Supermarket fresh management

1 Daily work responsibilities and processes of fresh manager and supervisor

Job responsibilities of fresh manager

(1) Planning and budget responsibilities

1. Responsible for the formulation of fresh category budget and the achievement of key business indicators, including: fresh sales, fresh gross profit, controllable operating expenses, labor, materials, repair costs and commodity loss

2. Familiar with the consumption of goods in different fresh departments in different seasons. Be able to balance the relationship between sales and commodity inventory well

3. Be responsible for realizing the production efficiency of fresh products formulated by the company, including: floor efficiency, human efficiency (per capita sales, per capita workload of main positions)

professional ability

1. Have the ability to formulate budget, understand the components and meanings of fresh gross profit table, and supervise available resources according to the budget table of fresh products.

2. Be familiar with the sales characteristics and quality management characteristics of fresh goods in different seasons, and take corresponding measures for unreasonable inventory to ensure the sales and turnover of goods.

3. Understand the concepts and industry benchmarks of commodity categories, floor efficiency and human efficiency, be familiar with the factors that affect the production efficiency of stores, and take corresponding measures.

(II) Business (Commodity) Responsibilities

1. Plan and manage competitor surveys and consumer surveys, understand their trends and prices, respond in time, and make suggestions to procurement on the allocation of fresh commodities, the introduction of new products, and the price adjustment of joint-venture commodities, so as to ensure that stores are in a leading position in competition.

2. Keep abreast of customers' western demands, guide the managers of fresh and cooked food areas to correctly implement the business plan of fresh and cooked food areas, and make reasonable arrangements and adjustments to the commodity layout, commodity display and atmosphere layout of each department

3. Be responsible for the implementation of the promotion plan arranged by the procurement and promotion department, and formulate the fresh and cooked food promotion plan

4. Manage the purchase, sales and inventory management of fresh goods reasonably and scientifically. Guide the heads of fresh food departments to reasonably arrange the ordering, processing and production quantity of goods

5. Strictly manage the loss control of goods in fresh food departments, strengthen the awareness of loss control of all fresh food employees, and standardize related operations

6. Responsible for the quality management of fresh goods to ensure that fresh goods meet safety and hygiene standards. Meet customers' needs

7. Be responsible for the normal implementation of fresh food inventory and the accuracy of inventory data

8. Be responsible for the overall environmental health and safety of fresh food in stores

9. Be responsible for all employees in the fresh food area to correctly implement all processes in their respective areas, and the supervisor can correctly review the documents of each department to ensure their correct delivery

Professional ability

1. Understand the principles and common methods of market research, correctly analyze relevant data, and. Familiar with the main points of fresh goods competition and in-store price adjustment process

2. Familiar with the layout specifications, display methods and use specifications of price tags of fresh goods, and can choose appropriate shelves and display methods for different goods according to the combination characteristics of goods

3. Familiar with the sales ratio and gross profit ratio of fresh goods, master the characteristics of seasonal sales of fresh goods, master the use specifications of various promotional signs and props, and be able to use them reasonably in combination with the characteristics of goods.

4. Be familiar with the key control points of ordering, production and processing of individual categories of fresh commodities, and master the management methods of scientific ordering and reasonable production

5. Be familiar with the loss control points in the operation of fresh commodities, and have a strong sense of cost control and cost control methods

6. Understand the quality requirements of various commodities in the process of acceptance, storage, tally and processing of fresh commodities, and be able to handle unqualified products.

7. Be familiar with the inventory plan and process of fresh goods, judge the accuracy of the inventory data and analyze the inventory results

8. Be familiar with the environmental management standards and requirements of fresh food areas

9. Be familiar with the general principles of fresh food operation standards, processes and operation specifications. Skillfully applying key forms and system reports

(3) Personnel responsibilities

1. Providing employees with a safe and hygienic working environment

2. Hosting in-store meetings on a regular basis, maintaining good communication with employees, leading and motivating managers and employees in fresh food areas, and building a positive and efficient team

3. Planning and implementing target management for fresh food department managers. Evaluate and examine the fresh department manager

4. Cultivate and guide the fresh department manager, help him to improve himself, and train his successor

5. Give suggestions on the quality of the fresh department manager's work, have the right to decide on the recruitment, promotion, reward and dismissal of the fresh department manager, and inform the general manager of the store

6. Actively implement the work arrangement of the general manager of the store and be able to put forward creative opinions. And pay it to the implementation of

7. Communicate with the company's various public departments and branches in a positive and open manner, and maintain good cooperation

8. Be responsible for the training and management of promoters in fresh areas

9. Be responsible for arranging the schedules of managers in fresh areas and reviewing the schedules of fresh supervisors. Ensure the reasonable arrangement of the staff in the fresh food area

professional ability

1. Understand the company's corporate culture and rules and regulations

2. Have a fair and open personality, good leadership and team building ability

3. Grasp the company's assessment and evaluation policies correctly and use them reasonably

4. Have coaching ability. Humanized management of subordinates

5. Understand the company's human resources policies and relevant laws and regulations, and be able to use them reasonably

6. Have execution and creativity

7. Strong interpersonal and communication skills

8. Be familiar with the company's promoter system. And supervise the implementation of

9. Be familiar with the principles and methods of store scheduling

(4) Equipment responsibilities

1. Be responsible for the safety of equipment, inventory and other assets in the fresh-keeping area

2. Ensure the normal operation of equipment and supervise the implementation of daily maintenance

3. Be responsible for the strict management of commonly used equipment, utensils and materials in the fresh-keeping area. Improve the use efficiency of equipment

professional ability

1. Understand the maintenance and maintenance principles of main equipment

2. Have the awareness of equipment safety and the concept of increasing revenue and reducing expenditure

3. Be familiar with the use requirements of common equipment for fresh goods and the consumption quota of fresh materials. Be able to detect irregular operation and abnormal material consumption in time

(5) Service responsibilities

1. Create a clean, comfortable and safe shopping environment for customers

2. Ensure that fresh employees can provide professional, enthusiastic and timely services to customers and improve customer satisfaction

3. Ensure that the area in charge provides thoughtful after-sales service to customers. Including

exchange, delivery, etc.

4. Correctly handle customer complaints, maintain good communication with customers, change professional ability according to customer complaints

1. Be familiar with the influence of lighting, decoration, service signs, store music and other factors on the shopping environment in the area under their control, and make reasonable adjustments according to customer needs

2. Be familiar with the standard requirements of employee gfd and service skills. And supervise the implementation of

3. Be familiar with the in-store after-sales service standards and relevant national consumer laws and quality laws

4. Have a sense of customer orientation, and be able to make self-improvement in response to customer complaints to understand customers' demands for quality and service quality.

Responsibilities of the supervisor position

Position objective

Lead and guide the subordinate employees to achieve various work indicators related to the cost department, including: sales, gross profit, operating expenses, etc.

Main work contents

Plan and budget

1. Be responsible for the formulation of the department budget and the achievement of key business indicators, including: (labor, materials, repair costs, and commodity loss.

Business:

1. Provide customers with fresh and hygienic goods and warm and thoughtful services, maintain good communication with customers and properly handle customer complaints.

2. Be responsible for formulating the marketing plan of the department and organizing its implementation, and reporting to the fresh food manager. Even if in-store promotion, price reduction, price adjustment and other countermeasures are taken, it will involve issues such as commodity allocation, new product introduction, price adjustment of associated commodities, etc., even if it is communicated and handled with procurement.

3. Be familiar with the seasonality of all kinds of fresh goods and the best time to market, adjust the goods and display positions according to seasonal factors, promotion plans, reasonably arrange the display layout and display methods of goods, and maintain standardized and clear price labels.

4. Responsible for implementing the promotion plan formulated by the purchasing department and the store promotion department, arranging in-store promotion, and coordinating with the store promotion department to summarize and analyze the promotion effect.

5. Be responsible for reviewing the ordering plan of commodities, be familiar with the sales and turnover of various commodities, and reasonably control the inventory on the premise of meeting the needs of sales and turnover.

6. Be responsible for the quality control of goods in the whole process of acceptance, storage and sales, master the key control points that affect the quality, and promptly notify the manager of serious quality problems of suppliers and communicate with the purchasing department.

7. Instructors shall reasonably and appropriately reduce the price and report the loss of all kinds of commodities, so as to reduce the loss as much as possible.

8. Be responsible for the environmental sanitation and equipment sanitation of the turnover warehouse, cold storage, operation room and sales area of this department meeting the company standards.

9. Supervise the gfd and operation specifications of employees in this department to meet the requirements of the company, and ensure safety and hygiene.

1. Ensure the normal use of various equipment and facilities in this department, and urge the daily maintenance.

11. Be responsible for organizing the inventory of the department and ensuring the accuracy of the inventory.

Personnel management:

Responsible for presiding over the regular meeting of the department, maintaining good communication with employees and building a positive team.