Meat Manager

Albertsons Companies•Livingston, MT

About The Position

The Meat Manager oversees daily operations of the meat department, ensuring customer service, product quality, food safety, accurate inventory, and effective merchandising. The role includes staffing, scheduling, training, and supervising meat cutters and clerks; writing orders and verifying deliveries; maintaining displays and pricing; reviewing reports; and safely cutting and preparing meat products. Work includes frequent standing and walking, regular lifting, and activity in a temperature-controlled environment. The manager also handles special customer requests, performs daily product culls, cleans equipment, and sets priorities for the next day.

Requirements

Knowledge of different cuts of meat and experience as a meat cutter or meat clerk.
Prior department operations and staff management experience.
Ability to safely operate meat processing equipment such as saws, grinders, and tenderizers.
Customer-service skills, including handling special orders.
Strong organizational and multitasking skills for a fast-paced environment.
Ability to work independently and as part of a team, with initiative and leadership.
Self-motivation and willingness to learn and share product knowledge with customers.
Ability to use computers for reports, communications, and inventory tasks.
Regular and predictable attendance, including early mornings, evenings, weekends, and holidays.
Adherence to workplace conduct, uniform, and grooming standards.

Responsibilities

Deliver high-quality customer service and handle special orders.
Oversee daily meat department operations, staffing, and scheduling.
Maintain accurate inventory, perform monthly counts, write orders, and verify deliveries for quality and accuracy.
Implement merchandising programs, maintain pricing integrity, and create display signage.
Enforce company policies and food safety standards, including temperature and tare checks.
Cull cases daily, inspect for expired products, and follow markdown guidelines.
Safely operate saws, grinders, knives, and other equipment to cut, trim, and prepare meat products.
Review reports, identify opportunities, and recommend changes to inventory and pricing.
Train and supervise meat cutters and clerks.
Clean equipment and set priorities for the following day.