Starting wage up to:$21.60/hr with exp.

Calling all Foodies! Don’t romaine calm, Busch’s is HIRING! Do you love food, fun and people? Are you looking for growth, development and excellent wages? We could make the perfect pear!

Our industry is ever changing and we are looking for individuals who are passionate about food and people. We are a family-owned, Michigan based company that is heavily rooted in the communities we serve. Busch’s offers its employees benefits such as employee discounts, medical benefits including dental and optical, 401K with company match (restrictions apply) and even tuition reimbursement for qualifying students!

Specific Accountabilities:

• Accountable for all produce/floral orders.
• Write weekly schedules for produce/floral associates.
• Ensure completion of all price changes and sign maintenance.
• Ensure products are prepared to specifications.
• Merchandise, price and stock all produce/floral products.
• Rotate product to minimize out of dates.
• Complete and administer reviews for produce/floral associates.
• Interview and hire produce/floral associates.
• Train and develop produce/floral associates.
• Prepare and plan for period end inventory 13 times a year.
• Accountable for an in stock position following Busch’s guidelines.
• Manage guest service in the produce/floral departments, daily case maintenance and cleaning, maintenance of coolers and maintenance of backroom conditions. 
• Maintain a department plan to use seasons and seasonal food items to increase sales.
• Assist guests with product recommendations and locations, product requests and special orders.
• Achieve department sales and financial objectives.

Managerial Accountabilities:

• Exemplify key concepts of hospitality when interacting with guests.
• Provide solid leadership and guidance to direct reports.
• Contribute to organizational effectiveness by offering information, suggestions and recommendations.
• Communicate and work with other functional areas of Busch’s operations.
• Adhere to all Busch’s policies, practices and procedures.
• Maintain professional and technical knowledge by completing educational opportunities, reviewing professional publications, benchmarking state of the art practices and networking.
• Build strong working relationships with guests, vendors and associates.