Meat & Seafood Manager: Lead & Elevate Guest Experience

Socket.dev; Columbus (GA); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Team Member Discount 30%

Early Earn Wage Access (up to 50% up$,

401K with company match

Financial Wellness Program

Paid time off

Health/Dental/Vision/Life Insurance

Job summary

The Fresh Market Meat and Seafood Manager position leads the department, directing team members, managing department inventory, pricing integrity and other operational processes that require significant attention to detail in a fast-paced setting.

You will greet guests, cut and prepare meat and seafood, manage stock, train staff, and ensure TFMA certification within 90 days of hire while maintaining planograms and rotation standards for high-quality offerings.

Qualifications

• 3 years of management experience in grocery retail, restaurant, meat cutting and/or culinary experience
• Working knowledge of Microsoft Office
• Must be at least 18 years old

Responsibilities

• Greet guests and proactively assist them in a friendly manner with accurate and timely service
• Handle, slice, expertly cut and trim a variety of the department's prime and premium meat and seafood products
• Making recommendations and accommodating requests
• Managing order guides/ordering deadlines/reducing shrink/damage
• Properly receiving/stocking of goods that follow rotation standards when replenishing product levels.
• Direct teams to handle, slice and prepare a variety of specialty meat, seafood, and Convenient Meal Solutions
• Engage, motivate, coach, and train team members on-the-job and via training platform
• Ensure the training and certification of all Assistant Meat Managers and Meat Cutters.

Skills

Meat & Seafood Management

Team Leadership

Inventory Control

Customer Service

Planograms

Education

High school diploma or equivalent

Tools

Microsoft Office

Job description

The Fresh Market Meat and Seafood Manager position leads the department, directing team members, managing department inventory, pricing integrity and other operational processes that require significant attention to detail in a fast-paced setting.

You will greet guests, cut and prepare meat and seafood, manage stock, train staff, and ensure TFMA certification within 90 days of hire while maintaining planograms and rotation standards for high-quality offerings.