Job Description

TITLE: Produce Manager DEPARTMENT: Store Management

STATUS: FT, Manager, At-Will, Hourly or Salaried REPORTS TO: Store Manager

To ensure the highest level of service possible to Outpost’s internal and external customers. To ensure an organized and smoothly run produce department including ordering, pricing, and inventory control. To manage, motivate, and provide produce staff with the tools required to be successful in their jobs. To meet department objectives for sales, margin, and labor goals.

WORK ENVIRONMENT: Fast paced retail floor. Regular work near moving mechanical parts (i.e. baler, dock equipment), in high precarious places (i.e. ladder work), and in cold climate conditions (i.e. cooler). Ability to work in moderate and loud noise environments including, but not limited to: computers, paging, telephones, human voices, and machinery. Position requires working during busy retail times, which include weekends, afternoons, and evenings.

ESSENTIAL DUTIES AND RESPONSIBILITES:
1. Customer Service
a. Treat people fairly, consistently, and with respect.
b. Ensure efficient, informative, and friendly service according to established customer service vision and standards.
2. Produce Manager Responsibilities
Leadership
a. Model supportive and participatory leadership qualities, promote team building and motivate staff to achieve their stated objectives.
b. Treat staff and managers with consistency and fairness, in a style appropriate to a cooperative work environment.
c. Ensure that communications are clear, direct, and respectful.
d. Ensure the integrity of Outpost’s stated values in decision-making and interactions with others.
e. Use the interest-based problem solving method to resolve issues.
f. Ensure professional and friendly service from all produce staff.
g. Act as a model to all employees following both the union contract and employee handbook.
Ordering and Pricing
a. In coordination with director of purchasing, negotiate with suppliers for favorable prices, terms, quality, and delivery.
b. Purchase produce following product policy for local and organic products.
c. Evaluate suppliers as needed and investigate new sources of supply.
d. Ensure adequate supply of products keeping out of stocks to a minimum.
e. Receive and process orders. Check condition of product and invoice accuracy on all deliveries.
f. Ensure correct product rotation.
g. Coordinate returns and credit from suppliers when needed and ensure that staff know how to do the same.
h. Review invoices for accuracy, price changes, and product additions. Process with pricing.
i. Establish prices to achieve set margin goals.
j. Coordinate prices and product selection with director of purchasing.
k. Ensure accurate up-to-date price labeling of department items.
l. Communicate ordering times, deadlines, and changes in delivery time to other departments with shared vendors.
Department Operations
a. Ensure staff are available to meet customers’ requests and needs.
b. Ensure daily tasks are assigned to ensure productive work flow.
c. Ensure that all unsellable items are properly disposed.
d. Ensure produce equipment is maintained and properly serviced. Advise store manager of equipment repair/replacement needs.
e. Maintain and update department’s standard operating procedures (SOP’s). Ensure staff is aware of and trained in department SOP’s.
f. Ensure staff are following safety, sanitation and security procedures.
g. Conduct quarterly inventory.
Personnel
a. Develop and uphold performance standards for all produce staff.
b. Schedule produce staff according to weekly labor budget and quarterly cost of labor. Arrange for coverage of vacant shifts and fill in as needed.
c. Hire qualified produce staff within established policies.
d. Ensure training for all department staff. Successfully complete training checklists with new department staff.
e. Motivate and provide produce staff with the tools and materials required to ensure high quality and efficient job performance.
f. Provide timely, thorough and thoughtful performance evaluations to department staff.
g. Take corrective counseling measures and/or disciplinary action as needed for all department staff, according to established personnel policies.
h. Ensure that department meetings are conducted to maintain effective communication with staff.
Merchandising
a. Ensure displays and shelves are fully stocked, rotated, fronted, and faced. Set stocking priorities for department staff. Stock items as needed.
b. Ensure proper shelf tags and sale signs are on shelves and displays.
c. Plan attractive displays. Coordinate displays and specials with visual merchandiser.
d. Set and maintain quality standards for culling produce.
e. Cross merchandise products with other departments in coordination with visual merchandiser.
f. Attend regular meetings with brokers and director of purchasing to coordinate monthly specials.

Budgeting and Planning
a. Attend management team meetings.
b. Meet the established goals for margin, labor, sales, and inventory.
c. Work with store manager to develop annual operating budget, sales projections, capitol budget, and equipment needs.
Other
a. Work MOD shifts as scheduled, with focus on total store operations.
b. Perform all other duties included in department coordinator, assistant, journeyperson, and clerk job descriptions.
3. All Staff Duties
a. Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents.
b. Keep store/office orderly and clean.
c. Maintain a positive attitude.
d. Perform all other duties as assigned by store manager.

KNOWLEDGE, SKILLS, ABILITIES:
• Outstanding customer service skills
• Experience with produce retail, wholesale, or commercial growing
• Knowledge of organic and commercial growing practices and organic certification regulations
• Knowledge of natural foods and natural foods industry
• Previous management experience — hiring, training, and evaluating
• Previous experience with ordering, pricing, and inventory control
• Experience in planning, developing, and implementing systems, procedures and policies
• Attention to detail and good organizational skills
• Ability to handle multiple demands, work under time pressures, and meet deadlines
• Willingness to be open, to learn, and take on new responsibilities
• Demonstrate objectivity, neutrality and calmness under pressure
• Regular, predictable attendance
• Ability to maintain confidentiality
• Effective communication skills in English
• Ability to read and comprehend instructions
• Ability to appropriately delegate work duties and manage and motivate staff
• Demonstrated ability to follow through on commitments
• Proven ability to develop and implement budgets and to adhere to cost and margin requirements
• Knowledge of computers, good typing skills
• Ability to work in a fast paced environment
• Ability to create attractive produce displays

ESSENTIAL PHYSICAL REQUIREMENTS:
• Standing, walking, bending, sitting, reaching
• Using hands or fingers to handle or feel
• Specific vision ability: close vision, distance vision, color vision, depth perception, and adjust focus
• Ability to climb up and down ladders
• Regular use of sharp cutting instruments
• Ability to lift up to 80 lbs.
• Ability to taste and smell

IMPORTANT DISCLAIMER NOTICE:
The job duties, elements, responsibilities, skills, functions, experience, educational factors, requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that the employee may be required to perform. The employer reserves the right to revise this job description at any time and require employees to perform other tasks as circumstances or conditions of its business, competitive considerations or a work environment change.