Meat Manager

The Meat Manager is responsible for managing all aspects of the Meat Department including staff, sales, margin, and labor. They assist customers as needed and maintain a friendly, energetic demeanor. This position requires adherence to all procedural guidelines set by the Meat Department.

• Prepare weekly sales and labor projections for the meat department to maximize sales and profits while staying within the mandated labor percentage.
• Monitor and control all costs and expenses within the department, including ordering, inventory control, cutting procedures, shrink, and ad displays.
• Manage the Meat Department staff: hire, train, schedule, coach, and conduct performance reviews; ensure all staff are trained on policies and procedures.
• Oversee shift operations for the department, including writing and approving work schedules.
• Ensure weekly flyer ads are in stock and ready for sale during business hours, and that products for upcoming ads are ordered, in stock, and prepared for processing.
• Stock meat cases, ensuring proper presentation, facing, filling, and organization according to Meat Department schematics; verify tag and pricing accuracy.
• Maintain cleanliness of meat aisles, storage area, and work area for safety, including cleaning shelves and products, keeping floors free of spills or debris.
• Respond positively to customer inquiries and assist customers with purchases, information, and product selection while working the meat counter; perform selling and cross‑selling of products.
• Receive, inspect, and log products for accuracy of shipment, temperature, and quality.
• Operate and use equipment such as knives, scales, wrappers, compactors, garbage disposals, pallet jacks, and hand trucks.
• Monitor the rotation of all meat products, especially expired stock, and discard outdated or spoiled items.
• Balance the meat general ledger and financial statements.
• Manage and control all inventory preparation and control activities, including back stock, ensuring tags match products and preventing out‑of‑stocks.
• Accurately weigh and label meat products using scales, weight measures, and tare; package and wrap products following proper dating procedures.
• Monitor and maintain proper temperatures at all stages during the production of meat and seafood items.
• Maintain safe use of cutting accessories and comply with mesh glove usage around knives.
• Sustain a high level of product knowledge and product preparation.
• Walk the department regularly to ensure an organized, sanitary, and overall clean appearance.
• Perform other duties as assigned.

• High school diploma or equivalency degree.
• Minimum of 4 years of professional experience.
• Preferred 3–5 years of grocery retail experience in a meat department, including processes and procedures.
• Experience in a natural foods or organic industry is a plus.
• Completion of a journeyman cutter program.

• Maintain the highest level of customer service at all times.
• Adapt quickly to a high‑volume retail environment while working in a cross‑functional team.
• Initiate problem‑solving when issues arise.
• Demonstrate advanced attention to detail and prioritize tasks to meet deadlines.
• Excellent written and verbal communication and documentation skills.
• Proficiency with MS Office (Outlook, Word, Excel).
• Multitask and organize efficiently.
• Lead support and contribute to team goals.
• Flexible to work varied hours/days as business dictates.
• Familiar with Health Department guidelines and regulations for grocery retail.
• Advanced knowledge of math, weights, and measures.
• Analyze and interpret company financial statements and results.
• Skilled with knives, tenderizers, grinders, and general meat machinery.
• Expert packaging and wrapping skills.
• Capable of cutting and weighing various amounts of meat and seafood.
• Understand COAL compliance for seafood products and country of origin.

• Sit:
  Rarely 1–2 hours
• Stand:
  Continuously 1–8 hours
• Walk:
  Continuously 2–8 hours
• Drive:
  Frequently 2–4 hours
• Balance:
  Frequently 34–66%
• Bend:
  Occasionally 1–33%
• Climb (2–6 ft):
  Occasionally 1–33%
• Crawl:
  Occasionally 1–33%
• Crouch/Squat:
  Occasionally 1–33%
• Kneel:
  Occ…