Winn-Dixie
Job Summary
Manages the daily operations of the bakery department, increases customer confidence and loyalty by promoting and executing consistent and compliant operating conditions. Provides fresh and appealing products, courteous, knowledgeable and prompt service. Executes merchandising plans as outlined in department planners, toolkits or event packs following merchandising standards, product levels, shrink and sales trends. Supervises, trains and develops team members on performance of their job and provides coaching as needed. Values diversity and supports an inclusive environment by embracing the backgrounds and experiences of the team. This is a working management position that requires a balance of physical labor, delegation, team building, leadership, planning and administrative work.
Key Performance Indicators (KPI)
Department Overall Satisfaction % – Gauges the customer experience in your respective area of the business. Focus on assortment, cleanliness, freshness, staff friendliness and stock availability.
Sales to Purchase % – Ensures the department is profitable by forecasting correctly and ordering as needed.
Production Planning Compliance % – Positions the department for strong sales by providing good information into the system to extract the best data out of the system.
Responsibilities
SERVICE (40%)
– Creates an environment that enables customers to feel welcome, important and appreciated to help build and retain customer confidence and loyalty. Ensures the department is merchandised per plan. Delivers daily conditions that meet the company’s expectations for shelf product availability, freshness, quality and value. Trains department associates on freshness, inventory levels, stocking and ordering and shelf conditioning. Offers customers assistance in finding or suggesting product. Ensures customer requests and special orders are fulfilled.
LEADERSHIP (19%)
– Promotes trust and respect among associates by collaborating, promoting teamwork and communicating company, department and job specific information. Establishes goals for merchandising, sales and profits and empowers the team to meet or exceed the goals. Develops adequate scheduling to manage customer volume throughout hours of operation. Adheres to all local, state and federal laws, and company guidelines.
FINANCIAL (20%)
– Completes daily and weekly administrative tasks (communications, online training, scheduling, pricing changes, order, etc.). Maintains awareness of inventory/stocking conditions and reports any discrepancies in inventory. Reviews/inspects products for quality and freshness and takes appropriate action with those items. Plans, organizes and performs the inventory process. Utilizes production planning tools to accurately produce fresh products and ensures discarding or markdown processes are followed to reduce shrink.
COMPLIANCE/SAFETY (20%)
– Ensures company standards for safety, proper food handling practices, sanitation and productivity are maintained. Adheres to all regulatory compliance requirements pertaining to food safety, United States Department of Agriculture (USDA) & Country of Origin Labeling (COOL), and Department of Agriculture (DOA). Executes all product recalls and withdrawals in a timely manner while ensuring all items are secured and removed from customer access. Reinforces safety programs, inspects and identifies unsafe conditions to report to store management and reports all safety risk or issues. Cultivates a culture of safety within the store.
Qualifications
Required Education
– High School / GED
Preferred Education
– High School / GED
Relevant Experience
– Supervisory Experience: 3‑6 years minimum, 1‑5 years minimum
Languages
– English (required), English & Spanish (preferred)
Knowledge, Skills & Abilities
– Must be 18 years of age. Authorization to work in the United States or ability to obtain same. Successful completion of pre‑employment drug testing and background check. Strong customer service skills. Exceptional interpersonal, motivational and communication skills. Knowledge of basic math. Operate bakery equipment (slicer, oven, scale, knives, box cutter, pricing gun) according to company guidelines. Basic cake decorating and baking skills. Proficient with computer applications used in effectively operating the department. Possession of Food Safety Certification or ability to obtain within 180 days of placement.
Environmental Factors
Physical Demands: Requires standing/walking on various types of flooring, manual dexterity, repetitive movements, reaching shoulder level or overhead, lifting up to 35 lbs (often 250 lbs with equipment). Includes indoor/outdoor and temperature variations.
Working Conditions: Exposure to heat, cold, wet/humid conditions, sharp objects, loud noise, cleaning chemicals and other toxins.
Required Equipment: Bakery tools (slicers, ovens, ovens, fryers, proofer), racks, carts, pallet jacks, cleaning supplies, computer, scanner, pricing gun.
Personal Protective Equipment: Goggles, gloves, cutting gloves, fryer gloves, oven gloves, back brace, safe handling of heavy equipment.
Shift & Travel
Shift: Varied
Travel: Occasional – no overnight travel required.
Job Tag: #WD
#J-18808-Ljbffr
Key Performance Indicators (KPI)
Department Overall Satisfaction % – Gauges the customer experience in your respective area of the business. Focus on assortment, cleanliness, freshness, staff friendliness and stock availability.
Sales to Purchase % – Ensures the department is profitable by forecasting correctly and ordering as needed.
Production Planning Compliance % – Positions the department for strong sales by providing good information into the system to extract the best data out of the system.
Responsibilities
SERVICE (40%)
– Creates an environment that enables customers to feel welcome, important and appreciated to help build and retain customer confidence and loyalty. Ensures the department is merchandised per plan. Delivers daily conditions that meet the company’s expectations for shelf product availability, freshness, quality and value. Trains department associates on freshness, inventory levels, stocking and ordering and shelf conditioning. Offers customers assistance in finding or suggesting product. Ensures customer requests and special orders are fulfilled.
LEADERSHIP (19%)
– Promotes trust and respect among associates by collaborating, promoting teamwork and communicating company, department and job specific information. Establishes goals for merchandising, sales and profits and empowers the team to meet or exceed the goals. Develops adequate scheduling to manage customer volume throughout hours of operation. Adheres to all local, state and federal laws, and company guidelines.
FINANCIAL (20%)
– Completes daily and weekly administrative tasks (communications, online training, scheduling, pricing changes, order, etc.). Maintains awareness of inventory/stocking conditions and reports any discrepancies in inventory. Reviews/inspects products for quality and freshness and takes appropriate action with those items. Plans, organizes and performs the inventory process. Utilizes production planning tools to accurately produce fresh products and ensures discarding or markdown processes are followed to reduce shrink.
COMPLIANCE/SAFETY (20%)
– Ensures company standards for safety, proper food handling practices, sanitation and productivity are maintained. Adheres to all regulatory compliance requirements pertaining to food safety, United States Department of Agriculture (USDA) & Country of Origin Labeling (COOL), and Department of Agriculture (DOA). Executes all product recalls and withdrawals in a timely manner while ensuring all items are secured and removed from customer access. Reinforces safety programs, inspects and identifies unsafe conditions to report to store management and reports all safety risk or issues. Cultivates a culture of safety within the store.
Qualifications
Required Education
– High School / GED
Preferred Education
– High School / GED
Relevant Experience
– Supervisory Experience: 3‑6 years minimum, 1‑5 years minimum
Languages
– English (required), English & Spanish (preferred)
Knowledge, Skills & Abilities
– Must be 18 years of age. Authorization to work in the United States or ability to obtain same. Successful completion of pre‑employment drug testing and background check. Strong customer service skills. Exceptional interpersonal, motivational and communication skills. Knowledge of basic math. Operate bakery equipment (slicer, oven, scale, knives, box cutter, pricing gun) according to company guidelines. Basic cake decorating and baking skills. Proficient with computer applications used in effectively operating the department. Possession of Food Safety Certification or ability to obtain within 180 days of placement.
Environmental Factors
Physical Demands: Requires standing/walking on various types of flooring, manual dexterity, repetitive movements, reaching shoulder level or overhead, lifting up to 35 lbs (often 250 lbs with equipment). Includes indoor/outdoor and temperature variations.
Working Conditions: Exposure to heat, cold, wet/humid conditions, sharp objects, loud noise, cleaning chemicals and other toxins.
Required Equipment: Bakery tools (slicers, ovens, ovens, fryers, proofer), racks, carts, pallet jacks, cleaning supplies, computer, scanner, pricing gun.
Personal Protective Equipment: Goggles, gloves, cutting gloves, fryer gloves, oven gloves, back brace, safe handling of heavy equipment.
Shift & Travel
Shift: Varied
Travel: Occasional – no overnight travel required.
Job Tag: #WD
#J-18808-Ljbffr