Meat Manager

The Meat Manager is responsible for the overall operation profitability merchandising food safety and staffing of the Meat Department. This position leads department employees drives sales growth ensures exceptional product quality and maintains compliance with company food safety and regulatory standards. The Meat Manager is accountable for inventory management shrink control labor management and delivering an outstanding customer experience.

• Lead coach train and develop Meat Department employees including assistant managers meat cutters wrappers clerks and supervisors.
• Recruit interview hire and onboard new team members.
• Conduct performance evaluations and provide ongoing feedback and development opportunities.
• Foster a culture of accountability teamwork safety and customer service excellence.
• Ensure department staffing levels meet operational and customer needs.

• Oversee daily Meat Department operations to ensure efficiency and profitability.
• Maintain department conditions that support food safety cleanliness organization and product quality.
• Ensure product is properly received stored rotated prepared and displayed.
• Monitor execution of department processes and company standards.
• Coordinate daily production and merchandising plans to meet customer demand.

• Deliver exceptional customer service and ensure employees provide a superior shopping experience.
• Assist customers with product selection special orders and product knowledge.
• Resolve customer concerns promptly and professionally.
• Promote customer loyalty through quality products and service.

• Execute merchandising programs promotional displays and seasonal sales events.
• Maintain attractive fully stocked and properly signed displays.
• Monitor sales performance and adjust ordering and production plans accordingly.
• Maximize department sales through effective merchandising and inventory management.

• Manage inventory levels to ensure product availability while minimizing waste.
• Monitor ordering receiving and inventory control processes.
• Ensure proper rotation and freshness standards are consistently followed.
• Implement shrink reduction strategies and investigate inventory variances.
• Maintain accurate department records and inventory counts.

• Manage department labor expenses and profitability.
• Monitor sales gross profit shrink and productivity metrics.
• Develop and implement action plans to improve financial results.
• Support store-wide sales and operational goals.

• Ensure compliance with all food safety sanitation health department and company requirements.
• Maintain HACCP temperature control and product handling standards.
• Ensure department equipment is maintained and operating safely.
• Promote workplace safety and address hazards immediately.