Meat Manager

DUTIES AND RESPONSIBILITIES Customer Service & Sales

• Maintain an atmosphere of enthusiastic customer awareness with an emphasis on fast, friendly service.
• Assist customers by making product suggestions, fulfilling special orders, and offering food preparation recommendations.
• Engage in suggestive selling and other sales techniques through telephone, in‑store intercom announcements, and direct customer interaction.

• Plan daily department operations and monitor production processes for compliance, efficiency, and profitability.
• Trim, cut, wrap, tray, and display meat products; assist with seafood as required.
• Build effective meat and seafood displays; rotate stock and discard outdated or spoiled products.
• Maintain clean, sanitized, and organized department work areas.
• Implement promotional and seasonal displays.
• Operate and maintain meat coolers, freezers, and butcher block areas when assigned.
• Follow and maintain department standards and requirements for handling quick‑sale items.
• Perform cutting tests on meat products to evaluate profitability.
• Ensure cutting standards, trim specifications, and all temperature requirements are followed during preparation, display, and storage.

• Schedule, supervise, train, and assign duties to department employees.
• Monitor employee productivity and evaluate overall performance.
• Ensure adequate staffing levels to support service and operational needs.
• Maintain comprehensive knowledge of duties performed by all department employees, including cutting, grinding, and wrapping meat products.
• Understand and oversee opening and closing procedures for the department.
• Train employees on store policies, sales processes, food handling procedures, and recordkeeping practices.
• Identify high‑potential employees and support their development.
• Initiate personnel actions such as interviews, promotions, transfers, and disciplinary steps.

• Prepare sales and inventory reports; participate in physical inventory every 4 weeks.
• Maintain proper inventory levels to ensure product quantity, quality, and freshness in accordance with division directives.
• Stock and rotate products; maintain an organized and efficient meat cooler.
• Control shrink and manage departmental costs through efficient ordering, handling, and rotation practices.
• Implement proper product preparation techniques for all meat and seafood processes.

• Operate equipment such as pallet jacks, hand trucks, scissors, knives, safety cutters, grinders, saws, saw blades, and cubers.
• Ensure adherence to food safety standards, temperature control requirements, and sanitation protocols.
• Maintain working knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee Handbook.
• Ensure proper code‑date compliance for all products in the department.

• Perform receiving duties including breaking down loads, verifying invoices, inspecting product quality, reporting shortages, stocking, and rotating product.
• Follow product temperature guidelines, storage requirements, and approved packaging techniques.
• Accurately complete, maintain, and monitor required departmental logs, including daily log sheets, Production Charts, Meat Grinding Logs, Sales and Labor reports, and associated paperwork.
• Complete administrative paperwork and maintain accurate, organized department records.