Brookshire Brothers Sacker

Training Manual

Table of Contents

Table of Contents
Contents
Table of Contents.................................................................................................................iii
Introduction and Store #57 Layout......................................................................................v
Intro...................................................................................................................................v
Store Layout.....................................................................................................................vii
Chapter 1: Company Policy...................................................................................................3
Keeping the Customer Happy...........................................................................................3
Addressing Common Customer Issues.............................................................................3
Maintaining Store in a Proper Manner............................................................................4
Attire..................................................................................................................................4
Work Hours and Holidays.................................................................................................5
Chapter 2: Sacker Daily Tasks..............................................................................................9
Arriving on the Job............................................................................................................9
Task of a Sacker...............................................................................................................10
Bread............................................................................................................................10
Sodas and Water...........................................................................................................11
Dairy..............................................................................................................................11
Petro.............................................................................................................................12
Produce.........................................................................................................................13
Tea and Sugar...............................................................................................................14
Weekly Tasks of a Sacker.................................................................................................15
Marquee........................................................................................................................15
Chapter 3: Seasonal & Extra Tasks of a Sacker..................................................................19
Inventory..........................................................................................................................19
Blocking/Zoning..........................................................................................................19
Index....................................................................................................................................21
Works Cited.........................................................................................................................23

Introduction

Introduction and Store #57 Layout

Intro
This manual will provide the basic training need to perform any all duties that
will be required of a new stocker or sacker at Brookshire Brothers. The manual will be
broken up into sections for each individual section and must be read thoroughly to
attain a complete understanding of the position to be held. First and foremost new
employees must recognize that customers is always first and all occasions.

Introduction

Introduction

Store Layout
Below is a layout of Store #57 the location of the store you will be stationed (if this is not
the set location please as a manager or administrator for a store layout map.

Introduction

11

Chapter 1: Company Policy

Figure 1

Chapter 1: Company Policy

Chapter 1: Company Policy

Keeping the Customer Happy
The most important thing to always remember while employed at Brookshire
Brothers is that as a company we always strive to keep customers first and satisfied with
their shopping experience at any of our locations. This chapter will cover the basics of
how to treat customers to keeping the store in orderly fashion.

Addressing Common Customer Issues

Our company goal is provide the best customer service possible and to strive for
excellence. Since we dictate ourselves to be employee owned it is the job of every
employee to provide the best service possible to all the customers. Some of the most
common problems are:

A product is empty on the shelf

Location of a certain product
Ongoing sales
Location of certain services (e.g. deli, bathroom, service counter, etc.)

When addressing the issue of a product being completely sold out an employee must
first assure themselves the item isnt in a misplaced location on the isle, and if that isnt
the case the employee is to then inform the customer in a properly manner that they will
are going to go the back room to check the supply of the item in the backroom. The
employee will then proceed to the backroom and search the designated bay/area of the
item the customer is wanting to purchase. It is up to the employee to be familiarized
with the store layout and if need be a store map is located in this manual on Pg. V at the
beginning of the manual.
Here at Brookshire Brothers we proud ourselves on our customer service so
whenever a customer asks for the location of a certain product youll be expected to lead
the customer to the location of the item. You will not point the customer in the direction
of the item unless the customer deems it unnecessary for you to do so. If you do not
know the location of a certain item please ask the customer to wait while you either
search for a manager or another employee that has more experience than yourself.
Due to constant change in weekly sales, customers have a tendency to have concerns
over certain sales due to numerous reasons such as the item on sale is not marked on the
shelf accurately, the item is sold out, or even that that your specific location doesnt
carry the item on sale. The solutions to the problems are presented below:

Item on sale not marked on shelf: As stated before our company strives to
maintain the store in an orderly fashion however it isnt rare for a
mistake to be made once in a while. This can lead however to an item on
sale not being properly marked and such causes confusion among
customers. It is your job to inform the customer that the price on the sale
paper (of that week of course) and then make sure to inform a manager

Chapter 1: Company Policy

that the price displayed isnt accurate and that it needs to be adjusted as
soon as possible.
If presented with problem that an item on sale is sold out. You must first
go and check the back room for the product and if the is completely
unavailable you must return and inform the customer of the dilemma and
provide them with the option of going to the service desk and asking for a
raincheck on that certain item assuring the sales price on that item for
whenever the customers wishes to comeback and buy that item.
Brookshire Brothers sports a variety of different locations and only
certain stores sometimes carry certain items. In the case of Store #57, this
location doesnt carry liquor due to county restrictions and therefore
cannot provide this product to customers however if any other item
within the ad paper isnt found a certain location a customer may request
the order of that item at the service desk or to any of the manager
available.

Maintaining Store in a Proper Manner

Keeping the store in an orderly fashion is another way we strive to provide the
best customer service possible. Both new stocker and sacker will be expected to address
any spills or messes within and outside in the store parking lot. The procedures to be
followed are listed below.
1. Locate the spill or mess
2. Inform another employee to watch the spill while you get the cleaning materials
needed (dont ever leave a spill or mess unattended)
3. Go and gather necessary cleaning material at the spill station located in the
backroom
4. Fill up a mop bucker if it is a spill and get mop to be used to mop up the spill
5. Return to the location of the spill/mess and clean it up (at this point the other
employee is not necessary)
6. Place wet floor signs around the area informing customers that the area they are
about to traverse is wet and to take precaution while crossing
Both Sackers and Stockers share different responsibilities to keep the store in a
proper manner that will be covered in their individual chapter please reference them
according to your position.

Attire
Due to a variety of clothing options nowadays Brookshire Brothers adopted a set
work attire program in order to maintain employees in uniform and so customers can
easily recognize employees on the spot and so no confusion may occur. The proper attire
for any Brookshire Brothers employee is the red company shirt that is provided
whenever you are hire and presentable jeans, pants, or shorts. The preferred bottoms
are khakis or khaki shorts however blue jeans are acceptable forms of attire. However
employees are restricted from wearing any form of bottoms that do no match the criteria
listed before. Jackets may be worn, but they must be left open or shirt must be worn

Chapter 1: Company Policy

above the jacket so customers may still recognize your position. Company jackets are
available, but must be bought through a manager. Also hats are not to be worn unless
its a company hat with the Brookshire Brothers logo.

Work Hours and Holidays

Here at Brookshire Brothers we strive to achieve the best customer service
possible and know that we must take care of our employee to do so. In saying so we do
acknowledge that a huge portion of our workforce are students and do realize that
attaining an education comes first. In saying so we try to accommodate work schedules
to fit school schedules and are willing to work with students on scheduling the work
schedule to fit the studious lives.
Due to a recent change in company policy we now only allow part-time employees
to work thirty-two hours a week. We realize the inconvenience this may cause however
this is a method we see of creating new jobs and opportunities.
When concerning holidays the only two holidays that Brookshire Brothers
observes is Easter and Christmas Day.

Chapter 2: Sacker Daily Tasks

Figure 2

Chapter 2: Sacker Daily Tasks

11

Chapter 2: Sacker Daily Tasks

This chapter will cover the duties that will and should be performed by a sacker on a
daily basis. It will cover from arriving at the job to closing the store at night.

Arriving on the Job

The first thing any employee must do when arriving on the job is to clock in. The
employee must clock in at a check in terminal similar to the one depicted below:

This terminal can be

found usually near the
customer service desk or
in the backroom
depending on the
location.
Other options the
terminal provides
include checking the
amount of hours worked,
viewing your current
schedule, and/or
reviewing your last
punch. If an employee is
to work six hours they
are given a free fifteen
minute break two hours
in and a mandatory
thirty minute lunch at
the four hour mark. This
is due to company policy
and it must be taken or
the employee will be
written up and referred
to management.

Task of a Sacker
The task of a range from filling bread to Shasta and obviously sacking a customers
groceries at checkout. Below will be listed all the duties a sacker must perform on a day
to day basis:

Chapter 2: Sacker Daily Tasks

13

Bread
As a sacker you are required to continuously fill bread throughout the day and to keep it
properly organized. Below are depictions of how bread should be displayed throughout
the day.

Sodas and Water

As a Brookshire Brothers sacker you will be expected to maintain the section of water
and our brand sodas (Shasta) filled and periodically resupplied throughout the day.
Depicted below is an unacceptable state that sodas should be in verses how they should
be.

Chapter 2: Sacker Daily Tasks

Bad 1

15

vs Good 1

Dairy
Diary includes everything from filling milk to facing/zoning dairy close to the closing of
the store. Zoning is basically defined as making all products seem filled and overall just
making the store look presentable or as if all products were filled.
As a sacker you will be required to fill milk and eggs and similar dairy products.
Depicted below is an image of when milk should be filled.

Chapter 2: Sacker Daily Tasks

17

After being filled and zoned properly this section should look something similar to this.

Petro
Petro is basically defined as the gas station connected to the store. As a sacker you are
required to go and get the trash and wash done the area surrounding the gas station.
The items youll need for this include

Chapter 2: Sacker Daily Tasks

19

Trash bags
A buggy/cart
Windshield Washer fluid
Gloves (optional)
Key to the water hose to wash down the area (to be to obtained from cashier
outside in the petro office)

Once you obtain all these items you can start the petro task (make sure the store isnt
that busy so you and inform a cashier that youre going outside and will be unable to
sack groceries for the next thirty minutes est. time). The steps can be done in any order
as long as petro is fully completed.
1. Remove the trash from all trash bins surrounding the petro area and place the
filled trash bags in a cat/buggy then move cart/buggy to the side out of the way
2. Replace the used windshield washer fluid (at least once every three days)
3. Ask for the key to the water hose from the petro cashier
4. Extend the water making sure the petro area isnt too busy
5. Wash down the petro area quickly, but still making sure all debris is removed
6. Return key to petro cashier and take trash to trash compactor located in the
backroom of the store
7. Make sure no trash bags are leaking and if they are double bag them before
returning into the store

Produce
As a sacker youll be expected to pull a certain set of vegetables an hour or thirty minutes
prior to the closing of the store. Youll need a cart to place all the vegetables in and then
youll place them in the produce cooler so they can be washed in the morning and
redisplayed in the morning by the produce associate. Displayed below is the products
that have to be gathered at the end of the night.

Chapter 2: Sacker Daily Tasks

21

Te

Tea and Sugar

Another of the tasks youll be expected to do is fill tea and sugar periodically throughout
the day as you should be doing with bread, water, etc. Both tea and sugar are products
that sell rather rapidly so a constant eye must be kept on both. Depicted below are
representations of how tea and sugar should be left at night when the store is closed.

Chapter 2: Sacker Daily Tasks

23

Weekly Tasks of a Sacker

While sackers have daily tasks they also have task that should be completed on a
weekly basis such as marquee.

Marquee
As a sacker every Tuesday night you will be expected to go the office and ask for
the new marquee lines for the sale that will be going on next week. After attaining that
paper it is up to you to attain all the letters from the designated area in the backroom
where they are stored. As seen below:

Once all letters are attained you will be expected to go change it outside after the store
closes so to not cause confusion. Depicted below is where you will change the letter and
a depiction of marquee.

Chapter 2: Sacker Daily Tasks

25

Chapter 3: Seasonal & Extra Tasks of a Sacker

Figure 3

Chapter 3: Seasonal & Extra Tasks of a Sacker

29

Chapter 3: Seasonal & Extra Tasks of a Sacker

Inventory
Inventory is a store event that happens every three months. Its where inventory
of all products within the store are accounted for. While most companies have now
established a well accounting program that keeps track of the sold and products within
the store we are sorry to inform you that store #57 has yet to transfer into that system.
While this doesnt directly affect the sacker positon directly it will affect the stocker
positon at this location. Meaning that stockers will be held back and require the
assistance of sackers. As fellow employees of Brookshire Brothers you will be expected
to aid them throughout this time period in tasks such as blocking/zoning or even
inventorying items.

Blocking/Zoning
Blocking/zoning is the equivalent of a sackers facing/zoning however it takes a
more intricate system to accomplish. Below are depictions of a before and after of an
area that was zoned
Good

vs Bad

Chapter 3: Seasonal & Extra Tasks of a Sacker

31

Figure 4

Index

33

Index
Brookshire Brothers, 1, v, 3, 4, 5, 11, 19
petro, 13
sacker, v, 4, 9, 10, 11, 12, 13, 15, 19

terminal, 9
zoned, 12
zoning, 11, 19

Works Cited

35

Works Cited
Figure 1 (pg. 2) http://www.brookshirebrothers.com/about-us/our-culture/familycommunity
Figure 2 (pg. 6)
http://bloximages.chicago2.vip.townnews.com/yourhoustonnews.com/content/tncms/
assets/v3/editorial/1/3e/13e40071-9224-56ab-98ba8090db429061/4ebd1b68e484e.image.jpg?resize=300%2C232
Figure 3 (pg. 10)
http://www.brookshires.com/wpcontent/uploads/2011/08/Careers_AboutUs_555x229.jpg
Figure 4 (pg. 20)
http://www.brookshirebrothers.com/about-us/about