SUPERVISEUR (Current Employee) – Montréal – 18 April 2014
C'est un milieu de travail adéquat pour les étudiants, mais il ne faut pas considérer évoluer sur le plan professionnel dans cette compagnie puisque la direction n'a aucune reconnaissance des efforts fournis par les employés.
Butcher (Current Employee) – Montréal, QC – 9 March 2017
It was worth it just because I met very close friends by working at Provigo. The management, however, was terrible, the pay was terrible and the overall workplace environment is very individualistic and everyone minds their own business and clocks in, clocks out, without much team bonding experiences.
Cashier (Former Employee) – Montréal, QC – 5 January 2017
I worked as a cashier there for 3 years. It had it's ups and downs and there were alot of changes throughout the years. The pros were definitely my coworkers. If you're a student, it's a good part time job, alot of young coworkers that make the job really entertaining. There were alot of cons though. Rude customers, very busy environment, getting called in to work during your day off. Scheduling was very strict too. I definitely felt a divide between higher management and those of us working minimum wage...Higher management was not very respectful towards us.
Préparateur de commande (Former Employee) – Laval, QC – 30 September 2016
- 8 heures de travail pour préparer les commandes des clients - conduire les tranpallettes électriques - les collègues sont sympatiques - travail trop physiques qui expose les employers aux accidents de dos
Cashier (Former Employee) – Kirkland, QC – 22 September 2016
I love the people the supervisors and the managers everyone was quite friendly. I would work part time and time would go by extremely quick. Ive learned important customer service skills how to talk properly and body language. Nothing was hard about the job I loved it.
Manager Joe Frseh (Former Employee) – Pierrefonds, QC – 6 June 2016
A typical day at work would be arriving at 7 am, checking the punch cards for my particular employees from the day before. Then heading into the department and doing a walk through taking notes on things that had to be done during the course of the day or week. Once that was all done cleaning the department was done. Orders came in and merchandise had to be placed in accordance to a set floor plan designed my head office. Customer service was always our number 1 priority. On the weekends I was responsible for sending out the pays for the entire store. I also at one point in my many years with Provigo was the back store stock receiver and then went on to be the CAO analyste ( Inventory control )
As a grocery bagger, your job is to stand behind the cash and fill grocery bags for customers. When there are no customers, you keep busy by organizing the recycled bottles, by cleaning the store or by bringing the carts back inside from their outdoor shelters.
When you open the store, you must brume the parking lot as well as the interior of the store and face the fruits and vegetables. You must also turn on the lights.
When you close the store, you must close all the lights, bring the fruits and vegetables back into the refrigerators and lock up the store.
Close to home, no experience recquired, convenient work hours
Cashier and Supervisor (Current Employee) – Montréal, QC – 16 October 2015
A job where the public contact is constant. Busy environment and patient required. Constant smile and positive attitude is required to give good service to the clients. You can change your shift with others employees. The employees and the environment is really great.
Good place to work and develop your communication skills.
Commis (Former Employee) – Montréal, QC – 1 June 2015
Provigo is a good place to develop your communicating skills because you will have to interact with clients here and there, it might be a little stressful at first for those who've never done it before but you do it once you won't have a problem doing it for a second time.
I have aways worked with the people.Clients, co-workers,bosses and I love it. I can work with calls too.
Packer and cashier (Former Employee) – Montréal, QC – 28 January 2015
A typical day at work is when everything works.I have been learning whole my lif with it..Manegement the several situations day by day is great. I need my co-workers.None works alone.The hardest part of the job is when I need to find a way to say no for some client. I like when the clients leave satisfieds.
Caissiere (Current Employee) – Montréal, QC – 27 August 2012
A typical day at my work would perhaps be not so amusing (that is one of the reason I am searching for a new job) I learned how to used a cash register. The hardest part of my job is that I am not moving and simply standing behind a cash register The most enjoyable is that I am surrounded by a lot of playful people.
Emballeuse (Former Employee) – Sainte-Marthe-sur-le-Lac, QC – 19 April 2017
Emballer et étiqueter la viande. Servir les clients a la charcuterie. Préparer les sandwichs. Remplir les comptoirs Faire l'inventaire des comptoirs fromages et autres. Entrer les factures dans le système informatique
Gérant de départements (Current Employee) – St.-Hyacinthe, QC – 9 February 2017
Collègues amicaux, beaucoup de plaisirs à travailler là...suite aux coupures budgétaires, difficile de suivre le rythmes afin de combler les attentes grandissante des dirigeant. Merci à la compagnie de m'avoir donner l'opportunité d'apprendre et de pouvoir grandir dans la compagnie. Le service à la clientèle n'est pas donné à tous, mais tellement agréable de côtoyer plein de personnes différentes, les satisfaire s'est notre affaire.
Rabais 10%, assurance médicaments, bonification
Ambiance tendu, manque de personnel, conciliation travail-famille
Commis de viande (Former Employee) – Saint-Laurent, QC – 19 January 2017
La prise de décision sur le plancher par la direction semblait chaotique et désordonnée. Le travail s'en trouvait légèrement affecté. L'équipe de travail était toutefois excellente. Mis à part les interventions de la direction, le travail était agréable.