Meat Manager
$66,914–$69,680 year
On-site · San Francisco, California, United States
Job Summary
Lead the Meat Department by managing daily operations, overseeing staff, maintaining inventory and quality standards, and delivering exceptional customer service. Ensure compliance with food safety regulations while meeting margin and labor goals through effective planning, preparation, and leadership. Establish and maintain a positive work environment; oversee pricing, signage, and inventory to meet targets; ensure health and sanitation compliance; recruit, train, and motivate department team members; cut and prepare meat products with appropriate equipment; provide high-quality customer service; stay knowledgeable about product availability, storage, preparation, and nutritional value; union position with competitive pay and comprehensive benefits.
Required Qualifications
- 3–5 years of experience in a meat department or similar setting
- 2–3 years of hands-on management or supervisory experience
- Proficiency in meat cutting and product knowledge
- Ability to safely operate meat processing equipment
- Strong leadership and communication skills
- Self-motivated and solution-oriented
- Capable of training and inspiring team members
- Excellent verbal and written communication
- Understanding and appreciation of natural and organic foods
- Available to work a flexible schedule, including mornings, evenings, and weekends
- Local candidates only.
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