1.Ensuring proper customer service and works to develop relationships with large customers.
2.Supervising all activities in the produce department including product placement, rotation, signage, and displays.
3.Responsible for overall department appearance, cleanliness, and adherence to both government and corporate ordinances. Must maintain records as required.
4.Supervising and working together with Produce Supervisors (if applicable) and Stockers to assure that the Produce Department is operating in a manner that adheres to company standards.
5.With the Produce Manager, develops schedules, monitors performance and recommends the proper discipline as appropriate.
6.Training employees in job responsibilities and safe operating procedures
7.Assistsing with candidate interviews and recommends for hires.
8.Disciplines employees when necessary and recommends terminations.
9.Ensuring that employees are performing the proper inspections to meet HACCP regulations as well as conducting periodic HACCP audits.
10.Reviewing inventory for product rotation on a daily basis to prevent shrinkage and damages.
11.Ensuring that shelf pricing is correct and reflects the most recent pricing and market conditions.
12.Supervising the receiving of all produce and ensures that the proper paperwork is completed.
13.Maintaining accurate computer inventory levels by having physical inventories performed on a regular basis and adjustments made.
14.Maintaining refrigerated equipment and makes sure maintenance contracts and schedules are followed.
15.Supervising the ordering of produce from vendors on a regular basis to assure we have competitive pricing and minimal shrink due to spoilage and not have too much inventory on hand.
16.Making sure all the employees in the department can work the equipment such as Toledo scale and Dennison label machine.
17.Coordinating that the pallets stored in the racks have the proper block and date tags.
18.Follows program to maintain the cleanliness of the area by a regular maintenance schedule of scrubbing, and pulling out pallets and cleaning underneath.
19.Insuring that excess inventory not slotted on floor is stacked in overhead racks in close proximity to where it is sold or stored in freezers/refrigerators.
20.Assuring that trash is removed from floor and properly handled.
21.Making sure that low stock/out of stock information is communicated to the Inventory Controller after carefully checking the system and rack for product.
22.Maintaining that all signage is correct and that the flyers prices are reflected on the product.
23.Coordinating proper merchandising of aisles (logical adjacencies, proper holding power, space allocation) and creatively merchandises and sets up impulse areas for merchandising.
Shift start: 7:00AM
Shift length: 10 hours
5 days/week, must be available any day
Restaurant Depot is a Members-Only Wholesale Cash & Carry Foodservice Supplier. Their mission is to be your one-stop shop for savings, selection, and service, seven days a week. They have been supplying independent food businesses with quality products from large cash and carry warehouse stores since 1990. They became the leading low-cost alternative to other foodservice suppliers by eliminating the overhead of a traditional distributor, focusing on the needs of independent foodservice operators and offering free membership.