Meat and Seafood Multi-Unit Manager

About the role

This position leads the meat and seafood departments of a high‑volume premium grocery retailer in the Cayman Islands. The manager will oversee current operations and expand the program across multiple store locations, shaping the overall fresh‑protein strategy.

Key responsibilities

• Direct daily operations of fresh‑cut meat, poultry, pork, lamb, premium beef, fresh and frozen seafood, and specialty protein lines.
• Maintain standards for freshness, quality, sanitation, temperature control, inventory, and food safety.
• Plan ordering, production schedules, case replenishment, and manage shrink and shelf‑life performance.
• Develop and introduce value‑added products, new cuts, marinades, packaging, and merchandising concepts.
• Support procurement, negotiate with suppliers, and establish buying specifications across stores.
• Collaborate with culinary and fresh‑food teams to optimize menu costing, utilization, and profitability.
• Drive sales growth, customer penetration, basket size, gross margin, and labor productivity.

Required profile

• Extensive experience in meat and/or seafood retail operations with a commercial mindset.
• Proven ability to lead teams, manage multi‑unit environments, and implement process improvements.
• Strong understanding of product quality, food safety, and inventory management.
• Excellent negotiation skills and supplier relationship management.

Required skills

• Knowledge of meat and seafood handling, cutting, and preservation techniques.
• Experience with inventory control, shrink reduction, and margin optimization.
• Ability to develop product assortments and value‑added offerings.