What Is a Meat Manager and How to Become One

A meat manager works in the meat department of a grocery store. In this career, your responsibilities include overseeing every aspect of the department's operation. These areas include food safety, product preparation, meat grinding, dealing with supplier and vendor orders, performing inventory checks, and engaging in customer service. You are also responsible for any employees who work in the department with you. As a manager, your duties may also include sales-related tasks, such as coming up with promotions and finding ways to sell a product before it expires.

A meat manager needs at least a high school diploma or GED certificate. Smaller employers may offer on-the-job training. Qualifications for a larger meat department may include formal management training or previous job experience as a butcher, meat cutter, or other grocery position. An associate’s or bachelor’s degree in management could help with career advancement in a store with a large meat department. Culinary training or experience may also provide a way to enter into a meat manager career. Some states may require certification, which usually involves taking a test concerning food safety.

A meat cutter is responsible for making the different cuts of meat. You generally learn cutting skills through on-the-job training. A meat manager may cut meat, but they are also responsible for every aspect of the department’s operation. As a meat manager, you need an understanding of the industry and its regulations for quality and safety. If you work only as a meat cutter, you do not have any managerial responsibility, and you may operate under the direction of a meat manager. In smaller grocery stores, a meat manager may also perform cutting tasks.