Meat manager

Manage daily operations of the meat department including cutting, packaging, labeling, and displaying meat products.

Ensure cleanliness and sanitation of work areas and equipment in compliance with health and safety regulations.

Monitor product quality and freshness, ensuring proper rotation and disposal of expired or spoiled items.

Maintain proper inventory levels; monitor stock to minimize shrink and waste.

Order meat and supplies from approved vendors, ensuring timely and accurate replenishment.

Conduct regular inventory audits and adjust orders based on sales trends and seasonal demand.

Recruit, train, schedule, and supervise meat department staff.

Conduct performance reviews, coach team members, and ensure compliance with company policies.

Promote a positive work environment that encourages productivity, safety, and team collaboration.

Provide exceptional service by assisting customers with product selection, special orders, and cooking advice.

Address customer concerns and complaints promptly and professionally.

Plan and execute merchandising strategies to drive sales, including promotional displays and pricing strategies.

Monitor and analyze department sales performance and develop action plans to achieve targets.

Work with store management to coordinate sales campaigns and seasonal promotions.

High school diploma or equivalent; culinary or meat‑cutting certification preferred.

Minimum 3 years of experience in a meat department with at least 1 year in a supervisory role.

Strong knowledge of meat products, cutting techniques, and food safety practices.

Excellent leadership, organizational, and communication skills.

Ability to lift heavy items (up to 50 lbs), stand for long periods, and work in refrigerated environments.

Basic computer skills for inventory, ordering, and scheduling.