Lisa Fowler

• A perishable manager oversee meat, dairy and frozen departments and ensure the fresh product. Being accountable for maintaining inventory levels and keeping up with inventory numbers and reviewing every order and adding on for the company needs for Ms. Johnson. Holding all associates accountable for their job performance and training to standard practice. Making sure all invoices are checked insure no shortages from the warehouse that helps to make every inventory, which is very important. Making sure your department is held up with food safety, cleanliness, and sanitation.

Ensure the case has the fresh product to take care of the customer. Maintain the paper work of department like temp log , production logs, grid log and primal log. Cut primal needed to fill case based off the production log of the volume of your store. Check off invoices each truck and help Market manger take inventory each month.

Modified designated sets each week in Harvey’s stores based on planogram and guided team during supervisor's absence.

• Checking customers out at the register trying to at least have a three minute engagement with each customer to show customer service and friendliness with a smile. Each week, trying to sell the top item at the end of the register and keep registers speed at the top of the line.