Report to: General Manager
Supervises: Front End Manager, Grocery Manager, Produce Manager, Wellness Manager, and Prepared
Foods Manager
Status: Full-time
PURPOSE: To manage the operations of one store within a multi-store environment to ensure smooth
store operations and meet the goals and objectives of the co-op.
RESPONSIBILITIES:
I. General
A. Work Cooperatively in all situations with GM, managers, employees, and customers, in keeping
with Co-op values and Ends and with daily, long term and strategic plans
B. Establish and maintain excellent interdepartmental cooperation & functioning
C. Participate as a team member within the Management Team
D. Align self with the Co-op Ends, Business Plan, and current strategies
E. Align self and others with new ways of approaching problem solving in keeping with Co-op
policies, structures and processes.
F. Provide that at least one staff person is trained and is willing and capable to assume all the
duties of the Store Manager position
G. Assess the skills of direct reports and delegate tasks accordingly to expand capacity.
H. Work closely with the GM, in decision-making and strategic planning for the East End Food Coop
II. Store Operations
A. Ensure compliance with all applicable laws: business licenses, permits, health regulations, labor
laws, etc.
B. Work with GM and Facilities Manager to coordinate resets and repair and maintenance projects.
C. Negotiate purchase, lease and service contracts for store equipment, with approval of GM
D. Establish achievable departmental goals with the Managers using available financial information
and historic trends.
E. Establish and coordinate department functions in accord with Co-op policies, sound business
and financial practices
F. Work with management team to ensure all store departments run efficiently, effectively and
meet goals for labor costs and customer service
G. Work with MOD's to ensure a constant management presence during all store hours.
H. Maintain security of building, equipment and inventory.
I. Work with department managers to oversee quarterly storewide inventory count
J. Develop store security and safety training programs for staff.
III. Planning and Finance
A. Participate in development of annual operating, capital and cash budgets for store.
B. Work with GM to set objectives for department sales, margins, turns and labor costs
C. Work with GM and merchandising manager to plan and implement store layout and product
locations for shopping and stocking efficiency
D. Monitor deviations from store operating budget, take corrective action and report to GM on
actions taken
E. Review department financial performance reports with managers and plan corrective action as
needed
F. Approve capital expenditures of up to $XX. Submit requests to GM for expenditures over $XX
IV. Supervision
A. Hire, train and evaluate all management positions at store level.
B. Approve hiring for all other store positions.
C. Ensure all store employees receive orientations, safety training and on-the-job training
D. Ensure all store employees receive timely performance evaluations.
E. Determine pay increases for all store employees, with approval of General Manager
F. Take disciplinary action as needed following established policies
G. Approve expenditures from training budget.
H. Ensure labor hours meet payroll allocation, and review exception reports.
V. Manager on Duty (oversee MOD program)
A.
Ensure prompt, friendly, courteous customer service. Handle customer situations and
complaints that can't be handled by other staff.
B.
Oversee cleaning and maintenance procedures to ensure store is kept in clean, orderly
condition
C.
Monitor cooler and freezer temperatures. Troubleshoot equipment breakdowns during
shift as needed
D.
Carry out established opening and closing procedures
E.
Uphold security procedures and support staff in dealing with shoplifters, disorderly
customers, emergencies
F.
Ensure break schedule is followed during shift
VI. Communication
A.
Perform other tasks assigned by the General Manager
B.
Attend Management Team meetings
C.
Coordinate regular meetings of Store Management Team
D.
Ensure that all departments hold regular, productive meetings
QUALIFICATIONS:
 Qualified applicants should have a minimum of 5 years of food/grocery and management
experience.
 Familiarity with Cooperatives and Cooperative principles
 Demonstrated initiative and leadership ability
 Proven supervisory experience: hiring, training, evaluating, giving directions and following
policies and procedures.
 Firm grasp of storewide budgeting, margin, pricing, financial statements & other financial
indicators.
 Organized, consistently follows through on commitments
 Knowledge of current trends in natural foods industry.
 Excellent communications skills--clear directions, good listener, use of responsible delegation
techniques
 Ability to work in all situations to be personable, helpful and cooperative with customers,
members and co-workers
 Ability to respond to multiple demands & negotiate outcomes to satisfy multiple interests
 Willingness and ability to learn to meet the changing requirements of the job.