DUTIES AND RESPONSIBILITIES: 
• Maintains an atmosphere of enthusiastic customer awareness with an emphasis on providing fast 
and friendly Customer Service. 
• Assists customers by making product suggestions, filling special orders and food preparation suggestions. 
• Engages in suggestive selling and other sales techniques via telephone, in-store intercom and oneon-one customer interaction. 
• Plans daily operation, monitors production process following company procedures and profitability. 
• Trims, cuts, wraps, trays and displays meat. Builds meat and seafood displays, rotates and discards outdated or 
spoiled product. Ensures cleanliness of work area and department. 
• Implements effective promotional and seasonal displays. May be responsible for the operation and 
maintenance of meat cooler, freezer and butcher block. 
• Ability to follow and maintain department standards and requirements in handling quick sales items. 
• Runs cutting tests on meat products to monitor profitability. 
• Ensures trim specifications and cutting standards are followed. Ensures temperatures are 
maintained in all phases of meat preparation, display and storage. Schedules, supervises, trains
and assigns duties to department employees.
• Monitors employee productivity and evaluates overall performance.
• Schedules employees to ensure adequate coverage and service levels.
• Specific knowledge of duties performed by all department employees. Oversees and assists with all 
department duties such as: cutting, grinding and wrapping fresh meat products. 
• Understands opening and closing department procedures.
• Trains employees on store policies, sales and record keeping procedures.
• Identifies and trains employees with high potential for advancement opportunities. 
• Working knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee 
Handbook.
• Initiates personnel actions such as pre-employment interviews, transfers, promotions, and disciplinary actions.
• Prepare sales and inventory reports. Physical inventory taken every 4 weeks.
• Controls inventory to ensure adequate product quantity, quality and freshness and maintains inventory 
levels according to division directives. Stocks and rotates product. Maintains and organizes meat cooler.
• Controls shrink and cost. 
• Implements correct product preparation techniques. 
• Uses and operates equipment such as pallet jack, hand truck, scissors, knives, safety cutters, grinder, saws, 
saw blades and cuber
• Accurately completes, maintains and monitors daily log sheet, Production Chart, Meat Grinding Log, 
Sales and Labor and other required paperwork and logs.