* Coordinate, plan, organize, guide, and supervise the tasks of department staff to ensure product quality within their area of responsibility; * Determine and ensure proper production levels so that all products in the lineup are consistently available in the sales area; * Be responsible for product pricing, expiration dates, and display presentation; * Carry out purchases of fresh beef and pork, always seeking quality and competitive pricing; * Guarantee and approve the quality, temperature, weight, etc. of butchered products upon receipt, ensuring correct handling and storage; * Keep the purchasing department informed about inventory levels and demand; * Be accountable for purchasing fresh meat intended for sale in the butcher department; * Monitor staff compliance with all regulations from public agencies (Inmetro, health inspection, municipal authorities, SIM/SIE); * Work in accordance with technical standards and procedures related to quality, safety, hygiene, and health; * Supervise cleanliness, workplace hygiene, and organization of cold rooms and storage counters, as well as their temperature control; * Daily work toward reducing product losses and damages caused by handling errors, lack of attention, temperature issues, among others, reporting findings to store management; * Train the team on proper handling methods for each product type, preventing operational losses; * Define required staffing levels, schedules, and number of employees based on seasonal flow (hourly/weekly/monthly); * Monitor the proper use and condition of equipment within areas of responsibility, reporting preventive and corrective maintenance needs to the responsible department; * Enforce compliance with uniform and PPE (personal protective equipment) requirements among team members;