Alfonso Espinoza

• Cuts, platters, and merchandises beef, pork, lamb, veal, and poultry.
• Prepares specialty items like sausages, cured meats, and oven-ready products.
• Provides customer service, custom cuts, and expert cooking advice.
• Maintains safety and sanitation standards and tracks product quality to prevent spoilage.

I ran day to day Meat department operations with 5 sub depts., as well as 2-3 nights a week I ran the entire store as Manager in Charge. I managed 9 employees in the meat department and appx 75 employees while working as Manager in Charge. My daily role as meat manager was to cut meat, order for the meat department and sub departments, made employee schedules, trained and developed employees for customer service and promotion, quality control/assurance, implemented department sanitation standards, worked with gross and net profit. As manager in charge my responsibilities included overseeing the total store operations.