Assistant Manager - Produce

Description

Job Summary:

Work with the Department Manager - Produce to make sure the department is stocked with great fruits and vegetables, work with vendors to order product, assist customers and provide excellent customer service, and assist in organizing work for team members.

Duties and Responsibilities:

Customer Service

a. Offer consistent, fair, and respectful customer interactions (includes internal teams, suppliers and external customers).

b. Ensure a high standard to customer service by produce personnel according to established customer service vision and expectations. Every decision should be made with a focus on the customer experience our shoppers deserve and expect.

c. Understand and communicate the “cooperative advantage’, and the value of ownership.

d. Advance the PFC mission through outstanding customer service.

Ordering and Pricing

a. Work as the Manager on shifts as assigned and as needed.

b. Purchase produce considering store goals for local product, organic product, and using co-op suppliers.

c. Evaluate suppliers, as necessary, and investigate new sources of supply in coordination with the Department Manager.

d. Ensure adequate supply and selection of products keeping out-of-stocks to a minimum.

e. Receive and process orders. Check product condition and invoice accuracy on all deliveries. Ensure correct product rotation.

f. Coordinate returns and credit from suppliers where applicable and ensure that staff understands how to do the same.

g. Review invoices for accuracy, price changes, and product additions. Process according to store procedures.

h. Establish prices based on margin goals as set with the Department Manager.

i. Ensure accurate up-to-date price labeling and PLU records for department items.

j. Communicate ordering times and deadlines to other departments when that vendor is a shared vendor.

k. Communicate changes in usual delivery time to other departments when that vendor is a shared vendor.

Department Operations and Safety

a. Ensure that department display units, coolers, storage areas and aisles are in a clean and orderly condition and meet all Health Department requirements.

b. See that unsellable items are properly disposed.

c. Ensure produce equipment is maintained and properly serviced. Advise store manager of equipment repair and/or replacement needs.

d. Ensure produce staff is aware of:

i. How to lift properly

ii. How to safely operate lift jack and pallet jacks

iii. Location of accident reports iv. Location of the first aid kit

v. Procedure for taking injured employees to receive urgent medical treatment

vi. Dress code requirements vii. Location of safety manuals

e. Set daily priorities for supervisory staff to ensure productive workflow.

f. Assist to coordinate quarterly inventory of produce items.

g. Perform all other duties as assigned by the Department Manager.

Personnel

a. Ensure proper orientation and for staff through established procedures and policies

b. Ensure on the job training, and re-training as necessary, for all production staff.

c. Schedule bakery staff according to labor budget and margin-minus-labor goals.

d. Arrange for coverage of vacant shifts and fill in as needed.

e. Conduct evaluations of production staff in accordance with established policies and procedures.

f. Hold staff accountable for defined expectations, using coaching and disciplinary tools.

g. Provide effective communication of operational issues through written and face-to-face communication.

h. Work with Deli Counter Manager on training and service standards:

a. That counter staff are the salespeople for kitchen items

b. That counter staff support kitchen team on merchandising and safe food handling

Merchandising and Promotions

a. Ensure that production levels are sufficient to achieve sales goals

b. Coordinate daily packaging, stocking, and rotation

c. Ensure accurate and legal signage and labels for all items in each area of the deli in coordination with Food Services Director

d. Rotate menu options for seasonality.

Budgeting and Planning

a. Work with other team managers to achieve PFC brand standards and qualify standards

b. Attend management team meetings and co-op staff meetings

c. Participate in development of sales, margin and labor budgets in coordination with the Department Manager

Other

a. Perform other tasks assigned by the Department Manager

Requirements

Skills and Abilities

1. Minimum of one (1) year experience in retail management

2. Experience with ordering and inventory control.

3. Strong organizational skills

4. Keen attention to detail

5. Ability to work within established parameters and to ask questions as appropriate

6. Strong communication and listening skills

7. Ability to work well with others in a cooperative environment where teamwork and constant communication is essential

8. Demonstrated time-management skills with the ability to work independently with little supervision

9. Familiar with standard hardware and software applications such as Internet Explorer, Microsoft Office, Windows 7- 10, OS X

Physical Requirements:

The physical requirements described here are those that an employee must meet, with or without reasonable accommodation, to successfully perform the essential functions of this job.

1. Ability to use computer keyboard, monitor, mouse, telephone, and various office equipment continuously.

2. Ability to lift and carry up to 30 pounds frequently.

3. Ability to lift and carry up to 60 pounds occasionally.

4. Ability to stand or walk for duration of shift.

5. Ability to bend, stoop, squat, kneel, climb stairs or ladder.

6. Ability to reach above shoulder height frequently.

7. Ability to talk and hear to communicate with customers.

8. Finger and hand dexterity with ability to grasp and hold items of different sizes.

9. Vision ability – close, distance, peripheral vision and depth perception.

10. Ability to read register screen and product and shelf labels.