Download - Job evaluation at Whole Foods (Case Study )

SDM COLLEGE OF ENGINEERING AND TECHNOLOGYDEPARTMENT OF MANAGEMENT STUDIES

PRESENTATION ON

JOB EVALUVATION AT WHOLE FOODS

SUBMITTED TO:SHILPA ARAKERI

(LUCTURER,MBA DEPARTMENT)

SUBMITTED BY:SURAJ PATILRAHUL V G

Company Profile

• Whole Foods Market is an American supermarket chain exclusively featuring foods without artificial preservatives, colors, flavors, sweeteners, and hydrogenated fats.• It is the United States' first certified organic grocer, It opened on September 20, 1980, in Austin, Texas. The company comes under Grocery store and health food store Industry.•As of 2015, founder John Mackey is co-CEOs of the publicly traded company,• It became a Fortune 500 company in March 2005 and is the 30th largest retailer in the U.S., based on 2014 revenue•The total number of location is 435,The total number of employees are 91000.

John Mackey

Methods of Job Evaluation

1)Ranking method- Simply orders the job description from highest to lowest based on a global definition of relative value of contribution to the organisation’s success.

2)Classification method-Determining the number of classes and class descriptions to define the boundaries between each class. classification of a position is decided by comparing the whole job with the appropriate job grading standards.

3)Point method-Have three common characteristics :compensable factors, factor degree numerically scaled, ad weights reflecting the relative importance of each factors.

Adopted Method For Job Evaluation

Point methodHave three common characteristics :compensable factors, factor degree numerically scaled, ad weights reflecting the relative importance of each factors.• The point method is an extension of the factor comparison method. Each

factor is then divided into levels or degrees which are then assigned points. Each job is rated using the job evaluation instrument. The points for each factor are summed to form a total point score for the job.

• Jobs are then grouped by total point score and assigned to wage/salary grades so that similarly rated jobs would be placed in the same wage/salary grade.

Steps in Point Method

• Conduct job analysis• Determine compensable factors• Scale the factors• Weight the factors according to importance• Communicate the plan and train users ; prepare manual

• Apply to non-benchmark jobs

Compensable Factors

Compensable Factors

SKILL Mental

Experience

EFFORT Physical

Mental

RESPONSIBILITY Effort& Fiscal innovativeness supervisory

WORKING CONDITIONS Environment hazards&location

Scale the factors

1. No. of degrees necessary to distinguish among jobs2. Using understandable terminology3. Degree definitions with benchmark-job titles4. How the degree applies to the job

Degree Measure

• Degree measured in terms of 1= Least 2=Low 3=Average 4=High

Different Job’s Description & Evaluation

• Job Title: Food Preparer• Duties: Follow and comply with all applicable health and sanitation

procedures.• Prepare food items.• Keep all utensils stocked.• Operate &Sanitize all equipment in a safe and proper manner.• To ensure freshness & rotate

JOB A

JOB JOB TITLE COMPENSABLE FACTORS DEGREE

WEIGHT TOTAL

SKILL (40%)

EXPERIENCE 2 20% 40

ABILITY 2 20% 40

RESPONSIBILITIES (30%)

FISCAL 3 15% 45

SUPERVISORY 1 15% 15

A FOOD PREPARER EFFORT (20%)

MENTAL 1 10% 10

PHYSICAL 4 10% 40

WORKING CONDITIONS (10)

ENVIRONMENT 2 5% 10

LOCATION 2 5% 10

210

• Job Title: cashier• Duties: Perform all cash register functions.• Maintain a positive company image by providing courteous, friendly, and

efficient customer service.• Efficiently and Accurately.• Follow proper check- receiving procedure.

JOB B

JOB JOB TITLE COMPENSABLE FACTOR DEGREE WEIGHT TOTAL

SKILL (40%)

EXPERIENCE 1 20% 20

ABILITY 3 20% 60

RESPONSIBILITIES (30%)

FISACL 3 15% 45


B CASHIER EFFORT (20%)

MENTAL 2 10% 20

PHYSICAL 3 10% 30

WORKING CONDITION

(10)

ENVIRONMENT 3 5% 15

LOCATION 4 5% 20

225

• Job Title : Prepared Foods team Leader• Duties : Provides overall management and supervision of the prepared

foods department• Responsible for team member hiring, development, & terminations.• Also Responsible for profitability, expense control, buying/merchandising

regulatory compliance.

JOB C

JOB JOB TITLE COMPENSABLE FACTORS

DEGREE WEIGHT

TOTAL

SKILL (40%)EXPERIENCE 4 20% 80ABILITY 3 20% 60RESPONSIBILITIES (30%)FISACL 4 15% 60SUPERVISORY 4 15% 60

C PREPARED FOOD TEAMLEADER

EFFORT (20%)

MENTAL 4 10% 40PHYSICAL 2 10% 20WORKING CONDITION

ENVIRONMENT 2 (10)LOCATION 2 5% 10

5% 10340

JOB D

• Job Title: Prepared Foods Associate team Leader• Duties: provide Excellent customer service.• Assist team leader in nightly team operations.• Mentor and train team members.• Maintain quality standards in production and counter display.• Help implement and support all regional programs.

JOB JOB TITLE COMPENSABLEFACTOR

DEGREE WEIGHT TOTAL

SKILL (40%)

EXPERIENCE 3 20% 60

ABILITY 3 20% 60

RESPONSIBILITY (30%)

FISACAL 3 15% 45

SUPERVISOR 2 15% 30

D PREPARE FOODS ASSOCIATETEAM LEADER

EFFORT (20%)

MENTAL 3 10% 30

PHYSICAL 2 10% 20

WORKING CONDITIONS

(10)

ENVIRONMENT 2 5% 10

LOCATION 2 5% 10

265

JOB E

• Job Title: Dishwasher• Duties :Unloading kitchen deliveries and cleaning all dishes, utensils, pots

and pans.• Provide proper ongoing maintenance of equipment.• Take out all of the garbage and recycling materials.


SKILL (40%)

EXPERIENCE 1 20% 20

ABILITY 2 20% 40


FISCAL 2 15% 30


E DISHWASHER EFFORT (20%)

MENTAL 1 10% 10

PHYSICAL 4 10% 40

WORKING CONDITION (10)

ENVIRONMENT 2 5% 10

LOCATION 2 5% 10

175

JOB F• Job Title: Store Associated team leader• Duties: Maintains back room, training entry-level grocery clerks.• Completion of all opening or closing checklists.


SKILL (40%)

EXPERIENCE 3 20% 60

ABILITY 3 20% 60


FISACL 2 15% 30


F STORE ASSOCIATE TEAMLEADER

EFFORT (20%)

MENTAL 4 10% 45

PHYSICAL 2 10% 20


ENVIRONMENT 3 5% 15

LOCATION 2 5% 10

285

JOB G• Job title: Prepared Foods Deputy Team Leader• Duties: Assists in overall management and supervision of the prepared

foods department• Training, development and counseling of team members


SKILLS (40%)

EXPERIENCE 4 20% 80

ABILITY 3 20% 30


FISCAL 3 15% 45


G FOOD DEPUTY TEAM EFFORT (20%)

LEADER MENTAL 3 10% 30

PHYSICAL 3 10% 30


ENVIRONMENT 2 5% 10

LOCATION 2 5% 10

280

JOB H

• Job title: Store Deputy Team Leader• Duties: Order store equipment and supplies in a timely manner• Provide, maintain, and safety-train team members on all equipments and

tools.

JOB JOB TITLE COMPENSABLE FACTOR DEGREE WEIGHT MARGIN

SKILLS (40%)

EXPERIENCE 4 20% 80

ABILITY 3 20% 60


FISACL 4 15% 60

SUPERVISIOR 4 15% 60

H STORE DEPUTY TEAM EFFORT (20%)

LEADER MENTAL 4 10% 40

PHYSICAL 3 10% 30


ENVIRONMENT 4 5% 20

LOCATION 4 5% 20

370

JOB I• Job title: Store Helper• Duties: Maintain back stocks in good order.• Sweep floors and face shelves throughout the store.• Retrieve special orders for customers by request and offer service out to

car.

JOB JOB TITLE COMPENSABLE FACTOR

DEGREE

WEIGHT

TOTAL

SKILL (40%)

EXPERIENCE 1 20% 20

ABILITY 2 20% 40


FISACL 3 15% 45


I STORE HELPER EFFORT (20%)

MENTAL 1 10% 10

PHYSICAL 4 10% 40

WORKING CONDITION

(10)

ENVIRONMENT 2 5% 10

LOCATION 2 5% 10

190

JOB STRUCTURE

MANAGERIAL GROUP CUSTOMER SERVICE INTERNAL WORKER

Store Deputy Team Leader

Prepare Foods Team Leader

Cashier Store Helper

Store associated Team Leader

Foods Prepare Dishwasher

Prepare Display team Leader

Prepared Foods Associated Team Leader

CONCLUSION

• Point method evaluation method is used because that the Whole Foods Inc. is a big company and there are lot of different jobs in the firm.

• The compensable factors used are based on the common factors and is the most important to be the company.

• Each factor is rated on the basis of job importance.

•Thank

you,,,,,,,,,,,

Download - Job evaluation at Whole Foods (Case Study )

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