Meat Manager Jobs

About The Position

Requirements

• Previous customer service, food service, retail, or grocery experience is required.
• At least 2 years of previous supervisory or management experience is required.
• Prior seafood cutting or fabrication experience is required.
• Entry-to-mid-level proficiency with Microsoft Office.
• Ability to manage financial results, including labor, sales, and profit margin.
• Commitment to valuing diversity and contributing to an inclusive working and learning environment.
• Ability to complete and maintain required food and work safety trainings or certifications.
• Ability to work a schedule based on business needs; in-store roles may include evening, weekend, and holiday shifts.
• Ability to work frequently to continuously on feet, including standing and walking throughout the shift; frequent hand and wrist use for grabbing, twisting, and pulling.
• Ability to occasionally climb stairs, step stools, or ladders, depending on location.
• Medium/heavy physical capacity: occasional team lifting of up to 100 pounds and frequent lifting, pushing, pulling, or carrying objects weighing 50 pounds; team lifts are encouraged for objects over 50 pounds.

Nice To Haves

• Knowledge of retail Meat and Seafood departments; butcher shop, meat fabrication, or seafood industry experience is also acceptable.
• Working knowledge of POS, inventory, or other retail-specific software.

Responsibilities

• Assess, prioritize, and delegate department tasks and production to meet daily business needs across Meat and Seafood.
• Wrap, weigh, and price products according to department policies and applicable dating, tare-weight, and COOL Act requirements.
• Ensure meat and seafood are cut, trimmed, and processed to company standards.
• Maintain department stocking, rotation, facing, merchandising standards, category schematics, and in-stock conditions.
• Use department tools and products creatively to increase sales and minimize waste.
• Manage labor, sales, and margin goals; develop and execute plans when results do not meet expectations.
• Maintain inventory at appropriate levels, adjust for seasonal needs, set par levels, and establish daily production levels for case-ready back stock.
• Develop and execute merchandising plans for seasonal, advertised, and holiday products; coordinate in-store tastings with Operations.
• Receive and unload merchandise; check quality, count, and condition; communicate issues to management and the merchandising team.
• Maintain organization, rotation, and cleanliness of back-stock areas, with attention to product quality and expiration dates.
• Assist customers with product selection, share product knowledge, and make recommendations based on customer needs.
• Ensure special orders are completed on time, schedules cover peak sales hours, and top-selling products are available.
• Ensure department compliance with company organic standards and lead monthly perishable inventory analysis and count accuracy.
• Train and educate staff on writing orders and production schedules consistent with department goals and standards.
• Ensure compliance with company invoice, credit, transfer, and inventory procedures; maintain professional vendor relationships.
• Use resources and labor efficiently without compromising quality or service standards; oversee all areas of the department.
• Directly manage department staff, including performance management, review writing, scheduling, training, coaching, development, and feedback.
• Build staff capability in basic Human Resources concepts in coordination with store-level resources.
• Establish and maintain effective verbal and written communication systems.
• Provide friendly customer service, address concerns with a solutions-oriented approach, and contribute to a respectful, inclusive, collaborative workplace.
• Follow company policies, food and work safety requirements, applicable regulations, and sustainability program practices; contribute to store cleanliness and maintain equipment.
• Demonstrate reliable attendance, adapt priorities as department and store needs change, conserve company resources, and perform other assigned duties.