Assistant Meat Manager

Position Summary

The Assistant Meat Manager supports the Meat Manager in overseeing all aspects of the meat department, including product preparation, merchandising, inventory control, and team leadership. This role helps ensure high-quality, fresh products, proper food safety standards, and a well-stocked, visually appealing department that drives sales and customer satisfaction.

Key Responsibilities

• Aid in managing daily meat department functions, including cutting, packaging, and stocking.

• Support ordering, inventory control, and product replenishment.

• Maintain organization in cutting rooms, coolers, and backroom areas.

• Help supervise, train, and develop meat associates and cutters.

• Assign daily tasks and ensure efficient workflow.

• Reinforce safety, sanitation, and productivity standards.

• Promote a positive, team-focused work environment.

• Assist with meat cutting, trimming, grinding, and packaging as needed.

• Ensure all products meet company quality, freshness, and presentation standards.

• Monitor product rotation, date coding, and proper storage.

• Remove outdated or poor-quality product promptly.

• Execute ad items, special cuts, and promotional displays.

• Support cross-merchandising opportunities (e.g., seasoning, sides).

• Monitor sales trends and adjust production and displays accordingly.

• Aid in maintaining proper inventory levels to reduce out-of-stocks and excess shrink.

• Support inventory counts and maintain accurate records.

• Control shrink through proper cutting, handling, and rotation practices.

• Maintain strict adherence to food safety and sanitation standards.

• Enforce proper handling, storage temperatures, and sanitation procedures.

• Maintain cleanliness of prep areas, equipment, and sales floor.

Qualifications

• Previous meat department, butcher, or grocery experience preferred.

• Meat cutting experience strongly preferred.

• Prior leadership or supervisory experience preferred.

• Strong knowledge of food safety, sanitation, and product handling.

• Ability to work early mornings, weekends, and holidays.

• Strong communication, organization, and problem-solving skills.

• Ability to lift up to 50 lbs and work in cold environments.

Key Competencies

• Leadership and team development.

• Attention to quality and food safety.

• Execution and time management.

• Customer focus and product knowledge.

• Accountability and consistency.

Working Conditions

• Fast-paced retail environment with frequent physical activity.

• Exposure to refrigerated environments and sharp cutting equipment.

• Standing, lifting, bending, and repetitive tasks throughout shift.