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Key Responsibilities and Required Skills for Meat Manager

💰 $55,000 - $85,000

RetailGroceryManagement

🎯 Role Definition

The Meat Manager is the heart of the store's protein program, a leader who combines artisan butchery skills with sharp business acumen. This individual is not just responsible for cutting meat; they are the architect of a successful, profitable, and customer-focused department. From sourcing the finest products to mentoring a team of skilled cutters and clerks, the Meat Manager ensures the highest standards of quality, safety, and service are met every single day. They are a hands-on leader, a product expert, and a key driver of the store's overall success and reputation.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Assistant Meat Manager
  • Lead Meat Cutter
  • Experienced Butcher

Advancement To:

  • Perishables Director or Manager
  • Store Manager / Director
  • Regional Meat Merchandiser or Specialist

Lateral Moves:

  • Seafood Department Manager
  • Deli & Bakery Manager

Core Responsibilities

Primary Functions

  • Direct, manage, and oversee all operational aspects of the meat department, including sales, margin, and labor, to achieve established financial goals and key performance indicators.
  • Expertly manage all department inventory by implementing effective ordering, receiving, and stocking procedures to ensure product availability while minimizing out-of-stocks and overstock situations.
  • Perform and oversee the skilled cutting, trimming, grinding, and preparation of a wide variety of meat products, including beef, pork, poultry, and lamb, according to company specifications and customer requests.
  • Champion and enforce all food safety protocols, including HACCP, proper temperature controls, and sanitation procedures, to ensure a safe and clean environment for both team members and customers.
  • Develop and execute creative and appealing merchandising plans for the full-service case, self-service displays, and other specialty areas to drive sales and enhance the customer shopping experience.
  • Recruit, hire, train, and develop a high-performing team of meat cutters and clerks, providing ongoing coaching, feedback, and performance management to foster a positive and productive work culture.
  • Create and manage weekly team member schedules to ensure adequate coverage for all operational needs while effectively controlling labor costs and staying within budget.
  • Proactively manage and control department shrink and waste through meticulous inventory rotation (FIFO), proper product handling, and accurate record-keeping.
  • Engage with customers to provide exceptional service, answer questions about products, offer cooking suggestions, and fulfill special orders to build loyalty and drive repeat business.
  • Maintain a deep knowledge of all meat and seafood products, including sourcing, cut types, and preparation methods, acting as the resident expert for both customers and staff.
  • Conduct regular quality assurance checks on all incoming products and existing inventory to guarantee that all items meet the company's stringent standards for freshness and quality.
  • Ensure all department equipment, including saws, grinders, slicers, and scales, is properly maintained, cleaned, and in safe working order, coordinating repairs as necessary.
  • Implement and verify all pricing, signage, and promotions are accurate and consistent with company marketing and advertising plans.
  • Build and maintain strong, professional relationships with vendors and suppliers to ensure timely deliveries and resolve any product or service issues that may arise.
  • Analyze sales reports, movement data, and financial statements to identify trends, opportunities, and areas for operational improvement in sales, margin, and shrink.
  • Lead the department team in conducting regular physical inventory counts, ensuring accuracy and accountability for all on-hand products.
  • Ensure the department is consistently well-presented, fully stocked, and visually appealing from store open to close.
  • Resolve customer complaints and concerns in a professional and timely manner, empowering the team to find solutions that leave the customer satisfied.
  • Stay current with industry trends, new product developments, and competitive activities to keep the department innovative and competitive in the marketplace.
  • Foster a safety-first culture by training staff on proper lifting techniques, equipment safety, and emergency procedures to minimize accidents and injuries.

Secondary Functions

  • Analyze sales reports and performance data to identify trends, opportunities, and areas for improvement in sales, margin, and shrink.
  • Provide feedback and contribute to the development of merchandising plans, promotional strategies, and seasonal product assortments.
  • Partner with store leadership and other department managers to execute store-wide initiatives and ensure a cohesive customer experience.
  • Actively participate in regular team meetings, manager huddles, and planning sessions to align departmental goals with overall store objectives.

Required Skills & Competencies

Hard Skills (Technical)

  • Advanced Butchery & Meat Cutting: Comprehensive knowledge of primal and sub-primal cuts for beef, pork, and lamb; expert knife skills.
  • HACCP and Food Safety Compliance: Deep understanding and ability to implement food safety regulations; ServSafe or equivalent certification is a major plus.
  • Inventory Management Systems: Proficiency with ordering, receiving, and inventory control software (e.g., CIMS, SAP).
  • Scale Operation and PLU Management: Accurate use of digital scales, price look-up codes, and labeling equipment.
  • Meat Grinding and Sausage Making: Experience with commercial grinders and other value-added processing equipment.
  • P&L and Margin Analysis: Ability to read financial reports, understand key metrics, and make data-driven decisions to impact profitability.

Soft Skills

  • Leadership and Team Mentorship: Proven ability to lead, motivate, and develop a diverse team in a fast-paced environment.
  • Exceptional Customer Service: A genuine passion for interacting with customers and exceeding their expectations.
  • Strong Verbal Communication: Clearly and effectively communicates with team members, leadership, and customers.
  • Problem-Solving and Adaptability: Capable of thinking on your feet to resolve operational challenges and customer issues as they arise.
  • Time Management and Prioritization: Skillfully balances administrative duties, hands-on production, and team supervision.
  • Attention to Detail: Meticulous approach to quality, safety, sanitation, and merchandising standards.

Education & Experience

Educational Background

Minimum Education:

  • High School Diploma or equivalent (GED).

Preferred Education:

  • Vocational or technical certification in butchery, culinary arts, or a related field.

Relevant Fields of Study:

  • Culinary Arts
  • Business Management

Experience Requirements

Typical Experience Range: 3-5 years of progressive experience within a retail meat department.

Preferred: Minimum of 2 years in a leadership or supervisory capacity (e.g., Assistant Manager, Lead Cutter) is highly preferred.

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