I applied to become a perishables assistant (PA) at my store

Joined
Jul 4, 2011
Messages
31
#2
Honestly, no matter what, they're generally gonna wait a set amount of time before offering the position to anyone. Essentially, even if they already know who they're gonna pick, they "have to" let other people at least apply. So basically, you can't make it go any faster than it already would have. As for the factors of them offering the position to you, I'd say you're doing as well as you can--although don't count on sense to be the determining factor in who they promote, as that doesn't always tend to be the case. <<;
 
Joined
Jun 27, 2011
Messages
135
#7
Do you have a degree?



jk


It's not up to your STL as much as it's up to your TL and ETL. Or at least that's what it's like in my store. Talk to them first, imo.
 

Pettjm54

Sales floor TL
Joined
Jun 8, 2011
Messages
195
#8
So one of our PAs in transferring stores and they opened up the position on EHR. I just applied today. As some of you may know, i am in pfresh currently as a market team member. I am been working as a market tm since January. I pretty much know all there is to know about being a p fresh/market tm. I just need to learn a few things the PAs due, get food safety certified and i am ready to be a PA.

It makes sense for them to promote me since i know the store, know the area, much less training needed for me than a new PA plus i have open availability and they know how hard i can work.
We lost our ETL HR to maturity leave. I was thinking about talking to our STL since he is the one who helped transfer our PA plus he knows how hard i work.

Any tips on how to get them to promote me ASAP other than talk to hr, STL or ETL p fresh?
You have a great shot at being PA. As long as you speak with your STL letting them know that you wish to advance. If you do not speak up, nothing will happen I promise. I was in your shoes not 4 months ago. They finally opened a new PA slot (just for me honestly..) and I grabbed it. My STL realized this wasnt enough and immediatly put me into a TL interview since my current store was in a pfresh remodel they needed help. So bam.. here I am.. a TM to PA to TL in 2 months.

A PA isnt just the food certification. You need to know the ordering process. It is ALOT to think about.. short dates.. ad.. hq push.. etc.. not to mention yes the 8 hour food safety course (ugh) but do yourself a favor and speak to your STL "Hey STL_____, I applied for the PA position, is there anything I can do to better prepare myself for the interview/position?" Show initiative. Start stepping up in your position... telling someone to do something.. or training someone to do something.. if you show leadership qualities you will be fast tracked easily.. happened to me!! please let me know if you need help.. !! Best of luck to you! and keep us posted pfreshbackroomguy!
 
Joined
Jun 8, 2011
Messages
25,232
#13
It sounds like the etl wants to give everyone, a fair chance at the interview. Eventhough he may have "pre" selected someone already. assume nothing & go for it. If you have done well in performance, gs & other things, you should be ok. The "girl thing" may Of hurt you. Hopefully not.
 

redeye58

Hasta Ba Rista, Baby!
Joined
Jun 9, 2011
Messages
17,878
#14
Never assume anything. It's never enough to 'assume' that you're the best or most logical choice.
Prepare as if you're going up against dozens of other applicants. Namely, stand out. It showcases character quality.
Even if you WERE the 'most' obvious choice, the opening MUST be posted to allow others the same opportunity.
There's nothing worse than someone who thinks they're a shoe-in & doesn't have to prove themselves. That happened at my store &, when they didn't get the job, it was ugly.
 

FrontEndKnowItAll

Former PFresh Assistant
Joined
Jun 15, 2011
Messages
336
#15
Pettjm54 is right. Being a PA is much more than a food safety class and a pay raise. You will be responsible for ordering, doesn't sound like a big deal, but, just wait until your tracking the sales of a couple hundred items while predicting what holidays or sales will do those sales. You will also be held accountable for guest service scores, ensuring that the department is operating in a safe and correct manner so that steritech doesn't find anything. All in all it is a lot more work than you think it is! I know I have a lot more responsibility than I thought I would have, not that it's a bad thing. Just think of it as a stepping stone to bigger and better things whether it is with spot or not, leadership experience is indispensable.

I would say that knowing the product and routine gives you an edge that others don't have, but, they will also be looking for leadership and potential to move up. At my store all of the Assistant positions are practically reserved for TMs that have shown interest in TL spots, we just get stuck in limbo for a year or so, lol n

Good luck though, it will teach you a lot and show you a lot more of the operation side of things most TMs don't gt to see.
 
Joined
Jun 8, 2011
Messages
25,232
#16
There maybe others who you don't see are trained in p-fresh too. Again, assume nothing. I can do almost everything in p-fresh, except meat scaling, ordering & received the truck.
 
Joined
Oct 27, 2011
Messages
68
#19
Frontend: I know its a hell of a lot more responsibility. I know all about ordering process. I know what sells (that is orderable) when its on sale and not on sale. I know all about making sure our department is operating in a safe and correct manner so that steritech (our store and department have had three straight GREEN steritech visits). Most of all, i know how much work it is. I have helped the PAs and CTLs with their work and helped even with their orders. I have oberved a lot and know what works at my store and what doesnt work.

Redeye: I see you point but considering there are only 3 people (including myself and not including the PA that is leaving) total in my entire store who work and are trained in p fresh. Considering we are going into the holidays and that we are short staffed as it is, they are not going to want to spend time training a new person. I feel like my PAs and CTL have been grooming me to became a PA if another PA leaves.
That's good you feel confident in your ability to do a good job over there. When I became PA ~8 months ago, the tasks were expected of me, but they also wanted me to step up and be a leader. If you can demonstrate that you'll be good.
 

FrontEndKnowItAll

Former PFresh Assistant
Joined
Jun 15, 2011
Messages
336
#20
If your up for it good luck. It is good experience and a great opportunity to show off your leadership skills to the execs!!! Best of luck with the whole interview process!!!
 

Pettjm54

Sales floor TL
Joined
Jun 8, 2011
Messages
195
#22
Let me ask you all something. Is it normal for an ETL of p fresh to constantly nag his p fresh team to keep the eggs, bread, baskets and milk fill to capacity every waking moment of the day?

Because my etl did this yesterday. We were very busy in p fresh, we had a lot of push to do. Our etl p fresh made it a prority for us to keep the eggs, bread, baskets and milk fill to capacity every waking moment of the dan because our new DTL shops at our store and expects those items to always be full. We know what we need to do and know how to get our jobs. When milk and eggs get around 1/2 empty, we fill it back up. Myself and my fellow market team member felt like he was treating like we arent doing are jobs, like we are nothing and like we are his slaves to do what he wants at will.
It is of course imperative to keep the basic staples full.. milk.. eggs.. etc.. if your etl is going off as you say then it honestly might of been a guest comment that set him off. i notice that alot.. one guest says "more employees if i need help" then my etl goes on a CIHYFS rampage and he flips if you walk passed one guest... i mean my DTL shops at our store as well but we dont stand at the eggs with a full casepack and as soon as a guest buys one we instantly replenish... if you arent too busy of a store then "Up and great by 8" and "fresh and full by 4" should be all that you need.. thats how my store rolls at least (B Volume)
 
Joined
Jun 8, 2011
Messages
25,232
#24
Don't give up yet, guy! Our milk comes in the early am. You might want to suggest to your ctl or etl, to change the time of milk delivery from pm to am. That way may take alot of stress off you & your team. If that happens, you can focus more on main area of p-fresh when closing or being a mid.
 

FrontEndKnowItAll

Former PFresh Assistant
Joined
Jun 15, 2011
Messages
336
#25
At my store, my pa folks push bananas & milk first, then everything else. Because that is the first thing guest sees. Try to do what they say first, then figure out better ways to do it.
Visual impact is definitely the focus that all of our management drives for all areas. For example I am the produce PFresh and produce is right as you walk in the green side doors, it is the first thing that guests will see. We always emphasize to our team that we fill the fronts of the tables and the value added wall (wetrack, salads, and juice wall) first, then come back and fill the backside of the tables that don't have that 'first impression' effect.

If there are many holes and you are wondering what to fill walk to the front of the dept and look at it through a guests eyes!

Of course there are exceptions and prioritization of time and tasks is very important in any job! And then there may also be conflicting views from TM, PA, TL, ETL, etc. And in the end what ETL/STL wants s/he gets!
 
Joined
Jun 21, 2011
Messages
704
#26
The 3 items that increase basket size in Market are of course milk, eggs, and bread. Your ETL sounds a like they got a butt chewing from your STL or DTL. There is a TON of focus on basket size right now. The implementation of door attendants (in many districts) on Monday is proof of that. The door attendant has 3 duties. 1) Greet the guest with CIHYFS, 2) "Can I get you a cart or a basket", and 3) "Can I help you with a Target red or debit card today?" Your ETL is extra nervous because your DTL shops at your store. Basket size! Basket size! Basket size!
 
Joined
Jun 8, 2011
Messages
25,232
#27
No kidding. Our dtl shopped at another store at night, carrying a handful of stuff, not a single tm said cihyfs or offer a basket or cart. She walked by 18 tms', all said or did nothing to help her. Then the dtl went to the lod & blasted them. My lod got a text from that lod.
I keep the handbaskets full in seasonal, with 2 empty shopping carts across from trees(not blocking aisle). I told my team where they were, if they need one for a guest.
 
Joined
Dec 6, 2011
Messages
4
#28
Being a PA, imo, is the most degrading position in the store. You basically do all the work your CTL is supposed to do, run around like a b****, and get paid *almost* the same as a regular salesfloor TM. What, an extra $1.50 to do more work that your getting paid crap to do in the first place? No thanks.
 

FrontEndKnowItAll

Former PFresh Assistant
Joined
Jun 15, 2011
Messages
336
#35
Toss up between GSA and PA... GSA is a lot less 'physical' work, but, it requires dealing with more guests and more unruly guests. PA is a lot more physical work and more technical, but, less work with guests; it also has a more 'global' aspect to it IMO.
 
Joined
Jun 27, 2011
Messages
135
#36
Yeah, I guess it depends on which do you prefer.

Both are easy so to speak if you have the right mindset and have a good routine down. It also depends on how good your team is. Both can be frustrating, but the front end shouldn't be as bad now that fourth quarter is over.
 
Joined
Sep 23, 2011
Messages
287
#37
Yeah, I guess it depends on which do you prefer.

Both are easy so to speak if you have the right mindset and have a good routine down. It also depends on how good your team is. Both can be frustrating, but the front end shouldn't be as bad now that fourth quarter is over.
Both are easy in the sense that nothing at Target (at the store level) is "difficult". We're not talking rocket science here. However, of the positions one could hold at the store, these are two of those most difficult when all things are balanced (most importantly, pay).

I told my boss the other day, when he asked me how I was feeling about a new position I was "promoted" to, "I'm not performing brain surgery, it's nothing a trained monkey couldn't handle." Not kidding, exactly what I said, he just laughed and nodded. I rather like my job, I think I'll enjoy the next step or two up the ladder as well, but it's not "hard" work.
 

FrontEndKnowItAll

Former PFresh Assistant
Joined
Jun 15, 2011
Messages
336
#38
I don't think that I would call either easy... As a PA you will be earning every cent that they pay you, and then some!!! It isn't easy in any sense of the word... Here's my day

4:15am Wake up, eat cereal, take shower, put pants on...

5:00-5:30am Pull pallets from receiving to floor (usually 6 +1 banana pallet)

5:30-7:30 Work pallets and backstock once completely worked

7:30-8:00 Great by 8 rush to make sure that everything is off of the floor

8:00-9:00 Up and Ready by 9 rush to make sure that there are no outs that we have backstock of, and that all displays are appropriately full

9:00-9:15 Walk up and ready with LOD

9:15-9:45 Lunch

9:45-11:00 Finish backstocking anything left over from that mornings truck

11:00-12:30 Order

12:30-12:45 Usually the only 15 I get... if I'm lucky

12:45-1:30 Spot filling to ensure that closer will be set up for a successful night and Fresh and Full by Four

1:30 End Work


And don't forget the extra fun tasks that get thrown in there like making a bale, working out freight cuz over night didn't come clean, do grocery case stock, freezer didn't get worked, meat dept called in, the list goes on..


It's systematic and you get a routine down... my day doesn't ever really change! However, it is not an easy job!
 
Last edited:

FrontEndKnowItAll

Former PFresh Assistant
Joined
Jun 15, 2011
Messages
336
#40
At least an hour, usually 1:15... I am a Food Assistant though (SuperT version of PA) so I order for the produce department. Order guide is 40 pages.

At my store produce occupies a 16 section wall, 3 refrigerated tables (each about the size of a pFresh bunker) and 3 dry tables.



My order time is very typical for produce orders. Other orders go muck quicker

Meat 45 minutes (17 pages)

Deli 25 minutes (14 pages)

Bakery 30 minutes (18 pages)

Food Ave 30 seconds (7 pages)
 
Joined
Jun 27, 2011
Messages
135
#41
At least an hour, usually 1:15... I am a Food Assistant though (SuperT version of PA) so I order for the produce department. Order guide is 40 pages.

At my store produce occupies a 16 section wall, 3 refrigerated tables (each about the size of a pFresh bunker) and 3 dry tables.



My order time is very typical for produce orders. Other orders go muck quicker

Meat 45 minutes (17 pages)

Deli 25 minutes (14 pages)

Bakery 30 minutes (18 pages)

Food Ave 30 seconds (7 pages)
I work at a Super as well, and I have only ordered for Produce once, but to be honest I didn't know what was in the back and what was on the floor. It was a "Guy forgot to order, you gotta do it" kind of thing. It took me about 30 minutes. I pretty much just ordered identically like the week before.

Are you the only guy that does the ordering/work truck for produce? If so, you should know what you have in the back and what came in or not, which should cut down on order time.

Meat shouldn't take 45 minutes, btw
 

FrontEndKnowItAll

Former PFresh Assistant
Joined
Jun 15, 2011
Messages
336
#42
I work at a Super as well, and I have only ordered for Produce once, but to be honest I didn't know what was in the back and what was on the floor. It was a "Guy forgot to order, you gotta do it" kind of thing. It took me about 30 minutes. I pretty much just ordered identically like the week before.

Are you the only guy that does the ordering/work truck for produce? If so, you should know what you have in the back and what came in or not, which should cut down on order time.

Meat shouldn't take 45 minutes, btw
Might be because my store carries a wider variety of items, we get fewer/more trucks, our volume is larger (we are very close to the top sales wise) My order time is very near what my TL who has been ordering for 20-30 years takes to do his.

Little bit of info is produce sales are between 50 and 60k per week, truck case count is normally about 400 and we get 5 trucks per week. I work all 3 three trucks during the week and every other weekend (trucks on both Sat and Sun)

From what I have seen and heard my order times are right in line with what is normal, if I rush I can get it done in a little under an hour, but, normally 1-1:15. I'm rarely above 110% receipt to sales, our profit is amazing! and we have been really good about outs and amount of backstock. Everything seems to be working smoothly and I can't ever see my order taking 30 minutes, you just couldn't be thorough enough to make a good order.
 
Joined
Jun 27, 2011
Messages
135
#43
lol welp, that's it. Your store probably doubles mine as far as sales goes. Is it just you working the trucks?
 
Last edited:
Joined
Jun 8, 2011
Messages
25,232
#44
Sit tight. The mgt team had a big conference call from corp & it was ugly. Alot of talk on store being 100% green or mgt team goes bye-bye & Tina's visits to stores.
 

24centbananas

PF Perishables Assistant
Joined
Sep 3, 2011
Messages
7
#45
I wouldn't be surprised if your availability is mark against you. Our store has two full-time PAs with open availability and we work almost exclusively opening shifts.

Getting our freshness scores up has been a huge opportunity for us. All of our Steritech visits have been green in Pfresh and we've definitely gotten better at finding short-dated product outside the horseshoe (yogurt and Lunchables particuluarly), but guest survey scores still hover around high red/low yellow. So if that's the trend, I can see Spot coming down hard...
 

mrknownothing

purveyor of things
Joined
Jun 10, 2011
Messages
10,151
#46
So all stores have to be 100% green with nothing found from steritech or they will be fired? If that is the case, they corp can do something unplesent to themselves. In my store, there is always expired foods found in the dry market. It happens because people dont think it nescessary to check the dates, escpacally if they are pressured to a lot of stuff done in a short amount of time. If they just had a group of people go through all of grocery ( mean all of it, not just a fre issies), including p fresh (freezers included) once a week, there wouldnt be any expired products on the floor.
I was helping our GSA push candy and gum last night and she said we needed to crack down on FIFO at the lanes. I found gum at one lane that expired in 2010! D-:

(laughs like Beavis)
 

FrontEndKnowItAll

Former PFresh Assistant
Joined
Jun 15, 2011
Messages
336
#47
lol welp, that's it. Your store probably doubles mine as far as sales goes. Is it just you working the trucks?
Two on mornings when we get a truck the following day and three when the truck is 2 days worth of merch.

Daily schedule is normally

2 Truck 4:00a-12:30

1 Fruit Cutter 6:00a-2:30

1 Mid 10:30a-7:00

1 Closer 12:30p-9:00
 
Top