I start as the new seafood lead tomorrow. I basically think I have it all down, except for some technical things managers should know (inventory, signs, resets, etc). I have only been seafood backup for the past four months, but have been in the meat department for a year. Seafood is a wreck now, a wreck I am inheriting. There were only two of us in seafood, and the lead that is now gone did not care. She was lazy, took at least 6 smoke breaks a day on top of 30 minute lunch, never made the crab salad, NEVER worked the entire crab meat section, and only barely trayed up fish for the counter. Also barely worked frozen and left one whole section without signs after failing to finish her reset. She was beyond checked out, and worked slow.
Any tips, advice you think could really help me out? I am honest to God nervous as all hell. This stupid store doesn't train people, and I told everyone repeatedly I would take the job IF I got the proper training. We'll see about that....
I start as the new seafood lead tomorrow. I basically think I have it all down, except for some technical things managers should know (inventory, signs, resets, etc). I have only been seafood backup for the past four months, but have been in the meat department for a year. Seafood is a wreck now, a wreck I am inheriting. There were only two of us in seafood, and the lead that is now gone did not care. She was lazy, took at least 6 smoke breaks a day on top of 30 minute lunch, never made the crab salad, NEVER worked the entire crab meat section, and only barely trayed up fish for the counter. Also barely worked frozen and left one whole section without signs after failing to finish her reset. She was beyond checked out, and worked slow.
Any tips, advice you think could really help me out? I am honest to God nervous as all hell. This stupid store doesn't train people, and I told everyone repeatedly I would take the job IF I got the proper training. We'll see about that....
Be prepared to clean up her mess but for most part just take it day by day and kroger is known for not training there associates
Make sure everything that has a scan bar is correct in cao, Balances and so on. When the sales go up and inventory comes back good make sure to toot your horn to management.
You're going to have to probably learn as you go. It's hard inheriting someone else's mess and dealing with it but you seem to be a good employee. Keep up the good work, show management just how awesome you are.
get your frozen mins and BOHs set right. scan item in order review, hit f9.. look at "MDS". lowering min lowers MDS. Raising increases it. Set it to no more than 2.0 days.
order only the fish you need... utilize every truck and only order enough to get by till the next. if your fish market does under 10k/week there is no reason to have anything more than 1 case at a time of fresh fish, exception being salmon or tilapia.
don't be afraid to tray up products and mark them down if they are looking dry. the worst thing you can do is have fish that isn't fresh. fresh is everything for seafood. nothing should be in your case longer than 2-3 days max.
reach out to your meat/seafood coordinator. let them know you have a few questions about the technical aspects of the department and would appreciate if they could stop in. I know that at least in our division, we have someone from the seafood company come out to work with new seafood leads. you just need to get him to schedule the person to come in. they will help you with presentation and standards.
