What are the general work contents of supermarket management?

Nowadays, the problems existing in commercial enterprises are mainly reflected in the following places:

1. High enthusiasm for work, but lack of basic work skills; for example, they do not understand the product at all Display skills and ordering skills. The display of products is confusing and ordering is based on feeling.

2. The staff's work execution ability is poor, and the work arrangements are limited to upper-level arrangements, or reach the middle level, and are not well implemented at the store/grassroots level. --However, this itself is a relatively long process to achieve.

3. Basic work areas such as store floors, shelves and merchandise, and personnel services are far from adequate;

4. Many places do not have professional work processes. Or there is a process but the process is not followed. This leads to duplication of work or lack of dedicated person in charge or responsibility for certain tasks. For example, there is no corresponding supplier withdrawal process. As a result, after several suppliers withdraw, and the payment for goods is completed, there are still goods in the store, resulting in a backlog of goods, and the goods are returned after the payment is made. Then the suppliers no longer cooperate, resulting in excessive payment. pay.

5. Merchandise: There is no systematic arrangement of merchandise, and there is no clear concept of merchandise organization structure. As a result, merchandise can only come in, keep coming, and never stop. There are many invalid merchandise in the computer system and even in the store;

6. Financial: The sales budget is too high, resulting in a poor sales completion ratio. There are errors in personnel assessment based on the budget completion rate, which also leads to unclear and excessive cost estimates. Or the sales budget is too low to allow people to realize their potential.

7. Positioning: Development? In which direction? Is it to strengthen operations? How to face the future? Is it an adjustment? How about reorienting?

Work and ideas

1. Personnel management and training:

1. Personnel structure and management form:

A. Clearly formulated The staffing and position distribution, and the corresponding salary levels are formulated so that employees can work hard to learn professional skills in order to be promoted to higher positions and put an end to the behavior of eating from the same pot;

B. Strengthen the training of all internal personnel to Focus on internal promotion, supplemented by external recruitment, and strengthen personnel building.

C. Develop an operating system framework to smooth work implementation channels and streamline communication channels.

D. The headquarters should focus on inspection and should not conduct in-depth management.

2. Training

A. The main content of the training: company rules and regulations, management processes, work skills, management forms, problem research and feedback, and professional skills.

B. Training form and arrangement: After training the main cadres, a written document will be formed and issued/department/grassroots implementation

Trained personnel

Training personnel

p>

Time schedule

Acceptance form

Remarks

Store supervisor level or above

General manager, sales director, Functional department managers

Every Thursday

The operations department checks whether employees know how to operate what the supervisor has trained

3. Work inspection and store inspection :

A. Work inspection and store inspection work process: usually inspect the "Four Basic Principles of Supermarket Operation", namely: bright and clean, enthusiastic and proactive service, complete products, and quality assurance.

A1. Facade image: Can the door and facade be bright, neat, clean and hygienic to attract customers into the store? Is the decoration inside and outside the store appropriate, and does it need to be corrected? How can we spend the least amount of money or even no money to rectify it? What is the condition of the equipment and whether it is suitable for store operation needs.

A2. Service verification and training work and acceptance of work according to work flow: welcome speech of personnel after entering the store, personnel's clothing, personnel's working status; whether sampling personnel have been trained by supervisor-level personnel The content of the training last week, random inspection to see if the work is operated according to the process.

A3. The products are complete: whether the products are classified correctly, whether the classification connection is suitable, whether the shelves and products are clean, whether each item is signed, whether the display is out of stock according to the daily list of shelf products, and whether the ordering is checked Record to see if the ordering method is correct, judge the ordering reasons for missing products, and educate and punish the corresponding responsible persons; whether the handling of promotional products is clear;

A4. Inspection of product quality, especially fresh food quality. The corresponding person in charge is also required to clarify the rectification time, and the store manager is required to buy poor quality or expired products as punishment.

B. Inspection and store patrol format:

B1. Weekly random inspection: The operations department will lead a team to inspect the store, with on-site office and professional guidance; the store patrol personnel include the operations director, Operations Department Manager, Purchasing Director, Engineering Department, and Planning Department personnel;

B2. Daily store inspections and guidance from the Operations Department: The inspection content and form are as above, but one key point should be focused on every day;

B3. Daily quality supervision team inspection work and content: mainly checking the quality of goods (mainly fresh food), store cleanliness, and shelf life of goods, in order to enhance the competitiveness of goods and reduce the loss of goods.

2. Work flow: Develop work flow and conduct training, issue it, and check the implementation:

1. Check the previously issued work flow every quarter; check and correct the use It is professional, simple, clear and easy to operate. Or develop previously unavailable workflows as needed.

2. Issue professional work procedures and organize training for store supervisors and above.

3. Check whether the department works according to the procedures;

4. Reward those who work according to the procedures, and notify those who do not work according to the procedures with criticism and fines/demotion Wait for appropriate processing.

3. Merchandise Management

The management of shopping malls is ultimately implemented in the management of merchandise. The management ideas should be as follows:

1. According to the location and positioning of the shopping mall , carry out professional category selection and confirm the reasonable number of items in the category

2. Carry out brand selection and product selection

3. Regular market research and regular price negotiation In order to obtain the most competitive purchase price and formulate the most reasonable selling price;

4. Display the most reasonable and appropriate product display position and display form;

5. Timing Review product sales; eliminate low-selling products in a timely manner.

6. The store review is different, and the product selection must have characteristics and characteristics.

4. Service: Service includes the increase of service items and the quality of personnel service.

1. The increase in service items allows the store to not only sell goods, but also become a convenient service in customers' lives. You can consider the following:

Sales of game tickets, ordering flowers, film development, dry cleaning services, booking air tickets, free inflatables, boiling water services, rental umbrellas, microwave services, fast food stations, retail newspapers ,free shipping.

2. Personnel service:

A. Proactive and enthusiastic service: including all customers being greeted with "Welcome" when they enter the door, all singing and singing at checkout, three meters The principle of paying attention to the gift and the one-meter "Hello" greeting principle; the cashier recommends promotional small products at the checkout counter and takes the initiative to introduce products, etc.

B. Professional services: Existing employees should be assessed on their product familiarity level every month. If they are not qualified, their salary will be reduced and they will be demoted. All new employees must pass the assessment within one week after taking up the job, mainly for product familiarity. This is the most basic principle of professional services: only by being familiar with the product can you serve customers with professional services.

5. Logistics and distribution

If there are many stores, we must consider logistics and distribution issues, because:

As for rent issues, stores, as business points, are usually located in relatively small locations. Well, the rent level is high. If it is used as a warehouse, the rental cost of the business area will be increased invisibly. In this way, it will be difficult for our store to achieve profitability. Therefore, we must consider building smooth and cheap logistics distribution.

For the construction and improvement of the logistics distribution system, we should proceed in the following areas:

1. Distribution cost support for the procurement contract: distribution cost support should reach 3, so that it is basically It can be the same as the delivery cost (including distribution center personnel costs, rent, water and electricity, delivery fares and other expenses).

2. Ordering training and implementation for distribution center/store orderers: Orders must be made completely based on sales to avoid excessive inventory, which may cause difficulty in capital turnover, or too little inventory, resulting in store shortages.

3. Identify the person responsible for shortages and hold them accountable to eliminate the impact of shortages - shortages can affect sales by 15-30%.

4. Optimize delivery routes: clarify which vehicle goes to which store, how to go, and the time it takes to arrive at the store, so as to reduce travel time and corresponding distribution costs.

5. Optimize ordering and delivery methods: Basically, goods are allocated once every three days or delivered once a week. Delivery methods that order today and deliver tomorrow will not be accepted, unless it is an urgent order, but order three days in advance. , the form of arrival on the fourth day allows the distribution center to have better product organization and distribution, and also reduces the store's inventory - in this way, the store's inventory can usually be controlled within 7-12 days.

6. Purchasing and distribution: allocate the power of purchasing to allocate promotional products to stores, that is, purchasing can apply for a certain quantity of a product to be allocated to each store for promotion. With the approval of the purchasing director, the distribution center will The allocation orders are allocated to seamlessly connect the joint procurement in promotions, and at the same time, it also serves the purpose of driving store sales with highly rotating products. For such products, the procurement controls the stores and distribution centers after the promotion is completed. The inventory quantity will be returned or processed accordingly at the end of the promotion to prevent product backlog.

6. Financial Management

Financial management preparations are carried out in the form of comprehensive budget management and store manager responsibility system.

1. Comprehensive budget management: According to the actual situation, formulate or modify the budget indicators of each project of each store/functional department, and manage them based on the past. Carry out comprehensive budget management, the most important thing is the budget management of various controllable expenses, such as store personnel expenses, all expenses of functional departments, etc.

2. Functional department manager/store manager responsibility system: All functional departments/store managers are fully responsible for the departments/stores they are responsible for, based on the budget. To understand various expenses