Duties and Responsibilities Customer Service & Department Leadership Maintain an atmosphere of enthusiastic customer awareness with an emphasis on fast, friendly service. Assist customers by making product suggestions and engaging in suggestive selling techniques (telephone, intercom, and one‑on‑one interactions). Answer and respond to incoming calls; resolve customer complaints and notify the Store Director as needed. Plan daily department operations and monitor production processes in alignment with company procedures and profitability standards. Produce Merchandising, Display Standards & Freshness Trim, cut, wrap, tray, display, and water produce. Build produce displays, rotate stock, and remove outdated or spoiled product. Ensure cleanliness and organization of the department and work areas. Implement effective promotional and seasonal displays. May oversee operation and maintenance of the Salad Bar and Fresh‑Made programs (where applicable). Maintain and follow all department standards, including Fresh‑Made standards and product freshness requirements. Ensure proper code dating is enforced for all produce items. Inventory, Stocking & Ordering Control inventory to maintain adequate product quantity, quality, and freshness in accordance with division directives. Stock and rotate product; maintain organized conditions in the produce cooler. Prepare sales and inventory reports; conduct physical inventory every 4 weeks. Perform receiving duties including breaking down loads, verifying orders by invoice, inspecting product quality, reporting shortages, stocking, and rotating product. Monitor shrink and control departmental costs. Team Leadership, Scheduling & Training Monitor employee productivity and evaluate overall performance. Schedule employees to ensure adequate coverage and high service levels. Maintain working knowledge of all department tasks, including opening and closing duties. Schedule, supervise, train, and assign duties to department employees. Train employees in store policies, sales techniques, and record‑keeping procedures. Identify and develop employees with potential for advancement. Initiate personnel actions such as pre‑employment interviews, transfers, promotions, and disciplinary measures. Maintain working knowledge of company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee Handbook. Equipment & Operational Standards Implement proper product preparation techniques. Safely use and operate equipment such as pallet jacks, hand trucks, scissors, knives, safety cutters, and the Sterilox machine.