Closing Manager

Closing Manager Summary

To deliver more than is expected to my customers and associates by providing a positive first impression, determining actual needs, delivering real solutions, adding value where I can by supervising the store and leaving the customer so satisfied that no competitor is an acceptable alternative.

• Grocery Department Operations – Assist with grocery department operations including department readiness, supervision, marketing plan execution, price maintenance, policies and procedures, inventory preparation, department cleanliness, and safe use of equipment and tools.
• Replenishment & Inventory Procedures – Assist with replenishment and inventory processes including ordering, replenishment, receiving, invoicing, back stock, returns, damages, supply use and inventory preparation.
• Merchandising & Sales Floor Standards – Assist with merchandising and sales floor standards including proper stocking, rotation, signing, setting and maintaining displays, overall department/store procedures.
• Fresh Food Preparation & Production – Direct and am responsible for fresh food preparation and production including maintaining food safety standards, food preparation and production requirements and maintaining service counters.
• Front End Operations – Assist with front‑end operations by following the daily schedule, monitoring customer flow, opening registers as applicable, managing breaks and lunches, supplies and closing procedures.
• Risk Management / Avoidance – Monitor the store’s execution of all employee, customer and equipment safety programs, standards and training requirements when I am in charge of the store.
• Adaptability – Ability to adjust readily to different conditions; demonstrate flexibility in the workplace and remain comfortable with change and transition.
• Coaching / Mentoring – Build people by bringing out the best in them; provide resources, coaching, experiences and support to unleash their potential.
• Conflict Resolution – Facilitate resolution of conflicts among team members; seek to understand viewpoints and balance competing priorities.
• Problem Solving – Define issues upfront and use critical thinking and logic to produce organized answers.
• Providing Direction – Set clear priorities, ensure roles are clear and assign responsibilities for tasks and decisions.
• Safety / Quality Orientation – Emphasize high quality products and services while following procedures that affect personal and others’ safety.

• Building Relationships – Successfully initiate, develop and foster relationships with others; show empathy and consider perspectives.
• Conscientiousness – Demonstrate responsible behavior, thoroughness, dependability and compliance with policies including attendance, dress code, safety and willingness to complete other duties.
• Customer Service / Hospitality – Understand what "delivering more than expected" means in customer service; remove barriers and follow SMILE Program guidelines.
• Integrity – Act in accordance with honest values, beliefs and business ethics.
• Modeling Cultural Values – Consistently behave in line with the organization’s values and model high standards of behavior.
• Professionalism – Hold myself accountable with a "no‑excuses" attitude, perform to the best interest of Harps even when it involves putting individual needs aside.
• Showing Drive & Taking Action – Take initiative, handle problems with minimal guidance, make things happen and act quickly.

• Customer Focus – Anticipate and recognize customer needs, exceed expectations, use customer information to improve products and services, and continually strive for satisfaction.
• Respecting Others / Citizenship – Encourage teamwork, support colleagues, facilitate their work, defend them when appropriate and treat others fairly with empathy.
• Supporting Harps’ Mission Statement – Daily strive to exceed customer expectations in support of Harps’ mission: "provide the best overall value to our customers, building a reputation for competitive prices, product quality and freshness, friendly service and cleanliness."

• High school diploma or G.E.D. equivalent required.
• Minimum one year…