NATURAL GROCERS BY VITAMIN COTTAGE
Title: Produce Manager
Employment Classification: Full-time Regular Employee/Non-exempt
Reports To: Store Manager
The Produce Manager is responsible for the successful operation and profitability of the produce department as well as training, directing and monitoring all department staff.
Customer Service:The Produce Manager is responsible for ensuring that:
Customer service is the number one priority.
Customers are greeted and serviced per company standards of World Class customer service.
Customer complaints are handled appropriately and per company policy.
The department is inviting and shopable:
displays are shopable;
the department is clean;
merchandising is inviting;
Products customers want to buy are in-stock.
New products are brought in on a regular basis to provide customers with new choices and to keep the department fresh.
Passive demos are conducted at a minimum of once per day.
Special orders are handled appropriately and per company policy.
Produce Display:The Produce Manager is responsible for ensuring that:
The department is set, maintained and closed per company standards on a daily basis. This includes ensuring that the produce rack is consistently fresh, full and abundant when the store opens as well as throughout the day.
Produce is culled daily. This includes:
disposing of produce which does not meet quality standards;
reducing product prices, when appropriate and per company standard.
Produce is crisped and watered on a regular basis and as needed.
Produce is rotated. This includes:
removing all old product from the rack;
putting in new product;
replacing the old product minus any product that needs to be culled.
Produce is stored properly at the end of the day.
Department Profitability:The Produce Manager is responsible for ensuring that:
Cost of goods sold maintained within company standards.
Product is ordered from the correct vendor in order to receive the correct discount and maintain margins; only certified organic produce is ordered from approved vendors.
In-stock conditions meet company standards, including:
top 20 sellers per department are in stock at all times unless manufacturer outs, including:
i. Seasonal staples;
ii. store top sellers;
iii. company-wide top sellers.
Product mix is monitored, including:
regular analysis of department to keep top sellers and rotating in alternate products to replace slow movers;
new products are brought in per company policy.
Management of Department Personnel:The Produce Manager is responsible for ensuring that:
Department personnel are trained, assigned tasks, and held accountable to accomplishing tasks per company standards.
Tasks are assigned on a daily basis using company tasks sheets and monitored appropriately.
He/she works with other department managers to share staff to accomplish tasks as needed on a daily basis.
Specifically, the Produce Manager should work with the Grocery Manager in coordinating staff to accomplish tasks;
The Produce Manager should also train and monitor the staff to ensure that they view the store as a whole and be prepared to assist customers in all areas of the store.
He/she works with other department managers to cross-train staff to accomplish all needed tasks.
He/she works with staff to ensure adequate product knowledge to meet customers' needs, including:
encouraging the use of products to know what they taste like;
training staff on where to find answers to customer questions by utilizing store resources, including:
ii. Customer Literature Files;
iii. company/vendor product information.
He/she provides input to the store manager on department staff performance evaluations and/or conducts department staff performance evaluations with store manager input and direction.
He/she helps the store manager interview and hire for department needs.
He/she informs the store manager of department needs.
He/she informs the store manager of performance and/or disciplinary issues within the department.
Responsible for ensuring safety guidelines are followed at all times including knife safety.
Product Knowledge:The Produce Manager is responsible for ensuring that:He/she continues to increase product knowledge including:
using products to know what they taste like.
He/she answers customer questions per company standards and policies, including the use of Structure/Function statements and/or statements of nutritional support.
He/she knows what store resources to use to answer customer questions, including:
Customer Literature Files;
company/vendor product information.
Signage, Rotating, Ordering, Cleanliness, Stocking, Backstock, and Returns:
The Produce Manager is responsible for ensuring that he/she and the department staff are:
1. Following company policies, procedures and standards for pricing and signage, including:
a. pricing all incoming produce per the company's formula on a daily basis;
b. updating pricing using broccoli program;
c. updating produce price signs immediately after new prices are entered into the system to ensure that customers are charged the same amount as posted on the price signs;
d. ensuring that the required Country of Origin designation is posted on each price sign;
e. appropriate sales signs are posted;
f. following all inspection guidelines.
2. Following company policies, procedures and standards for rotating, including:
a. removing all old product from the rack;
b. putting in new product;
c. replacing the old product minus any product that needs to be culled;
d. following all inspection guidelines.
3. Following company policies, procedures and standards for ordering, including:
a. ordering product from the correct vendor; meeting vendor deadlines and vendor order minimums in order to receive the correct discount and maintain margins;
b. staff is cross-trained on how to order;
4. Following company policies, procedures and standards for cleanliness, including:
a. maintaining a clean, sanitary and presentable department at all times;
b. ensuring that all tools and equipment are cleaned in accordance with health department and company standards;
c. ensuring that the wet rack(s) is cleaned all the way down to the drain on a monthly basis or cleaned section by section on a weekly basis;
d. ensuring that the refrigerated dry rack is cleaned all the way down to the drain at least twice a year and as needed;
e. ensuring that the mirrors over the wet rack are cleaned using approved cleaners on a weekly basis and as needed;
f. ensuring that the mirrors over the refrigerated dry rack are cleaned at least once every two to three months or more, if needed;
g. ensuring that the sales floor is kept clean;
h. ensuring that the produce cooler is kept clean and organized, including:
i. produce containers with ice are put in totes;
ii. water on the floor is cleaned up as soon as possible.
5. Following company policies, procedures and standards for stocking, including following all inspection guidelines.
6. Following company policies, procedures and standards for backstock, including:
a. following all inspection guidelines;
b. ensuring that no product is in backstock without being stocked in the front;
c. backstock is neat, organized and labeled per company standards;
d. backstock area is cleaned regularly;
e. creates and maintains a cleaning schedule.
7. Following company policies, procedures and standards for returns.
Receiving Produce:The Produce Manager is responsible for ensuring that:
All incoming produce orders are received per company standards. This includes:
checking produce for quality;
checking for discrepancies on invoices and ensuring that discrepancies are reported within the time-frame allowed by the vendors;
getting credit on poor quality produce within the time-frame allowed by the vendors.
All incoming produce is taken to the produce department and either stocked or placed in the cooler.
All produce backstock is dated and kept organized by date.
MOD (Manager on Duty) Responsibilities:
Department Managers are not only responsible for the success of their own department, but also for the overall success of the store. Therefore, all department managers are required to fulfill the duties of the Manager on Duty (MOD) on a scheduled basis. The Produce Manager should also train and monitor the staff to ensure that they view the store as a whole. MOD duties include:
Opening and closing MOD
Directs staff to opening and closing procedures as needed.
Monitors staff to ensure that opening and closing procedures are accomplished in a timely manner and per company standards.
Safety and security are maintained per company standards.
The DSR is completed per company standards.
Takes care of deposit and cash register close outs.
Opening and closing shifts during business hours performs MOD duties. This includes:
i. responding to cashier needs for manager over-rides;
ii. monitoring staff to ensure that all tasks are being accomplished in a timely manner and per company standards;
iii. ensuring that customers are waited on in a timely manner and per company standards of excellence in customer service;
iv. responding to calls to and handle customer complaints as needed and per company policies;
v. responding to calls to and handle customer returns as needed and per company policies.
1. Monitors staff to make sure that all tasks are being accomplished in a timely manner and per company standards.
Ensures that customers are waited on in a timely manner and per company standards of excellence in customer service.
Handles shift changes on the register.
Covers cashier lunch breaks.
Handles safety and security issues.
Informs the store manager of any store employee performance and/or disciplinary issues that occurred during times when the department manager is MOD.
Handles emergency situations and communicates issues and problems to Home Office as needed and in a timely manner when MOD, including:
facility repair issues;
phone and communication issues;
computer issues (to the Home Office Help Desk);
1. Must work 40 hours per week.
2. Typically the Produce Manager is not assigned opening or closing MOD duties. They are required to open based on the responsibilities of their position.
3. Participates in store meetings.
Leadership and Professionalism:
All department managers are expected to be professional at all times and provide appropriate leadership for the staff and the store. Leader effectiveness requires treating people decently while at the same time successfully motivating them toward high performance in their work. One without the other doesn't work.
Department managers are expected to demonstrate positive and calm communication with staff at all times.
When discussing an issue with an employee, department managers must carefully choose when, where, and how to best discuss the issue in order to maintain professionalism and confidentiality. Department managers should look to their Store Manager for support and guidance on how to address performance issues with employees and how to document appropriately. Performance and personnel issues should only be discussed in the manager's office, not in front of other employees, customers or vendors (unless an employee in a management position is acting in the capacity of a witness).
Department managers are expected to show the highest level of respect and integrity in their day-to-day actions with employees, customers, vendors and outside contacts.
Department managers are expected to do their job with a consistent, calm, and positive demeanor. It is never appropriate for a department manager to yell, express frustration on the sales floor, or raise their voice to an employee.
Department managers are expected to conduct themselves with the highest level of integrity, responsibility, and excellence. As a representative of the Company to our employees and our professional vendors, leaders are expected to represent Vitamin Cottage as a just, fair, respectful, caring, compassionate, and honorable company.
Department managers are expected to be leaders in the workplace, setting the standard of excellence required through their job performance and professional demeanor. It is expected that leaders will hold employees accountable and do so in a manner which is in line with the highest standards of professionalism and respect.
Although this is a general outline of job responsibilities all employees are expected to be “hands on” and do whatever it takes to get the job done and make the company thrive.
1-2 years experience in retail (grocery preferred) and/or related experience.
Previous experience in a produce function is preferred.
Previous supervisory experience is preferred.
Ability to manage changing priorities.
Possesses a sense of urgency in the completion of tasks.
Possesses excellent customer service skills.
Is highly organized with great attention to detail.
Ability to stay focused with the task at hand.
Ability to take direction and follow through.
Must be cashier trained.
Proficient in MS word, excel and outlook.
Must have the ability to lift 50 lbs, repetitive lifting up to 30 lbs.
Must be able to carry up to 50 lbs.
Requires the use of both arms and both hands with full range of motion.
Must be able to bend at the waist and knees, twist, push and pull.
Must be able to kneel, squat, and climb as needed.
Must be able to reach overhead and away from the body.
Must be able to stand for at least 90% of the time.
Must be able to walk for at least 90% of the time.
This job description is not an employment contract. It does not guarantee a job or that the above listed duties are the limit of responsibilities. The job and job description are subject to change with and without notice. Employees are required to accomplish any and all tasks assigned to him/her by their Store Manager and/or other corporate managers that may not be listed in this job description.