Meat Manager

Duties & Responsibilities Customer Service & Sales

• Maintain an atmosphere of enthusiastic customer awareness with fast and friendly service.
• Assist customers with product suggestions, special orders, and food preparation recommendations.
• Engage in suggestive selling and sales techniques via telephone, intercom, and direct interaction.

• Trim, cut, wrap, tray, and display meat products.
• Build and maintain meat and seafood displays; rotate and remove outdated or spoiled product.
• Ensure cleanliness and sanitation of the work area and department.
• Implement effective promotional and seasonal displays.
• Operate and maintain equipment such as meat coolers, freezers, butcher blocks, pallet jacks, hand trucks, knives, saws, grinders, cubers, and related tools.
• Follow department standards for handling quick‑sale items.
• Conduct cutting tests to monitor profitability.
• Ensure adherence to trim specifications, cutting standards, product preparation techniques, and temperature controls for preparation, display, and storage.

• Schedule, supervise, train, and assign duties to department employees.
• Monitor employee productivity and evaluate performance.
• Ensure adequate staffing coverage and service levels.
• Possess complete knowledge of duties performed by all department employees; oversee and assist with cutting, grinding, and wrapping.
• Train employees on store policies, sales procedures, and record‑keeping requirements.
• Identify and develop high‑potential employees for advancement opportunities.
• Understand and follow all opening and closing procedures.

• Initiate personnel actions including pre‑employment interviews, transfers, promotions, and disciplinary actions.
• Maintain working knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee Handbook.

• Prepare sales and inventory reports; conduct physical inventory every 4 weeks.
• Control inventory to ensure product quality, quantity, and freshness following division directives.
• Stock, rotate, and organize product; maintain an orderly meat cooler.
• Control costs and shrink.
• Complete and monitor required documentation, including daily log sheets, Production Charts, Meat Grinding Logs, Sales & Labor reports, and other department paperwork.

• Perform receiving tasks: break down loads, verify orders using invoices, inspect quality, report shortages, and rotate stock.
• Adhere to product temperature and storage guidelines and follow proper packaging techniques.
• Process administrative paperwork and maintain accurate department records.