Produce Manager jobs in Bremerton, WA

Description J
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ition Purpose: To direct the operation of the produce department, including supervising and training personnel. Ensures customer service and product quality, freshness, safety and selection. K
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Responsibilities & Accountabilities: C
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• mpions Company and Division customer service programs to meet or exceed Division customer service goals. Handles customer relations in a positive manner, including effective resolution of customer complaints. Promotes Albertson’s philosophy of personalized service in the produce department. Sup
• ervising the day to day functions of the produce department to achieve customer service, and sales and profit objectives. Sup
• ervises, motives, directs, trains and in the hiring of produce personnel. Monitors associate performance and recommends personnel actions such as hiring, firing, layoff and disciplinary actions. Schedules personnel to ensure adequate coverage and service levels and to meet department budgetary objectives. Con
• ducts daily inspections of all produce sections and initiates corrective measures to ensure compliance with product freshness and quality. Rotates products, discards outdated or spoiled product and maintains in stock conditions, sanitation and safety requirements. Ass
• ists with all produce duties such as: receiving, cleaning, trimming, cutting, watering and displaying. Imp
lements effective promotional and seasonal displays. Controls shrink and expenses. Accurately completes and monitors daily log sheet, purchase report, and sales and labor and other required paperwork and logs. Maintains records on ad items movement. O

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• ers, checks, receives and controls inventory to ensure adequate proper inventory level, product quality, eye appeal and freshness. Checks for and prevent the sale of out-dated or spoiled products. Takes periodic inventories, processes administrative paperwork and maintains accurate department records. Maintains and organizes Produce Department work area and cooler. Ens
• ures produce quality, freshness and quantity standards are met. Ens
• ures proper merchandising of product by understanding and implementing schematics, merchandising of advertised items, proper signing procedures and monitoring product flow. Complies with retail labeling laws, federal and state regulations and Company policies. Complies with all federal, state and local health and food safety standards. Cre
• ates effective promotional and seasonal displays. Checks competitors for comparisons on prices, product variety and merchandising procedures. Ass
• ists customers by making product suggestions and engages in suggestive selling. Makes intercom announcements. Ens
• ures cleanliness and sanitation of sales floor and work area, cooler, equipment, wet boxes and cases. Ass
• ists with answering and responding incoming calls appropriately. Receives and appropriately resolves customer complaints and reports to the Store Director as appropriate. Ass
• ists with implementing emergency procedures in the event of equipment and computer software malfunctions. Ens
• ures that all associates are trained and instructed in the proper performance of work duties. Monitors associate performance and reports observations to the Store Director. Resolves associate complaints and reports to the Store Director as appropriate. Mai
• ntains confidentiality concerning associates, store sales and other Company information. Res
• ponsible for performing all job duties and responsibilities safely, accurately and with honesty and integrity. Oth
er necessary and required duties. S

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lls and Physical Requirements: R
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• uires working knowledge of all job duties within the Produce Department including trimming, cutting, displaying, watering, building produce displays, rotating and discarding outdated or spoiled product. Req
• uires strong communication skills, good leadership and interpersonal skills, the proven ability to manage people and the ability to maintain composure in dealing with customers and co-workers. Req
• uires knowledge of employment laws and workplace practices. Req
• uires a good understanding of overall company practices and Produce Department policies and procedures. Requires the ability to judge and react to business activity. Mus
• t have knowledge of produce variety, standards, perishability, food safety, food handling and sanitation procedures and department policies and procedures. Fre
• quently reaches, lifts, stacks and maneuvers objects of varying dimensions and weights up to approximately 75 lbs. Bends, stoops and reaches frequently and occasionally climbs ladders. Pushes and pulls fully loaded hand trucks, six-wheel carts and pallet jacks. Performs repetitious arm movement to prepare and package products. Man
• ual dexterity and good eye-hand coordination are necessary. Men
• tal alertness is necessary to ensure safe and accurate completion of work activities. Requires knowledge of basic mathematics and weights and measures. Must have knowledge of produce variety, standards, perishability, food safety, food handling, sanitation, labeling and department policies and procedures. Ope
• rates computer software and electronic ordering devices to order products, plan sales, input inventory and schedules, and print labels. Ope
• rates scales, wrappers, compactors and garbage disposals. Utilizes cleaning supplies and equipment. Utilizes knives and safety cutters. Requires use of latex gloves. Ext
• ensive knowledge of profit and loss statements. May
• be required to work nights, weekends and holidays. Scheduled hours will vary. Good attendance is required. Exp
osure to potential hazards exists with respect to equipment and work aids necessary to perform job duties. W

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k Environment: H
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• ds are frequently exposed to water, ice and cleaning agents. Exp
• osure to 35˚ Fahrenheit while handling products in cold cases and 28˚ Fahrenheit while handling products in cooler. Wor
king conditions consist of a temperature controlled store environment. S

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ety – Sensitive Position: J
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responsibilities include tasks or duties that could affect the safety or health of the employee performing the task or others. U
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on and Non-Union : “The pay range is $18.03-$22.15 per hour, but no less than the local minimum wage. Starting rates will vary based on things like location, experience, qualifications and the terms of any applicable collective bargaining agreement. Dependent on length of service, hours worked and any applicable collective bargaining agreement, benefits include medical, dental, vision, disability and life insurance, sick pay (accrued based on hours worked), PTO/Vacation pay (accrued based on hours worked), paid holidays (9 days annually), bereavement pay, and retirement benefits (pension and/or 401k eligibility).” D
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CLAIMER: The