5 articles on supermarket work summary in 222

1. Summary of supermarket work in 222

Time flies, and the busy work has sent away a fruitful 2 _ _ years and ushered in a brand-new 2___ years. In the past year, with the concerted efforts of all employees, the store exceeded all the indicators for the whole year. In the past two months, we * * * achieved sales of RMB 1,, and the gross profit reached _ _ _% of the total target. In the next ten months, I will seize several major holidays such as Tomb-Sweeping Day, May Day International Labor Day, Dragon Boat Festival, National Day, Mid-Autumn Festival and New Year's Day, and the fifth anniversary of September 24, and draw up appropriate promotion plans to strive to achieve the expected sales targets. I will also focus on the following tasks:

First, I will focus on the training of employees' service awareness and strengthen the brand promotion

I will use the time of the monthly meeting of the store or the succession meeting to conduct irregular training on the service awareness of all employees (including promoters). Don't always talk about the saying that customers are God without taking action, but serve customers as our relatives and friends, because we don't know how to serve God but know how to serve our relatives and friends! For store assistants and team leaders, in the process of returning or repairing goods, they should try their best to be considerate of customers. As long as the original packaging is not damaged, the second sale will not be affected, and the customer's requirements will be met as far as possible without damaging the company's interests.

Second, focus on commodity display and sanitation, and increase the added value of commodities

There are more than 2 supermarkets, wholesale departments and grocery stores in the street, and two of them have an area of more than 2 square meters. Because they purchase in cash, the new products are faster and cheaper than ours, and the geographical location is better than ours. How to make customers prefer to spend more than 2 cents? I think clean and tidy shopping environment, friendly service attitude, good after-sales service, complete varieties and excellent brands in our supermarket are all very important factors. How to make our brand better and harder is to make the details finer and better. Make every week a sanitation and cleaning day, and the office will conduct a comprehensive inspection from time to time. In terms of display, employees are required to follow the five principles of display and strive for beauty and convenience.

Third, increase revenue and reduce expenditure, strengthen loss prevention, and strive for greater profit space

With the arrival of the global winter, the waves of economic crisis are coming, and they have not decreased at present. We should be aware of the current crisis and severity, face up to the immediate difficulties, understand the crisis handling and decision-making of enterprises, make suggestions, and help enterprises in the same boat and be firm. Under the severe economic situation, the most important thing for enterprises is to solve the problem of how to open source and how to reduce expenditure. In my opinion, open source mainly involves some important investment regulations and macro-institutional adjustments introduced by the company's core. Therefore, I want to focus on the issue of reducing expenditure. How can we reduce expenditure? Take the company as the core to implement various lean management methods, improve efficiency and reduce all kinds of waste. Anytime, anywhere, from the general manager to an ordinary employee, we can do it from the details around us, focusing on implementation, as small as the use of a piece of paper to save electricity. The company should advocate the habit of saving all employees and create an atmosphere of reducing costs. Combined with my own work practice, I think supermarkets should do a good job in saving money from the following aspects:

(1) Effectively control personnel expenses, control unnecessary employees to work overtime, and reduce overtime expenses.

(2) For the cost of water and electricity, adopt the principle of economy, reduce the number of fluorescent lamps for lighting by stages without affecting normal business, and control the opening time and temperature of air conditioners.

(3) scientifically calculate the inventory goods, which are a piece of capital. Reasonable inventory can improve the profitability of stores. Too little inventory will increase the purchase cost of goods, while too much inventory will not only occupy a lot of money, but also generate more storage costs, and even cause a lot of loss of goods because of poor sales.

(4) advertising and promotional expenses should be carefully calculated, and some advertising and promotional items should be reused or made by hand to save costs.

(5) Avoid unreasonable losses and avoid unreasonable losses according to the characteristics of commodities. For example, salt products are afraid of moisture, so don't store them near the ground or near fresh frozen foods. Sometimes when the goods are approaching the shelf life, we should decisively reduce the price and promote sales to avoid greater losses.

In short, adhere to the principle of increasing revenue and reducing expenditure, increase the intensity of loss prevention, and strive for profits for the company to the limit.

Fourth, make sales plans in groups and strictly implement performance appraisal.

Divide the monthly sales plan into each group (food group, non-food group and boutique cabinet) and strictly implement performance appraisal, so that employees' monthly income can be linked to sales, and if they sell well, their wages will be high, otherwise their wages will be low, which truly reflects that they get more for more work. Ask all employees for good ideas for promotion every month, give full play to the acute accumulation of all employees, and strive to complete various indicators.

Based on the above points and the actual situation of the store, I am confident to lead all the staff of the store to do better sales and successfully complete all the indicators in the challenging 2___ year.

2. Summary of supermarket work in 222

I haven't been engaged in cashier work in supermarkets for a long time, and my own quality and professional level are still far from the actual requirements of the work, but I can overcome difficulties, study hard, correct my work attitude, actively consult and learn from other comrades, do my job well and make my due contribution to the development of supermarkets. Now, it is a summary of my work to talk about my own experience and experience in view of the problems I have encountered in my work.

As a cashier who deals directly with cash, I think I must abide by the operation discipline of the supermarket.

Cashiers should not carry cash with them when they are in business, so as not to cause unnecessary misunderstanding and the possible phenomenon of xxx moving privately. Cashiers are not allowed to leave the cashier's desk without permission, so as to avoid losing money or causing dissatisfaction and complaints from customers waiting for settlement. Cashiers are not allowed to settle accounts for their relatives and friends, so as to avoid unnecessary misunderstanding and possible "stealing" phenomenon that cashiers use the convenience of cashier position to log in to the cash register with receipts lower than the original price, in order to benefit others' private interests in the interests of enterprises, or possibly internal and external collusion.

(1) At the cashier's desk, the cashier is not allowed to put any personal belongings.

Because there may be goods returned by customers at the checkout counter at any time, or goods that are temporarily decided not to buy, if personal items are also placed at the checkout counter, it is easy to be confused with these goods and cause misunderstanding. Cashiers are not allowed to open the cash register drawer at will to check the figures and count the cash. Opening drawers at will not only attract people's attention and cause unsafe factors, but also make people suspect the cashier's malpractice.

The cashier channel that is not enabled must be blocked by a chain, otherwise individual customers will take the opportunity to take the goods out of the supermarket without checking out. Cashiers should not read newspapers and talk and laugh during business hours. They should always pay attention to the situation in front of the cashier and in the store they can see in order to prevent and avoid abnormal phenomena that are not conducive to enterprises. Cashiers should be familiar with the goods in the store, especially the special goods, and the relevant business conditions, so that customers can give correct answers at any time when they ask questions.

(2) Do a good job in bagging goods.

It is a part of cashier's work to put the settled goods into bags for customers. Don't think that this top job is the easiest, and customers are often disappointed because of the poor work.

The control procedure of bagging operation is: bagging hard and heavy goods at the bottom; Two cases of square or rectangular goods packed in packaging bags are used as brackets; Bottled or canned goods are placed in the middle to avoid being damaged by external pressure; Fragile goods or light bubble goods are placed above the bag; Frozen products, bean products and other goods that are easy to flow out of water, and meat and vegetables that are easy to flow out of juice, should be packed in packaging bags before being put into large shopping bags, or the goods that are not put into large shopping bags with the consent of customers should not be higher than the bag mouth, so as to avoid inconvenience when customers carry them, and the goods that cannot fit in one bag should be put into another bag; The advertising pages or gifts sent by the supermarket in the promotion activities should be confirmed to have been put in the packaging bag. When bagging, it is absolutely necessary to avoid putting goods that are not a customer into the same bag; For the oversized goods that can't fit in the packaging bag, they should be tied with ropes to facilitate customers to carry them; Remind customers to take away all the packaged goods to prevent them from forgetting the goods at the checkout counter.

(3) Pay attention to the working procedures when leaving the cashier.

When you leave the cashier's desk, put the "Stop Payment" sign on the cashier's desk; Block the cashier channel with a chain; Lock all the cash in the drawer of the cash register, and the key must be taken with you or handed over to the shift supervisor for safekeeping; Inform the nearby cashier of the reason for leaving the cashier and the time for returning; Before leaving the cash register, if there are customers waiting for settlement, you should not leave immediately. You should ask the customers who have taken advantage of it to settle at other cashier's desks in a polite manner. And check out the waiting customers before leaving.

3. Summary of supermarket work in 222

At the end of the year, the hectic year is coming to an end and new challenges are in sight. Looking back, I have gained a lot of exercise, learned new knowledge, made new friends and accumulated experience in the big family of xx supermarket. Of course, I have discovered my own shortcomings through many profound lessons. This year is a full year, and my growth comes from the big family of xx supermarket. It is my unshirkable responsibility to do my best for the better development of xx supermarket next year. Now I will summarize my work in the past year:

1. Working Stage of xx Market Building

After the Spring Festival in xx, I was still responsible for the various operations of XX Market Building. With the cooperation of Manager Zhai, I experienced some challenging problems, such as the business difficulties of merchants in the off-season after the holiday, the difficulty in collecting rents, and the large number of staff in custody due to seasonal reasons. Through the solution of these problems, I became familiar with the clothing retail market and the market climate in our city. Through the contact with the mediation work of various merchants, the coordination ability has been further exercised. In order to adapt to the ever-changing situation, the layout of xx market has been adjusted according to the overall planning of the company. From March to April, xx market supermarket began to conceive of opening, and I devoted myself to the preparatory work, including personnel recruitment, business training, shelf installation, and daily operation and maintenance. With the care of the boss, the support of all parties in the company, and under the guidance of General Manager Liu and Li Dian, xx market supermarket was able to develop and transition steadily, and my latest business knowledge of the supermarket was strengthened systematically.

During my time in charge of xx market, I tried my best to maintain the normal operation of various business activities, and there were no unexpected emergencies. However, it is a fact that the overall potential of the xx market has not been fully utilized to generate benefits. Although the development of the xx market is constrained by the immature objective environment in various aspects, it is a great responsibility for the failure to fully utilize the potential of the xx market. This also shows the limitations of my own ability, which is the deepest understanding I got from working in the xx market. At the same time, the experience of various difficulties and pressures in the xx market has greatly improved my psychological quality. In the face of no matter how big the difficulties and pressures are, I will not shrink back and escape, and I can calmly face the solution. This is what I have gained from working in the xx market.

II. Working Stage of xx Supermarket

In June, due to the need of work, I was transferred to xx Supermarket as a store manager and a non-food manager. Strengthening commodity management and personnel on-site management in the work and realizing the improvement of performance are the centers running through all the work.

Although I have joined the big family of xx Supermarket since its opening, I am familiar with the staff of xx Supermarket, but there are still differences in specific work. In order to enter the role and take responsibility as soon as possible, on the one hand, I strengthened the study of professional knowledge, actively read books and articles, and humbly asked Liu Zongli for advice. On the one hand, strengthen communication to understand the actual situation, communicate with the heads of food, receiving goods, cashier and other relevant departments, and have in-depth exchanges with Wen Juan, the non-food team leader. In a short time, I established a harmonious working relationship with the relevant supervisors and assumed the responsibility of the store duty manager. Together with the cabinet leader, we conducted rectification training for non-food personnel and adjusted the planning and display of goods. Through the concerted efforts of non-food employees, our sales have increased significantly. After Wen Juan was promoted to non-food purchasing, I became the group leader of non-food products. I settled down and started from scratch. The strict requirements for hygiene, display, warehouse and receiving goods began from every detail, which made the atmosphere of non-food stores change. Having good contact with employees, on the basis of strict requirements, giving employees ideological communication and business training has improved their mental outlook and brought their enthusiasm and autonomy into play. With the care and support of all departments in the company, Qi Xin, the whole staff, worked hard and the progress of non-food was recognized by the company.

The store manager on duty is responsible for coordinating the work of all departments, maintaining the normal operation of the whole store, and dealing with emergencies. In this position, based on overall control, he makes full use of this platform to comprehensively improve his organization and coordination and business level while working, and has a deep understanding of cashier, customer service, receiving goods, loss prevention, fire fighting and other links, finds problems, reduces loopholes, and becomes a well-known store manager.

Third, personnel management training

As a supervisor, the management of employees is a compulsory course with high difficulty. Everyone has different experiences and personalities. How to make employees in this department concentrate on one thing is not as simple as lip service. Through the study of relevant professional theoretical knowledge and the application in practical work, I have made great efforts in personnel management. Follow the strict and caring method.

First of all, I really care about and respect employees psychologically, really think about employees, and really want to improve employees. On this basis, targeted ideological communication and business training for employees, solve employees' thinking, set clear development goals, really stimulate employees' initiative and enthusiasm, and then let employees know how to do it and how to do it better through business training. In work management, always be strict with words, as long as you make mistakes in principle, you will never condone them. So that the staff can be motivated from the inside and effective from the outside. However, people are constantly changing and developing, and the management of personnel will also change and develop accordingly. This requires keeping a clear head, constantly learning and improving, and better exerting the full potential of the team.

Training employees is also an important task for a supervisor, starting from 5xxxx employees in xx market to 3xxxxx employees in xx supermarket and then to the Sixth Department of xx supermarket in August.