Meat Manager

Meat Manager – South Burlington, VT

Salary: $49,400.00 – $67,496.00

• Formulate a weekly schedule, including breaks and lunches for employees.
• Conduct an inventory of the department monthly.
• Implement effective merchandising strategies to optimize product presentation while actively monitoring and reducing inventory shrinkage.
• Manage inventory, pricing, and sales strategies to ensure the department meets or exceeds targeted profit margins.
• Periodically visit competitors for ideas and pricing.
• Operate meat band saw, cuber, wrapper, knives, and other meat department equipment.
• Ensure compliance with established procedures, practices, sales, safety, and security according to A.G. Supermarkets, Inc. policies.
• Perform and manage all orders for the department, responsibly managing inventory levels.
• Perform meat cutting functions, including scraping and packaging in trays products, cubing steaks, grinding ground meat, and cutting and processing meat according to company standards and policies.
• Accurately record beef grinding activities in the meat grind log in compliance with established procedures.
• Always practice and instill Food Safety practices and procedures.
• All products must be properly rotated, including refrigerated, non-refrigerated, and freezer items.
• Operate vacuum packing equipment to package items as needed, ensuring proper sealing and storage.
• Label packages according to COOL, USDA, and company standards and policies.
• Identify, wrap, price, and weigh all department items, including proper listing of ingredients per company standards and policies.
• Observe temperatures of coolers, cases, and freezers and report failures to management promptly.
• Strictly adhere to all safety, health, weight, and measure regulations.
• Ensure equipment is working correctly, including safety features, and report safety hazards immediately.
• Wash, rinse, and sanitize all cases, wrap stations/areas, scaling equipment, cooler, and cutting room, including disassembling and reassembling equipment.
• Receive any meat deliveries, code, rotate, and put them in appropriate storage areas.
• Stock the fresh and frozen products using proper rotation procedures.
• Recruit, hire, train, and discipline employees.
• Perform annual reviews on employees within your department.
• May be required to perform other duties as assigned to meet business objectives.

• Oversee all aspects of the seafood department, including product ordering, stocking, merchandising, and inventory management.
• Ensure compliance with health and safety regulations, including proper handling, storage, and sanitation practices.
• Manage product selection to ensure the department carries a fresh, high-quality, diverse seafood assortment.
• Monitor and control inventory to reduce shrinkage and waste while ensuring adequate stock levels to meet customer demand.

• Must be 18 years of age or older.
• Demonstrate strong organizational skills to prioritize tasks, manage multiple responsibilities, and maintain focus in a fast‑paced environment.
• Knowledge of cutting techniques, product handling, and food safety standards.
• Proficient in computer systems including Microsoft Office for inventory management, sales tracking, and reporting, with strong math skills to forecast sales and analyze P&L.
• Ability to maintain a high level of confidentiality when handling sensitive information.
• Excellent interpersonal and communication skills with the ability to engage effectively with customers, employees, and management.
• Dedicated to providing exceptional customer service through prompt issue resolution and a customer‑focused approach.

• Serv Safe Certified or equivalent preferred.
• At least 1 year of experience in meat processing or related fields preferred.

• Frequent lifting, pushing, carrying, and pulling of weights between 20‑40 lbs, with occasional lifting over 40 lbs.
• Standing for extended periods of time (90% of the time) and walking (10%).
• Frequent balancing, stooping, kneeling, bending, and reaching above and below waist level.
• Working in various temperature‑controlled environments, including:
• Freezers (extreme cold)
• Areas near ovens (extreme heat)
• Receiving areas with occasional humidity or wet flooring
• Hard tile/cement flooring with anti‑fatigue mats available.
• Required:
  
  slip‑resistant footwear, hairnet or hat, cutting gloves, and various cleaning supplies.
• Machines, tools, and equipment used: case cutter, wrapper, knives, meat saw, cuber, board scraper, meat grinder, and box cutters.

Mid‑Senior level

Full‑time

Management and Manufacturing

Wholesale