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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.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?
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.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.
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)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.
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.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.