DUTIES AND RESPONSIBILITIES Customer Service & Sales Maintain an atmosphere of enthusiastic customer awareness with an emphasis on fast, friendly service. Assist customers by making product suggestions, fulfilling special orders, and offering food preparation recommendations. Engage in suggestive selling and other sales techniques through telephone, in‑store intercom announcements, and direct customer interaction. Department Operations & Meat/Seafood Production Plan daily department operations and monitor production processes for compliance, efficiency, and profitability. Trim, cut, wrap, tray, and display meat products; assist with seafood as required. Build effective meat and seafood displays; rotate stock and discard outdated or spoiled products. Maintain clean, sanitized, and organized department work areas. Implement promotional and seasonal displays. Operate and maintain meat coolers, freezers, and butcher block areas when assigned. Follow and maintain department standards and requirements for handling quick‑sale items. Perform cutting tests on meat products to evaluate profitability. Ensure cutting standards, trim specifications, and all temperature requirements are followed during preparation, display, and storage. Staff Supervision & Training Schedule, supervise, train, and assign duties to department employees. Monitor employee productivity and evaluate overall performance. Ensure adequate staffing levels to support service and operational needs. Maintain comprehensive knowledge of duties performed by all department employees, including cutting, grinding, and wrapping meat products. Understand and oversee opening and closing procedures for the department. Train employees on store policies, sales processes, food handling procedures, and recordkeeping practices. Identify high‑potential employees and support their development. Initiate personnel actions such as interviews, promotions, transfers, and disciplinary steps. Inventory, Merchandising & Shrink Control Prepare sales and inventory reports; participate in physical inventory every 4 weeks. Maintain proper inventory levels to ensure product quantity, quality, and freshness in accordance with division directives. Stock and rotate products; maintain an organized and efficient meat cooler. Control shrink and manage departmental costs through efficient ordering, handling, and rotation practices. Implement proper product preparation techniques for all meat and seafood processes. Equipment Use, Safety & Compliance Operate equipment such as pallet jacks, hand trucks, scissors, knives, safety cutters, grinders, saws, saw blades, and cubers. Ensure adherence to food safety standards, temperature control requirements, and sanitation protocols. Maintain working knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee Handbook. Ensure proper code‑date compliance for all products in the department. Receiving & Administrative Responsibilities Perform receiving duties including breaking down loads, verifying invoices, inspecting product quality, reporting shortages, stocking, and rotating product. Follow product temperature guidelines, storage requirements, and approved packaging techniques. Accurately complete, maintain, and monitor required departmental logs, including daily log sheets, Production Charts, Meat Grinding Logs, Sales and Labor reports, and associated paperwork. Complete administrative paperwork and maintain accurate, organized department records.