Night grocery. I've seen them work 12-16 hour days on a regular basis. Everybody other department it's, "No, you can't have any overtime." or "No, you can't call somebody in to replace a call-in."
Night grocery. They get to work as long as they want and take as many smoke breaks as they want.
Deli/Bakery gets more hours than the other perishable departments despite bring the lowest performing of the departments. easiest department to work in too.
can agree with night grocery. everyone in my department gets 40+ hours a week save the 2 people who only work 2 days a week. i work 8 hours a day but sometimes it ends up being 9, 9 and a half. my boss works 10 to 11 hours a day, however. i've been asked to work an 11 hour shift, but i turned it down. the money is decent but not at the cost of kroger controlling your life
Night grocery. They get to work as long as they want and take as many smoke breaks as they want.
Deli/Bakery gets more hours than the other perishable departments despite bring the lowest performing of the departments. easiest department to work in too.
Not true. I am a night manager. My store managers allow me to use OT only as needed. Even then, I get email warnings about using it. I have plenty of bodies just not enough workers. I swear I get stuck with middle school drop outs that like to call in all the time. I usually send everyone home on time and keep me, my back up and another guy with 20 years to finish trucks. Only one other guy wants and would earn the OT. Everyone else is 8 and skate.
I give people clocking in and then getting coffee from the break room one warning. After that warning, they can explain to the store managers why they should be given extra coffee breaks. Everyone clocks out and in for every break. It is a newer store so if the managers are in doubt, they can ask LP to check video.
At my previous store, I did work 10-14 hour days often with no days off for 2 months straight. Call ins and the # 1 store in sales in the district. The managers have to make a choice: Get the stock on the shelf or let it sit in the back room until we are a week behind. They want it on the shelf.
Night grocery workers are hard to find. We don't milk the OT. We don't have enough people to cover the hours it takes to finish our tasks.
We might be scheduled 55 hours for the night but all the tasks needed to be done take 70 hours to complete. 6 hours OT is the trade off for not having 2 people cover the 15 hour shortage.
Night grocery. They get to work as long as they want and take as many smoke breaks as they want.
Deli/Bakery gets more hours than the other perishable departments despite bring the lowest performing of the departments. easiest department to work in too.
I wish our Bakery(not even thinking about Deli as they always have more than enough people on their side of the dept. day or night) had more hours. I mean when we first opened from what I was told through the DH we had actually been making more money than Produce. But I guess that must have weaned off, cause I've heard one of the back up managers say just last week they gave her even less hours for this week or I think next to work with. Most likely why I'm back down to 23 and won' be starting work next week til Wed. Prey much have 4 days off in a row.
Night grocery. They get to work as long as they want and take as many smoke breaks as they want.
Deli/Bakery gets more hours than the other perishable departments despite bring the lowest performing of the departments. easiest department to work in too.
I don't see how deli or bakery is the easiest department. Deli is given more hours because someone has to be there to run the counter at all times as well as someone to cook. But Ive never seen how the elms hours compare between depts but in bigger stores there are several people working in produce at a time.
Anyone who thinks Deli and/or bakery is an "easy" department is living in a fantasy world, and has NEVER worked in that dept.
Deli in particular (both slicing meats, setting up salad case, and cooking chicken) needs more employees/work hours in order to produce and place their product on the sales floor, (in comparison to most other depts. where you may simply place the product on the floor) as there is a lot more HAND LABOR involved in proportion to the selling price of what they put out........ a lot of hand motion....... opening boxes, cleaning, preparing, cutting, slicing, rearranging, packaging, applying date use-by stickers, waiting on customers, answering the phone, doing the cash register, frying/baking chicken, etc.
Not quite the same as simply unpacking cases of canned green beans or liquid detergent. So, as a matter of course, it will simply be much harder for the deli dept to offset labor costs and "make a profit" on their products compared to other depts. such as grocery or Drug GM.
Exactly. It's well documented that deli and bakery does not make a profit for the store and is really just there for convenience, but that is 100% due to the amount of labor it takes for us to make all this stuff.
Not saying the other depts aren't working hard, we all have it rough in Krogerland. But we just don't have the sales numbers to show for it.
Exactly. It's well documented that deli and bakery does not make a profit for the store and is really just there for convenience, but that is 100% due to the amount of labor it takes for us to make all this stuff.
Not saying the other depts aren't working hard, we all have it rough in Krogerland. But we just don't have the sales numbers to show for it.
Really? Our bakery makes a profit. What are your weekly sales and labor costs? How much shrink do you have? We take in on average about $20,000/wk. Labor is between $3400 and $3500 /wk. I don't know what our shrink rate is but I know it's gone way up ever since they told us we couldn't mark down the artisan bread.
I don't have complete figures for my store, but I know i've heard before that corporate is happy if bakery breaks even for the year.
My store for example is small and only does on average $1000 a day in bakery. So that equals roughly $7000 a week.
The wages just to pay us in my dept. is about $1800 a week i think since i only have 3 people and you have my pay rate, plus two people who are topped out on the pay scale.
Then you have your ordering costs, and your shrink.
