Inventory and Compliance Lead

Job Summary

Assist the Team Leader in both leadership and operations, whether coaching team members or setting an exemplary example of efficient tasking. The role demands hands-on expertise in inventory and compliance activity, as delivering exceptional customer engagement and training team members is crucial

Job Description

Experience Required: 6 months to 1 year

Experience Desired: Prior management or leadership recommendation

Certification Desired: Food safety

Education Desired: High school diploma or equivalent

Lifting Requirement: Up to 50 pounds

Age Requirement: At least 18 years of age

Job Responsibilities:

• Attend storewide meetings when Leader is on PTO; provide leadership coverage and support for the department in Leader's absence.
• Conduct daily quality and safety audits; perform daily coaching and methods/quality observation to ensure Team Members meet department standards.
• Oversee periodic fresh inventory; review production planning forecast and maintain inventory by replenishing, pulling out of dates, and conducting quality inspections.
• Execute planogram and pricing compliance; complete price changes, signage, tagging, and daily markdowns.
• Build the store's product assortment through PDP execution and vendor management by cultivating strong working relationships with vendors/suppliers.
• Write orders for department products and supplies to meet guest requirements.
• Clean and maintain equipment and department areas to ensure safety and sanitation regulations are met.
• Provide service counter customer service; assist guests with questions and ensure their needs are met.
• Stock floral department, greens wall, fresh fruit, and vegetables; water plants before mid-day sun and evening
• Stock floral department, greens wall, fresh fruit, and vegetables; water plants before mid-day sun and evening
• Submit credits for damaged or unsellable product
• Maintain safety as the top priority for our Team Members, guests and products.
• Properly handle products and equipment in accordance with food safety and safety guidelines.
• Actively participate in, and promote, an environment which embraces diversity, inclusion and respect for Team Members, guests, vendors and the community.