Job Summary

Job Description

• Experience Required: 6 months to 1 year; Desire to become a Non-union Team Leader required; Retail work experience or Store Leader recommendation
• Experience Desired: Prior experience in grocery/dairy or related field; Retail leadership or supervisory experience; Demonstrated product knowledge relevant to department; Satisfactory performance and discipline record
• Education Desired: High school diploma or equivalent
• Certification or Licensing Required: Varies by department
• Lifting Requirement: Up to 50 pounds
• Age Requirement: At least 18 years of age

Job Responsibilities

• Enable unparalleled guest service by leading the team by example, constantly striving to delight and surprise our guests, vendors, and stakeholders.
• Understand all guest service initiatives and measurement tools (i.e. voice of guest, mystery shoppers).
• Respond to guest calls regarding product inquiries, special orders and product requests.
• Schedule Team Members and delegate work assignments.
• Provide coaching and feedback to Team Members.
• Oversee and evaluate training provided to Team Members
• Attend and conduct daily team huddles.
• Write department orders, monitor ordering and supervise stocking and receiving.
• Develop and implement merchandising plans using company guidelines
• Take an active role in building the store's product assortment.
• Track and reduce out of stocks and participate in taking of physical inventories.
• Utilize all available tools to help reduce and eliminate shrink.
• Comply and perform self-assessments.
• Pass all internal and external audits.
• Understand and adhere to the collective bargaining agreement.
• Develop and maintain communication processes with other departments.
• Be willing and able to back up other grocery lead positions.
• Must be able to work a flexible schedule, which could include nights, weekends and holidays.
• Maintain safety as the top priority for our Team Members, guests and products.
• Properly handle products and equipment in accordance with food safety and safety guidelines.
• Actively participate in, and promote, an environment which embraces diversity, inclusion and respect for Team Members, guests, vendors and the community.

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