About a hour into my shift i see assistant manager in grocery which is the person that trained me to work in dairy. The body language showed "definite" signs of stress/fatigue. As i pass by this person i hear " I hate this place". After talking it seems that everyone does their own thing which means there is no common goal as to get "this done today". How many times have i come in and even working at my fastest i can only get half (if lucky) stuff down in diary. The person that trained me is helpful and willing to assist fellow workers if they need help, yet this person is just getting overloaded/taken advantage of with stuff that cannot be done by one person alone. I understand this in the nature of kroger and i see why people burnout and leave. This person has been at kroger MUCH longer than me but i see a end coming to that after having this talk.
Dairy can be stressful for the opener. Come in, find the JYM backstock didn't get touched, milk not rotated, empty milk crates strewn all over the cooler, freight crew needs help, get the temp checks, cashier, and try to get whatever load that came in put away. Not fun. If I worked a bunch of days in a row, I could get it dialed, even if the closer was bad. But it seemed like most of the time you're trying to rid of the backstock, so you can slap the load where it went, front end is calling for a checker every 15-30 minutes, and the manager is asking you to pick up cardboard, pull a few pallets to the back, and fill up big K soda cause freight crew skipped out. And then hearing about missing sales, out of stocks, shrink, etc.
Closing can have some of the same challenges, but they're generally not held responsible for things going wrong. Try to leave the dairy the way you would like to find it in the morning.
As far as I hate this place comment, I've heard just about at every job I've worked. Its somewhat natural. Plus this time of year is almost as bad as the holidays.
Most people including store management do not realize how critical it is to maintain organization, and a steady flow in fresh departments. They use dairy personnel to run register, and do so to make themselves look good. Dairy is the department that is probably taken for granted the most, , but in the long run management is only screwing themselves. More managers are fired or demoted because of store conditions, than using the labor needed to do things the right way. Could be a bonus is motivating them, but even that is shortsighted.
Most people including store management do not realize how critical it is to maintain organization, and a steady flow in fresh departments. They use dairy personnel to run register, and do so to make themselves look good. Dairy is the department that is probably taken for granted the most, , but in the long run management is only screwing themselves. More managers are fired or demoted because of store conditions, than using the labor needed to do things the right way. Could be a bonus is motivating them, but even that is shortsighted.
If managers were fired over back room conditions, my whole store management team would disappear overnight. I'm talking blocked fire exits, a constantly overflowing baler, bascarts everywhere, dairy skids in the meat cooler, and water placed way too high. It's not 100% management's fault, but they have some responsibility. While it's great that QV compliance and OSAT are decent, our backroom is a **** hole that I'd love for any corporate big wig to feast their eyes upon.
Most people including store management do not realize how critical it is to maintain organization, and a steady flow in fresh departments. They use dairy personnel to run register, and do so to make themselves look good. Dairy is the department that is probably taken for granted the most, , but in the long run management is only screwing themselves. More managers are fired or demoted because of store conditions, than using the labor needed to do things the right way. Could be a bonus is motivating them, but even that is shortsighted.
If managers were fired over back room conditions, my whole store management team would disappear overnight. I'm talking blocked fire exits, a constantly overflowing baler, bascarts everywhere, dairy skids in the meat cooler, and water placed way too high. It's not 100% management's fault, but they have some responsibility. While it's great that QV compliance and OSAT are decent, our backroom is a **** hole that I'd love for any corporate big wig to feast their eyes upon.
I know many post i have brought this up before but i boggles my mind that you put on person to work in diary most of the time then you expect them to run help the front if called. One time i was called and when i got back all the milk was gone and had to restock milk.
In the last few weeks its been "crazy" the lead person for diary was removed and someone else is put in. Majority of the time i find myself grabbing the one of the carts and working it to start making room in the cooler so it wont be so packed and also so there will be room for milk and truck if it shows up when i am there.
I dont expect much from management. You brought up backroom conditions at times there are so many pallets there is little room to move about. I do what i can but there is a limit for everyone.
