Fresh Departments Manager

About the role

To effectively supervise staff and operations in fresh departments to meet objectives for sales, labor and margin, while ordering and merchandising products and providing a consistent, high level of internal and external customer service.

Responsibilities

• Customer Service Model consistent, prompt, friendly, respectful customer service in a way that builds community and meets or exceeds DPFC standards, and motivates DPFC staff to do the same.
• Assist customers with product questions and special orders.
• Offer samples and suggestions for purchase and preparation in a friendly, courteous manner.
• Ensure quick response to inquiries and concerns via email, comment box, etc.
• Understand and communicate the 'cooperative advantage' and the particulars of membership to shoppers and staff alike.
• Work to advance the mission of the Co-op to everyone we touch every day.
• Manage inventory, in-stock position, pricing integrity, merchandising, labor, expense control and other operational processes to meet DPFC standards and financial goals.
• Price products to achieve margin and sales goals, while maintaining a competitive image.
• Ensure department staff have tools and equipment needed to perform department tasks and maintain department tools and equipment.
• Ensure that all department areas are clean, well ordered, safe for customers and staff, and meet health standards.
• Set stocking priorities to ensure shelves are fully abundant and rotated for freshness.
• Cull, trim, wash, bundle/pack, and stock as needed.
• Ensure that unsellable items are returned or otherwise properly disposed of, following established procedures.
• Hold high food safety standards including proper product receiving, product handling, and monitoring of cooler and freezer temperatures, alerting GM of any potential malfunctions.
• Follow established procedures for handling equipment breakdowns.
• Advises GM of equipment problems/needs.
• Actively work to motivate the fresh department team: lead regular huddles and meetings, ensure department communication is efficient and effective, and support all team members in achieving department goals.
• Set performance, productivity, and service standards for all department staff; coach and discipline employees as needed to ensure department standards are met.
• Lead fresh team in monthly and quarterly inventory counts as appropriate.
• Purchase work with the GM to ensure that fresh department products and purchasing strategies are aligned with DPFC’s strategic goals.
• Coordinate purchasing for special deals and promotions to ensure adequate and timely supply of promoted products using Fresh Deals.
• Liaison with Co+op Deals program.
• Evaluate suppliers and products to ensure that the Co-op product selection is always interesting and relevant to our shoppers' desires.
• Ensure product orders are sufficient to meet department in-stock minimums.
• Develop alternative strategies for in-stock levels when necessary.
• Oversee receiving of orders and obtain credits following established procedures.
• Maintain department receiving and invoice logs, as well as any other records required by pricing and accounting team weekly, monthly and quarterly.
• Keep accurate shrinkage records.
• Negotiates with suppliers for favorable prices, terms, quality and delivery of products.
• Reviews departmental financial reports with GM and takes corrective action as needed.
• Merchandising Achieve sales goals with abundant, creative displays of seasonally appropriate product and promotions.
• Aid in the development and execution of fresh department promotions, including Fresh Deals, in coordination with GM and Marketing Coordinator.
• Plan engaging displays that drive shopper satisfaction based on projected sales volumes, promotions, and NCG promotional and core sets program requirements.
• Ensure current, accurate prices are in the POS system and accurate, up-to-date PLUs at registers.
• Ensure department price & informational signage is accurate and timely.
• Hire, develop and train talented employees.
• Hire and terminate with the approval of GM.
• Provide on-the-job training.
• Follow-up with employees to evaluate their learning process experience.
• Schedule, leave requests and payroll.
• Train and develop team members in accordance with DPFC policies and procedures, and develop SOPs for department functions.
• Maintain communication with employees through regular meetings, logs, and direct correspondence.
• Demonstrate leadership by providing honest feedback, coaching, mentoring and recognition.
• Conduct timely performance evaluations and pay reviews.
• Follow disciplinary action process as needed per established store policy, document.
• Ensure the staff is outfitted in clean, proper uniforms including hair restraint and name badges.
• Maintain a weekly employee labor schedule, ensuring hours are aligned with targeted labor cost.
• Attend and fully participate in huddles, and leadership and all-staff meetings; lead regular department meetings.
• Evaluates department conditions and operations to reinforce strengths while developing and implementing improved practices and procedures.
• Ensures company standards for safety, proper food handling practices, sanitation and productivity are maintained.
• Works with GM to develop annual strategic & tactical plans for the department.
• Works with GM in setting sales, margin, and labor goals for department.
• Coincides with Marketing Coordinator to set up tours of local farms for staff education and to increase marketing opportunities.
• Visits other stores in the market for price comparisons, product and merchandising ideas.
• Reads trade journals to keep abreast of developments in industry.
• Performs other tasks assigned by GM.

  Requirements

  • Physical Job Requirements: Ability to use computer keyboard, monitor, mouse, telephone, and various office equipment continuously.
  • Ability to lift and carry up to 50 pounds frequently.
  • Ability to lift and carry up to 75 pounds occasionally.
  • Ability to be present in assigned work area for up to 3 hours without rest.
  • Ability to bend, stoop, squat, kneel, climb stairs or ladder.
  • Ability to reach above shoulder height occasionally.
  • Ability to talk and hear to communicate with customers.
  • Finger and hand dexterity with ability to grasp and hold items of different sizes.
  • Vision ability – close, distance, peripheral vision and depth perception.
  • Ability to read register screen and product and shelf labels.
  • Working Conditions: Frequent exposure to cold, hot, wet or humid conditions.
  • Exposure to fumes, airborne particles, hazardous materials ranging from natural to chemical (store products, cleaning products, scents from working in a public setting).
  • Exposure to and potential handling of fresh foods including meats and seafood.
  • Handling objects that have been handled by the public.
  • Frequently performs work standing on cement floors at the cash register.
  • May work occasionally in temperature extremes (walk-in freezer, outside warehouse, hot kitchen, etc.).
  • Noise level in the store is usually moderate to loud.
  • Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.
  • Qualifications: Knowledge of organic and commercial growing practices, and organic certification regulations.
  • Experience maintaining food safety environment to the highest standard.
  • Experience serving the public.
  • Experience supervising a team.
  • Familiarity with natural foods.
  • Experience in developing systems and procedures.
  • Working knowledge of Microsoft Office programs.
  • Cash handling experience in a retail business.
  • Communications skills: good listening, clear instructions.
  • De-escalation skills.
  • Accuracy, attention to detail.
  • Ability to handle multiple demands and stay calm.
  • Ability to project an outgoing, friendly personality.
  • Regular, predictable attendance.
  • Willingness and ability to grow to meet the changing requirements of the job.