Perishable Dept Lead: Inventory, Training & Quality

Dollar General; Port Saint Joe (FL); On-site; USD 36,000 - 48,000; Full time

Job summary

Dollar General is seeking a Perishable Department Manager to oversee Produce, Fresh Meat, Dairy, and Bakery areas, ensuring fresh, well-presented merchandise and strong customer service. You will manage inventories, train associates, and uphold safety standards in a fast-paced environment.

The role requires leadership experience in grocery retail, a high school diploma, and the ability to implement plan-o-gram guidance while maintaining compliance with all food handling rules.

Qualifications

• Ability to perform basic arithmetic including percentages.
• Cash handling knowledge including deposits.
• Cash register functions knowledge.
• Cash, facility and safety policy knowledge.
• Strong interpersonal and written communication.
• Understanding of safety policies.
• Ability to read plan-o-gram and merchandising guidance.
• Willingness to follow SOPs and company policies.
• Ability to obtain required food handling certifications.

Responsibilities

• Manage perishable departments to ensure fresh, high-quality products.
• Maintain accurate stock levels using store tools and guides.
• Train associates on display, freshness, and pricing.
• Ensure safe handling and compliance with regulations.
• Coordinate scheduling with Store Manager for coverage.
• Record perishable markdowns and analyze causes.
• Maintain sanitation and Cleaning Schedule compliance.

Skills

Inventory control

Cash handling

Customer service

Safety compliance

Plan-o-gram reading

Education

High school diploma

Job description

Dollar General is seeking a Perishable Department Manager to oversee Produce, Fresh Meat, Dairy, and Bakery areas, ensuring fresh, well-presented merchandise and strong customer service. You will manage inventories, train associates, and uphold safety standards in a fast-paced environment.

The role requires leadership experience in grocery retail, a high school diploma, and the ability to implement plan-o-gram guidance while maintaining compliance with all food handling rules.