Meat Manager Montgomery 1M

Position Title: Meat Manager

Position Summary

The Meat Department Manager oversees the complete operational, financial, and regulatory execution of the Meat and Seafood department. This leadership role is responsible for driving sales and gross profit margins, managing inventory logistics, controlling shrink, scheduling labor, and ensuring strict compliance with USDA, OSHA, and local health department sanitation codes. The manager provides continuous coaching to market staff and steps in to perform custom meat-cutting duties as business dictates.

Core Employee Expectations (All Staff)

- Professional Conduct: Remain courteous, attentive, and professional with customers, vendors, and peers. Represent the company positively both on the clock and while wearing the uniform outside of work.

- Safety & Compliance: Follow all safety rules and procedures, ensuring the store and department remain in full compliance with safety regulations at all times.

- Attendance: Maintain dependable attendance and punctuality for every scheduled shift.

Principal Responsibilities

Financial Administration & Inventory Control

- Profitability Management: Analyze sales reports, track departmental expenses, and order inventory to maximize gross profit margins. Control operational shrinkage, waste, and pilferage to meet budgeted targets.

- Inventory Allocation: Manage, track, and audit physical inventory records to compute monthly gross margins. Balance supply chains to minimize out-of-stock and overstock situations, ensuring peak product freshness.

- Logistics & Receiving: Personally supervise or execute the unloading, receiving, and verification of incoming freight. Ensure products are instantly moved to refrigerated storage to maintain cold-chain compliance.

Team Leadership & Talent Development

- Labor Scheduling: Build efficient labor schedules that align with peak shopping hours, sales targets, and wage budgets.

- Skills Training: Lead specialized trade skills training (e.g., proper cutting yields, merchandising, knife safety) and delegate tasks to maximize team efficiency.

- Performance Logs: Maintain accurate administrative records on associate performance, training milestones, and disciplinary history in coordination with store management.

Merchandising & Marketing Execution

- Display Standards: Plan and execute localized merchandising layouts to achieve sales goals. Monitor fresh meat cases daily to ensure perfect product rotation, accurate weighing, strict pricing compliance, and clear signage.

- Cross-Department Collaboration: Communicate with store leadership and other departments to design and support targeted marketing or seasonal sales plans.

Regulatory Compliance & Safety Oversight

- Standards Enforcement: Enforce safety, sanitation, and food handling standards mandated by state, federal, OSHA, and Weights and Measures regulations.

- Equipment Supervision: Ensure all department associates operate commercial machinery (e.g., band saws, grinders, slicers, cubers) safely and utilize mandatory Personal Protective Equipment (PPE) like steel-mesh cut-resistant gloves.

- Preventive Maintenance: Conduct inspections of all market equipment. Practice preventive care and immediately report any mechanical repair or structural issues to store management.

Culinary Hands-On Support

- Trade Support: Actively welcome and receive customer orders. Maintain the required technical skill set to perform standard trimming, boning, and cutting duties on the bench in the absence of available meat-cutting staff.

Knowledge, Skills, and Abilities

- Financial Literacy: Ability to interpret gross margin data, cutting tests, yield percentages, and basic profit and loss statistics.

- Organizational Mastery: Exceptional ability to prioritize heavy operational tasks, manage sudden disruptions, and delegate duties effectively to hit tight production deadlines.

Required Qualifications

- Age Requirement: Must be 18 years of age or older (Required for department oversight and heavy cutting machinery operation).

- Education: High School Diploma or equivalent.

- Experience: Minimum of 2–3 years of experience as a professional Meat Cutter, with at least 1 year in a leadership, assistant manager, or supervisory capacity within a retail supermarket environment (Backed by resume).

- Certification: Active Food Manager Certification (e.g., ServSafe) or the absolute ability to obtain it within the first 12 months of employment.

- Language Proficiency: Professional proficiency in English to interpret regulatory documentation, log numbers, and direct staff.

Physical Requirements & Environment

- Lifting & Mobility: Ability to move, pull, or hoist heavy primal cuts and boxed freight weighing 0–50 pounds regularly, and occasionally up to 100 pounds (with or without reasonable accommodation). Full structural access to cold storage areas, prep spaces, and the retail floor.

- Stamina: Ability to stand and bend over cold-room prep tables or layout cases for the complete duration of a shift (with or without reasonable accommodation).

- Environmental Exposure: Ability to work continuously within damp and cold environments, specifically walk-in meat coolers (32–40F) and deep production freezers (less than 32F).

- Scheduling: Flexibility to work varied hours and days as business dictates, including early mornings, evenings, weekends, and holidays.