communication channels

  Make use of various types of communication channels such as verbal, handwritten, digital and telephonic communication with the purpose of constructing and sharing ideas or information.

• Handle sensitive products

  Properly store and present sensitive products, taking care of relevant factors like temperature, light exposure, moisture levels, etc.

• Carry out order intake

  Take in of purchase requests for items that are currently unavailable.

• Advise customers on preparation of meat products

  Give advice to customers concerning the preparation of meat and meat products.

• Guarantee customer satisfaction

  Handle customer expectations in a professional manner, anticipating and addressing their needs and desires. Provide flexible customer service to ensure customer satisfaction and loyalty.

• Create decorative food displays

  Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.

• Organise product display

  Arrange goods in attractive and safe way. Set up a counter or other display area where demonstrations take place in order to attract the attention of prospective customers. Organise and maintain stands for merchandise display. Create and assemble sales spot and product displays for sales process.

• Plan aftersales arrangements

  Come to an agreement with the customer about the delivery, setup and service of the goods; perform appropriate measures to ensure delivery.

• Organise storage facilities

  Order the contents of a storage area to improve efficiency with respect to the inflow and outflow of the stored items.

• Operate cash register

  Register and handle cash transactions by using point of sale register.

• Carry out products preparation

  Assemble and prepare goods and demonstrate their functionalities to customers.

• Monitor stock level

  Evaluate how much stock is used and determine what should be ordered.

• Issue sales invoices

  Prepare the invoice of goods sold or services provided, containing individual prices, the total charge, and the terms. Complete order processing for orders received via telephone, fax and internet and calculate the customer’s final bill.

• Stock shelves

  Refill shelves with merchandise to be sold.

• Provide customer follow-up services

  Register, follow-up, solve and respond to customer requests, complaints and after-sales services.

• Carry out active selling

  Deliver thoughts and ideas in impactful and influencing manner to persuade customers to become interested in new products and promotions. Persuade clients that a product or service will satisfy their needs.

• Maintain store cleanliness

  Keep the store tidy and clean by hovering and mopping.

• Apply numeracy skills

  Practise reasoning and apply simple or complex numerical concepts and calculations.

• Prepare meat for sale

  Prepare meat for sale or cooking which comprise the seasoning, larding, or marinating of the meat, but not the actual cooking.

• Identify customer's needs

  Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.

• Advise customers on storage of meat products

  Give advice to customers concerning the correct storage of meat and meat products.

• Examine merchandise

  Control that items put up for sale are correctly priced and displayed and that they function as advertised.

• Maintain inventory of meat products

  Keeping track of the inventory of meat products by following stock control procedures.

• Process refunds

  Resolve customer inquiries for returns, exchange of merchandise, refunds or bill adjustments. Follow organisational guidelines during this process.

Optional knowledge and skills

Source: Sisyphus ODB