The Produce Assistant Manager is first and foremost responsible for guest relations and satisfaction. They support the Department Manager regarding all department duties such as ordering, merchandising, maintaining department conditions and training department clerks. They are responsible for assisting the Department Manager in leading the efficient, effective, safe, legal and profitable operations of the department.

Key Responsibilities:

• When a guest enters my area or department, my first and most important responsibility becomes to acknowledge, greet, and engage that guest

•  Assist with interviewing, training, scheduling, performance and productivity of all department team members

•  Assist with communication of information distribution to entire department

•  Responsible for maintaining positive atmosphere, spirit and morale within the department

•  Demonstrate effective leadership skills by managing time and delegation

•  Support and execute division concepts and programs

•  Contribute in executing and meeting financial goals

•  Ensure quality and consistent product availability and solutions to our guests

•  Assist with safeguarding, controlling and monitoring all department assets, ensuring policies and procedures are implemented for control of assets

•  Practice safe work habits; maintain a high level of store cleanliness, organization, and a safe work environment; encourage team members to do the same

•  Ensure department systems and processes are utilized consistently and correctly

•  Collaborate with Department Manager for meetings with the department leadership team to effectively plan production and promotion goals

•  Assist with the coaching and development of team members as necessary in accordance with policies and procedures with support from Department Manager and Talent Management

•  Assist with coordinating the books and manuals to ensure they are kept updated

•  Assist with coordinating inventory process and reporting

•  Must be able to take care of all department issues in the event of the absence of the Department Manager, which would include ordering, delegating, multitasking, forecasting, prioritizing and merchandising

•  Ensure that Food Safety Procedures are adhered to

•  Responsible for training and testing checkers in accurate produce recognition to ensure guest satisfaction and correct register charges

•  Demonstrate good conflict management skills

•  Perform other duties as requested or required by upper management

Key Requirements:

• Must be 18 years of age or older

•  High School Diploma or equivalent

•  Minimum of 6 months to 1 year produce experience

•  Ability to work and communicate with all levels of management and subordinates in a professional manner

•  Ability to self-motivate, problem-solve and work with minimal supervision.

•  Ability to stand for long periods of time (up to 4 hours)

•  Ability to lift and carry items weighing up to 60 lbs. and push and pull up to 100 lbs.

•  Ability to work within a fridge and/or freezer for long periods of time

•  Be able to perform all other physical aspects of the position including but not limited to bending, squatting, standing, lifting, climbing, pushing, pulling, and walking

•  Must possess technical skills to perform basic math and computer tasks (Word, Excel, and Email)

•  Ability to work at fast-paced, but efficient and controlled manner

•  Must maintain Certified Food Safety Manager certification

•  Bilingual English/Spanish a plus

•  Must be flexible to work various hours/shifts, including weekends and holidays

•  Ability to accept supervisory coaching related to performance, work habits and attitude

•  Ability to function as a team member and get along with others

This job description is intended to provide a high-level of general requirements for this position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure proper operations.