Paul Kitner

I managed daily produce operations, ensuring optimal freshness and quality standards in multiple stores across Bay County and Santa Rosa County. I was in charge of many large volume departments at $160,000 a week to slower $60,000 volume departments. During this time, I had as many as 10 -20 staff members working with me.

• Trained staff on effective inventory management and display techniques for maximum customer appeal.
• Implemented efficient stocking procedures, reducing product spoilage and waste.
• Collaborated with suppliers to source high-quality produce while negotiating favorable terms.
• Monitored sales trends to adjust product selection and maximize profitability in the department.
• Developed seasonal promotions to enhance customer engagement and drive sales growth in produce section.
• Analyzed customer feedback to refine product offerings and improve overall shopping experience.
• Trained and supervised produce staff for optimal performance and adherence to company policies.
• Maintained produce display, and prep and storage areas in clean and orderly condition.
• Strengthened profits by reducing waste, controlling shrinkage, and increasing team efficiency with optimized workflows.
• Enhanced customer satisfaction through attentive service and consistent delivery of high-quality products.
• Managed product rotation to minimize waste, optimizing freshness and quality of available goods.
• Coached and mentored new team members.
• Assisted customers with produce questions.
• Maintained safety standards throughout the department, ensuring compliance with local regulations and company policies.
• Evaluated employee performance and conveyed constructive feedback to improve skills.
• Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
• Established performance goals for employees and provided feedback on methods for reaching those milestones.
• Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
• Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
• Established team priorities, maintained schedules and monitored performance.

• Assisted in managing inventory levels to ensure product availability and freshness.
• Supported team in daily operations, enhancing workflow efficiency and customer satisfaction.
• Trained new staff on produce handling best practices and safety protocols.

• Stocked and organized produce displays to ensure freshness and visual appeal.
• Assisted customers with product selection, providing knowledge on proper handling and storage.
• Monitored inventory levels, facilitating timely reordering to minimize stockouts.