Position Summary

The Meat Manager is responsible for leading all meat department operations, including product quality, food safety, team leadership, merchandising, inventory control, and financial performance. This role ensures compliance with company standards and regulatory requirements while delivering exceptional customer service and achieving sales and profitability goals.

Key Responsibilities Leadership & Team Development Lead, train, coach, and motivate meat department associates to maintain high performance and engagement Create effective work schedules that align with business needs and labor guidelines Provide ongoing performance feedback, coaching, and corrective action as needed Ensure associates are properly trained in cutting, wrapping, food safety, and customer service Meat Department Operations Oversee daily operations including cutting, trimming, grinding, packaging, and merchandising of meat products Ensure adherence to quality, freshness, and presentation standards Manage inventory levels, forecasting, ordering, and product rotation Ensure equipment is properly maintained, cleaned, and operating safely Food Safety & Compliance Ensure strict compliance with food safety, sanitation, and health regulations Maintain accurate temperature logs, sanitation schedules, and documentation Ensure proper handling, storage, labeling, and rotation of all meat products Prepare for and address internal and external audits Sales, Margin & Shrink Control Drive sales through effective merchandising, seasonal programs, and promotional execution Monitor margins, shrink, spoilage, and markdowns to meet financial targets Analyze sales and production trends to optimize labor and product mix Control department expenses and contribute to overall store profitability Customer Experience Deliver exceptional customer service and resolve escalated customer concerns Ensure product availability, quality, and freshness meet customer expectations Maintain a clean, organized, and customer‑ready department at all times