Grocery Manager

Duties and Responsibilities Customer Service & Sales

• Maintain an atmosphere of enthusiastic customer awareness with a strong emphasis on fast, friendly service.
• Assist customers by making product suggestions and offering helpful recommendations.
• Engage in suggestive selling and other sales techniques through telephone interactions, in‑store announcements, and one‑on‑one conversations.
• Answer incoming calls promptly and respond appropriately; resolve customer complaints and elevate to the Store Director as necessary.

• Serve as the person responsible for total store operations in the absence of the Store Director (refer to Store Director job description).
• Plan daily operations and monitor production processes according to company procedures and profitability goals.
• Build grocery displays, rotate stock, and remove outdated or spoiled products.
• Maintain cleanliness and organization of the work area and department.
• Implement effective promotional and seasonal displays; coordinate grocery sales promotions.
• Ensure merchandise is correctly priced, properly displayed, and shelves are clean and well‑maintained.
• Follow and maintain all department standards and operating requirements.

• Monitor employee productivity and evaluate overall performance.
• Schedule employees to ensure appropriate coverage and service levels.
• Maintain in‑depth knowledge of all department roles, including Opening/Closing, Dairy, and Frozen.
• Supervise, train, and assign duties to department employees.
• Train employees in store policies, sales techniques, and record‑keeping procedures.
• Identify high‑potential employees and support their advancement opportunities.
• Understand and uphold company policies and guidelines as outlined in the Albertsons/Tom Thumb Employee Handbook.
• Enforce proper code‑date rotation for all products in the department.
• Initiate personnel actions, including pre‑employment interviews, transfers, promotions, and disciplinary actions.

• Prepare sales and inventory reports; participate in physical inventory every six months.
• Maintain adequate product quantity, quality, and freshness according to division directives.
• Order grocery products and maintain inventory levels consistent with company standards.
• Oversee product reclamation and maintain organized, in‑stock conditions in the back room and all grocery areas.
• Control shrink and manage costs effectively.
• Implement proper product preparation techniques.

• Use and operate equipment such as pallet jacks, hand trucks, scissors, knives, safety cutters, and Sterilox machines.
• Ensure all procedures align with safety rules, sanitation standards, and company compliance requirements.