Gérant de boulangerie/ responsable du magasin (Former Employee) – Longueuil – 14 July 2013
J'étais gérant de boulangerie a l'époque.La planification était sensiblement la même que directeur de magasin sauf plus concentré sur un département d'environ 8 employés ainsi qu'un volume de vente inférieur!
Manager, Customer Service (Former Employee) – Montréal, QC – 19 September 2017
Lots of opportunities for growth in various different departments within the company. Corporate politics and many differing views on regulations and procedures mean that full time work can get to one's head, but perfect for part time work while supporting school or other project.
Productive and very friendly environment with a good staff room
Fruits and Vegetables Clerk (Former Employee) – Montréal, QC – 13 August 2017
Working at provigo was the best time I have had working at any company. The staff was really nice an it felt like a family environment. A typical day would be me arriving in the morning and getting the department ready by removing rotten products. Placing stock throughout the day. Scan the department for missing or inaccurate price tags. I would also do the order for the stock needed.
This job taught me how to be a good independent worker as well as a good team worker. I've learned to troubleshoot and solve problems on my own. I also learned how to use the SAP software to do orders. Mostly this job gave boosted my confidence level and ability to provide good customer service.
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
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.
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.
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.