Job Description

Job Summary

Assist the Team Leader in both leadership and operations, whether coaching team members or setting an exemplary example of efficient tasking. The role demands hands-on expertise in inventory and compliance activity, as delivering exceptional customer engagement and training team members is crucial

Job Description

Experience Required: 6 months to 1 year

Experience Desired: Prior management or leadership recommendation

Certification Desired: Food safety

Education Desired: High school diploma or equivalent

Lifting Requirement: Up to 50 pounds

Age Requirement: At least 18 years of age

Job Responsibilities

• Attend storewide meetings when Leader is on PTO; provide leadership coverage and support for the department in Leader's absence.
• Conduct daily quality and safety audits; perform daily coaching and methods/quality observation to ensure Team Members meet department standards.
• Oversee periodic fresh inventory; review production planning forecast and maintain inventory by replenishing, pulling out of dates, and conducting quality inspections.
• Execute planogram and pricing compliance; complete price changes, signage, tagging, and daily markdowns.
• Build the store's product assortment through PDP execution and vendor management by cultivating strong working relationships with vendors/suppliers.
• Write orders for department products and supplies to meet guest requirements.
• Clean and maintain equipment and department areas to ensure safety and sanitation regulations are met.
• Provide service counter customer service; assist guests with questions and ensure their needs are met.
• Stock floral department, greens wall, fresh fruit, and vegetables; water plants before mid-day sun and evening
• Stock floral department, greens wall, fresh fruit, and vegetables; water plants before mid-day sun and evening
• Submit credits for damaged or unsellable product
• 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.