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Produce Manager Trainee


This training program is not intended as a guarantee of future positions. The intent of the program is to provide the district with an additional pool of candidates for current and future management needs. It also provides the selected candidate(s) with technical and management skills and the opportunity to practice those skills making them a more qualified candidate for future leadership positions
Primary Purpose:

Effectively manage department operations to meet financial and sales goals. Build associate and customer relations and promote a strong culture in support of Hannaford Strategy.
Essential Job Functions:
oFoster a sales-driven, consumer focused culture through relationship building and promoting an atmosphere of enthusiastic customer awareness.
oGrow sales through effective merchandising strategies.
oHire, train and develop associates to meet the department needs.
oManage performance through planning, coaching and disciplinary efforts.
oEnsure that department conditions involving department appearance, quality, variety, safety, and food safety are consistently maintained at the highest level.
oMaintain effective work schedules to meet production and customer service standards as well as associates' personal needs.
oRole model and provide recognition of our key behaviors; Be There, Make It Easy, Add Something To Their Day and Be the Difference.
oUnderstand and use company tools such as; financial reports, scheduling, productivity, ordering, and business information systems.
oMaintain accurate records of production, shrink, sales, and inventory.
oCommunicate department and company policies to all associates.
oPerform special projects and other functions as assigned.
oMust be able to meet the physical requirements of the position, with or without reasonable accommodations.
Qualifications:
A high school graduate or equivalent preferred. Strong understanding of store operations and merchandising techniques preferred. Effective communication, customer service, and selling skills. Must have effective interpersonal and organizational skills. Desire and ability to lead and manage a team. Demonstrated ability and willingness to learn multiple tasks and technical requirements of the job. Strong problem solving skills. Must meet minimum age requirements. Must be accredited by the National Registry of Food Safety Professionals or similar accrediting organization as a "Certified Food Safety Manager" or will be required to attend company provided training and have the ability to achieve accreditation within the first 90 days of employment. Accreditation must be maintained while employed in a position requiring accreditation.
Physical Requirements:
1.Ability to use computers and other communication systems required to perform the job functions.
2.Stand and walk for the majority of the time.
3.Lift up to 50 lbs. frequently and up to 75 lbs. occasionally.
4.Reach to shoulder level or above on occasion while lifting 30 lbs.
5.Frequent bending, reaching, grasping, and lifting produce items at or above waist level.
6.Tolerate working in cold temperatures for up to 20 minutes at a time.
7.Use hands to operate controls, feel objects and use tools to open and prepare products.
8.Handle a variety of substances associated with cleaning materials, packaging materials, and food products.
9.Meet established volume activity standards for the department.

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