McKenzie Mitchell Becker

I am responsible for the operations of the Produce department and staff. This includes:

• Training and supervising produce staff for optimal performance and adherence to company policies.
• Maintaining produce display, and prep and storage areas in clean and orderly condition.
• Strengthen profits by reducing waste, controlling shrinkage, and increasing team efficiency with optimized workflows.
• Establish team priorities, maintained schedules and monitored performance.
• Enhance customer satisfaction through attentive service and consistent delivery of high-quality products.
• Manage product rotation to minimize waste, optimizing freshness and quality of available goods.
• Coach and mentor new team members.
• Maintain safety standards throughout the department, ensuring compliance with local regulations and company policies.
• Improve produce department efficiency by implementing streamlined inventory management processes.

Key Responsibilities:

Operations:

• Partner with Store Leader to support and Perform Replenishment strategy including re-stocking, planogram changes, seasonal changes, and regional donation programs/participation
• Effectively communicate and partner with other Area Leaders (Production and Support Services) and Store Leader to execute overall store strategy
• Provide strategic direction and vision for the Replenishment function
• P&L management for Replenishment teams including sales forecast, margin driving strategies, shrink controls, managing payroll targets and controllable spend
• Direct and manage Replenishment teams to achieve sales, profits, and labour goals
• Create, review, and finalize Replenishment employee schedules to ensure appropriate staffing levels while managing labour costs
• Own and update Replenishment and Produce sales forecast and weekly plans
• Utilize CAO reports to identify inventory opportunities, and partner with Admin & Systems Team to take appropriate actions to optimize inventory including adjusting shelf capacity and minimums in CAO
• Act as a conduit and key contact between the store and backstage for Replenishment team
• Manage vendor relationships and sales rep visits
• Perform loss prevention strategies to reduce theft
• Act as Store Leader/key holder when Store Leader is not in the store (rotate with other Area Leaders)

Customers:

• Partner with Store Leader to review and address customer feedback, monitor customer service expectations and mystery shoppers), manage CARE program and customer surveys, and implement innovative solutions to meet customer needs
• Maintain an up-to-date, deep understanding of Replenishment items and baseline understanding of other store departments' services and goods to direct customers as needed
• Share product and service knowledge with Replenishment employees and other store departments to help service customer
• Leveraging knowledge of Replenishment and other departments' services and goods, answer customer questions and help customers make decisions

Employees:

• Own the training and onboarding for team members, ensure team members are supported and enabled to deliver their roles to expected standards, including coaching and influencing employees through change
• Assist Replenishment Managers in administering training to Replenishment employees
• Conduct Replenishment Manager performance evaluations
• Responsible for scheduling and managing/maintaining the WFM System (KRONOS).
• Create, review, and finalize Replenishment employee schedules to ensure appropriate staffing levels while managing labour
• Own day-to-day floral and wellness operations and staffing, dependent on store floral and wellness volume

• I was responsible for the operations of the Deli department. I managed supply chain functions for deli supplies, ingredients and merchandise. Maintained an organized workspace, facilitating efficient workflow and reduced preparation time. Reduced food waste by closely monitoring product freshness and implementing proper rotation practices observed quality assurance standards to optimize freshness of deli products. Trained, supervised and evaluated deli staff to align compliance with health and safety and food safety regulations. Worked closely with other department managers to improve cross-functional collaboration within the store. Collaborated with store management to achieve overall operational goals, contributing to store success. Increased deli sales by implementing innovative merchandising and promotional strategies. Enhanced customer satisfaction by maintaining high-quality standards for deli products and services. Streamlined deli operations through effective scheduling by set schedules for 6 staff by planning and designating shifts and hours, inventory management, and staff training.

• Overall accountable for the day to day operation of the Wellness department.
• Works collaboratively with fellow managers and co-workers and brand representatives to maintain product inventory, ensure conditions and quality of the product is in accordance with Sobeys high standards. As a trusted advisor provides friendly service to attract and maintain loyal customers. As a manager, I was responsible to ensure staff are thoroughly oriented to their role through training and development feedback to enhance the customer experience. In addition, build displays, executes department plans and ensures compliance with all food safety and health and safety policies and practices.

• Overall accountable for the day to day operation of the produce department. Works collaboratively with the produce manager to maintain product inventory, ensure conditions and quality of the product is in accordance with Sobeys high standards. As a trusted advisor provides friendly service to staff and maintain loyal customers. As a manager, responsible to ensure staff are thoroughly oriented to their role through training and development feedback to enhance the customer experience. In addition, builds produce displays, executes department plans and ensures compliance with all food safety policies and practices.

• Overall accountable for the day to day operation of multiple cross-functioning departments to ensure consistent quality and service in accordance to Sobeys high standards. Ensured the departments were opened for business, cleaned to exceed health department standards, inventory was maintained, and friendly customer service was provided by engaging/consulting on product, weighing, and packaging. Promoted current and new products through food sampling which lead to increased sales and positive customer experience.

• As part of the educational five week practicum, created and executed the overall course curriculum and lesson plans for grades 2/3 and 5 classrooms of over 20 students. In addition designed and delivered presentations for all subjects, tracked data while maintaining positive parent and colleague relationships.

• As part of the educational five week practicum, created and executed the overall course curriculum and lesson plans for grades 2/3 and 5 classrooms of over 20 students. In addition designed and delivered presentations for all subjects, tracked data while maintaining positive parent and colleague relationships.

• As a high performing employee was appointed overall responsibility for two high volume departments. Achieved high quality customer service through product ordering, receiving, organizing and maintaining service level commitments. Utilized strong customer service relationship skills in providing consultation regarding store products to retain and attract customers.