Marcella Muller

Stocking shelves with fresh produce items such as fruits, vegetables, and nuts.

Cleaning and sorting produce items before putting them out for sale.

Explaining to customers about the different types of produce available.

Maintaining accurate records of product inventory levels and prices.

Culling and replacing damaged and expired produce daily.

Practicing FIFO every day.

Throwing away expired product and donated savable produce to the food bank.

Organizing and set up display for produce on sale for the week.

Using the pallet jack to move table off the sales floor and to move produce.

Processing documents and reports related to orders, receipts, sales, vendor credits, and price changes.

Check inventory by verifying inventory quantities, and maintaining records of orders, receipts, sales, and other operational data.

Conducted regular performance reviews for employees to identify areas of improvement.

Managed customer service inquiries and complaints in a timely manner.

Supervised daily operations including scheduling shifts, assigning duties.

Ensured compliance with safety regulations and company policies.

Coordinated with other departments to ensure smooth flow of operations.

Monitored employee attendance records, timekeeping, and payroll information.

Conducted daily inventory of products to ensure sufficient stock levels and communicated any shortages to the Deli

Manager.

Supervised deli staff, ensuring proper customer service and food safety practices were followed.

Provided training for new deli team members on all aspects of the deli operation including product knowledge, customer service, equipment usage and sanitation standards.

Managed budgets related to purchasing ingredients, supplies and equipment needed for running the deli section successfully.

Assigned work and monitored performance of project personnel.

Reviewed employee performance and provided ongoing feedback and coaching to drive performance improvement.

Evaluated vendor performance to ensure timely delivery and competitive pricing of products.

Implemented strategies for reducing waste such as composting or donating unsellable items.

Performed regular audits of perishables to guarantee shelf life and reduce spoilage costs.

Created promotional displays for seasonal or special occasions, increasing sales volume through marketing efforts.

Assisted customers by providing advice on nutrition value or recipes featuring particular items from the produce department.

Ensured compliance with health codes pertaining to sanitation practices within the produce department.

Maintained a safe work environment by adhering to all safety regulations and policies.

Culled and replaced damaged and expired produce daily.

Practice FIFO every day.