South Circle Save A Lot Meat Manager

Leevers•Colorado Springs, CO

About The Position

The Meat Manager is the most senior position in the Meat Department and is responsible for ensuring the department meets company standards, drives sales, and maximizes profitability. The role manages the store’s meat program and department activities, including customer service, merchandising, business management, product handling and presentation, scheduling, ordering, receiving, and inventory control. The Meat Manager trains and supervises department personnel, sets work priorities and schedules, and ensures employees work safely and productively. The position also oversees meat cutting and packaging, product quality and sanitation, inventory rotation, and compliance with company procedures. The role focuses on customer experience, sales, and operational efficiency.

Requirements

Must be at least 18 years of age.
High school diploma or equivalent required.
Completion of the Leevers Meat Cutter Training Program within six months.
Must be able to read, write, and speak English.
Basic math proficiency, including addition, subtraction, multiplication, and division.
Effective oral and written communication and interpersonal skills.
Dependability and flexibility, including willingness to work in other store areas with little or no advance notice.
Customer service, teamwork, and problem-solving skills.
Must adhere to the uniform dress code.
Must be able to operate and understand meat scales, meat saws, slicers, and grinders.
Must be able to perform the listed physical activities, including standing, handling products, reaching, bending, walking, lifting, and moving heavy products with assistance.
Must be able to work for extended periods in a cold, temperature-controlled environment.

Nice To Haves

Bilingual ability is preferred; Spanish or other language proficiency is desired.
Seven or more years of experience safely using manual pallet jacks, hand tools, and power equipment—including knives, wrappers, scales, slicers, cubing machines, and power saws where certified to cut meat—is preferred.
Company work history will be strongly considered, including attendance, work performance, safety, policy compliance, and performance.

Responsibilities

Lead department performance to achieve and exceed business metric goals.
Complete daily grinding logs.
Meet or exceed profitability, sales, and distribution budgets.
Order strategically and control inventory.
Set and manage department schedules.
Direct price changes.
Manage ordering, merchandising, productivity, and shrink control in line with company and business-unit goals.
Set work priorities and assign tasks to Meat Cutters, Shift Leads, and Clerks.
Enforce meat department policies and procedures.
Train and supervise meat department personnel and ensure they operate to company standards.
Work with the District Manager and Store Manager to provide input on meat department policies and procedures.
Use knives and power equipment to cut or package authorized beef, pork, and poultry items according to company procedures.
Wrap, weigh, and price cuts of meat.
Label packages according to COOL, USDA, and company standards.
Update displays and case signs, and merchandise meat to maximize sales.
Maintain proper date rotation for products in display cases and storage coolers.
Prepare and place meat cuts and products in display counters according to company procedures.
Receive, inspect, and store meat deliveries to maintain the cold chain and meat quality.
Meet daily sanitation and quality standards.
Follow company procedures, including those for COOL, food safety, sanitation, scale operation, markdowns, inventory, planograms, reference manuals, manager signoff, and meat-cutting lists.
Protect company property, funds, and merchandise.
Perform other duties as assigned.