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…

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