DUTIES AND RESPONSIBILITIES

Meat Manager

Customer Service & Sales

• Maintain an atmosphere of enthusiastic customer awareness with a focus on fast, friendly service.

• Assist customers by offering product suggestions, filling special orders, and sharing food preparation ideas.

• Engage in suggestive selling and sales techniques via phone, in‑store intercom, and direct customer interaction.

Meat Department Operations & Product Quality

• Plan daily operations and monitor production processes following company procedures and profitability standards.

• Trim, cut, wrap, tray, and display meat products.

• Build meat and seafood displays; rotate stock and discard outdated or spoiled product.

• Maintain cleanliness throughout the department, including work areas, cutting room, sales floor, cooler, and freezer.

• Implement promotional and seasonal displays.

• Operate and maintain meat cooler, freezer, and butcher block as needed.

• Conduct cutting tests to monitor profitability and ensure trim specifications and cutting standards are met.

• Maintain required product temperatures during preparation, display, and storage.

Leadership, Staffing & Training

• Schedule, supervise, train, and assign duties to department employees to ensure adequate coverage and service levels.

• Maintain detailed knowledge of duties performed by all department employees, including cutting, grinding, and wrapping fresh meat products.

• Provide training on store policies, sales processes, and record‑keeping procedures.

• Identify and develop high‑potential employees for advancement.

• Monitor employee productivity and evaluate overall performance.

• Initiate personnel actions, including interviews, transfers, promotions, and disciplinary actions.

• Ensure compliance with company guidelines outlined in the Albertsons/Tom Thumb Employee Handbook.

Inventory Management, Ordering & Cost Control

• Prepare sales and inventory reports; support physical inventory conducted every 4 weeks.

• Control inventory to maintain required product quantity, quality, and freshness per division directives.

• Stock, rotate, and organize the meat cooler; maintain accurate inventory levels.

• Supervise reclamation processing and maintain organized, in‑stock conditions across all meat department areas.

• Control shrink and manage departmental costs.

• Ensure proper code dating and rotation of all products within the department.

Equipment Use, Safety & Compliance

• Implement correct product preparation and handling techniques.

• Operate equipment such as pallet jacks, hand trucks, scissors, knives, safety cutters, grinders, saws, saw blades, and cubers.

• Ensure accurate and complete documentation including daily log sheets, Production Charts, Meat Grinding Logs, and Sales and Labor reports.

• Perform receiving duties including breaking down loads, verifying orders, inspecting quality, reporting shortages, stocking, and rotating product.

• Adhere to product temperature guidelines, storage standards, and proper packaging techniques.

• Ensure accurate product signing, pricing, and Country of Origin Labeling (COOL).

• Comply with retail labeling laws, federal and state regulations, company policies, and code‑dating requirements.

Sanitation, Safety & Emergency Procedures

• Maintain safety, cleanliness, and sanitation throughout the department including equipment, display areas, cooler, freezer, and workspaces.

• Comply with and enforce all workplace safety rules and regulations.

• Implement emergency procedures in the event of equipment or software malfunctions.

• Attend and participate in sales meetings; communicate sales goals, department performance, and opportunities to employees.

Professional Conduct

• Perform all job duties safely, accurately, and with honesty and integrity.

• Comply with and enforce company grooming and dress code standards.

• Perform other necessary and required duties as assigned.