Question: What is the difference between a PA and a Market Team Member (salesfloor tm just always stuck in market basically)? In my store they seem to be interchangeable except that TMs don't open as often (we still do sometimes, and we are still expected to do the milk/liquor/food order when we do). And the PA makes more money.
I've asked before but I'm asking again because lately our PA has been leaving all of the morning pulls for the closer to do. Other than convering electronics breaks, I dont know what he is doing all day that would make him leave us with the two biggest pulls of the day, every day. (Yet he tells us not to let the LOD pull us for other areas at night because he's coming in to too big of a workload! )When I have opening shifts I have times where I get bored, so I don't get it. Does he have more responsibilities than us sales floor people? He used to be the hardest worker but I guess maybe he's just getting burnt out since we no longer have a market TL...
First of all he NEEDS to be doing the morning autofills its part of the opening routines. If he just is leaving the 12's and later thats fine, I do all the time as 3 days out of the week we are still in the middle of C+S or there isnt all that much to even push out anyway thus wasting time going from one side of the store to the other.
Here are things I do in the morning
SDA+QMOS from SDA
Check and QMOS any meat/bakery that the closer didnt QMOS
Deep Cull Produce
Work out Morning pulls and meat coupon when I push out meat if the closer didnt do it the night before
Clean up all my cardboard and throw it into the bailer to be crushed
Huddle at 8 (Lead Freshness Friday and QMOS the whole bin we inevitably find on fridays)
Check REDWIRE/Workbench for any relevant items. Mondays I check survey results
Reshop when I come back from break
Push out milk and eggs so they are full. On Tuesday and Friday I swear I must push out 150-200 gallons of milk and my milk cooler is at the other end of where my backroom is. Everyone else only seems to do the milk half the time if even that so I usually end up pushing all our milk for the most part.
Backstock all my morning pulls because backroom will just leave the backstock and throw up the 12 pulls and it makes the green racks full
Receive C+S if it is Sunday, Tuesday,Thursday and stage product in appropriate cooler
Do the order if it is Sunday, Tuesday or Friday
On Monday and Friday I usually have to help C+S push for the last 2-3 hours of my shift otherwise it doesnt get done. Usually Friday I am helping C+S push from 11 til 2:30
Vendor Survey on Monday (this is pretty quick like 10 minutes maybe)
Every month set the Wine Endcaps on a Tuesday or Wednesday. Today I set Pfresh Sidecap, Bakery location, Front Endcap by Wine and Back endcap by wine.
Fill baskets since they will almost ALWAYS be empty at some point when I am there in the morning.
Coordinate with Plano TL, Receiving TM the vendor sets to make sure Vendors know when Product is coming up. Usually I will find time each week to sit down and go through online Planogram and find any POGS with vendor product on them and we have a folder in receiving for each vendor to check during the week so they know what is coming up.
Cleaning if I ever actually have a spare second...which in the last few months I have not had
Backup Cashier or Grab Carts
Do TPCS
Set other various salesplans and do other tasks. In my last 4 shifts I have set, pulled and pushed(everything by myself) 2 front endcaps in market, 4 wine endcaps, and 3 sections of savor spot. When the turkeys came in I flexed the butterballs out so they were all across the whole bunker instead of only 1/2 of it. Also had to relabel every turkey we had and take them off the 2 pallets we had and put them in the open stock locations in the freezer where we have all of our frozen meat. That was so much work
Market TMs I think generally close and are more responsible for making sure the afternoon pulls get complete and the zone is done. Then at the end of the night making sure meat coupons and culling is done.
