How has it affected you? Do you ever feel like going off on the inspector about how no one follows the stupid rules when they're not around? I've often felt the need to tell them how the managers don't even follow them.
The markets, in Dallas, has been on key retailing for several years and the concept of it ia not bad and does work. Only problem is that it does not work in a step for step order.Most store managers do not mind and realize that but as long as they look good and pass the phase and inspections, then they are happy. We are in wave 4 of key retaining and was told there are 20 some waves of key retailing. Only problem is that to be effective, you have to have the hours that ELMS says you are to have to complete everything. Here is the problem. Elms does not recognize the difference between overtime and regular hours but just the hours it needs to get the job done. Zone managers and store managers are to control over time and have a limit that they are able to use. Meat departments are all so short handed that they can not complete the tasks without the full compliment of hours and that would cause over time to be worked. The problem comes from our experts telling us that we are to have the hours and that is the standards to be met. But then Houston human resource department has stated to me and the union that ElMS is only a suggested guideline for stores to use as they need. We are hoping to get this cleared up and defined in the next contract that starts talks this Monday.
I remember hours were sorely needed awhile ago. The only ones that got the hours were the people with seniority, which all of them would stay over and get overtime.
Low and behold, next week I only have 20 hours. Yay mini-non paid vacation.
I'm just thrilled that they now have new cutters to open meats and cheeses. I kept slicing me and not the plastic with the stupid knives we were having to use.
These tools were created to help employees maintain the store. What happens is, they use what they like and forget about the rest. Then you have a certification and for two weeks before D day every single DH and manager runs around like a chicken.
If you keep up with the tools created maybe there won't be a problem on D day, maybe there will be but you can point and say "look this does not work at all and the reasons are..."
We are doing a disservice to Kroger by pretending to be on board with key retailing.
Can not argue with you on that point but one has to consider that it is not always possible to be 100% correct every day and there will be times that you get behind and have to play catch up. But the problem is not anywhere but the store director and what he wants to do. If ELMS says you are to have 280 hours to complete avery thing and your store director decides that you will only get 200 because of over time, then key retailing will fail and not because of the department head and what is to be done. To clarify, I am in the meat department and usage of any help from other departments or even management is prohibited.
Em wrote:
These tools were created to help employees maintain the store. What happens is, they use what they like and forget about the rest. Then you have a certification and for two weeks before D day every single DH and manager runs around like a chicken.
If you keep up with the tools created maybe there won't be a problem on D day, maybe there will be but you can point and say "look this does not work at all and the reasons are..."
We are doing a disservice to Kroger by pretending to be on board with key retailing.
