Meat Manager

Lead daily Meat Department operations, including quality, freshness, cutting, merchandising, and food safety; supervise and coach a team of Meat Cutters, Butchers, and Meat Clerks to deliver outstanding service; achieve department goals in sales, gross profit, labor, shrink, and inventory accuracy; perform hands-on meat cutting, trimming, wrapping, and stocking; ensure HACCP compliance and sanitation requirements; build strong customer relationships through friendly, knowledgeable service at the service counter; manage scheduling and staffing for 2–20 associates; use store systems to manage ordering, production planning, and reporting; serve as Manager-on-Duty when assigned.