JOB DESCRIPTION – PRODUCE DEPARTMENT HEAD

REQUIRED RESULTS:

Achieve weekly, period and annual sales, EBITDA, wage, and expense budgets in the

Produce/Floral/Nutrition Dept to contribute to the overall growth and performance of the store.
Achieve a high degree of excellence in the daily operation and readiness for business in the

Deli/Bakery/Cheese/Kitchen areas by fully supporting all KMA merchandising programs, and company and government policies and practices.

Development of a friendly, well-trained, and efficient Deli/Bakery team through effective communication, training, and providing feedback to each employee to ensure productive work climate.

Achievement of consistently high standards in daily service levels to uphold out reputation for friendly, helpful service.

Maintenance of all Produce facilities and equipment in good working condition.

SALES DEVELOPMENT:

1. Merchandising and Displaying
Follow through in KMA sales plans ensuring ample product is ordered and displayed to achieve sales and profit objectives
Plan and implement in-store promotions and interdepartmental tie-ins to create a selling atmosphere
Supervise ordering, receiving displaying and signing of all product to achieve maximum sales and minimum shrink
Promote private label product by supervising the ordering and displaying of sufficient quantities of fresh product to achieve sales and profit goals
2. Analyzing Competition

Achieve full potential of Produce/Floral/Nutrition Dept. through knowledge of competition in order to maintain competitive edge

3. Customer Relations
Ensure that all customer inquiries and/or complaints handled quickly and efficiently to achieve a high degree of customer satisfaction
Efficiently handle all special orders for product and/or phone-in orders
Manage the dept. in such a way that every customer receives prompt, courteous service

4. Community Relations
Effectively interacts with local community as a representative of your store

DEPARTMENT OPERATIONS:

1. Price Control
Ensure all product priced and signed accurately
Ensure accuracy of scanning files

2. Scheduling
Schedules Produce personnel to provide adequate coverage and to achieve high levels of department readiness and customer service, especially during peak business hours
Verify that schedules are consistent with sales forecasts, wage and OR budgets

3. Security
Ensure all dept. and store personnel follow company procedure on employee purchase policy
Train Front End Staff to be observant and how to handle shoplifters

4. Maintenance and Safety
Ensure equipment and machinery are maintained in good operating condition
Ensure employees comply with Store and Dept. safety procedures (STAR Program)
Instruct and monitor employees on proper use of dept. and store equipment
Ensure safe working and shopping environment for all employees and customers

5. Food Safety
Identify and correct any unsafe or unsanitary conditions
Check refrigerated cases for proper temperature and cleanliness
Demonstrate to employees the proper cleaning and sanitation techniques
Operates Produce Dept. in accordance with federal, state, and local laws, regulations, and ordinances to avoid fines, citations, and other punitive action
6. Stocking and Ordering
Follow up on delivery problems (overages and shortages)
Ensure proper receiving procedures are followed
Implement proper ordering, rotation, and dating policy practices
Timely and accurate paperwork procedures including Daily Receiving Records, IDT’s,

Known Loss Report
Maintains timely and accurate reports and records necessary to evaluate past sales and performance and to determine action plans to improve performance of Produce Dept.
7. Sales Floor Management
Walk the Deli/Bakery Dept. at the beginning of each work day in order to interact with, and be visible to customers and employees, as well as review dept. readiness and condition
Identify opportunity areas and provide necessary direction for correction
Establish priorities for employee work assignments

EXPENSE CONTROL:

1. Wage Control
Schedule Produce personnel so as to minimize the impact of overtime and to achieve

Department wage and OR budgets
2. Other Expense Control
Supervise the ordering of store supplies to achieve store objectives

3. Shrink Control
Plans and implements an effective shrink control program to minimize losses and to achieve shrink % budget through proper training and communication with all Deli/Bakery employees
Determine when to make order adjustments because of low stock level or excess inventory
Effective utilization of CAO
Effective utilization of Known Loss Report to provide sufficient, but not excessive, quantities of product customer purchase

HUMAN RESOURCE MANAGEMENT:

1. Personnel Management
Knows and communicates standards of performance for each job to all

Produce/Floral/Nutrition Dept. employees in order to achieve high standards of presentation and service

Set performance goals for employees; provide regular feedback on performance
Read, understand and manage the department within union contract guidelines

2. Management Communication
Participates in all Store Board Meetings in order to review past results and plan future activities
Communicates with Store Management, Zone and KMA Staff to discuss weekly sales, scheduling, personnel issues, cash control, and other problem or opportunity areas
Keep all employees informed about matters that concern them on their jobs

3. Personnel Development
Interview and select individuals for employment on the Deli/Bakery/Cheese/Meal Solutions
Supervises training and development of all Deli/Bakery Dept. employees to ensure personal and career growth of each employee
Instruct and train employees in learning new job assignments
Coaches employees as needed on career opportunities, personal problems, work schedules

PRODUCE DEPARTMENT MANAGER
Physical Demands Analysis

1. Standing and walking

Tasks: Various duties involved in receiving, preparing, and displaying produce and cleaning the produce area. These tasks require standing and walking.

Surface: Tile or concrete floors
Estimated Total Hours: 4 – 8 hrs. Maximum Continuous Time: 4 hrs.

2. Sitting
Tasks: None

3. Lifting/Carrying

Object(s): Cases of produce
Max. Weight: 80 lbs. Min/Max Lift Point: floor/waist Frequency: daily
Avg. Weight: 40 lbs. Min/Max Lift Point: floor/shoulder Frequency: hourly

LIFTING/CARRYING: VARIED WEIGHT DEMANDS CHART

Weight Hourly Daily Weekly Monthly Never
<10 lbs. X
11-25 lbs. X
26-50 lbs. X
51-75 lbs. X
76-100 lbs. X
>100 lbs. X
Comments: Lifting of objects over 50lbs. Can be done with help from another worker

4. Pushing/Pulling
Objects: Carts carrying cases of produce
Max Force: Minimal Distance: 50 feet Frequency: Hourly
Height of hands above floor during push: maximum 42”

5. Climbing

Tasks: None

6. Bending/Squatting/Kneeling

Tasks: Lifting cases at floor level, retrieving objects stored on lower shelves
Frequency: Continuous

7. Reaching

Tasks: Reaching across the produce displays and reach many objects stored above shoulder height
Hands Used: Both

Distance Direction Frequency Duration Avg. Weight
0-20” forward/up continuously minimal <10 lbs.
20-36” forward/up continuously minimal <10 lbs.

8. Work Conditions
Exposure to Yes No
Hot Temperatures X
Cold Temperatures X
Sudden Changes in Temperature X
Noise X
Fumes X
Cramped Quarters X
Cold Surfaces/Tools Handled X
Hot Surfaces/Tools Handled X
Sharp Edges X
Vibration X
100% Inside Building or Vehicle
0% Outdoors

9. Other Job Demands
Does Job Require Yes No
Crawling X
Jumping X
Lying on back X
Lying on stomach X
Twisting X

10. List tools, equipment and materials used

- Powered and manual pallet jacks, ice caddy, shovel, cases of produce, knives, garbage, disposal, various cleaning solutions, wrapping machine, box crusher and baler.

Summary: Because they must be available to answer questions and assist customers, the Produce Clerk must be friendly and courteous. They must be strong enough to lift various heavy objects such as boxes of produce. They must be able to stock and rotate the produce displays and recognize unsellable produce. The clerk is also exposed to extremes of temperature and contact with cleaning chemicals.

Job Type: Full-time

Pay: From $19.86 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Parental leave
• Tuition reimbursement
• Vision insurance

Schedule:

• 8 hour shift
• Day shift
• Evening shift

Ability to commute/relocate:

• Xenia, OH 45385: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Management: 1 year (Required)

Work Location: In person

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