FT Manager Customer Service (H)

Duties And Responsibilities

• Manage all Front End operations including Service Center, Self-Checkout and Food Lion To-Go, if applicable
• Hire, train, and develop associates to meet department needs
• Supervise the performance of all duties and responsibilities of department associates; provide ongoing performance management training and conduct timely formal performance appraisals for direct reports
• Support the achievement of budgeted financials, operating results and Food Lion To-Go KPIs
• Control store expenses through proper ordering, care for supplies and equipment
• Maintain all Front End registers and equipment, including Food Lion To-Go equipment, and place service calls in an efficient manner
• Ensure Front End schedules, including Food Lion To-Go, are written per standards, to provide extraordinary customer service at all times
• Monitor shrink, ensure inventory, including money and monetary assets, are accounted for; provide coaching for associates to recognize and prevent losses
• Ensure proper control of all store funds and company assets
• Record and report all associate and customer accidents in accordance with established Food Lion procedures
• Observe and correct all unsafe conditions that could cause associate or customer accidents
• Adhere to all company guidelines, policies and standard practices
• Perform all other duties as assigned

Qualifications

• A high school graduate or equivalent preferred
• Strong understanding of store operations and merchandising techniques preferred
• Excellent interpersonal, organizational, communication and customer service skills
• Demonstrated good judgment solving problems, making decisions, handling complaints, arbitrating disputes and resolving grievances
• Ability and willingness to learn multiple tasks and technical requirements of the job
• Must meet minimum age requirements to perform specific job functions
• Must be able to meet the physical requirements of the position, with or without reasonable accommodations
• Must be accredited by the National Registry of Food Safety Professionals or similar accrediting organization as a "Certified Food Safety Manager" or will be required to attend company provided training and have the ability to achieve accreditation within the first 90 days of employment; Accreditation must be maintained while employed in a position requiring accreditation