Manager, Quality Management & Training

Job Title : Meat Department Manager

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Position Summary

The Meat Department Manager is responsible for overseeing all activities of the meat department in a retail grocery setting. This includes managing product inventory, ensuring food safety compliance, supervising department staff, merchandising, and delivering excellent customer service. The manager is accountable for achieving sales and profit targets while maintaining high standards in product quality and presentation.

Key Responsibilities

1. Department Operations

Manage daily operations of the meat department including cutting, packaging, labeling, and displaying meat products.

Ensure cleanliness and sanitation of work areas and equipment in compliance with health and safety regulations.

Monitor product quality and freshness, ensuring proper rotation and disposal of expired or spoiled items.

2. Inventory & Ordering

Maintain proper inventory levels; monitor stock to minimize shrink and waste.

Order meat and supplies from approved vendors, ensuring timely and accurate replenishment.

Conduct regular inventory audits and adjust orders based on sales trends and seasonal demand.

3. Staff Management

Recruit, train, schedule, and supervise meat department staff.

Conduct performance reviews, coach team members, and ensure compliance with company policies.

Promote a positive work environment that encourages productivity, safety, and team collaboration.

4. Customer Service

Provide exceptional service by assisting customers with product selection, special orders, and cooking advice.

Address customer concerns and complaints promptly and professionally.

5. Merchandising & Sales

Plan and execute merchandising strategies to drive sales, including promotional displays and pricing strategies.

Monitor and analyze department sales performance and develop action plans to achieve targets.

Work with store management to coordinate sales campaigns and seasonal promotions.

Qualifications

Education & Experience

High school diploma or equivalent; culinary or meat-cutting certification preferred.

Minimum 3 years of experience in a meat department with at least 1 year in a supervisory role.

Skills & Competencies

Strong knowledge of meat products, cutting techniques, and food safety practices.

Excellent leadership, organizational, and communication skills.

Ability to lift heavy items (up to 50 lbs), stand for long periods, and work in refrigerated environments.

Basic computer skills for inventory, ordering, and scheduling.

Work Schedule

~ Full-time; may include evenings, weekends, and holidays based on store needs.

Reports To

~ Store Manager or Assistant Store Manager