Job Summary

The Produce Manager is responsible for overseeing the daily operations, merchandising, and performance of the Produce Department. This role ensures high standards of product quality, food safety, customer service, inventory management, and associate development while driving sales and margin performance in alignment with company goals and standards.

Key Responsibilities

Leadership & Team Management

Lead, coach, train, and develop Produce Department associates. Schedule and deploy labor effectively to meet business and productivity needs. Provide ongoing performance feedback and support associate growth and engagement. Promote a positive, inclusive, and safety‑focused work environment.

Operations & Merchandising

Ensure proper ordering, receiving, rotation, trimming, and display of produce. Maintain attractive, full, and well‑organized department displays. Execute company merchandising plans, resets, and seasonal programs. Ensure accurate pricing, signage, and promotional execution.

Product Quality & Food Safety

Maintain strict adherence to food safety, sanitation, and freshness standards. Monitor product quality and remove damaged, spoiled, or outdated items promptly. Ensure compliance with all company, local, state, and federal food safety regulations. Maintain required logs, audits, and documentation.

Financial & Inventory Management

Manage inventory levels to minimize shrink and maximize sales. Analyze department sales, shrink, and margin reports to identify opportunities. Control expenses, labor hours, and ordering to meet department targets.

Customer Service

Deliver an exceptional shopping experience through outstanding service and presentation. Address customer questions and concerns promptly and professionally. Ensure product assortment meets customer demand and market needs.

Safety, Compliance & Loss Prevention

Ensure compliance with workplace safety procedures and company policies. Support loss prevention initiatives and shrink reduction strategies. Maintain department cleanliness and safe working conditions. Knowledge, Skills & Abilities Strong leadership, communication, and organizational skills. Knowledge of produce operations, food safety practices, and merchandising. Ability to work in a fast‑paced retail environment and manage multiple priorities. Proficient in basic computer systems and retail technology tools. Ability to motivate teams and drive accountability and results. Education & Experience High school diploma or equivalent required. Previous retail produce or food department leadership experience preferred. Physical Requirements Ability to stand, walk, bend, stoop, and lift up to 50 pounds regularly. Ability to work flexible schedules, including weekends, evenings, and holidays as required.