Job Description
Meat & Seafood Multi-Unit Manager
An established, high-volume premium grocery retailer in the Cayman Islands is hiring an experienced Meat & Seafood Multi-Unit Manager to lead, grow, and modernize its fresh-protein operation.
This is an exceptional opportunity for a commercially minded meat and seafood professional who wants to build a destination-quality program in a desirable Caribbean location. The role will initially oversee an existing operation and is expected to expand into multi-unit leadership across several locations, with broader influence over protein purchasing, value-added production, and fresh-food strategy.
Company Profile:
Established Grocery Retailer
Team atmosphere and environment
Passion for serving customers
A company with strong core values and growing rapidly!
Meat & Seafood Multi-Unit Manager:
This role is ideal for a hands-on leader who can combine traditional craftsmanship with commercial discipline, product innovation, and team development. You will have the opportunity to build an outstanding Meat & Seafood operation and create a program that customers seek out for premium proteins, exceptional freshness, and inspiring meal solutions in the Cayman Islands.
Oversee daily Meat & Seafood department operations, including fresh-cut meat, poultry, pork, lamb, premium beef, fresh seafood, frozen seafood, and specialty protein programs.
Maintain exceptional standards for product freshness, quality, presentation, sanitation, rotation, temperature control, inventory, and food safety.
Manage ordering, production planning, cutting schedules, case replenishment, shrink, and shelf-life performance.
Ensure displays remain full, fresh-looking, appealing, and customer-ready throughout the trading day.
Create efficient production processes that protect freshness, availability, yield, labor productivity, and gross margin.
Develop a premium, artisan, and value-added Meat & Seafood assortment that gives customers a reason to choose the retailer for center-of-the-plate proteins.
Introduce and expand product offerings.
Test new cuts, marinades, recipes, portion sizes, packaging, seasoning blends, cooking methods, aging programs, and merchandising concepts.
Support protein procurement and purchasing for Meat & Seafood, prepared foods, hot foods, rotisserie, catering, and other fresh-food operations.
Build supplier relationships and negotiate pricing, supply programs, specifications, product quality, and promotional opportunities.
Evaluate protein grades, origins, commodity-market conditions, seasonal availability, case costs, yield, trim utilization, and true usable cost.
Establish consistent buying specifications and product standards across multiple store locations.
Identify direct-buying, consolidation, and volume-leverage opportunities.
Partner with culinary and fresh-food leaders to optimize protein specifications, menu costing, utilization, and profitability.
Manage sales growth, customer penetration, basket size, gross margin, shrink, inventory, labor, production efficiency, and yield.
Use sales, movement, margin, waste, inventory, and labor data to improve department results.
Maximize product value by converting trim and secondary cuts into high-margin burger blends, sausages, prepared foods, marinated products, and fresh-kitchen ingredients.
Create effective promotional, seasonal, and cross-merchandising programs that generate sales without unnecessarily sacrificing margin.
Maintain strong in-stock conditions while minimizing aging inventory, overproduction, and waste.
Develop scalable systems and standards for a growing Meat & Seafood operation.
Establish consistent procedures for product specifications, cutting and production standards, freshness, quality, merchandising, pricing, food safety, training, and inventory control.
Recruit, coach, train, and develop butchers, seafood associates, production personnel, supervisors, and department managers.
Teach traditional butchery, seafood handling, value-added production, sanitation, merchandising, customer service, and commercial decision-making.
Build an accountable, organized, customer-focused team culture centered on craftsmanship, quality, freshness, and innovation.
Remain actively involved on the sales floor and in production while building a leadership structure that can scale across locations.
Meat & Seafood Multi-Unit Manager Background Profile:
Multi-unit grocery, supermarket, specialty food retail, butcher shop, or fresh-market leadership experience.
Experience developing or transforming a premium Meat & Seafood department.
Experience supporting prepared foods, foodservice, catering, rotisserie, hot foods, or fresh-kitchen production.
Expertise in premium beef, aging programs, smoked products, specialty proteins, seafood merchandising, or artisan production.
Experience working in a high-volume, import-dependent, resort, island, or Caribbean retail market is an advantage.
A passion for fresh food, culinary trends, innovation, product development, and customer experience.
Comfortable working in a fast-paced environment, managing multiple priorities, and making sound decisions under pressure.
Flexibility to work a variable schedule, including early mornings, evenings, weekends, and public holidays, as needed.
Features and Benefits:
Moving allowance provided to support relocation.
Rental vehicle is provided for the first 30 days to help you get settled on the island.
Health insurance and pension participation in line with local legislation and company plans.
Vacation, sick leave, and other benefits as per company policy and Cayman Islands regulations.
