Meat Perishable Manager

Job Description: Perishable Manager

Department: Perishables — Meat, Poultry & Deli
Reports To: Store Owner / General Manager
Position Type: Full-Time, Management

Position Summary

The Perishable Manager is responsible for the overall leadership, performance, and daily operations of the perishable departments, with a primary focus on the Meat Department. This role oversees the Meat Department's daily production, merchandising, inventory, product quality, and customer service while providing leadership, direction, and accountability to the Poultry and Deli Department Leads.

As a key member of our family-owned business, the Perishable Manager must be a hands-on leader who takes pride in quality products, fresh offerings, efficient operations, and building strong customer relationships. The ideal candidate leads by example, works alongside the team when needed, and understands the importance of balancing profitability with the quality and personal service that set our market apart.

Key Responsibilities

1. Meat Department Leadership & Operations

• Oversee the daily operation of the Meat Department, ensuring product quality, freshness, presentation, and availability meet company standards.
• Lead by example in meat cutting, trimming, grinding, fabrication, packaging, wrapping, labeling, and merchandising as needed.
• Establish daily production priorities based on sales trends, customer demand, inventory levels, and seasonal opportunities.
• Ensure meat cases are properly stocked, attractively presented, accurately priced, and maintained throughout the day.
• Maintain appropriate product mix, portion sizes, yields, and quality standards while minimizing trim loss, waste, and shrink.
• Develop and maintain attractive fresh-cut offerings, value-added products, specialty items, and seasonal features.
• Monitor department sales, gross profit, labor costs, and inventory performance to meet established goals.
• Maintain proper rotation of products using FIFO (first in, first out) and ensure accurate dating and labeling.
• Assist customers with product selections, special cuts, preparation recommendations, and custom orders.
• Ensure all meat equipment, tools, work areas, and coolers are properly maintained, cleaned, and organized.

2. Oversight of Poultry and Deli Department Leads

• Provide direction, support, and accountability to the Poultry and Deli Department Leads.
• Establish clear expectations for department standards, cleanliness, product quality, merchandising, customer service, and food safety.
• Work with department leads to establish daily priorities, production plans, staffing needs, and ordering requirements.
• Review department sales, inventory, shrink, labor, and overall performance, addressing concerns and identifying opportunities for improvement.
• Ensure department leads maintain accurate ordering, receiving, rotation, labeling, and inventory practices.
• Conduct regular department walks to assess product freshness, case presentation, cleanliness, organization, and operational standards.
• Provide coaching, training, and constructive feedback to department leads to support their success and professional development.
• Hold department leads accountable for completing daily responsibilities and maintaining consistent standards.
• Coordinate promotions, seasonal offerings, special orders, and merchandising opportunities across all perishable departments.
• Serve as the point of contact between department leads and store ownership, communicating operational needs, challenges, and opportunities.

3. Inventory, Purchasing & Profitability

• Oversee ordering and inventory management for the Meat Department and monitor purchasing practices in the Poultry and Deli Departments.
• Maintain appropriate inventory levels to support sales while limiting overstock, spoilage, and unnecessary markdowns.
• Work with vendors and suppliers to ensure quality, accurate deliveries, competitive costs, and reliable product availability.
• Monitor product costs, retail pricing, gross margins, yields, and department profitability.
• Review sales and movement reports to make informed ordering and production decisions.
• Identify opportunities to reduce waste, improve product utilization, increase sales, and strengthen gross profit.
• Ensure receiving procedures are followed and discrepancies, quality concerns, and invoice issues are addressed promptly.
• Communicate significant cost changes, supply issues, and purchasing needs to store ownership.

4. Food Safety, Sanitation & Compliance

• Ensure all perishable departments maintain high standards of cleanliness, sanitation, and food handling.
• Monitor and enforce proper temperature control, cold-chain practices, storage procedures, product rotation, and date labeling.
• Ensure raw meats and poultry are handled, stored, and displayed appropriately to prevent cross-contamination.
• Verify that employees follow established food safety procedures and applicable local, state, and federal requirements.
• Ensure cleaning schedules, sanitation logs, temperature records, and other required documentation are completed accurately.
• Maintain safe work practices involving knives, meat-processing equipment, slicers, grinders, and other department tools.
• Address food safety concerns immediately and remove questionable products from sale when necessary.
• Ensure departments are prepared for health inspections and internal operational reviews.

5. Team Leadership & Development

• Lead, motivate, and support meat department employees while providing oversight and guidance to department leads.
• Help establish staffing schedules and ensure adequate coverage based on business needs.
• Train employees on product handling, production standards, customer service, sanitation, and safe work practices.
• Promote teamwork, accountability, respect, and open communication across departments.
• Address performance concerns promptly and professionally, involving store ownership when appropriate.
• Support hiring, onboarding, cross-training, and employee development as needed.
• Maintain a positive work environment that reflects the values and close-knit culture of a family-owned business.
• Be willing to step in and assist with daily tasks, customer needs, and staffing challenges when necessary.

6. Customer Service & Store Support

• Maintain a strong customer-first approach and ensure a friendly, helpful, and knowledgeable shopping experience.
• Build relationships with regular customers and understand their preferences, special requests, and expectations.
• Resolve customer concerns professionally and communicate recurring issues to store ownership.
• Support special orders, holidays, seasonal events, promotions, and other sales opportunities.
• Work collaboratively with store ownership and other departments to support overall store performance.
• Represent the business with professionalism, pride, and respect for its family-owned traditions and reputation.

Qualifications & Experience

• Previous experience in a meat department, butcher shop, specialty meat market, or grocery retail meat operation.
• Strong knowledge of meat cutting, fabrication, merchandising, product rotation, and meat department production.
• Experience with inventory control, ordering, shrink reduction, gross margin management, and department profitability.
• Previous leadership or supervisory experience; experience managing department leads is strongly preferred.
• Knowledge of poultry handling, deli operations, and perishable food safety practices.
• Understanding of food safety, sanitation, temperature control, and applicable regulatory requirements.
• Strong organizational, communication, problem-solving, and time-management skills.
• Ability to lead by example, prioritize competing demands, and make sound operational decisions.
• Basic computer skills and the ability to work with point-of-sale, inventory, ordering, and reporting systems.
• Ability to work a flexible retail schedule, including weekends, holidays, and early mornings as business needs require.
• Physical ability to stand for extended periods and safely perform the essential duties of a meat department role, with or without reasonable accommodation.

Key Performance Expectations

Success in this position will be evaluated through:

• Meat Department sales, gross profit, and overall profitability.
• Product quality, freshness, case presentation, and in-stock conditions.
• Inventory accuracy, production efficiency, and reduction of shrink and waste.
• Food safety, sanitation, and compliance with company standards.
• Performance, organization, and accountability of the Poultry and Deli Department Leads.
• Employee training, teamwork, productivity, and retention.
• Customer satisfaction, service quality, and resolution of customer concerns.
• Consistent communication with store ownership and follow-through on operational priorities.

Leadership Expectations

The Perishable Manager is expected to be a working manager, not simply an overseer. The role requires a visible presence in the Meat Department, strong working relationships with the Poultry and Deli Department Leads, and a willingness to assist wherever the business needs support.

While each department lead is responsible for the daily execution of their respective department, the Perishable Manager is accountable for maintaining consistent standards, monitoring performance, providing guidance, and ensuring the perishable departments work together effectively.

As a family-owned market, we value initiative, dependability, pride in craftsmanship, personal accountability, and a genuine commitment to our customers and employees.

Overall Goal

To operate a high-quality, profitable, and well-organized Meat Department while ensuring the Poultry and Deli Departments are led effectively, maintained to consistent standards, and aligned with the goals and values of our family-owned meat market.

Work Location: In person