New to produce scheduling. I know answers will vary depending on the store and what works for that particular store, but I am still curious. What does a typical schedule look like for your dept on a truck and non-truck day? Do you give your associates specific tasks or do you all decide throughout the day depending on what is going on? Thanks so much!
New to produce scheduling. I know answers will vary depending on the store and what works for that particular store, but I am still curious. What does a typical schedule look like for your dept on a truck and non-truck day? Do you give your associates specific tasks or do you all decide throughout the day depending on what is going on? Thanks so much!
Over all, I would recommend assigning specific tasks on a daily basis. Tedious and anal though that can be, it will give you hands on over sight and control of your bottom line at all times. Also, make sure you've got someone consistently scanning your on hands, out of stocks----and keeping on top your inventory. I would have someone staying on top of deep cleaning and culling too, that can make or break your area.
In other words, don't break things up based on heavy days/light days, be consistent. Good luck
i usually have 2 person at 5am, one does wet rack, the other does cut fruit and salads, fill ad tables. i come in at 7a do freshness walks fill tables write order. Usually a mid person around 10 or 11 i usually have them finish other stuff i havent gotten to and then stays on the wet rack after the opening person leaves. My closing asst comes in at 1230 they take care of the dept after i leave and babysit the closing clerk, then i have 2 closer from 130 to 10, one breaks load one stays on table throws trash and all that jazz. Everyone has a task that they can work on not just running around doing 20 things at once. On the weekends i bring in an extra 5a shift to get the tables up and running before 9. That is if i get the necessary hours that i get if not, not everyone gets 8 hours in a day.
Sounds good....Looks like the one independent variable you have is the # of hrs mgmt allows you. As corps everywhere have gone from 'do more with less' to 'do everything with nothing', be ready to have the suits expect you to bully your crew into more productivity----and bullying you if they don't. Not trying to be a buzz kill, but this alone is the biggest reason I got out of retail management.
I don't work in produce, but as with all departments, this question is dependent on how big your store is, how many associates you have in the department, etc. In a marketplace you can probably afford to work several people in the morning at staggered start times whereas in the small store i worked in, the opening produce clerk came in at 6 and worked half the dept by themselves. Maybe there would be 2 in produce in the morning, with 1 closer. This however was at a store that only did about 250k a week in total store sales.
Our produce department on truck days has two people in (backup and head) at 6, cut fruit at 6, and salad person comes in at 7-8. Cut fruit only does cut fruit, salad will stock some other items, and everything else is done by the other two. Then a guy comes in at 12 to close. On non-truck days, the department head or assistant might close, then you might get one or two in the morning depending on day. It's a small department though.
Ive only worked at 80k+ a week stores where you get a truck every day.
One person at 5 to do wet rack. One person at 5/6 to do salad/cut fruit. Usually the Dept head does the tables and came in from 5-7.( I believe dept heads arent suppose to open early anymore unless its inventory/ad change). Dept head usually starts doing the order around 10:30-11( our order goes off at 11:55)
Depending on hours you might get a mid. Like 10-6. And two+ closers. Since youre a small store you might just get one closer.
The
