Assistant Meat Manager

Position Summary

The Assistant Meat Manager supports the Meat Manager in overseeing all aspects of the meat department, including product quality, food safety, merchandising, inventory control, and team leadership. This role helps drive sales, control costs, and ensure an exceptional shopping experience for customers.

Key Responsibilities Operations & Production

• Assist in managing daily meat department operations, including cutting, trimming, and packaging products
• Ensure all meat and seafood products meet quality, freshness, and food safety standards
• Support inventory management, ordering, and receiving to maintain proper stock levels
• Monitor shrink, waste, and yields to achieve profitability goals
• Ensure proper rotation (FIFO) and handling of all perishable items

Customer Service

• Provide excellent customer service and assist with special cuts, custom orders, and product recommendations
• Resolve customer concerns quickly and professionally
• Maintain a clean, well-stocked, and visually appealing sales floor and service case

Leadership & Team Development

• Assist in training, coaching, and developing department associates
• Help create schedules that align with labor goals and business needs
• Promote a positive, productive, and safety-focused work environment
• Lead the department in the Meat Manager’s absence

Merchandising & Sales

• Execute merchandising plans, displays, and promotional activities to drive sales
• Ensure accurate pricing, signage, and product labeling
• Monitor sales trends and adjust production and ordering accordingly

Compliance & Safety

• Enforce food safety, sanitation, and workplace safety standards (including proper PPE use)
• Maintain required logs such as temperature checks and cleaning schedules
• Ensure compliance with all company policies and local/regulatory requirements

Qualifications

• High school diploma or equivalent required
• Previous meat cutting, butcher, or retail meat department experience preferred
• Basic knowledge of meat cuts, food safety, and handling procedures
• Leadership or supervisory experience preferred
• Strong communication, organization, and problem-solving skills
• Ability to work flexible hours, including weekends, evenings, and holidays

Physical Requirements

• Ability to stand for extended periods
• Frequent lifting (up to 60 lbs.)
• Ability to work in cold environments (refrigerated/freezer conditions)
• Use of sharp tools and equipment (knives, saws, grinders)

Key Competencies

• Leadership & Team Development
• Customer Focus
• Food Safety Awareness
• Attention to Detail
• Time Management & Efficiency