Meat & Deli Manager

Job Summary of Meat & Deli Manager:

Supervise and lead the daily operations of the Meat Department to accomplish financial objectives and sales targets. Ensure that all meat products meet quality and safety standards while being presented appealingly. Educate, guide, and motivate team members to deliver exceptional customer service and enhance departmental efficiency.

Responsibilities of Meat & Deli Manager:

• Establishes a weekly itinerary in accordance with estimated sales, capacity, and tasks.
• Partner with the Store Director to craft targeted merchandising initiatives for the department based on local market insights.
• Follow authorized Meat Department schemes for space optimization based on customer traffic, demand dynamics, and profit margins.
• Administer the purchasing of goods and oversee inventory control to reduce the occurrence of understocking and overstocking while maximizing sales potential.
• Adhere to established procedures for accepting deliveries, marking prices, and restocking inventory in order to ensure quality protection, accuracy, and timely product rotation.
• Control department expenses.
• Adopt strategies to manage and minimize losses due to pilfering and shrinkage within the organization.
• Effectively oversee, train, organize work schedules, and perform annual performance assessments for all Meat Department staff.
• Comply with the planned maintenance program for cases, coolers, refrigerators, and meat department employees.
• Sustain a positive departmental image with clientele by establishing a pristine, attractive, and affable environment.
• Maintain and provide the necessary paperwork, reports, and biweekly stock tallies as required.
• Monitor the Meat Department's environment and competitive landscape, sharing pertinent details with others.
• Continuously communicate with the Meat Department team and provide updates on competitive activities to foster awareness.
• Respect state and health protocols.
• Stay in line with the weights, measures, and labeling statutes mandated by local, state, and government jurisdictions.
• Say hello to every client and stay observant.
• It is important to secure that all staff members adhere to the right lockout/tagout protocol when fixing or cleaning mechanical or electrical equipment.
• Acquire, determine the weight of, and disassemble meat and associated items.
• Carry out trimming of merchandise as per the guidelines established by the company.
• Adhere to the policies established in the official company handbook.

Qualifications of Meat & Deli Manager:

• High school education minimum requirement.
• Ability to read and write to properly tag merchandise, order and maintain inventory and to insure proper rotations of product.
• Above average analytical skills necessary to study and interpret various reports to keep the department profitable.
• Should have at least two years experience as a meat cutter.
• Must have excellent oral and written communications skills for dealing with customers, employees and vendors.
• Must have dexterity in hands to enable the cutting and trimming of the meats.
• Ability to lift up to seventy (70) pounds at least forty percent (40%) of the time.

This company is obligated, as an Equal Opportunity Employer, to inform all applicants of their rights in relation to federal employment laws.