Sales Associate - Keiths Superstores

Sales Associate – Job Description (Responsibilities)

The sales associate’s primary responsibility is to provide the best possible service to our customers. The specific duties and responsibilities outlined in this job description are included to help you provide our customers the clean, friendly and attractive shopping environment they deserve. Each specific duty may not be listed in this general job description, as each store is specific in some areas. Doing our work as a team in each location to assist the company and each other.

The sales associate is also responsible for assisting the store manager in maximizing profit through specific responsibilities for inventory control, customer service and cash handling.

Customer Service

Customers who patronize your Keith’s Superstores must be given every reason to return. Cheerful and well-groomed employees who are anxious to attend to their needs should greet them. The proper selection, training, and supervision of your staff will ensure that you have the right people in place to promote the positive image of a convenience store.

1. Enthusiasm- Maintain a positive, enthusiastic outlook.
2. Availability: Be available during the hours that are required for efficient operation of the store.
3. Desire- Have a desire to work and grow with the company.
4. Professional Appearance: Professional appearance is an important consideration. At Keith’s Superstores, every employee is "on stage" when working. An employee's clothing should be neat and clean. Concern for grooming must be evident. Smiles are important.
5. Experience: Be inquisitive, seek out knowledge, work hard to learn how to develop your skills. This will allow you to gain the experience you need to advance and grow with the company.
6. Professional in attitude; not rude, not self-seeking, never lying to customers, not making up rules or standards we don’t endorse, as well as adhering to standards, rules, and laws that we DO endorse.

Nevers’s: a. never sit behind the counter

1. never eat or drink in front of a customer
2. never read unsold magazine’s or papers
3. never leave front counter totally unmanned.
4. never discuss private issues with each other in front of customers
5. never have cell phone behind counter in use or {in any way}. Zero Tolerance

General Duties

• Operates shift operating hours at all times, as assigned by the Store Manager. Soc. 14
• Performs specific tasks as assigned by the Store Manager/Shift Leader.
• Assists the Store Manager in seeing that the stores pass all “Inspections”.
• Adheres to all city, county and state ABC (We ID 30 & under.) Soc. 25
• Sees that all customers receive prompt and courteous service from all store employees. Soc. 15
• Follows the work schedule as posted, unless a change in schedule is arranged with the Store Manager. Soc. 20
• Becomes familiar with the Company Price Sheets, Operations Bulletins, and monthly promotions and/or promotional books. Always do your best to know your product.
• Ensures that the Store Manager is made aware of sales, cash, or operating discrepancies. Soc. 27 Anything over or under 3.00, must be reported.
• Operates the shift within company guidelines to achieve maximum sales and profit. Which includes paying attention, never leaving your drawer open, never allowing another employee or person (customer) to work in your drawer. Cash drops are REQUIRED to work here. The 20’s slot & 10’s slot can NEVER have over 200.00. Drop all 100’s and 50’s before change is given. Check all bills for counterfeit possibilities. Drawer MUST always balance within -3.00 or +3.00 per shift.
• Your cash drop and the receipt from the register MUST match in times. {Example if you print receipt at 9 am and drop is made at 8 am or 10 am, you will be terminated under Standard of Conduct # 3.} When management views video both the drop and the receipt time of the drop MUST MATCH.

{During an audit, any level of management, can terminate you for abusing cash policy regulations, this is for YOUR safety and our reputation, please take it seriously.} Cash Audit (Each time you start and close your shift)

You are to verify the authorized amount of money in the petty cash fund you will use for that shift. If a discrepancy occurs, notify your manager or shift leader immediately. No one other than you can work in your cash drawer and/or safe. Only you can deposit your drops in the safe, please NEVER allow someone else to handle your cash, checks, coupons, credit cards and/or any payment transactions, this includes and is not limited to Over rings, Voids and/or line voids, refunds, cancel sales, cancel safe drops, refusing to accept legit cash of any denomination, refusing to accept any valid credit card, refusing to accept a legit check, refusing to accept a legit coupon, refusing to accept or follow ANY cash handling policy, procedure, or law is grounds for IMMEDIATE TERMINATION, we treat our customers with the upmost respect. Soc. 15

Bookkeeping Duties

• Prepares a shift change report at the completion of shift in accordance with company guidelines.
• Properly punches all hours worked on the time clock and signs time card verifying all hours worked. Only punch your card.
• Notifies Store Manager of any discrepancies on the operating results of the shift report, cash over or short, shift conditions in excess of $3.00 within the shift.
• Rings all sales as discussed in the Training Manual, including proper use of, current prices and/or scanning as well as proper handling of credit and credit card sales.
• Not ringing or scanning merchandise properly could result in immediate termination and possible arrest. This is without limitations to purposely trying to avoid camera or authorities or just simply not following guidelines set and trained by the company.
• Accurately post mark-ups and markdowns, store use of merchandise, Over Rings, and bad merchandise write-offs, within established guidelines.

Cash Handling

• Carry out cash handling procedures as described when completing customer transactions.
• Make money drops as often as necessary to prevent money accumulating in the register. Operate the authorized drawer fund. (Keep under 200.00 in 10’s & 20’s)
• Your cash drop and the receipt from the register MUST match in times. {Example if you print receipt at 9 am and drop is made at 8 am or 10 am, you will be terminated under Standard of Conduct # 3.} When management views video both the drop and the receipt time of the drop MUST MATCH.
• Never refuse to break a bill, always use your safe and/or petty cash.
• Always replenish your petty cash, buying 100.00’s back and dropping into safe.
• Balance the register at the close of the shift with your pay point.
• Record all funds, Over rings (OR), and adjustments on appropriate formsas they occur.
• Examine credit cards and checks to determine their validity prior to completing transaction. Follow credit card policy and check policy very closely. Follow ALL laws. Always ask and look at valid ID.
• Always make sure a redeemed coupon has a receipt attached with (1) staple
• All refunds must be done by the General Manager only
• Merchandise swaps may be done on merchandise you sold during your shift
• When cash drawer is made up for next shift it should be kept in bottom of safe. (Remember you have 8 hours to prepare the next drawer, never place your cash in a bind. Never have over the required cash limits in the drawers!! Be SAFE!!!!

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Fresh Coffee

Coffee supplies (filters, ground coffee bags) are stored in the cabinets below the fast food counters. Insuring that we have fresh coffee is a continuous responsibility throughout the shift. Change both the ground coffee and filter for each pot of coffee. A low supply of ground coffee, bags, or filters should be reported to the manager immediately. Teamwork is essential. Coffee company says coffee is good for 4 hours, WE SAY ever 2-3 hours please throw out the coffee and make F-R-E-S-H coffee. We WANT our customer’s, fresh coffee, cookies, donuts, cinnamon rolls, Muffins are VERY IMPORTANT to Keith’s Superstores.

Inventory Control and Safety Concerns

• Welcome customers as they enter the store and follow up with frequent eye contact as they tour the store. This lets the customer know, that you know, they’re in your location.
• Carry out cash handling procedures per policy when completing customer transactions.
• Properly handle waste products, ensuring the products are properly stored and accounted for according to Store Manager. Keep your General Manager well in the loop when you have waste. We want the freshest product with as little waste as possible. Letting the General Manager know will insure adjustments in the bill-to of what we prepare or even carry in some products.
• Properly monitor retail pricing to ensure markdowns are made on a timely basis. When your truck comes in don’t assume last week’s prices are correct. Please don’t trust the scanning system. Actually take the CURRENT invoice and see what “retail prices” are this week. If you see something that really stands out please get with the General Manager.
• All employees Share the responsibility in controlling the inventory on their shift and in their store.
• Advises the Store Manager or District Supervisor immediately if the bank deposit is not made on a daily basis.
• Follows company policy with regards to excessive cash in registers and safe as directed by company policy.
• Follows correct vendor check-in procedure as defined in the Training Manual and as directed by “Loss Prevention”. Protect company assets at all times remembering safety guidelines. Only “VENDOR CERTIFIED” checkers are allowed to check in a Vendor.

Merchandizing Duties

1. Condiments, Cups, Lids - All dispensers for condiments, cups and lids should be filled to capacity at least once a shift. (Supplies are kept in cabinets below the fast food counters.) When the supply of any one item is low, notify the manager immediately for reorder.
2. Clean Front Door Glass - Clean entrance and exit door glass (inside and out) with the solution using a spray bottle, and wipe clean with paper towels. A thorough job includes the edges of the glass, as well as the center.
3. Clean WorkStation - Your workstation includes the register, counter top and its displays, and under counter shelving. In cleaning your workstation you should particularly note the following:
4. Counter Top - Clean with appropriate cleaning agent. Wipe clean with paper towels.
5. Displays - Displays on shelving should be removed before cleaning. Clean with either a damp cloth or ammonia solution.
6. All shelves must be fronted and faced.
7. Cash Registers - Registers are to be wiped clean with a dry cloth. It is important to keep moisture away from the register.
8. Shelving - Shelving below and behind the counter is to be cleaned with a dry or damp cloth each shift.
9. Personal Items - No personal items are to be stored at the workstation. These items are to be placed in an area designated by the manager.

Coolers/Barrels

These units and the ice barrels are to be filled with a combination of beverages, according to the plan of gram for that month. The display should look full, and the labels should be visible and appealing. Ice is to be transported in 3-gallon buckets from the icemaker located in the stock room. When filling the fountain machine it is “mandatory” to use the “step ladder” when climbing. Properly clean and maintain equipment and ready high margin products such as coffee, fountain drinks, etc., as directed by the Store Manager.

(No 5-gallon buckets are allowed on property.)

Front Cooler

Merchandiser - To front stock, pull the merchandise to the front of the shelf or dispenser. Make sure that labels of the products are fronted and visible to the customer. This process provides room at the rear of the shelves to place additional stock when it is time to stock the cooler. When an out-of-stock is discovered, you are to refill from reserve supplies. If reserves do not exist, notify your manager immediately. Keep coolers, drink boxes, store shelves, and displays fully stocked and fronted at all times. Keep cooler back stock and back room back stock neat and organized.

Floors

The floor area in front of the counter is the most traveled by our customers. It is, therefore, important to sweep and mop this portion of the floor several times a day or as required. The floor must be swept first to remove surface dirt.

Mop a section of the floor at a time, please use WET Floor signs to block off the one section at a time, before going to the next. Always use water in the bucket until it’s dirty. Replace dirty water with clean water. You may need to replace the water several times before the floor is clean. Do not use dirty water to mop floor because the dirt will remain on the floor. Note: Place "WET FLOOR" signs 6 feet inside the entrance door(s) and at the beginning and end of the aisle or area mopped. (Every store as of March 2009 has at least of 4 Wet floor signs.}

Shelves

These tasks are done in the same sequence as in this heading.

1. Dust Shelves - Normally this can be done with a feather duster. If this is not adequate, use the all-purpose cleaner, and wipe dry with paper towels.
2. Front Groceries - Bring the stock to the front of the shelf with the product label visible to the customer.

Out of Stocks

A list of out-of-stocks should be made before going to the storeroom. Make sure items are correctly priced before putting them on the shelf. Refer to the current invoice for correct pricing information.

You can not have true customer service if you don’t have the product. SOC. # 15

Out of Dates

Out-of-dates should be removed from the shelves and placed in the storeroom. Notify the manager of these items. The manager will follow our return policies to obtain credit for these items. Be sure these items are list on the “Write-off” sheet. {Write off items CANNOT be thrown away without a Supervisor approval.}

Cooler Doors

Clean cooler door glass inside and out with Glass cleaner, and wipe glass clean with paper towels. This includes doorframes, edge of glass, and center.

Glass Cleaning

Clean the covers to the Donuts/Pastries, ice cream freezer, sandwich case and videos. Each is to be cleaned inside and out with Glass cleaner and wiped dry with paper towels.

Ice Dispenser

Transport ice in a clean bucket from the icemaker and deposit into the ice dispenser. (No more than a 3 gallon bucket/pale.) Periodically check the ice level of dispenser during high sales periods, such as between 11:30 A.M. and 1:00 P.M. When climbing use only the stepladder. (No 5-gallon buckets are allowed on property.)

Microwave

Clean inside and outside of unit with a cloth and a mild soapy solution. Wipe dry with paper towels. DO NOT allow water to seep inside the unit.

Bagged Ice

Fill the inside cooler with ice from the storage bin on the outside. This is done per shift as needed.

Stocking Bags

Shift supplies can be found in the manager's office or the stock room (i.e. paper bags).

Fast Food Equipment

This is a general clean up of the fast food counters and dispenser equipment. Counters are to be cleaned with cleaner and wiped clean. Food equipment and dispensers are to be wiped down with a damp cloth only on the outside. A thorough cleaning of the dispensers will occur on the third shift. This is a general clean up of the fast food counters and dispenser equipment. Counters are to be cleaned with appropriate solution using a spray bottle. Use paper towels to wipe clean. Food equipment and dispensers are to be wiped down with a damp cloth only on the outside.

Cooler Floors

The floor should be swept before mopping with clean water. Ammonia is not to be used as it can penetrate foods giving them a bad taste or smell. If water is not enough, use a mild soap and water solution. The floor must be rinsed thoroughly before you finish.

Bleach can not be used.

Candy Stocking

Before going to the storeroom, write down a list of out-of-stocks in your candy section. Then go to the stock room for the items on the list. If you remain out of stock on certain items, make your manager aware of these items so that he/she may order a larger quantity on the next order date.

MPD Muilt-Product Dispenser’s (GAS Pumps)

• Gas pumps should be wiped down twice daily and, if necessary, cleaned thoroughly. Special attention should be given to nozzles (and holders), hoses, levers, and any other component a customer may contact while dispensing fuel.
• Gas pumps should be cleaned and scrubbed thoroughly at least once a week. Take time to remove faces, clean nozzle holders, and polish stainless steel.
• Please report for SAFETY reasons any issues with hoses and/or pumps.

Maintenance Duties

Refrigeration units are to be checked each shift to ensure that operating temperatures are within allowable limits and that the machinery is working.

• Walk-in - The temperature of this unit is pre-set and is not to be changed. The actual temperature will range 33-40'F. You should check for higher/lower temperatures outside this range.
• Sandwich Case - Check for temperatures outside the expected 39-42'F range.
• Ice Cream Freezer - This is a physical check to make sure that the ice cream is firm and that there is not a build up of ice on the walls of the unit.
• Air Conditioning - The temperature is pre-set (not to be changed) at 68'F for the winter and 74-76'F for the summer. If temperatures vary greatly from these settings (5'F or greater), notify your manager immediately. After refrigeration check is completed, any problems are to be immediately passed on to the manager or assistant manager. Under no circumstances are you to try to adjust thermostats and/or correct the problem.

Limitations

1. Shall not terminate any other employee.
2. Shall not make any expenditure for cash outside of company policy.
3. Shall not obligate BKSb.a. Keith’s Superstores through any written or oral contract.
4. Shall not intentionally violate or disregard any company policy.
5. Shall not take out any warrant or file any suit on behalf of BKSb.a. Keith’s Superstores.
6. Our company has a Zero Tolerance for fraternization, no employee, is to date or have affairs within the company, regardless of store or location.
7. Shall not sign warrants or arrest on anyone as an Official of BKS d.b.a. Keith’s Superstores. {Only Loss Prevention or District Supervisors of Operations may do this.}
8. Shall not disclose any confidential or proprietary information regarding BKSb.a. Keith’s Superstores, co-workers, or former employees of BKS d.b.a. Keith’s Superstores to any out­side person or agency. Shall refer all requests for information to the Personal Department Keith’s Superstores calling 601-268-2068.
9. If you as a Manager or Sales Associate choose to do something against these policies, then YOU the Manager or Sales Associate ACCEPT full LIABILITY for your actions, due to we have Departments which handle these issues.
10. A sales associate (Hourly Employee) should NEVER use a company computer, this includes but is not limited to the internet.
11. Under no circumstances can any hourly employee on the clock or off the clock go through a manager’s office and/or desk and/or files. No employee should be concerned with items and/or job description that doesn’t pertain to you. (All privacy act laws must be followed.)

Internet Policies updated 08/20/2014

Our company has adapted that any and all information that is negative or could be perceived as negative is a ZERO tolerance policy in our company. This includes but isn’t limited to internet, YouTube, Facebook, twitter, Myspace,email, text and/or any social media site, and/or any blog. This includes but isn’t limited too any branch of the company and/or companies connected to Keith Saucier and/or Saucier, Lott, Kittrell families and/or any and all employees within our company. We intend this policy to cover any and all derogatory information and/or any untruths about the company, companies, and/or people’s listed thereof.

Employee Purchases

• Employees making purchases in KEITH’S SUPERSTORES locations should pay another cashier on duty at the time of purchase.
• The employee must obtain a receipt, which should be attached to the merchandise before it is consumed or taken from the store.
• Employees must retain the sales receipts for any purchases for a minimum of 72 hours after purchase.
• Employees making purchases on single coverage shifts can ring their own merchandise, but should tape or staple the receipt to the product or bag so it is visible to the cameras and from the outside.
• Employee fountain drinks and coffee are NOT FREE.
• Please understand and remember, as we showed and explained upon hire, we will prosecute all proven thefts over 10 cents. We have the same digital cameras that we showed you in the beginning. {The arrested individual is responsible for our assessed legal fees of 150.00 per incident, up to and including 30% fee’s assessed due to the actual loss.}

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