Assistant Meat Manager

DUTIES AND RESPONSIBILITIES — Meat/Seafood Department Lead Customer Service & Sales

• Maintain an atmosphere of enthusiastic customer awareness with a strong emphasis on fast, friendly customer service.
• Assist customers by making product suggestions, recommending cuts, and offering preparation ideas.
• Engage in suggestive selling through phone calls, in‑store announcements, and direct customer interaction.
• Answer incoming calls professionally; resolve customer concerns effectively and elevate to the Store Director as needed.

• Possess full working knowledge of all department duties, including preparation, trimming, cutting, wrapping, traying, and serving meat and seafood items.
• Build fresh, appealing meat and seafood displays; rotate and remove outdated or spoiled products.
• Ensure all work areas, equipment, cases, and prep zones meet cleanliness and sanitation standards.
• Maintain cutting standards and trim specifications according to company guidelines.
• Ensure proper temperatures are maintained during preparation, display, storage, and transport.
• Operate all required equipment safely, including:
• Knives, scissors, safety cutters
• Grinders, saws, saw blades, cubers
• Fryers, ovens, food processors
• Scales, printers, pallet jacks, hand trucks
• Follow proper packaging techniques and temperature control procedures.
• May oversee operation and maintenance of meat cooler, freezer, and butcher block.

• Schedule employees to ensure adequate coverage and service levels.
• Supervise, train, and assign daily duties to department employees.
• Train staff in store policies, food safety guidelines, cutting standards, customer service, and record‑keeping procedures.
• Monitor employee productivity and evaluate performance consistently.
• Identify employees with strong potential for advancement and support their development.
• Initiate personnel actions such as interviews, transfers, promotions, and disciplinary steps.
• Maintain working knowledge of company policies as outlined in the Albertsons/Tom Thumb Employee Handbook.

• Assist with planning daily operations and monitor production processes to ensure accuracy, safety, and profitability.
• Understand and execute all opening and closing procedures.
• Maintain department standards, particularly for quick‑sale, high‑turn items.
• Implement effective promotional and seasonal displays to drive sales.
• Build displays and maintain visually appealing product presentation.

• Assist with preparing sales and inventory reports; conduct physical inventory every 4 weeks.
• Control inventory to ensure adequate product quantity, quality, and freshness in accordance with division directives.
• Stock, rotate, and maintain organized coolers and storage areas.
• Perform receiving duties including:
• Breaking down loads
• Verifying invoices
• Inspecting product quality
• Reporting shortages
• Stocking and rotating product
• Maintain accurate department records and complete required administrative paperwork.
• Adhere to product temperature, storage, packaging, and handling guidelines.
• Ensure accurate signing of products, including correct pricing and Country of Origin Labeling (COOL).
• Comply with retail labeling laws, federal/state regulations, company policies, and code‑date requirements.
• Monitor and control shrink and departmental costs.

• Ensure compliance with all workplace safety rules, sanitation requirements, and food‑handling policies.
• Maintain organized, safe, and sanitary work areas, coolers, equipment, and display spaces.
• Follow and enforce emergency procedures during equipment or computer malfunctions.
• Perform all duties with honesty, accuracy, and integrity.