Hrm 598 Week 3 Whole Foods Job Evaluation
Job Evaluation at Whole Foods
Week 3 Assignment
Tanisha Reynolds
Prepared For: HR 598 – Professor T. Clark
May 23, 2010
Evaluate the jobs listed in the case study and prepare a job structure based upon its evaluation. Assign titles to jobs, and show your structure by title and job letter
Whole Foods stores are organized into teams based on the different product categories: * Produce (vegetables and fruits) * Meat * Seafood * Grocery (dairy, frozen) * Specialty (cheese, alcohol) * Prepared (deli) * Whole Body (nutrition products) * Customer Services (cash register
The teams are not merely front-end sales organizations, but should be considered more as strategic business units, each with full profit and loss responsibility. Management considers them the “organizational cells” of the business, like cells in the body of a human being. Team Leaders are delegated broad authority and responsibility regarding the way the teams conducts its operations, from hiring, promotion and firing of team members, to decision making regarding the procurement and merchandizing of goods . …show more content…
A typical team is structured as follows:
Team Leader – Assistant Team Leader – Buyers – Supervisors – Team Members Team Leaders | Assistant Team Leader | Buyers | Supervisors | Team Members | Prepared Food Manager (Job C) | Prepared Food/Assistant Manager (Job G) | | Prepared Food/Sift Supervisor (Job D) | Customer Service/Cashier (Job B) | | Assistant Store Team Leader (Job H) | | Stock Supervisor (Job F) | Customer Service/Deli (Job A) | | | | | Utility Worker /Dishwasher (Job E) | | | | | Stock Worker (Job I)
Week 3 Assignment
Tanisha Reynolds
Prepared For: HR 598 – Professor T. Clark
May 23, 2010
Evaluate the jobs listed in the case study and prepare a job structure based upon its evaluation. Assign titles to jobs, and show your structure by title and job letter
Whole Foods stores are organized into teams based on the different product categories: * Produce (vegetables and fruits) * Meat * Seafood * Grocery (dairy, frozen) * Specialty (cheese, alcohol) * Prepared (deli) * Whole Body (nutrition products) * Customer Services (cash register
The teams are not merely front-end sales organizations, but should be considered more as strategic business units, each with full profit and loss responsibility. Management considers them the “organizational cells” of the business, like cells in the body of a human being. Team Leaders are delegated broad authority and responsibility regarding the way the teams conducts its operations, from hiring, promotion and firing of team members, to decision making regarding the procurement and merchandizing of goods . …show more content…
A typical team is structured as follows:
Team Leader – Assistant Team Leader – Buyers – Supervisors – Team Members Team Leaders | Assistant Team Leader | Buyers | Supervisors | Team Members | Prepared Food Manager (Job C) | Prepared Food/Assistant Manager (Job G) | | Prepared Food/Sift Supervisor (Job D) | Customer Service/Cashier (Job B) | | Assistant Store Team Leader (Job H) | | Stock Supervisor (Job F) | Customer Service/Deli (Job A) | | | | | Utility Worker /Dishwasher (Job E) | | | | | Stock Worker (Job I)