Description
The Meat Department Manager is responsible for maintaining quality, profitability, product assortment, inventory, pricing, sanitation, customer service, production planning, and labor scheduling in the meat department. The role also trains and mentors associates, evaluates performance, resolves concerns, and coordinates with store and fresh-meat leadership. A high school diploma or GED, some college education, five years of meat department experience, and a current Food Handler’s Permit are preferred or otherwise supported by education, experience, and training.
