WORK PROCESS
MANAGER, RETAIL STORE
O*NET/SOC CODE: 41-1011.00 RAPIDS CODE: 0578
DESCRIPTION: Manages retail store engaged in selling specific line of merchandise, such as groceries, meat, liquor, apparel, jewelry, or furniture; related lines of merchandise, such as radios, televisions, or household appliances; or general line of merchandise, performing following duties personally or supervising employees performing duties: Plans and prepares work schedules and assigns employees to specific duties. Formulates pricing policies on merchandise according to requirements for profitability of store operations. Coordinates sales promotion activities and prepares, or directs workers preparing, merchandise displays and advertising copy. Supervises employees engaged in sales work, taking of inventories, reconciling cash with sales receipts, keeping operating records, or preparing daily record of transactions for ACCOUNTANT, or performs work of subordinates, as needed. Orders merchandise or prepares requisitions to replenish merchandise on hand. Ensures compliance of employees with established security, sales, and record keeping procedures and practices. May answer customer’s complaints or inquiries. May lock and secure store. May interview, hire, and train employees.
ON-THE-JOB TRAINING:
APPROXIMATE HOURS
A. BACK DOOR AND STORE SECURITY
350
1. Shoplifting
2. Internal theft-employee pilferage
3. Vendor theft
4. Opening and closing security procedures
5. Proper procedures in emergencies-power outage black outs
B. UNLOADING AND RECEIVING PRODUCT
450
1. Checking internal breakage
2. Checking item count
3. Checking item errors
4. Time scheduling for truck arrivals
5. Proper signing documentation of receiving invoices
6. Separation of product by aisle and department
7. Learn and identify all types of invoices
8. Learn and understand all types of product receiving
9. Safety-proper methods of lifting and moving
C. PRICING AND PRICE MARKING
600
1. Invoice price checking-verification of price
2. Case cutting procedures
3. Learning to identify all types of products
4. Computer entry of detail pricing and costs
D. ORDERING
550
1. Use of electronic ordering systems
2. Ordering seasonable products
3. Ordering daily product needs
4. Learning basics of Universal Product Code
5. Communication orders to warehouse by computer
6. Computer activity printouts and evaluation
E. DISPLAY
400
1. Seasonal displays
2. Display functions-perishables and nonperishables
3. Use of point of sale material
4. Signs and sign making
5. Projection profitability of display
6. Proper ad format
F. SUPERVISION AND EMPLOYEE RELATIONS
600
1. Work schedules-opening and closing
2. Shift rotations
3. Time cards, time reports, communication of time card by computer
4. Emergencies – planning, documentation
5. Employee evaluation
6. Preplan individual work load items
7. Understand company policy as stated in employee manual
G. MEAT DEPARTMENT SUPERVISION
300
1. Learn basics of care of product
2. Learn basics of refrigeration of product
3. Learn proper care of product at closing time of store
4. Learn basics and use of product code dating
H. PRODUCE DEPARTMENT SUPERVISION
300
1. Learn basics of care of product
2. Learn basics of refrigeration of product
3. Learn proper care of product at closing time of store
I. BAKERY SUPERVISION
300
1. Understand basic care of product
2. Understand basic and use of code dating
3. Learn proper methods of display of product
4. Proper procedures of taking product orders
J. CASHIER OPERATIONS, SUPERVISION, COORDINATION
400
1. Training on electronic registers
2. Training on scanning and Universal Product Code
3. Meeting scans per minute production
4. Supervise checker hourly schedules and break times
5. Schedule baggers and carry outs to budget
6. Know use of look up numbers for individual and scale items
7. Learn proper positioning of all products for scanning
8. Know and understand cash transfers and loans to checkers
9. Know and understand proper cash checkouts-money counting
and deposit of monies
10. Learn use and basics of scales
K. SUPERVISION OF FLOOR OPERATIONS
500
1. Work schedules for employee productions
2. Understand and implement store safety procedures
3. Supervise front end operations
L. SANITATION AND HOUSEKEEPING
300
1. Floor and shelf cleaning standards
2. Display and cooler case cleaning
3. Understand all State and national sanitation codes
4. Schedule and supervise cleaning and sanitation crews
M. WORK SCHEDULING
450
1. Schedule work schedule on computer
2. Calculate hours to dollar payroll budget
3. Calculate daily dollar of payroll to daily budget
4. Budget payroll – daily, weekly, monthly, yearly
5. Reschedule of absent employees
N. OFFICE
500
1. Understand accounts receivable and accounts payable
2. Understand refund and return procedures
3. Complete understanding of phone systems
4. Use of security and alarm systems
5. Checking and balancing of cash drawers
6. Management of customer relation problems
7. Familiarization and services to other store department apprentices
TOTAL HOURS
6000
