Night Crew Manager/HC

Piazza's Fine Foods•Palo Alto, CA

17d

About The Position

Night Crew Manager Expectations TPR’s All must be removed between Saturday & Sunday nights, no exceptions. Dates must be checked while facing the store. Facing The whole store must be faced completely every night, including the freezers. Prioritizing/Managing First 5 minutes of every night should be spent planning out the tasks for the night. You must meet with your crew in the beginning of the night and assign tasks to the crew. Last 5 minutes of the night should be spent following up with the crew to ensure all tasks were completed. You must supervise and follow up with your crew in the beginning, at the end, and throughout the night to make sure they are staying on task and working quickly. You must give them goals to complete and follow up with them before they leave to make sure they meet the goals you give them. Walk the store to see what needs to be done besides the usual obvious work. Prioritize and change your workload based on your assessment of the whole store, including what day crew is doing. No tunnel vision. Work the guys in tandem to go faster. This works better than 1 guy per aisle. Breaks and lunches must be taken according to company policy, no exceptions. Orders The orders are about 10% too heavy right now – they need to be cut down so that the same item isn’t worked multiple times. Do not over think the order – just order enough so that we don’t run out. Extra product needs to be on the board, not above the board because nobody looks there.

Responsibilities

Removing TPR's between Saturday & Sunday nights.
Checking dates while facing the store.
Facing the whole store completely every night, including the freezers.
Planning out the tasks for the night in the first 5 minutes.
Meeting with your crew in the beginning of the night and assign tasks to the crew.
Following up with the crew in the last 5 minutes of the night to ensure all tasks were completed.
Supervising and following up with your crew in the beginning, at the end, and throughout the night to make sure they are staying on task and working quickly.
Giving the crew goals to complete and following up with them before they leave to make sure they meet the goals you give them.
Walking the store to see what needs to be done besides the usual obvious work.
Prioritizing and changing workload based on assessment of the whole store, including what day crew is doing.
Working the crew in tandem to go faster.
Ensuring breaks and lunches are taken according to company policy.
Cutting down orders so that the same item isn’t worked multiple times.
Ordering enough so that we don’t run out.
Ensuring extra product is on the board, not above the board.