Head of Marketing, Retail

The Meat Department Manager oversees all operations of the meat department, ensuring high-quality products, exceptional customer service, and efficient team performance. This role is responsible for managing inventory, ensuring food safety compliance, driving sales, and leading a team to meet department goals while maintaining a positive shopping experience for customers.

Department Operations: Oversee daily operations, including meat cutting, preparation, packaging, and merchandising to ensure fresh, high-quality products are available.

Inventory Management: Monitor inventory levels, order product and supplies, minimize waste, and ensure proper stock rotation to maintain freshness and reduce shrink.

Customer Service: Address customer inquiries, resolve complaints, and ensure a positive shopping experience through excellent service and product knowledge.

Food Safety & Compliance: Ensure compliance with all health, safety, and sanitation regulations, including HACCP, FDA, and local health department standards.

Sales & Profitability: Develop strategies to increase department sales, meet financial targets, and implement promotional displays to drive customer engagement.

Quality Control: Maintain high standards for meat quality, presentation, and cleanliness in display cases, storage areas, and workspaces.

Budget Management: Manage department budget, control labor costs, and optimize operational efficiency.

Collaboration: Work closely with store management and other departments to align on store goals, promotions, and operational needs.

High school diploma or equivalent.

3+ years of experience in meat department operations or a related field.

Strong knowledge of meat cutting techniques, product handling, and food safety regulations.

Proven leadership and team management skills with the ability to motivate and develop staff.

Excellent communication and customer service skills.

Ability to work in a fast‑paced environment, including evenings, weekends, and holidays.

Proficiency in inventory management systems and basic computer skills (e.g., Microsoft Office, POS systems).

Certification in food safety (e.g., Experience with merchandising and sales strategies in a retail grocery setting.

Familiarity with local and regional meat market trends.

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