Assistant Store Manager

Description

POSITION SUMMARY

The Assistant Store Manager acts as the Store Manager-on-duty and manages the day-to-day operations of the co-op in the absence of and per the direction of the Store Manager, directly supervising the department managers.  

DEPARTMENT            Operations and Services

FLSA STATUS              Exempt

REPORTS TO               Store Manager

SUPERVISES                Department Managers

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Uphold all Co-op policies, procedures, and expectations.
2. Department Operations and Customer Experience
   1. Ensure the store operates effectively and efficiently; facilitate day-to-day operation and guarantee performance standards are met and that employees consistently work towards their ideal and peak performance.
   2. Monitor overall store conditions to ensure cleanliness, functionality, safety, security and ability to meet operational needs and goals.
   3. Assist and provide support to department managers in the daily operations of their departments.
   4. Ensure daily attendance issues are addressed and reallocate labor as needed to meet operating needs of the entire Co-op.
   5. Ensures procedures are followed for opening and closing the store.
   6. Exceed our customers’ expectations for service and provide a welcoming environment for all people of all diverse backgrounds and in accordance with the Co-op’s customer service standards.
   7. Model, provide, and ensure customers receive prompt, safe, friendly and courteous services in a professional manner that markets our cooperative advantage.
   8. Responses to and/or reports customer suggestions or complaints to the appropriate departments.
   9. Maintain a calm and friendly demeanor with all customers and in all situations.
   10. Under the direction of the Store Manager, develops and creates tactical plans, goals and objectives that align with the Co-op’s business plan.
   11. Assisting in developing, updating, and implementing policies, procedures and programs in order to meet organizational and departmental goals.
   12. Follows department budget, as directed by the Store Manager.
3. Sales and Merchandising
   1. In collaboration with the Store Manager: creates, develops, communicates, implements, and evaluates operating standards and procedures and makes adjustments as needed.
   2. Assist and monitor departments in carrying out financial plans for sales, margin, labor.
   3. Review financial reports and ensures department managers are meeting obligations in a timely manner.
   4. Foster collaboration in setting storewide merchandising plans that differentiate the Co-op from its competitors.
   5. Monitor department conditions to ensure merchandising objectives are being met in accordance with the merchandising strategy.
   6. Meet regularly with direct reports to ensure consistency of messaging and effective integration of promotions.
   7. Assist department managers in obtaining adequate and timely supply of products and supplies that appeal to our customers and shopping trends.
   8. Leads inventory counts.
4. Facilities, Safety, and Security
   1. Ensure that department managers and staff learn and use safe practices per the Co-op’s Accident Prevention Program and address safety and security concerns promptly.
   2. Oversee and monitor food safety guidelines to ensure that customers receive product that follows all OSHA, Cal OSHA, California Department of Health, and Food Safety Guidelines in regards to local, state and federal laws.
   3. Ensure that facilities and assets are well maintained and guarantee concerns are addressed in a timely and effective manner.
   4. Offer guidance and direction for safeguarding facilities and the co-op’s assets. Ensure effective management of security, safety and loss prevention.
   5. Act as a point-of-contact for building and facility concerns and maintenance and delegates expectations to appropriate managers as needed.
   6. Support the co-op’s security and safety protocols and establish strong control measures.
   7. Maintain equipment in working order, research, render, and recommend equipment repairs and replacement options as needed.
   8. Respond to facility and security concerns promptly and as needed.
   9. Maintain and update as needed ServSafe® certification.
   10. Maintain and update as needed CPR certification.
   11. Must be over 21 for legal tasting of products containing alcohol.
5. Employee Management and Development
   1. Establish clear expectations for direct reports with a means to hold each other accountable to ensure expectations are met and offers support to meet expectations.
   2. Interview and hire employees according to Co-op procedures.
   3. Establish procedures to ensure administration of department programs.
   4. Conduct regular performance evaluations and create training and development opportunities that enhance employees’ abilities and builds upon their skills, knowledge and abilities.
   5. Supervise work performance and conduct of direct reports and uphold the Co-op’s performance management practices of offering progressive corrective action and staff recognition as needed and in accordance with co-op policies, procedures, labor and legal guidelines.
   6. Facilitates regular and consistent meetings
   7. Model behaviors that support the values of Sacramento Natural Foods Co-op, through supportive and participatory leadership qualities, promoting cooperative team building and motivating staff to achieve goals.
6. Other Duties
   1. Maintain familiarity with all core responsibilities for retail employees of Sacramento Natural Foods Co-op.
   2. Support the cooperative values and principles in their daily work.
   3. Compile or contributes to reports as requested.
   4. Perform other duties and works in other departments as needed and/or assigned.
   5. Must be available to work hours based on the needs of the business and the department. 

Qualifications

ESSENTIAL QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Required Experience
   1. 4 years of experience in management of a high-volume sales department or store.
   2. 5 years of experience in retail, grocery or restaurant.
   3. Previous experience creating and developing effective procedural standards.
   4. Experience creating schedules.
   5. Experience of full P&L responsibilities.
2. Language Ability
   1. Demonstrated superior oral and written communication ability and able to communicate with people of diverse backgrounds.
   2. Comprehend complex instructions, correspondence and memos.
   3. Effectively present information in one-to-one and small group situations to customers and other employees.
3. Math Ability
   1. Understand equations, reports and financial terms used in SNFC’s grocery retail management systems.
   2. Apply basic algebraic concepts to read and forecast department budget.
4. Reasoning Ability
   1. Apply common sense understanding to carry out detailed written or oral instructions.
   2. Deal with problems involving a few concrete variables in standardized situations.
   3. Prioritize multiple demands.
5. Computer Skills
   1. Use Microsoft Word, Excel, Email, point of sale, website and time clock software proficiently.
6. Education
   1. High School diploma, GED or equivalent certificate.
7. Other
   1. Attention to detail and ability to follow written and verbal instructions.
   2. Proven ability to set and achieve department and organizational goals.
   3. Desire to determine, foster and develop the best qualities and contributions of department personnel.
   4. Ability to travel via various forms of transportations and may include overnight stays for extended periods of time.
   5. Ability to conduct trainings and other events that requires speaking to groups or crowds.

DESIRED QUALIFICATIONS

Desired knowledge, skills, ability and experience are not essential to be able to perform the essential duties of the position.

1. Bilingual or multi-language skills.
2. Experience with Catapult Point-of-Sale systems.
3. Understanding of finances in relation to sales departments (margin, labor, inventory).
4. Experience managing in food services, production cooking or restaurants.
5. Experience working with labor contracts.

ESSENTIAL MENTAL REQUIREMENTS AND COMPETENCIES

To perform the job successfully, an individual should demonstrate the following competencies:

1. Problem Solving
   1. Identify and resolve problems in a timely manner.
2. Customer Service
   1. Manage difficult or emotional customer situations.
   2. Communicate respectfully at all times.
   3. Respond promptly to customer needs.
   4. Respond to requests for service and assistance.
3. Managing People
   1. Make self available to staff.
   2. Delegate and direct duties and assignments tactfully and effectively.
   3. Develop staff’s skills and encourage growth.
   4. Train and coach employees.
   5. Continually work to improve supervisory skills.
4. Adaptability
   1. Adapt to changes in the work environment.
   2. Manage competing demands.
   3. Deal with frequent change, delays, and unexpected events.
5. Attendance and Punctuality
   1. Consistently report to work and arrive on time.
   2. Ensure work responsibilities are covered when absent.
   3. Arrive at meetings and appointments on time.
6. Dependability
   1. Respond to management direction.
   2. Commit to meeting department goals and expectations.
   3. Completes tasks on time or notifies appropriate persons with status updates and alternate plans.
7. Quality
   1. Demonstrate accuracy and thoroughness.
   2. Look for ways to improve and promote quality.
   3. Apply feedback to improve performance.
   4. Monitor own work to ensure quality.
8. Quantity
   1. Meet and strive to increase productivity standards.
   2. Complete work in a timely manner.
   3. Strives to increase productivity.
   4. Work quickly and accurately with a sense of urgency.
9. Safety and Security
   1. Use equipment and materials properly.
   2. Protect the safety of self, co-workers, and Co-op customers at all times.
   3. Address any potentially harmful equipment or situations to consistent with Co-op policy without delay.
   4. Report safety-related accidents and incidents immediately to Human Resources.
   5. Follow all safety policies and procedures.
   6. Operate equipment properly and in a safe manner that will not lead to injury of self or others.
   7. Follow all safe food handling guidelines as required by local, state, and federal laws.

ESSENTIAL PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Frequent Physical Demands
   1. Sit and review information on a computer screen or on paper.
   2. Stand for extended period of time.
   3. Use hands to grasp, handle, or feel.
   4. Reach with hands and arms.
   5. Walk, climb, or balance and stoop, squat and kneel.
   6. Lift and move up to 50 pounds.
   7. Talk and hear.
   8. Taste food.
2. Occasional Physical Demands
   1. Lift and move up to 60 pounds.
3. Specific Vision Ability
   1. Close vision, distance vision, peripheral vision, and depth perception.
4. Must be able to work mornings, afternoons, evenings, nights and weekends as needed.

WORK ENVIRONMENT

The work environment described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1.  Frequent exposure
   1. Wet or humid conditions (non-weather).
   2. Fumes or airborne particles ranging from natural to chemical.
   3. Outdoor weather conditions.
   4. Extreme cold (non-weather).
   5. Standing on cement floors.
2. Occasional exposure
   1. Handling animal products (beef, poultry, pork, eggs, milk, etc.) and corn, nuts, soy and other food items.
3. The noise level in the environment ranges from moderate to loud.

IMPORTANT DISCLAIMER NOTICE

This is an exempt position. The job duties, elements, responsibilities, skills, functions, experience, educational factors and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or the work environment change.

Sacramento Natural Foods Co-op provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, national origin, religion, sex, gender, gender expression, pregnancy, childbirth, perceived pregnancy, reproductive health decision making, age, sexual orientation, marital status, mental or physical disability status, medical conditions, military/veteran status, political activities/affiliations, status as a victim of domestic violence, genetic information, or any other characteristics protected by federal, state, or local laws.

Salary : $37 - $38