at your store does "elms" allocate a fair amount of hours per department? I say this because I know that even though there is a "formula" it all has to do with which department heads are the pets.
Our deli has more people than any other department (except maybe front end). There are times when you'll walk past and see a dozen people working...A DOZEN!!!! some grocery crews don't even have that many workers total!!!! sounds to me like some people aren't doing enough work, well that, or employees in my department are required to do twice the work (per person)
another example: at times front end will have more people working by 8 am than our grocery dept will have scheduled all day long. ---and it's not because of lousy scheduling either, because we don't have tons of help any other day.
So tired of our deli same ol $hit chicken, and it takes forever to get what you want you waste a whole break waiting for the CLOWNS (lol) to realize that HEY someone is at the counter.
^^i've heard that our deli manager tells his/her employees to ignore the phone when it's busy, that sounds like putting the customer first! you gotta at least acknowledge every customer and tell them you'll be with them shortly. If they're not completely ignorant, they'll understand.
at your store does "elms" allocate a fair amount of hours per department? I say this because I know that even though there is a "formula" it all has to do with which department heads are the pets.
Our deli has more people than any other department (except maybe front end). There are times when you'll walk past and see a dozen people working...A DOZEN!!!! some grocery crews don't even have that many workers total!!!! sounds to me like some people aren't doing enough work, well that, or employees in my department are required to do twice the work (per person)
another example: at times front end will have more people working by 8 am than our grocery dept will have scheduled all day long. ---and it's not because of lousy scheduling either, because we don't have tons of help any other day.
you are exactually correct, it depends on what depts the umanagement team deems the 'most important" .
at my store, it was oppisate of yours, our unit manager hated the deli dept, so never had near enough people.
Hard to say for me because I am in the meat department and the Elms hours are set by several things. One is fixed hours suck as for cleaning, ad change and truck break downs. The other is on the tonnage that is brought in. The third is based on the budget or what your store manager feels that your department will run and the processing hours for that ad based on what it is. No one else ( from another department ) is permitted to work the meat department so it is a little more difficult for a store management team to jack with the mead department ELMS hours.
In a few department head meetings where our store managed has admitted that ELMS does not give them the proper amount of hours to comply with the business needs of the front end. Also there is always a continuous turn over and shortage of employees to do the elms scheduling correctly. So ours are shifted from some departments to others depending on the needs of the moment, the week , the sales and the what is on sale.
In a few department head meetings where our store managed has admitted that ELMS does not give them the proper amount of hours to comply with the business needs of the front end. Also there is always a continuous turn over and shortage of employees to do the elms scheduling correctly. So ours are shifted from some departments to others depending on the needs of the moment, the week , the sales and the what is on sale.
that kinda seems the case with us. we'll have lots of help one week then another have none and not be able to get anything done and we're always behind. there's a couple departments that are never shorthanded. yeah, the favorites
Anonymous wrote:So tired of our deli same ol $hit chicken, and it takes forever to get what you want you waste a whole break waiting for the CLOWNS (lol) to realize that HEY someone is at the counter.
I will not disagree with you on that and this is the one problem I have where I am at. It is a small store and the Deli and Bakery are about one in the same. They share the same area together. Many times the Deli people will go help the bakery but when it is slow and the Deli person is on break or in the back, the Bakery person ( s) will not help at all. It could be understood if they was in two separate areas of the store or separated by some distance but they are not. The bakery employees just will not do it and management does not seem to be interested in making sure they are trained to do so. Nothing in their contract that separates them from the Deli or special privileges.
Agree! It is irrating to see 4 people in deli and it takes forever getting service. Yes! Their sales are up but the suhi,cheese shop and drink bar are added.
Anonymous wrote: I asked for a little overtime in produce today and was told no! reason why? delli and bakery has close to 200 hrs overtime last week.
Now this is only what I have been told and seen over the years and could be wrong. Each store is aloud a certain and very low percentage of overtime in its weekly and monthly budget. If you go over it then upper management wants to see the sales increase to justify it. if you run over, in the first week then they have to cut it in the next week or two in order to come within budget. if a store scheduled 40 hours of total overtime and the sales are there then fine but if the sales drop then they have to cut into the overtime aloud in the next week or so to come within budget for the month or period. Now lets say your store if in line but most every other store is not. Now the district manager also has a budget too and he may order all his stores to go no overtime period to get his budget inline also. Run into that more often that not.
So lets say the store is aloud 60 hours over time and you are shot handed. They can always pull someone else to help from another department to help without over time. But if it is a big sale and one or two people down in the Meat department then they can not pull from others to help and the market my use up most of that overtime and leave little for other departments unless your store manager wants to put their but on the line and use O.T.
Now again this is just a guess but if you have a lot labor tasks , in a deli/bakery and they schedule the help to cover it, then you may run into a case where management does not have any more extra hours or over time hours to spare and will tell you no. Now they can authorize it if they feel they have the sales and your department needs it if they are willing to cut the next weeks budget or get approval of your district manager , if the district is far over as a whole. I have to justify any and all OT in my department just like the store director and co`s have to justify all overtime ( and straight time over what is scheduled ) to the district or zone office.
Agree! It is irrating to see 4 people in deli and it takes forever getting service.
I asked for a little overtime in produce today and was told no!
