Do you have a passion for food, love providing top level customer service and enjoy working in a fast-paced environment? Since our employees are also owners, they care deeply about providing high quality service to each-and-every customer. Our mission as an employee-owned company is to offer quality food choices to the communities we serve, support local farmers and producers, and develop and reinvest in our employee owners. Apply today and begin your ownership journey!
FLORAL DEPARTMENT MANAGER
PURPOSE STATEMENT: To maximize sales and profit in the Floral Department through courteous customer service while maintaining optimum department conditions.
SIGNIFICANT JOB RESPONSIBILITIES:
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To greet all customers, respond to customer questions/requests and explain store policies in a courteous manner.
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To design floral arrangements to wire-service standards.
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To select, wrap/package the products that customers want to purchase.
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To write down customers’ special orders/requests.
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To take and call-in orders by telephone.
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To prepare/organize the cooler/preparation area for receipt of merchandise, verify the merchandise against the invoice, inspect the delivery for shortages/damage and quality, sort cases for stocking or product preparation and code-date all case items in the cooler.
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To clean department floors, mirrors, case, tables, cooler, production equipment, floral preparation area, and shelves. Safely use cleaning equipment and chemicals.
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To load stocking carts/pallets, transport cases to sales floor/cooler/ floral preparation area either on stocking carts or pallets, open cases, place merchandise in the designated cooler/case/ shelf/display position/area, check the product code/freshness date and "face/front"/rotate the front row of each display.
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To understand the operation, safety requirements and restraints of scissors, clippers, knife, stem cutter, and helium tanks.
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To understand and use FTD, Teleflora and other floral-ordering systems.
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To count and record individual items of merchandise for inventory.
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To change department pricing as directed and manually price-mark/label merchandise without a UPC code.
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To evaluate product quality and move damaged/unsalable and "returnable" products from the case to the floral preparation area, re-processing the merchandise into a saleable form or marking the product down in price.
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To change signs, light bulbs, shelf signs/tags and price markers on the case/shelf display.
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To check cooler temperatures 4 times daily utilizing the time keeping system to record each check.
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To replenish supplies on the sales floor and in the floral preparation area.
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To perform miscellaneous tasks assigned by the store manager, substituting for absent workers and performing any additional tasks necessary to provide products and services to customers.
QUALIFICATIONS:
REQUIRED:
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Basic mathematical ability (add, subtract, multiply, divide) and ability to count.
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Able to give/receive complex verbal instructions/descriptions to/from supervisors/co-workers/employees concerning store/department policy/procedures and use of equipment.
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Able to give/receive complex verbal instructions/descriptions to/from FTD, Teleflora, and other floral-ordering operations.
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Able to design floral arrangements to wire-service standards.
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The ability to read and write English; able to read instructions, merchandise labels, warehouse order codes, numbers, reports, printed paper invoices and order forms.
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Make judgments concerning the placement of merchandise on the case/shelf/display, case-opening procedures, extent of unsalable product damage, conversation with customers, selling of product, display of product, use of packaging materials for product, quality of product for display and ordering of merchandise.
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Good interpersonal communications.
PREFERRED:
1. High school diploma or equivalent.
2. Prior experience or training as a floral designer.
3. Prior experience using scissors, clippers, knife, stem cutter, and helium tank.
TASKS OF THE JOB – This position generally requires:
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Mobility:
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Move to perform: the receiving of product, movement of product to the floor or storage area, opening/cutting of cases, inspect product quality, sorting of cases/merchandise, building of displays in the aisle and on the case/rack, order merchandise and supplies, cleaning and maintenance, removal of trash/debris from the department, price-marking and signage, approximate maximum 100 yards.
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To check the case/cooler temperature 4 times daily.
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Work on tile or concrete for a maximum of 8 hours in duration.
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Lift a maximum of 50 lbs. from 6 inches to 84 inches on to overhead/cooler storage rack.
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Move a maximum of 50 lbs. up to 15 yards.
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Pick up/move/attach signage/sort/open"face/front" case/item/ trash from floor/shelf/cart/pallet/cooler storage.
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Attain merchandise/cases on the top shelf of cooler storage shelves/rack, up to 84 inches from the floor.
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Reach forward/down with both hands up to 36 inches to attain merchandise on stocking cart, multi-tray rack or pallets, to prepare and package product and to clean shelves/floor area.
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Reach up to place signs and banners in place.
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Handle labels/signs/tags, debris, case cutter/utility knife/stem cutter.
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Grasp and handle wet/iced/cold/metal/paper/plastic products.
- Manipulate flowers and greenery in creating floral arrangements.
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Twist at the waist while cleaning, cutting/opening, sorting, load/unloading, moving/removing merchandise and stocking merchandise.
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Move stocking carts, loaded pallet jacks (up to 300 lbs.) and maintenance equipment approximately 25 yards.
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Climb on ladders, racks, cases, shelving, and stairs up to 3 feet in height.
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Stock shelves, rotate product, "face\front" shelves 8 inches from the floor to 60" inches in height.
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Be aware of cases, case-cutter edge, case strips, shelf location, product size/description, equipment controls, price-marking equipment, department production equipment, customers, co-workers, shelf tags, labels on products, stocking carts, temperature gauges/controls, invoice/packing slips, code date, reports, packaging materials, debris on floor, aisle markers, and signs.
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Perceive color difference of product, product labels and condition of product.
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Respond to co-worker, vendor and customer comments and questions.
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Respond to the sound of department production equipment/ baler/pallet jack/cleaning equipment operation "noises".
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Use and respond to the intercom/phone system.
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Read case labels/strips, signs, tags, shelf signs, code dates, invoices, temperature gauges, reports, numbers, aisle markers, equipment and chemical-warning labels.
WORK ENVIRONMENT:
1. Inside work with extreme variations in heat/cold/dust/humidity from backdoor/compressors/cooler/preparation area.
2. Exposure to fumes from preservatives and chemicals used to enhance attractiveness of floral arrangements.
