Meat & Seafood Manager

Posting Details

• Posted: March 25, 2026
• Full-Time
• Locations
  

Showing 1 location

Montana

Good Food Store

1600 South 3rd Street West

Missoula, MT 59801, USA

Montana

Good Food Store

1600 South 3rd Street West

Missoula, MT 59801, USA

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Job Details

Description

Schedule:

Sun.

Mon.

Tues.

Wed.

Thurs.

Fri.

Sat.

40 hours

OFF

OFF

9:00 a.m.- 5:00 p.m.

9:00 a.m.- 5:00 p.m.

9:00 a.m.- 5:00 p.m.

9:00 a.m.- 5:00 p.m.

9:00 a.m.- 5:00 p.m.

Note: There may be times when additional hours or schedule changes are necessary.

Department meetings are announced when scheduled, and dates and times may vary. Department meeting attendance is mandatory.

Wage:

• Starts at $25.46 per hour.
• Increases to $25.97 hour after six months.
• After six-month increase the following increases occur:
  
  

Total number of hours worked

Start

Six-Month

2080

4160

6240

8320

10400

12480

14560

$25.46

$25.97

$26.49

$27.28

$28.10

$28.95

$29.82

$30.71

$31.63

2080 hours worked is equal to one year if you work full time (40 hours per week). Increases after 2080 hours worked occur every 2080 hours worked up to 14560 hours.

The essential duties and responsibilities of this position include, but are not limited to, the following:

Customer Service:

• Greet and assist customers in a prompt, friendly, and courteous manner.
• Take initiative to help customers with questions.
• Help with and process special orders, notifying customers of receipt of orders and ensuring that special orders are accurately priced.
• Offer tastes, samples, suggestions for purchase and ways to prepare products.
• Field customer suggestions, comments and complaints and follow up with customers when necessary.
  
  

Purchasing:

• Select and stock meat and seafood based on the Good Food Store product standards in consultation with Culinary Manager.
• Negotiate with suppliers for favorable prices, terms, quality, and delivery in consultation with Culinary Manager.
• Evaluate vendors and investigate and recommend new sources of supply to Culinary Manager.
• Perform cut tests, as needed, to monitor loss from each supplier.
• Take inventories and place orders to ensure uninterrupted supply and adequate supply for promo and sale items.
• Receive orders or ensure proper receiving by other meat staff following established procedures and following good organic retail practices and Missoula City-County Health Dept. (MCCHD) guidelines.
• Develop and follow HACCP plan guidance for receiving applicable products.
• Review invoices for accuracy. Fill out adjustment slips and make sure credits and returns are requested and received.
• Keep product mix current by monitoring and discontinuing slow movers and bringing in new meat and seafood products regularly with approval from Culinary Manager.
• Visit and inspect local ranches and vendor operations as instructed by Culinary Manager.
• Research products, ingredients and issues on internet as needed.
  
  

Merchandising:

• Plan and maintain attractive, easily shopped, fully stocked and rotated displays. Guide other meat department staff members to follow through with display maintenance.
• Rework and reset displays regularly to maintain clean and sanitary cases, and to keep merchandising fresh and inviting.
• Ensure accurate, uniform, up-to-date department signs by supplying marketing department with complete information and requesting signage in a timely manner.
• Visit other stores as directed to compare pricing and to glean product and merchandising ideas.
• Assemble and display appropriate point-of-sale information and flyers in conjunction with the marketing department and Culinary Manager.
• Provide staff with current information on continuing out-of-stock, discontinued and new items.
• Prepare cuts of meat for best yield, quality, and customer appeal.
• Uphold standards for appearance, size, weight and wrap for meat, poultry, and seafood.
• Develop new services and pick up new products to meet customer demand and increase department sales (e.g. value-added program, sausage production, etc.).
• Prepare and display value added meats, poultry, and seafood.
• Assist Culinary Manager and Marketing Director with suggestions for Meat & Seafood Department ads, social media, and promotions.
  
  

Department Maintenance:

• Keep retail display areas and back-stock clean, sanitary and in orderly condition following guidelines of Culinary Manager and rules of MCCHD.
• Ensure that refrigeration and product temperatures are recorded as required according to rules of MCCHD and HACCP guidelines.
• Ensure proper corrective action is taken if temperatures do not meet food safety and HACCP requirements.
• Establish safe sell by dates for all fresh and frozen items. Review as necessary.
• Complete HACCP plans and inspections as instructed by Culinary Manager.
• Pull old or low-quality items, record and dispose of them following established procedures.
• Clean up spills and take out trash as needed.
• Follow safety, storage, and labeling procedures.
• Participate in periodic inventory counts.
• Maintain department equipment in working order.
• Advise Culinary Manager of equipment repair and replacement needs.
• Help ensure food safety and organic integrity by following established receiving, storage, prep and retail display procedures.
• Follow and model safe working practices.
  
  

Personnel:

• Collaborate with Human Resource Department to ensure hiring needs are met for staffing.
• Ensure on-the-job training for Meat and Seafood employees.
• Ensure safe working practices and safety training for department employees.
• Provide performance feedback to department employees.
• Take disciplinary action as needed following established store policies and procedures.
• Organize and help facilitate department meetings.
• Keep necessary employees informed of product changes and other changes to store policies and procedures.
• Communicate with other departments to ensure good teamwork with the front end, etc.
• Complete staff schedules weekly to ensure adequate coverage in department while adhering to labor budget goals.
• Set example in the areas of proper hygiene, appearance, and performance standards.
• Maintain confidentiality regarding personnel matters.
  
  

Other Responsibilities:

• Read trade publications and product literature and attend trade shows and seminars as assigned to constantly stay abreast of trends in the industry and to further product knowledge.
• Attend and participate in department and storewide meetings.
• Answer and route phone calls, take and route messages.
• Perform other duties as assigned by the Culinary Manager.
• Develop an understanding of department financial statements.
• Work toward the goals of The Good Food Store.
• Maintain a professional demeanor with employees.
  
  

|Direct Supervision of Others

Meat & Seafood Department Employees

|Qualification Standards

Education/ Training:

High School education or GED preferred, but not required.

Experience:

Supervisory experience preferred- hiring, training, taking disciplinary action, evaluating and directing workflow. Experience in meat cutting and the production and sale of retail meat or seafood products. Proven leadership abilities. Merchandising and purchasing experience not required but a plus.

Knowledge/Skills:

Knowledge of all the various cuts and types of meat and seafood products, in addition to the uses or cooking methods preferred. Computer skills: spreadsheet, word processing and internet.

Attendance:

Regular, predictable attendance.

Other:

A desire to further educate self about ethical, humane, organic and natural animal husbandry, processing and harvesting, and desire to share information with our customers. An interest in furthering knowledge of local food system and in working directly with local food producers and vendors to secure consistent supplies of local meat and poultry. Maintain accurate records. Ability to work closely with others. Must be 18 years of age or older.

Requirements:

Essential Functions / Tasks:

Physical:

Vision

Ability to read product labels and to distinguish color for quality control.

Hearing

Hearing required to converse with customers and co-workers.

Sense of Smell

Ability to smell for inspecting product, sanitation standards.

Gripping

Pick up boxes, cans, other products, tools and equipment.

Lifting

Up to 60 pounds.

Stooping

Stoop and maneuver to pick up boxes from shelving and carts.

Squatting

Squat and maneuver to pick up boxes from shelving and carts.

Push/Pull

Shopping/utility carts weighing up to 350 pounds from 10 feet to 100 feet.

Kneeling

Occasional kneeling.

Climbing

Occasional climbing.

Bending

Occasional bending.

Reaching

Reach overhead, front, side and back.

Equipment Operation

Ability to safely operate meat processing equipment.

Carry Objects

Ability to carry objects weighing up to 60 pounds.

Sitting

Occasional sitting.

Walking

Short distances to bring items from miscellaneous areas.

Standing

Prolonged standing.

Climate

Ability to work in cold environments (cooler, freezer, back stock area) and handle cold products for extended periods of time on a regular basis.

Mental & Psychological Demands:

Comprehension

Understands and retains directions.

Reading/Writing

Excellent written skills and ability to read above a basic level.

Speaking

Excellent communication skills.

Decision Making

Ability to use excellent problem-solving techniques, and to work autonomously and make independent judgments and decisions based on data/circumstance.

Attention To Task/Detail:

Critical Thinking Skills

Organize tasks and set priorities.

Multi-Tasking

Perform and /or direct multiple tasks simultaneously.

Interaction With Others:

Customer Service

Ability to interact with the public in a positive and friendly manner.

Co-workers

Work cooperatively with co-workers.

General

Maintain composure under all circumstances.

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Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.