About The Position

A Sales Lead applies advanced skills in procedures and techniques specific to their area of specialization and may carry out supervisory responsibilities. The role orders assigned products to maximize sales, demonstrates and conveys culinary-level food expertise, and works under minimal supervision using detailed verbal and written instructions. The Sales Lead applies established guidelines and procedures when making decisions, monitors operations, addresses problems promptly, and makes sound decisions on everyday issues. Specific product knowledge depends on the department.

Requirements

  • Typically requires 5–8 years of experience.
  • Previous retail or restaurant experience.
  • Knowledge of department products, food preparation, and equipment.
  • Extensive knowledge of specialty food products and food preparation.
  • Strong customer service skills.
  • Passion for food.
  • Excellent interpersonal and communication skills.
  • Ability to work in a fast-paced environment.
  • Ability to work in extreme temperatures.
  • Materials Handling Equipment certification.
  • Ability to manage more than 25 pounds, up to 50 pounds.

Responsibilities

  • Assist in ordering products.
  • May assist in writing the weekly department schedule.
  • Identify and address high-priority activities first.
  • Communicate clear expectations for assignments.
  • Delegate responsibility to appropriate Partners.
  • Provide excellent customer service.
  • Maintain operating effectiveness.
  • Ensure federal, state, and company regulations and standards for product freshness, safety, refrigeration, and sanitation are met.
  • Maintain standards in shrink, safety, and inventory control.
  • Assist in merchandising the department to maximize sales.
  • Use suggestive selling techniques to maximize sales.
  • Continually monitor operations and immediately address problems.
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