CHAPTER 1

INTRODUCTION

The term paper is based on different types of works of a Super Shop named Whole Foods. There are nine types of jobs given in the question without any job title; it says what the jobholders need to do, and what requirements the jobholders need to have.

We need to assign titles to each job and do job descriptions and job specifications for all the job positions, and conduct Job Evaluation of all the jobs using the Point Method. To do the point method we need to identify and define the compensable factors on which we will do the evaluation, then justify why we have chosen those factors, decide the scale for the factors, assign weight to the factors, then justify why we gave such weight. At last, from the result, we need to prepare a job structure.

1. Objective:

The objective of the report is to have the real time experience of preparing the following things:

✓ Job Description

✓ Job Specification

✓ Job Evaluation by using Point Method

✓ Job Structure.

We have prepared these things from information provided from Whole Foods Market.

2. Scope:

The report contains detail job description, job specification, job evaluation using Point method of Whole Foods market. And from the results of job evaluation, we have prepared the job structure. It helped us to develop these things by our own which would help us later in our jobs.

3. Methodology:

The report was done by dividing the nine jobs among 5 group members and everyone did job description, job specification job evaluation of at least two jobs and the other parts of the report. The information those were necessary to do these stuffs were mostly given in the book. But we had to take help from some websites to understand the job positions.

4. Limitations:

Following are the limitations that we faced while writing this term paper:

✓ As the superstores in Bangladesh do not have as many job position as Whole Foods have so it was a bit difficult for us to exactly understand what job title we should give of the nine positions.

CHAPTER 2

JOB A

2.1 Job Description:

A job description is a list that a person might use for general tasks, or functions, and responsibilities of a position. It may often include to whom the position reports, specifications such as the qualifications or skills needed by the person in the job, or a salary range. Job descriptions are usually narrative, but some may instead comprise a simple list of competencies; for instance, strategic human resource planning methodologies may be used to develop a competency architecture for an organization, from which job descriptions are built as a shortlist of competencies

Job Descriptions and Job Specifications

|ROLE TITLE |
|Title: Specialty Team Member Department: |
|Current incumbent: B Grade: |
|Location: Date: April 12, 2012 |
|REPORTING RELATIONSHIPS: |
| |
|Reports Directly to: Supervisor |
|Reports Indirectly to:Assistant Manager |
|JOB PURPOSE: |
|Follow and comply with all health and sanitation process. Ability and dedication to prepare food items.Stock and rotate products, stock |
|supplies and utensils. Proper use of knives, slicer, trash compactor, baler. Should communiate well with customers. |
| |
|DIMENSIONS: |
|Direct Reports: Supervisor |
|Indirect Reports: Assistant Manager |
|ORGANIZATIONAL CHART: |
| |
|Please find attached. |
|RESPONSIBILITIES: |
| |
|Follow and comply with all applicable health and sanitation procedures. |
|Provide excellent customer service. |
|Prepare food items: make sandwiches, slice deli meats and cheeses. |
|Stock and rotate products, stock supplies and paper goods in a timely basis: keep all utensils stocked. |
|Prepare items on station assignment list and as predetermined. |
|Check dates on all products in stock to ensure freshness and rotate when necessary. |
|waste sheets properly, as directed. |
|Comply with and follow Whole Foods Market Safety Procedures. |
|Operate and sanitize all equipments in a safe and proper manner. |
|Answer the phone and pages to department quickly and with appropriate phone etiquette. |
|Operate and sanitize all equipments in a safe and proper manner. |
|Perform other duties as assigned, and follow through on supervisor requests in a timely manner. |
|Practice proper use of knives, slicer, trash compactor, baler (must be 18 years or older) and all other equipment used during food |
|preparation and cleanup). |
|KEY RELATIONSHIPS (INTERNAL & EXTERNAL): |
|INTERNAL: Continuous interaction with Team leader, other departmental leaders, Maintenance persnnel, Inventory Manager |
|EXTERNAL: Customers, peers, suppliers |
|KNOWLEDGE, SKILLS AND EXPERIENCE: |
|Understands and can communicate quality goals to customers. |
|Clear and effective communicator. |
|Ability to perform physical requirements of position. |
|Ability to work well with others as a team. |
|Patient and enjoys working and mentoring people. |
|Some deli experience preferred. |
|Knowledge of all relevant Whole Foods Market policies and standards. |
|Ability to learn proper use of knives, slicer, baler (must be 18 years or older) and all other equipment used during food preparation and|
|cleanup. |
|INDICATORS OF PERFORMANCE: |
| |
|Performance will be assessed on the following: |
|Feedback receive from the peers |
|Feedback reeived from supervisors |
|Feedback received from customers |

2.2 Job Evaluation:

Job evaluation is the process of systematically determining a relative internal value of a job in an organization. In all cases the idea is to evaluate the job, not the person doing it. Job evaluation is the process of determining the worth of one job in relation to that of the other jobs in a company so that a fair and equitable wage and salary system can be established. Although there are number of ways to evaluate an employee, we will use Point Method to do the job.
Point Factor Analysis (PFA) is the old-school (but fair) bureaucratic method for determining a score for each job. Jobs are broken down into factors such as “knowledge required”. A set of closed questions in each factor break down to detail such as “level of education”. The responses to these questions are given a score, and totaled for each factor. Each factor is given a weight, and this effects the contribution made to the overall total score by that factor.
Factors can be weighted according to their significance to the organization, and this allows the pay scheme to be linked to the organization’s strategy.

Job Evaluation

| | Job Specialty Team Member |
| | |
|Compensable Factors |Degree * Weight = Total |
|Skill: (30%) |1 2 3 4 5 |
|Mental |3 15% 45 |
|Experience |5 15% 75 |
|Effort: (40%) | |
|Physical |5 20% 100 |
|Mental |2 20% 40 |
|Responsibility (20%) | |
|Effect of Error |4 10% 40 |
|Inventiveness/ |3 10% 30 |
|Innovation | |
|Working | |
|Conditions (10%) | |
|Environment |3 5% 15 |
|Hazards |5 5% 75 |
|Total | 420 |

Reasons behind choosing these percentages in compensable factors:

• 20% has been alloted for responsibility becasue this job needs responsible people who are already experienced. 4 has been alloted to effect of error becuase small mistake like improper handlance of sharp materials like knioves, baler and irresponsble use of telephone may cause harm to the business. 3 has been alloted to innovativeness because there is not much scope of showing innovativeness in this job except maybe in preparing food items.

• 10% has been alloted for working conditions because it is less important than all other compensable factors. 3 has been alloted for environment, because the orkig environment will play an average effect on the job performance of the employee, but 5 has been alloted for hazards because disasterous activity can affect the busines seriously.

• 40% has been alloted for effort because the specialty team member must give good effort to do the job properly. Since the jobholder needs to carry goods, arrange racks, use knives and utensils to prepare food, communicate with people so he/she has to have a physical ability of 5 and mentl ability of 2 to this job.

• 30% has been allocated to skill because according to job specification, the job holder has to have skill to perform well. Degree 3 has been chosen out of 5 (where 5 is denoted highest and 1 lowest) for Mental skill becuase the job holder has to have average mental skill whereas 5 has been chosen for experience because he/she has to have experience in handling knives, prepare food items, etc.

JOB B

Job Descriptions and Job Specifications

|ROLE TITLE |
|Title: Cashier Department: Accounts |
|Current incumbent: B Grade: |
|Location: Date: April 12, 2012 |
|REPORTING RELATIONSHIPS: |
| |
|Reports Directly to: Store Supervisor |
|Reports Indirectly to: |
|JOB PURPOSE: |
|To deal with customers, to help them check out their groceries, make the entire check out process, maintain professional attitude. |
|DIMENSIONS: |
|Direct Reports: Supervisor |
|Indirect Reports: Store Manager |
|ORGANIZATIONAL CHART: |
| |
|Please find attached. |
|RESPONSIBILITIES: |
| |
|Assist and focus on customers during entire checkout process |
|Perform all cash register functions according to established procedures. |
|Maintain a positive company image by providing courteous, friendly, and efficient customer service. |
|Check out customer groceries efficiently and accurately. |
|Pass entry level PLU code test. |
|Maintain a professional demeanor at all times |
|Stock registers with supplies as needed. |
|Follow proper check-receiving procedure |
|Clean, stock and detail ront-end area with special attention to own register. |
|Change journal tapes and ribbon as needed. |
|walk produce department at the beginning of every shift to identify and learn new product codes. |
|Comply with all posted state health and safety codes. |
|KEY RELATIONSHIPS (INTERNAL & EXTERNAL): |
|INTERNAL: Supervisor, Store Manager |
|EXTERNAL: Customers |
|KNOWLEDGE, SKILLS AND EXPERIENCE: |
|Excellent communication skills necessary for good customer and team relations |
|Ability to work well with oters. |
|Ability to learn proper use of baler (must be 18 years or above) |
|Desire to learn and grow. |
|Ability to work in a fast paced environment, with a sense of urgency. |
|Understanding the importance of working as a team. |
|Good math skills |
|Patience required. |
|KEY BEHAVIOURS AND INDICATORS OF PERFORMANCE: |
|Performance will be assessed on the following: |
|Feedback received from customers |
|Feedback received from supervisor |
| |

Job Evaluation

| | Job Cashier |
| | |
|Compensable Factors |Degree * Weight = Total |
|Skill: (30%) |1 2 3 4 5 |
|Mental |5 15% 75 |
|Experience |4 15% 60 |
|Effort: (30%) | |
|Physical |2 15% 30 |
|Mental |5 15% 75 |
|Responsibility :( 20%) | |
|Effect of Error |5 10% 50 |
|Inventiveness/ |1 10% 10 |
|Innovation | |
|Working | |
|Conditions (20%) | |
|Environment |1 10% 10 |
|Hazards |4 10% 40 |
|Total | 350 |

Reasons behind choosing these percentages in compensable factors:

• Skill has been alloted to 30% because a cashier needs to have very good skill in his/her job. Mental skill has been alloted to 5 beacsue the casher needs to be very good with numbers and cannot make error. Experience has been alloted 4 because the higher the person will have experience the better cusstomer service he/she will be able to give and work better with the cash register.

• Working condition is given 20%, and environment is given 1, beacause environment plays a minimum role here, but 4 has been given to hazards, because if the cash register fails then the cashier will not be able to work properly.

• Responsibility is given 20%, and effect on error is given 5, because if the cashier makes mistake in giving receipt or cannot deal with customers properly then the organization will have to face serious trouble for customer dissatisfaction. Innovation is given 1, beacause as the cashier will deal with the cash register mostly, so he/she won’t have much scope to use innovativeness.

• Effort has been alloed to 30%, and mental effort is 5 because the nature of the job is such that the jopbholder has to give a lot of mental effort whereas the physical effort is 2 because the person doesnot have to give much physical effort.

Job Description

JOB C

Role Title: - Assistant Team Leader

Reporting relationship

Reports directly to store team leader

Job Purpose

To associate store team leader in providing overall management and supervision of the Prepared foods. To take the responsibility interviewing, selecting, training, developing and counselling the team members.

Dimension

The job holder has the authority to hire team members, develop and terminate them. Also responsible for profitability, expense control, merchandising, regulatory compliance and special projects as assigned.

Job Description

• Maintaining effective inter department and inter store communication

• Providing accurate and complete information to the management

• Maintaining relevant regulatory rules and standards.

• Establishing and maintaining a positive work environment

• Managing inventory

• Managing the ordering process to meet the quality standard

• Marinating profitability, controlling expense, buying or merchandising, regulatory compliance and special projects as assigned

• Completing responsibility for all aspects of department operations.

• Responsible for all the activities of interviewing, selecting, training, developing and counselling team members which increase the bonding among them.

• Developing and maintain creative store layout

• Establishing and maintaining collaborative and productive work relationship

• Maintaining the price for achieving the targeted goal

• Establishing and maintaining positive and productive vendor relationship

• Assist team leader and provide overall management and supervision.

• Hire team members, develop and terminate them

Job Specification

Experience

• Two years relevant experience as a team leader, assistant team leader, supervisor or buyer

Education

• Required skills and knowledge of products, buying, pricing, merchandising and inventory management

Required Skills, Knowledge and Characteristics

• Knowledge of all relevant Whole Foods market policies an standards

• Ability to lead in an environment of constant change.

• Experience working in a flexible, employee empowering work environment.

• Experience managing internal and external relationship

• Computer skills

• Strong effective communicator

• Excellent verbal and written communication skills

• Highly developed, demonstrated teamwork skills.

• Ability to coordinate the efforts of a large team of diverse creative employees.

• Demonstrated ability to increase productivity and continuously improve methods, approaches, and departmental contribution.

• Ability to maintain relationship in the store

• Demonstrated effectiveness in holding conversations with customers, customer evangelism, and customer-focused product development and outreach.

Job Evaluation- Point Method

Step 1: Compensable factors

|Skill |Effort |
|Job knowledge |Physical demand |
|Experience |Mental or visual demand |
| | |
|Responsibility |Job Conditions |
|Work of others |Working conditions |
| | |

Defining Compensable Factor

Skills

Job Knowledge

Degree 1 Knowledge of all relevant Whole food market Policy
Degree 2 Organizational skills
Degree 3 Efficient in the ability in math needed to calculate margin, monitor profitability and manage inventory
Degree 4 Verbal and written communication skills
Degree 5 Computer Skills

Experience

Degree 1 Less than one years

Degree 2 One Year

Degree 3 Two Years

Degree 4 More than Two years

Degree 5 Five years

Efforts

Physical

Degree 1 Overall management and supervision

Degree 2 Marinating profitability, controlling expense, buying or merchandising, regulatory compliance

Degree 3 Managing inventory

Degree 4 Developing and maintain creative store layout

Degree 5 Managing Human Resource

Mental

Degree 1 Only focused on team members

Degree 2 Maintaining effective inter department and inter store communication

Degree 3 Maintaining positive and productive vendor relationship

Degree 4 Providing accurate and complete information to the management

Degree 5 Establishing internal and external relationship

Responsibility

Work of others

Degree 1 Managing team member

Degree 2 Create effective communication

Degree 3 Marinating profitability

Degree 4 Provide accurate information

Degree 5 Managing internal and external relationship

Job Conditions

Job Environment

Degree 1 Flexible Environment

Degree 2 Good commutation with the employees

Degree 3 Establishing and maintaining a positive work environment

| |Job title: Assistant team Leader |
|Compensable Factors |Degree * Weight = Total |
|Skill (50%) |1+4+5=10 |25% |250 |
|Job knowledge | | | |
| | | |75 |
|Experience |3 |25% | |
|Effort (30%) |1+3+5=9 |15% |135 |
|Physical demand | | | |
| | | |180 |
|Mental or visual demand |3+4+5=12 |15% | |
|Responsibility (15%) |2+3+4=9 |7.5% |67.5 |
|Work activities | | | |
|Job Conditions (5%) |3 |2.5% |7.5 |
|Working conditions | | | |
|Total | | |715 |

Actually the job defined as Assistant team leader mainly focused more on their skills because they need extra qualifications for hiring the new members, development and termination of the new employees. Also, they should have the knowledge about some mathematical term to work more effectively. Again, as they are responsible for creating positive relationship among the team member so they should provide these kinds of effort to the organizations. Also keeping the working environment flexible they have these abilities to maintain that.

JOB DESCRIPTION (job D)

|ROLE TITLE |
|Title: Maintenance Officer Department: Operations Department |
|type: permanent |
|Current incumbent: Grade: |
| |
|Location: Date: |
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
| |
|REPORTING RELATIONSHIPS: |
|Direct Report to: Deputy Manager of Whole Foods Market |
|Indirect Report to: Chief Executive Manager of Whole Foods Market |
|JOB PURPOSE: |
|To assist the team leader in nightly team operation and report to team leader or associate team leader about the action of team member |
|about the violates of the rules. Also handle the quality standards and counter display. Fulfill necessary safety codes .Implements and |
|supports regional programme. |
|DIMENSIONS: |
|Direct Reports: Judicial Entities |
|Indirect Reports: None |
|Authorities: This person the authority to maintains the rules between the team members and demonstrate the ability of decision making |
|power and leadership quality. |
| |
|RESPONSIBILITIES: |
| |
|Assist team leader in nightly team operations. |
|Train and Mentor team members. |
|Monitor the team members that they are following the rules an regulation or not. |
|Provide customer services |
|Prepare food for team members . |
|Provides the health & safety codes . |
|Maximizing the profit by managing costs and expenses. |
|Make sure that the quality of production is good and appropriate. |
|Coordinate and supervise the team member. |
|Maintain the quality of production and contribution goals. |
|Strictly follow the established food safety, cleaning and maintenance procedures |
|KEY RELATIONSHIPS (INTERNAL & EXTERNAL): |
|INTERNAL: Continuous interface with- |
|Floor officer |
|Supervisors in different departments |
|Team leader or manager |
|Supervisor |
|Goods Receiving Officer |
|Accounts Officer |
|Customer Service Officer |
|Customer relationship officer |
|Stacker |
|Chief Executive Manager |
|General Manager |
|Deputy Manager |
|Maintenance Supervisor |
|EXTERNAL: |
|Nutrition analyst |
|Consumer association |
|Suppliers and vendors |
|Regular Customers |
|Quality analyst |
|KNOWLEDGE, SKILLS AND EXPERIENCE: |
|Complete understanding of quality standards. |
|Strong leadership skills and creative abilities |
|Interpersonal skills and ability to train others |
|Excellent organizational skills |
|Well organized with excellent follow through |
|Very good understanding about comprehensive product knowledge. |
|Demonstrated decision making skill |
|Strong communication and motivational skills to work in a team and to control the team members or employees. |
|Must have BBA degree major in Management ,Human Resources management |
|Minimum 6 months experience in the retailing sector or equivalent sector |
|Effective oral communication with junior subordinates. |
|Age should be 25 years or more |
|Relationship development skills with vendors and people |
|Strong computer skills, that includes MS Word, Excel, PowerPoint |

Job Evaluation- Point Method

Step 1: Compensable factors

|Skill |Effort |
|Job knowledge |Physical demand |
|Experience |Mental or visual demand |
| | |
|Responsibility |Job Conditions |
|Work of others |Job enviornment |
| | |

Defining Compensable Factor

Skills

Job Knowledge

Degree 1 Knowledge of all relevant Whole food market Policy

Degree 2 Overall Organizational skills

Degree 3 Efficient in the ability in math needed to calculate margin, monitor profitability and manage inventory

Degree 4 overall knowledge of both front and back of the house operations.

Degree 5 comprehensive knowledge of product and quality of standards.

Experience

Degree 1 Less than one years

Degree 2 One Year

Degree 3 Two Years

Degree 4 More than Two years

Degree 5 Five years

Efforts

Physical

Degree 1 Overall management and supervision

Degree 2 assists team leader in nightly in team operation

Degree 3 mentor and train team member

Degree 4 ability to perform physical requirements of position.

Degree 5 Managing Human Resource

Mental

Degree 1 To show clearly decision-making ability and leadership skills.

Degree 2 Maintaining effective inter department and inter store communication

Degree 3 Maintaining positive and productive vendor relationship

Degree 4 Providing accurate information to the management

Degree 5 Establishing internal and external relationship

Responsibility

Work of others

Degree 1 Managing team member

Degree 2 Create effective communication

Degree 3 Marinating profitability

Degree 4 Provide accurate information

Degree 5 Managing internal and external relationship

Job Conditions

Job Environment

Degree 1 Flexible Environment

Degree 2 Good commutation with the employees

Degree 3 Able to work a flexible schedule based on the needs of the store.

| |Job title: Maintanence officer |
|Compensable Factors |Degree * Weight = Total |
|Skill (40%) |1+2+4+5=12 |20% |240 |
|Job knowledge | | | |
| | | |20 |
|Experience |1 |20% | |
|Effort (30%) |2+3+4=9 |15% |135 |
|Physical demand | | | |
| | | |150 |
|Mental or visual demand |1+4+5=10 |15% | |
|Responsibility |1+3+4=8 |20% |160 |
|Work activities | | | |
|Job Conditions |3 |10% |30 |
|Job enviornment | | | |
|Total | |100% |735 |

Once the degree has been assigned, the factor weights can be determined. Factor weights reflect the relative importance of each factor to the overall value of the job. Different weights reflect differences in importance attached to each factor by the employer.

Here I give 40% to skill because this compensable factor is much higher than other compensable factor. After that i give 30% to effort because it is less high then skill. Then i give 20% to responsibility and give 10% to job condition because it is less impotent then other factors.

JOB DESCRIPTION OF E

|ROLE TITLE |
| Title: Dish Washer Department:Preparing food. |
|Current incumbent: E Location: Dhaka, Bangladesh |
|REPORTING RELATIONSHIPS: |
| |
|Reports Directly to:Chief supervisor, Preparing food. |
|Reports Indirectly to:Assistant manger and Manger, Preparing food. |
|JOB PURPOSE: |
| |
|Dish washer is an entry level job so his job purpose will be go for next position and be a supervisor of the preparing food department. |
|DIMENSIONS: |
| |
|Direct Reports:Co-worker. |
|Indirect Reports:No one. |
|Authorities:He has the authority to do his work in his way according to the order of his team leader. |
|ORGANIZATIONAL CHART: |
| |
|[pic] |
|RESPONSIBILITIES: |
| |
|Unloading kitchen deliveries and cleaning all dishes |
|Utensils pots and pans |
|Maintain food quality and sanitation in kitchen |
|Maintain a positive company image by working in a decent manner, being courteous, friendly and efficient. |
|Wash and sanitize all dishes |
|Assist with proper storage of all deliveries |
|Rotate and organize products. |
|Perform preparation of work as directed |
|Provide proper ongoing maintenance of equipment |
|Maintain health department standards when cleaning and handing food |
|Perform deep cleaning tasks on regular basis |
|Take out all the garbage and recycling materials |
|Sweep and wash floors as needed. |
| |
| |
|KEY RELATIONSHIPS(INTERNAL & EXTERNAL): |
|INTERNAL: Chief supervisor, Preparing food, Assistant manager and Manger, Preparing food and with all the co-worker. |
|EXTERNAL: No |
|CONTRIBUTES TO: |
| |
|Preparing food and maintaining food quality because as he is a dish washer and clean all the kitchen materials so it totally depends on |
|him that how he keep clean his kitchen. |
|KNOWLEDGE, SKILLS AND EXPERIENCE: |
|Practice of cleaning kitchen materials |
|Practice of handling garbage |
|Should have proper knowledge of sanitization |
|Entry level job |
|Able to perform physical requirements of the job |
|Ability to work box baler(must 18 years of age or older) |
|Work well with others and participates as a part of team. |
|Should have practical knowledge of handling kitchen materials |
|Practice safe and proper knife skill |
|Should know how to keep kitchen nit and clean |
|Should have idea that how to maintain the quality of food |
|Should have practical knowledge that how to help cook for preparing food |
|KEY BEHAVIOURS AND INDICATORS OF PERFORMANCE: |
| |
|His performance is very important because on his performance the quality of foods depends. He has to be very serious. Beside this he has |
|to courteous because he is a worker of entry level so he has keep good relation with his higher authority, He has to be friendly because |
|he has to do hard work with his co-worker. So if he is friendly then his co-worker will help him. Finally he has to efficient because on|
|his work the sensitization of kitchen and food quality depends. . |

Job Evaluation- Point Method

Step 1: Compensable factors

|Skill |Effort |
|Job knowledge |Physical demand |
| | |
|Responsibility |Job Conditions |
|Work of others |Working conditions |
| | |

Defining Compensable Factor

Skills

Job Knowledge

Degree 1 How to perform all duties related to dishwashing.
Degree 2 Know how handle to kitchen materials and cleaning all the materials.
Degree 3 Safe and proper knife skill
Degree 4 How to maintain equipment
Degree 5 How to maintain health department standard.

Efforts

Physical

Degree 1 Unloading kitchen delivering and cleaning all the dishes.

Degree 2 Wash and sanitizing all dishes, utensils and containers.

Degree 3 Rotate and organize product andassist with proper storage of all delivers

Degree 4 Sweep and wash floor as needed.

Degree 5 Perform deep clean task on regular basis and take out all the garbage and recycling materials.

Responsibility

Work Activities

Degree 1 Maintain a positive company image being courteous, friendly and efficient. Degree 2 Maintain health department standard.

Degree 3 Maintain food quality and sanitation

Degree 4 Perform prep work as directed

Degree 5 Maintain all the equipment.

Job Conditions

Job Environment

Degree 1 Flexible Environment

Degree 2 Good commutation with co-worker and team leader

Degree 3 Establishing and maintaining a positive work environment

| |Job title: Dish washer |
|Compensable Factors |Degree * Weight = Total |
|Skill (20%) | 1+2+3=6 |20% | |
|Job knowledge | | | |
| | | |120 |
|Effort (50%) |1+4+5=10 |50% | |
|Physical demand | | |500 |
|Responsibility (20%) | 1+2+5=8 |20% |80 |
|Work activities | | | |
|Job Conditions (10%) |2 |5% |10 |
|Working conditions | | | |
|Total | | |710 |

Job Description of F

|ROLE TITLE |
|Title: Assistant Supervisor Department: Grocery Department. |
|Current incumbent: F Location: Dhaka, Bangladesh |
|REPORTING RELATIONSHIPS: |
| |
|Reports Directly to:Supervisor, Grocery Department. |
|Reports Indirectly to:Sub department as needed. |
|JOB PURPOSE: |
|Assistant supervisor is good position so his job purpose would be to be a supervisor by doing his job properly and by showing his |
|abilities. |
|DIMENSIONS: |
| |
|Direct Reports:Subordinates |
|Indirect Reports:Other department supervisors. |
|ORGANIZATIONAL CHART: |
| |
|[pic] |
|RESPONSIBILITIES: |
| |
|Performs all the task related to breaking down deliveries and moving back stock to floor |
|Assist in organizing and developing promotional displays |
|Maintains back room |
|Training entry level grocery Clark |
|Maintain and ensure retail standards during their sift |
|Responsible for implementing team break schedule |
|Perform all duties and responsibilities of grocery team members |
|Builds displays and request appropriate signage |
|Supervises sift to ensure standards are maintain |
|Implements break schedule for shift |
|Responsible for problem solving in team leader or associate team leader’s absence |
|Fully responsible for completing of all opening or closing check list |
|Responsible for checking in deliveries |
|KEY RELATIONSHIPS(INTERNAL & EXTERNAL): |
|INTERNAL: Supervisor, Grocery Department, Sub department as needed and grocery Clarks. |
|EXTERNAL: Retailor and suppliers. |
|CONTRIBUTES TO: |
|Maintain all the grocery related work. Keep record of the entire products list. Check the list of grocery Clark and contribute a lot by |
|giving training to entry level employee. And contribution is he plays the role of supervisor in absence of supervisor. |
|KNOWLEDGE, SKILLS AND EXPERIENCE: |
|Ability to properly use baler(must be 18 years old or more) |
|Ability to direct team members and implement break schedule |
|Ability to work well with others. |
|Minimum one year retail grocery experience |
|Proficient in math skill |
|Ability to perform physical requirements of position |
|Should have good knowledge of the job |
|Have to keep patient |

Job Evaluation- Point Method

Step 1: Compensable factors

|Skill |Effort |
|Job knowledge |Physical demand |
|Educational levels |Mental or visual demand |
|Interpersonal skill | |
| | |
|Responsibility |Job Conditions |
|Work of others |Working conditions |
| | |

Defining Compensable Factor

Skills
1st Degree: Knowledge regarding grocery items.
2nd Degree: accountancy ability in case of grocery related work.
3rd Degree: Should have at list 1 year of experience.
4th Degree: High communication skill and able to do group work.
5th Degree: Expert in entry level training and development

Effort
1st Degree: Responsible enough to take care of the delivery
2nd Degree: Take over all the responsibility when the boss is out of work.
3rd Degree: Patience enough to bare the physical pressure
4th Degree: To manage the team and group work
5th Degree: Take care of the account related to grocery.

Responsibility
1st Degree: Ability to take the mental pressure of boss in his/her absence.
2nd Degree: Ability to perform the job without any negative influents of the suppliers.
3rd Degree: Train the entry level in the proper way utmost possible
4th Degree: Breaking the shifts without any biasness
5th Degree: Helping the sub-departments if necessary.

Conditions
1st Degree: Ability to work with outside people like suppliers, workers etc.
2nd Degree: Should have ideas about the backroom items in the store.
3rd Degree: Mentality to work under discomfort situation is required
4th Degree: Insurance of cleanness
5th Degree: Controls hazard in the work place.

| | Job title: Dish washer |
|Compensable Factors |Degree * Weight = Total |
|Skill (40%) | 1+4+5=10 |40% | |
|Job knowledge | | | |
| | | |400 |
|Effort (30%) | 1+3+4=8 |30% | |
|Physical demand | | |240 |
|Responsibility (25%) | 1+3+4=8 |25% |200 |
|Work activities | | | |
|Job Conditions (5%) | 1+3+5=9 |5% |45 |
|Working conditions | | | |
|Total | | |885 |

Job G

Role Title: - Assistant Team Leader- Accounts Department

Reporting relationship

Reports directly to Prepared Team Leader

Job Purpose

To assists in overall management and supervision of the Prepared Foods Department. To maintain recruiting, selecting the team members and generating effective communication among the team members. To calculate margins, monitor profitability and manage inventory.

Dimension

The job holder has the authority to hire team members, develop and terminate them. Also responsible for profitability, expense control, merchandising, regulatory compliance and special projects as assigned and maintain effective communication in the store.

Job Description

• Assist team leader and provide overall management and supervision.

• Hire team members, develop and terminate them

• Marinating profitability, controlling expense, buying or merchandising, regulatory compliance and special projects as assigned

• Completing responsibility for all aspects of department operations

• Maintaining effective inter department and inter store communication

• Providing accurate and complete information to the management

• Maintaining relevant regulatory rules and standards.

• Responsible for all the activities of interviewing, selecting, training, developing and counselling team members which increase the bonding among them.

• Establishing and maintaining a positive work environment

• Managing inventory

• Managing the ordering process to meet the quality standard

• Maintaining the price for achieving the targeted goal

• Establishing and maintaining positive and productive vendor relationship

• Developing and maintain creative store layout

• Establishing and maintaining collaborative and productive work relationship

Job Specification

Experience

• One or two years of department experience or equivalent

Education

• Analytical ability and proficiency in math

Required Skills, Knowledge and Characteristics

• Ability of being patient and enjoys working and monitoring people

• Knowledge of all relevant Whole Foods market policies an standards

• Computer skills

• Strong organizational skills

• Ability to maintain relationship in the store

• Demonstrated effectiveness in holding relationship with vendors

• Ability to lead in an environment of constant change.

• Experience working in a flexible, employee empowering work environment.

• Experience managing internal and external relationship

• Clear and effective communicator

• Excellent verbal and written communication skills

• Highly developed, demonstrated teamwork skills.

• Ability to coordinate the efforts of a large team of diverse creative employees.

• Demonstrated ability to increase productivity and continuously improve methods, approaches, and departmental contribution

Job Evaluation- Point Method

Step 1: Compensable factors

|Skill |Effort |
|Job knowledge |Physical demand |
|Experience |Mental or visual demand |
| | |
|Responsibility |Job Conditions |
|Work of others |Working conditions |
| | |

Defining Compensable Factor

Skills

Job Knowledge

Degree 1 Knowledge of all relevant Whole food market Policy
Degree 2 Organizational skills
Degree 3 Efficient in the ability in math needed to calculate margin, monitor profitability and manage inventory
Degree 4 Verbal and written communication skills
Degree 5 Computer Skills

Experience

Degree 1 Less than one years

Degree 2 One Year

Degree 3 Two Years

Degree 4 More than Two years

Degree 5 Five years

Efforts

Physical

Degree 1 Overall management and supervision

Degree 2 Marinating profitability, controlling expense, buying or merchandising, regulatory compliance

Degree 3 Managing inventory

Degree 4 Developing and maintain creative store layout

Degree 5 Managing Human Resource

Mental

Degree 1 Only focused on team members

Degree 2 Managing Budget

Degree 3 Maintaining positive and productive vendor relationship

Degree 4 Providing accurate and complete information to the management

Degree 5 Establishing internal and external relationship

Responsibility

Work of others

Degree 1 Managing team member

Degree 2 Create effective communication

Degree 3 Marinating profitability

Degree 4 Provide accurate information

Degree 5 Managing internal and external relationship

Job Conditions

Job Environment

Degree 1 Flexible Environment

Degree 2 Good commutation with the employees

Degree 3 Establishing and maintaining a positive work environment

Degree 4 Patient and enjoys working and mentoring people

| |Job title: Assistant team Leader- Accounts Department |
|Compensable Factors |Degree * Weight = Total |
|Skill (50%) |1+2+3+5=11 |25% |250 |
|Job knowledge | | | |
| | | |150 |
|Experience |2+3 |25% | |
|Effort (30%) |2 |15% |30 |
|Physical demand | | | |
| | | |60 |
|Mental or visual demand |4 |15% | |
|Responsibility (15%) |2+3+4=9 |7.5% |67.5 |
|Work activities | | | |
|Job Conditions (5%) |3+4=7 |2.5% |17.5 |
|Working conditions | | | |
|Total | | |590 |

Actually the job defined as Assistant team leader in accounts department mainly focused more on their skills because they need extra qualifications for maintain the cash flows. Also, they should have the knowledge about some mathematical term to work more effectively. Again, as they are responsible for creating positive relationship among the team member so they should provide these kinds of effort to the organizations.

|ROLE TITLE |
|Title: Stock Supervisor |
|Department: Facilities |
|Current incumbent: F |
|Grade: 2 |
|Location: Whole foods |
|Date: 12 December, 2011 |
|JOB PURPOSE: |
|Directly administers and coordinates activities of inventory management of a retail grocery store. Duties may include inventory|
|control, managerial functions, personnel supervision, supervisory duties and schedule management. |
|DIMENSIONS: |
|Reports Directly To: Assistant Team Leader, Team Leader |
|Reports Indirectly To: Assistant Store Team Leader |
|Direct Reports: None |
|Indirect Reports: None |
|Authorities: As per the chain of command, the stock supervisor has the authority to take decisions on delivery and shift |
|related concern. Refers to general stock supervisor on issues beyond authoritative span and regarding procedural issues. |
|ORGANIZATIONAL CHART: |
|See the Figure-1 |
|RESPONSIBILITIES: |
|Assists in organizing promotional displays and managing back storage and training new employees in their on-the-job training. |
|Leading sub-departments and performing problem solving actions in absence of team leader. |
|Assess and checking in deliveries and moving the stocks in between floor and storage and corroborate checklists. |
|Maintains, supervises and implements work and break schedule of the team as per retail standards and fulfils duties as a team |
|member. |
|KEY RELATIONSHIPS (INTERNAL & EXTERNAL): |
|INTERNAL: general stock supervisor, trainee grocery clerks, inventories manager, store manager, other stock managers and |
|supervisors. |
|EXTERNAL: Suppliers, customers, representatives of corporate bodies. |
|CONTRIBUTES TO: |
|Building an efficient supply and storage unit which will help organization to be more cost-effective, resourceful and will |
|lever business expansion. |
|Helps to manage shift and break schedule of his team appropriately. |
|Communicate with subordinate, other peers and superiors and works to achieve organizational goals and retail standards. |
|KNOWLEDGE, SKILLS AND EXPERIENCE: |
| |
|Analytical and basic computation skills |
|Strong communication skills to supervise and train people. |
|Being an adult and physically strong to perform and utilize job tools aptly. |
|Strong teambuilding and leadership skills to direct and implement schedule. |
|Supply chain management, inventory management, grocery store products demonstration, time management and merchandising |
|rategies. |
| |
|INDICATORS OF PERFORMANCE: |
| |
|Satisfaction within employees regarding work schedule |
|Less turnover rate. |
|Superiors, subordinates and peer appraisal results. |
|Reduction in storage cost due to proper inventory management |
|Profitability increase due to efficient grocery clerk workforce |

Job Evaluation: Stock Supervisor

|Compensable Factors |Degree | |Weight |Total |
| | | | | |
|Skill (40%) |
|Interpersonal skills |4 |* |11% |44 |
|Leadership skills |3 |* |10% |30 |
|Educational Levels |2 |* |6% |12 |
| | | | | |
|Years of Experience |5 |* |13% |65 |
|Effort (25%) |
|Diversity of tasks |2 |* |7% |14 |
|Physical application of skills |4 |* |10% |40 |
|Analytical problem solving |3 |* |8% |24 |
|Responsibility (30%) |
|Decision making authority |4 |* |8% |32 |
|Team responsibility |4 |* |10% |40 |
|Ability to perform tasks without supervision |3 |* |7% |21 |
|Degree of integration of work with others |2 |* |5% |10 |
|Working Condition (5%) |
|Hazards |2 |* |5% |10 |
|Total | | | |342 |

Defining Compensable factors and Justification:

Under skill we have chosen four factors such as Interpersonal skills, Leadership skills, Educational Levels and Years of Experience. Here we have chosen this as the job belongs to an upper level in organizational structure. So, experience is a must as it is mentioned in the requirements. Educational level is important to maintain employees and understanding procedures. Interpersonal and leadership skills are needed to train new employees and to work as a team member.

Under the compensable factor effort we have considered Diversity of tasks, Physical application of skills and Analytical problem solving. As a supervisor he performs inventory management tasks, schedule management, trainings and other different tasks so we considered Diversity of tasks. There is a physical requirement in this job to perform well and the employee will also need to know how to use baler properly so we are considering Physical application of skills. Lastly, the stock supervisor will have to be proficient in math skills so we are considering Analytical problem solving skills.

Under the compensable factor responsibility we have measured Decision making authority, Team responsibility, Ability to perform tasks without supervision and Degree of integration of work with others. The job we are considering is a high level job. So he needs to take decisions in absence of his superior and he also has to work as a team member. We considered degree of integration of work with others because as a supervisor he will have to associate and integrate between his subordinates and superiors.

Under the working condition we have only considered hazards because there is no potential threat of fatal dangers or any degree of discomfort in this job.

Defining the weights of Compensable factors and Justification:

As this a higher level job so put most weights on skills and responsibility and respectively they are 40% and 30%. Skills are ranked highest because the job needs a practical experience and also requires great interpersonal and leading skills to train, lead and supervise subordinates. Responsibilities are ranked second because the stock supervisor has to lead and perform as a team member; he also has to take decisions while needed. And we have put 25% on efforts because there is a specific requirement about physical application of skills and stock supervisor will also have to conduct some calculation as a part of his day to day job activity. Lastly, we have assigned 5% on working condition because this job has no potential health hazards, it doesn’t have any greater degree of discomfort.

Job description of I

|ROLE TITLE |
|Title: Grocery clerk Department: Grocery |
|Full/ part time: full time type: permanent |
|Current incumbent: |
|position level: Clerk Date: 21st September, 2011 |
|Location: Dhaka, closing Date: 15st October, 2011 |
|Job ID : WH2011 shift: Day shift |
|Area of business: in store- role. |
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|Monday 09:00 to 17:00 |
|Tuesday 09:00 to 17:00 |
|Wednesday 09:00 to 17:00 |
|Thursday 09:00 to 17:00 |
|Friday 09:00 to 17:00 |
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|REPORTING RELATIONSHIPS: |
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|Reports Directly to: Area Store manager, Duty manager, Department Line manager, S supervisor |
|Reports Indirectly to: Area manager |
|Direct Reports: customer service assistant |
|Indirect Reports: none |
|JOB PURPOSE: |
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|You will have overall responsibility for day to day business activities including the drive and management of sales, KPI performance, |
|operational direction and the visual standards of the corner to ensure maximum profitability. As an ambassador for... you will drive and |
|develop excellent standards across customer service within the team. |
|You will build relationships within the .......... head office business, working with your contacts as a support for training and visual |
|standards direction, product information and general information. |
|A strong eye for product is essential – as you will keep visual standards immaculate and your merchandise replenished; and you must also |
|thrive on inspiring these values within your team. You must be an individual who takes enormous pride in delivering world-class standards|
|that make customers shopping experience. |
|DIMENSIONS: |
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|Authorities: Colleagues search, taking disciplinary action against colleagues, clock in card check, customer inquiries, refund, changing |
|promotion instruction given by manager, checking email. |
|ORGANIZATIONAL CHART: |
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|RESPONSIBILITIES: |
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|1.Orients, trains, schedules, monitors, evaluates and provides direction to store |
|Staff and volunteers; complete timesheets and attendance records. |
|2 Promotes the store by performing duties such as placing promotional display. |
|3. Purchases products for sale and purchases supplies. |
|4. Receives product donations and prepares them for display in the store |
|according to established policies by performing duties such as sorting, pricing, |
|Folding, hanging and maintaining related records. |
|5. Maintains or changes product displays including those required for periodic |
|Sale events. |
|6. Performs product inventory in accordance with established policies and |
|Maintains related records. |
|7. Greets and assists customers with product selection. |
|8. Operates cash register and processes cash, debit card, and credit card sale |
|Transactions. |
|9. Handles cash and receipts for the sale of merchandise by performing duties |
|such as counting the float, balancing cash, providing change, sorting and |
|Securing cash. |
|11. Opens and closes the store by performing duties such as placing and |
|Removing signage, opening and closing tills, unlocking and securing the store. |
|12. Provides information about the retail store(s) and service(s) to members of |
|The public in person and over the phone. |
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|13. Maintains the cleanliness of the store by ensuring that maintenance duties are |
|Completed and by performing duties such as cleaning windows, sweeping, floors and dusting product shelves as required. |
|14. Maintain the back stock in order and receive and break down the deliveries. |
|16. maintain the health and safety codes |
|17. Provide excellent customer service (deliver service to customer car) and quick respond on special orders such as retrieve and log and|
|expedite. |
|18. Quick and efficient respond on all grocery packages. |
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|KEY RELATIONSHIPS (INTERNAL & EXTERNAL): |
| INTERNAL |
|Continuous interaction with |
|Area Manager |
|Store manager |
|Duty manager |
|Unit Assistant manager |
|HR |
|Colleagues |
|EXTERNAL |
|Customer |
|Head office |
|KNOWLEDGE, SKILLS AND EXPERIENCE: |
|Proficient in basic math (addition, subtraction, multiplication and division). |
|ability to learn basic knowledge of all products carried in department |
|Must have knowledge in Microsoft office. |
|other requirements |
|Ability to work well with others. |
|Retail grocery or natural foods experience a plus. |
|Ability to safe use of box cutter, baler(must be 18 or older) |
|Ability to work in fast-paced environment, with a sense of urgency |
|Understanding the importance of working as a team. |
|Ability to perform physical requirement of position. |
|INDICATORS OF PERFORMANCE: |
| |
|Performance Appraisal |
|Colleague Performance Review |

Job Evaluation- Point Method

Step 1: Compensable factors

|Skill |Effort |
|Job knowledge |Physical demand |
|Experience |Mental or visual demand |
| | |
|Responsibility |Job Conditions |
|Work of others |Working conditions |
| | |

Defining Compensable Factor

Skills

Job Knowledge

Degree 1 Knowledge of all relevant cleaning grocery.

Degree 2 Organizational and promotional skills

Degree 3 Ability to learn basic knowledge of all products carried in department.

Degree 4 Proficient in math skills.

Degree 5 Ability to work well with others

Experience

Degree1 Retail grocery or natural foods experience a plus.

Efforts

Physical

Degree 1 perform all function related to breaking down deliveries

Degree 2 Organizing and developing promotional display

Degree 3 Stock and clean grocery shelves.

Degree 4 Provide excellent customer service

Degree 5 Take care about health and safety codes

Mental

Degree 1 Only focused on team members

Responsibility

Work of others

Degree 1 Stock and clean grocery shelve

Degree 2 Create effective communication

Degree 3 Sweep floor and face shelves

Degree 4 Respond to all grocery pages quickly.

Degree 5 Managing relationship with other member.

Job Conditions

Job Environment

Degree 1 Flexible Environment

Degree 2 Good commutation with the employees

Degree 3 Establishing and maintaining a positive work environment

| |Job title: Grocery Clerk |
|Compensable Factors |Degree * Weight = Total |
|Effort (50%) |5 |25% |275 |
|Physical | | | |
| | | |50 |
|Mental |1 |25% | |
|Skill (15%) |5 |7.5% |75 |
|Mental | | | |
| | | |15 |
|Experience |1 |7.5% | |
|Responsibilities (30%) |5 |30% |150 |
|Effect & Innovation | | | |
|Job Conditions (5%) |3 |5% |15 |
|Working conditions | | | |
|Total | | |580 |

[pic]

Figure 1: Whole Foods Job Structure (Organizational chart)

----------------------- Area manager

Store manager

Duty manager

Checkout Assistant / line manager

Food & bakery Assistant / line manager

Grocery Assistant / line manager

Fresh Assistant / line manager

Unit supervisor

Unit supervisor

Unit supervisor

Unit supervisor

CASHIER

CSA

CSA

CASHIER

Trainee supervisor

Trainee supervisor

Trainee supervisor

Trainee supervisor