Short paragraph
Read the article below and complete the 2 questions based on the job assigned to you
(Answer questions 2&3 in 1 short paragraph)
Work article
Rather than wait until you are next in a supermarket to check out the different types of work, we brought some of the jobs at Whole Foods Market to you. Now that you have some background in job evaluation, it is time to try it out. As a first step, Whole Foods has done job analysis and prepared job descriptions. The results are shown below. Now a job structure is needed. The manager has assigned this job to you.
JOB H (Regional Team Leader) Kind of Work (the assigned job)
Rotate among stores. Assist and support the store team leader with all store functions. Interview, select, evaluate, counsel, and terminate team members. Coordinate and supervise all store products and personnel. Follow through on all customer and team member questions and requests. Evaluate customer service and resolve complaints. Operate the store in an efficient and profitable manner. Have a firm understanding of store financials and labor budgets. Establish and achieve sales, labor, and contribution goals. Review department schedules and research productivity improvements. Order store equipment and supplies in a timely manner. Enforce established food safety, cleaning, and maintenance procedures. Inspect store; ensure cleanliness; visit off-hours for consistency. Maintain accurate retail pricing and signage. Ensure that product is cross-merchandised in other departments. Coordinate, supervise, and report physical inventory. Analyze product transfers, waste, and spoilage. Manage expenses to maximize the bottom line. Provide, maintain, and safety-train team members on all equipment and tools. Resolve safety violations and hazards immediately. Maintain store security and ensure that opening and closing procedures are followed. Show EVA improvement over a designated period. Leverage sales growth to improve store profitability. Assist in handling liability claims and minimize their occurrence. Establish and maintain good community relations. Create a friendly, productive, and professional working environment. Communicate company goals and information to team members. Ensure and support team member development and training. Evaluate team member duties, dialogues, raises, and promotions. Keep regional leadership informed of all major events that affect the store. Ensure store policies and procedures are followed. Visit the competition on a regular basis and react to current industry trends.
Requirements
• A passion for retailing.
• Complete understanding of Whole Foods Market retail operations.
• Strong leadership and creative ability.
• Management and business skills with financial expertise.
• Well organized with excellent follow-through.
• Detail oriented with a vision and eye for the big picture.
• Self-motivated and solution oriented.
• Excellent merchandising skills and eye for detail.
• Ability to delegate effectively and use available talent to the best advantage.
• Strong communicator/motivator; able to work well with others and convey enthusiasm.
• Ability to maintain good relationships with vendors and the community.
• Can train and inspire team members to excellence in all aspects of the store.
• Ability to make tough decisions.
Love and knowledge of natural foods.
Strong computer skills.
1. Evaluate the jobs (i.e., assign job evaluation points to each job) and prepare a job structure based on its evaluation. Assign titles to each job, and show your structure by title and job letter. A broad hint: Recall from our discussions of Whole Foods’ business and pay strategies that teams play an important role.
Question 1 answer:
Job H: Regional Team Leader (Exempt)
| Compensable Factors | Weight | Factor Levels:
1 2 3 4 * |
Level | Level x Weight (%) |
| Skill: | 20% | 1 2 3 4 * | ||
| -Education: | 10% | 1 50 100 150 200 | 4 | 15 |
| -Work Experience: | 10% | 1 75 150 225 300 | 4 | 22.5 |
| Effort: | 30% | 1 2 3 4 * | ||
| -Complexity of Task: | 15% | 50 100 200 400 * | 4 | 60 |
| -Analytical: | 15% | 25 100 400 * * | 3 | 60 |
| Responsibility: | 15% | 1 2 3 4 * | ||
| -Risk of failure: | 10% | 25 75 225 675 * | 3 | 22.5 |
| -Delighting customers: | 5% | 1 200 400 * * | 1 | .05 |
| Working Conditions: | 30% | 1 2 3 4 * | ||
| -Physical Discomfort: | 15% | 1 50 100 * * | 2 | 7.5 |
| -Emotional Discomfort: | 15% | 1 100 200 * * | 2 | 15 |
| 100% | 202.55 |
52.9 Job A – Full Time Deli Team Member
57.75 Job B – Cashier
80.15 Job C – Team Leader – Prepared Foods
63.95 Job D – Team Member – Prepared Foods
52.9 Job E – Team Member – Kitchen
75.3 Job F – Team Member II – Stock + Display
87.7 Job G – Associate Team Leader
202.55 Job H – Regional Team Leader
71.35 Job I – Team Member – Stock + Display
Ranking from Highest to Lowest:
1. Regional Team Leader
2. Associate Team Leader
3. Team Leader – Prepared Foods
4. Team Member II – Stock + Display
5. Team Member – Stock + Display
6. Cashier
7. Team Member – Prepared Foods
8+9 Full Time Deli Team Member + Team Member – Kitchen
Follow the instructions carefully:
Answer the following questions in (one short paragraph) based on the job assigned to you:
2. Describe the process it went through to arrive at that job structure. The job evaluation techniques and compensable factors used should be described, and the reasons for selecting them should be stated.
3. Evaluate the job descriptions. What parts of them were most useful? How could they be improved?
Note:
Check all the job structure and level for more information:
Job A:Full Time Deli Team Member (Nonexempt)
| Compensable Factors | Weight | Factor Levels:
1 2 3 4 * |
Level | Total x Weight (%) |
| Skill: | 25% | 1 2 3 4 * | ||
| -Technical: | 10% | 1 50 100 150 * | 1 | .1 |
| -Work Experience: | 15% | 1 75 150 * * | 1 | .15 |
| Effort: | – | 1 2 3 4 * | ||
| -Diversity of task: | 20% | 50 100 150 200 * | 1 | 10 |
| -Analytical: | 10% | 25 100 400 * * | 1 | 2.5 |
| Responsibility: | 15% | 1 2 3 4 * | ||
| -Integration of work with Others: | 10% | 1 50 150 450 * | 3 | 15 |
| -Delighting customers: | 5% | 1 200 400 * * | 2 | 10 |
| Working Conditions: | 30% | 1 2 3 4 * | ||
| -Physical Discomfort: | 15% | 1 50 100 * * | 3 | 15 |
| -Emotional Discomfort: | 15% | 1 100 200 * * | 1 | .15 |
| 100% | 52.9 |
Job B: Cashier (Nonexempt)
| Compensable Factors | Weight | Factor Levels:
1 2 3 4 * |
Level | Total x Weight (%) |
| Skill: | 25% | 1 2 3 4 * | ||
| -Technical: | 10% | 1 50 100 150 * | 1 | .1 |
| -Work Experience: | 15% | 1 75 150 * * | 1 | .15 |
| Effort: | – | 1 2 3 4 * | ||
| -Diversity of task: | 20% | 50 100 150 200 * | 1 | 10 |
| -Analytical: | 10% | 25 100 400 * * | 1 | 2.5 |
| Responsibility: | 15% | 1 2 3 4 * | ||
| -Integration of work with Others: | 10% | 1 50 150 450 * | 2 | 5 |
| -Delighting customers: | 5% | 1 200 400 * * | 2 | 10 |
| Working Conditions: | 30% | 1 2 3 4 * | ||
| -Physical Discomfort: | 15% | 1 50 100 * * | 3 | 15 |
| -Emotional Discomfort: | 15% | 1 100 200 * * | 2 | 15 |
| 100% | 57.75 |
Job C: Team Leader – Prepared Foods(Nonexempt)
| Compensable Factors | Weight | Factor Levels:
1 2 3 4 * |
Level | Total x Weight (%) |
| Skill: | 25% | 1 2 3 4 * | ||
| -Technical: | 10% | 1 50 100 150 * | 1 | .1 |
| -Work Experience: | 15% | 1 75 150 * * | 3 | 22.5 |
| Effort: | – | 1 2 3 4 * | ||
| -Diversity of task: | 20% | 50 100 150 200 * | 1 | 10 |
| -Analytical: | 10% | 25 100 400 * * | 1 | 2.5 |
| Responsibility: | 15% | 1 2 3 4 * | ||
| -Integration of work with Others: | 10% | 1 50 150 450 * | 3 | 15 |
| -Delighting customers: | 5% | 1 200 400 * * | 1 | .05 |
| Working Conditions: | 30% | 1 2 3 4 * | ||
| -Physical Discomfort: | 15% | 1 50 100 * * | 3 | 15 |
| -Emotional Discomfort: | 15% | 1 100 200 * * | 3 | 15 |
| 100% | 80.15 |
Job D: Team Member – Prepared Foods (Nonexempt)
| Compensable Factors | Weight | Factor Levels:
1 2 3 4 * |
Level | Level x Weight (%) |
| Skill: | 25% | 1 2 3 4 * | ||
| -Technical: | 10% | 1 50 100 150 * | 1 | .1 |
| -Work Experience: | 15% | 1 75 150 * * | 2 | 11.25 |
| Effort: | – | 1 2 3 4 * | ||
| -Diversity of task: | 20% | 50 100 150 200 * | 1 | 10 |
| -Analytical: | 10% | 25 100 400 * * | 1 | 2.5 |
| Responsibility: | 15% | 1 2 3 4 * | ||
| -Integration of work with Others: | 10% | 1 50 150 450 * | 1 | .1 |
| -Delighting customers: | 5% | 1 200 400 * * | 2 | 10 |
| Working Conditions: | 30% | 1 2 3 4 * | ||
| -Physical Discomfort: | 15% | 1 50 100 * * | 3 | 15 |
| -Emotional Discomfort: | 15% | 1 100 200 * * | 2 | 15 |
| 100% | 63.95 |
Job E: Team Member – Kitchen (Nonexempt)
| Compensable Factors | Weight | Factor Levels:
1 2 3 4 * |
Level | Level x Weight (%) |
| Skill: | 25% | 1 2 3 4 * | ||
| -Technical: | 10% | 1 50 100 150 * | 1 | .1 |
| -Work Experience: | 15% | 1 75 150 * * | 1 | .15 |
| Effort: | – | 1 2 3 4 * | ||
| -Diversity of task: | 20% | 50 100 150 200 * | 2 | 20 |
| -Analytical: | 10% | 25 100 400 * * | 2 | 10 |
| Responsibility: | 15% | 1 2 3 4 * | ||
| -Integration of work with Others: | 10% | 1 50 150 450 * | 2 | 5 |
| -Delighting customers: | 5% | 1 200 400 * * | 2 | 10 |
| Working Conditions: | 30% | 1 2 3 4 * | ||
| -Physical Discomfort: | 15% | 1 50 100 * * | 2 | 7.5 |
| -Emotional Discomfort: | 15% | 1 100 200 * * | 1 | .15 |
| 100% | 52.9 |
Job F: Team Member II – Stock + Display (Nonexempt)
| Compensable Factors | Weight | Factor Levels:
1 2 3 4 * |
Level | Level x Weight (%) |
| Skill: | 25% | 1 2 3 4 * | ||
| -Technical: | 10% | 1 50 100 150 * | 1 | .1 |
| -Work Experience: | 15% | 1 75 150 * * | 3 | 22.5 |
| Effort: | – | 1 2 3 4 * | ||
| -Diversity of task: | 20% | 50 100 150 200 * | 2 | 20 |
| -Analytical: | 10% | 25 100 400 * * | 2 | 10 |
| Responsibility: | 15% | 1 2 3 4 * | ||
| -Integration of work with Others: | 10% | 1 50 150 450 * | 3 | 15 |
| -Delighting customers: | 5% | 1 200 400 * * | 1 | .05 |
| Working Conditions: | 30% | 1 2 3 4 * | ||
| -Physical Discomfort: | 15% | 1 50 100 * * | 2 | 7.5 |
| -Emotional Discomfort: | 15% | 1 100 200 * * | 1 | .15 |
| 100% | 75.3 |
Job G: Associate Team Leader (Nonexempt)
| Compensable Factors | Weight | Factor Levels:
1 2 3 4 * |
Level | Level x Weight (%) |
| Skill: | 25% | 1 2 3 4 * | ||
| -Technical: | 10% | 1 50 100 150 * | 2 | 5 |
| -Work Experience: | 15% | 1 75 150 * * | 3 | 22.5 |
| Effort: | 30% | 1 2 3 4 * | ||
| -Diversity of task: | 20% | 50 100 150 200 * | 2 | 20 |
| -Analytical: | 10% | 25 100 400 * * | 2 | 10 |
| Responsibility: | 15% | 1 2 3 4 * | ||
| -Integration of work with Others: | 10% | 1 50 150 450 * | 3 | 15 |
| -Delighting customers: | 5% | 1 200 400 * * | 1 | .05 |
| Working Conditions: | 30% | 1 2 3 4 * | ||
| -Physical Discomfort: | 15% | 1 50 100 * * | 3 | 15 |
| -Emotional Discomfort: | 15% | 1 100 200 * * | 1 | .15 |
| 100% | 87.7 |
Job H: Regional Team Leader (Exempt)
| Compensable Factors | Weight | Factor Levels:
1 2 3 4 * |
Level | Level x Weight (%) |
| Skill: | 20% | 1 2 3 4 * | ||
| -Education: | 10% | 1 50 100 150 200 | 4 | 15 |
| -Work Experience: | 10% | 1 75 150 225 300 | 4 | 22.5 |
| Effort: | 30% | 1 2 3 4 * | ||
| -Complexity of Task: | 15% | 50 100 200 400 * | 4 | 60 |
| -Analytical: | 15% | 25 100 400 * * | 3 | 60 |
| Responsibility: | 15% | 1 2 3 4 * | ||
| -Risk of failure: | 10% | 25 75 225 675 * | 3 | 22.5 |
| -Delighting customers: | 5% | 1 200 400 * * | 1 | .05 |
| Working Conditions: | 30% | 1 2 3 4 * | ||
| -Physical Discomfort: | 15% | 1 50 100 * * | 2 | 7.5 |
| -Emotional Discomfort: | 15% | 1 100 200 * * | 2 | 15 |
| 100% | 202.55 |
Job I: Team Member- Stock and Display (Nonexempt)
| Compensable Factors | Weight | Factor Levels:
1 2 3 4 * |
Level | Level x Weight (%) |
| Skill: | 25% | 1 2 3 4 * | ||
| -Technical: | 10% | 1 50 100 150 * | 1 | .1 |
| -Work Experience: | 15% | 1 75 150 * * | 2 | 11.25 |
| Effort: | – | 1 2 3 4 * | ||
| -Diversity of task: | 20% | 50 100 150 200 * | 1 | 10 |
| -Analytical: | 10% | 25 100 400 * * | 1 | 2.5 |
| Responsibility: | 15% | 1 2 3 4 * | ||
| -Integration of work with Others: | 10% | 1 50 150 450 * | 3 | 15 |
| -Delighting customers: | 5% | 1 200 400 * * | 2 | 10 |
| Working Conditions: | 30% | 1 2 3 4 * | ||
| -Physical Discomfort: | 15% | 1 50 100 * * | 2 | 7.5 |
| -Emotional Discomfort: | 15% | 1 100 200 * * | 2 | 15 |
| 100% | 71.35 |
