How to do a good job in supermarket service

Question 1: How to do a good job in supermarket service, how to seize the opportunity in customer service, and how to make efforts from customer psychology, customer requirements, promotion skills and subtle services. How to win customers' favor, meet customers' requirements, and finally how to successfully retain customers and bring economic benefits to restaurants is a difficult problem for service area managers. As a front-line department in the service area, the front desk bears the brunt of customer service. Guests enjoy the services of star-rated hotels, starting from the lobby. From the doorman opening the door, helping the elderly, holding the child, providing inquiry service, handing over goods, storing valuables, and enjoying personalized "golden key" service until the last group of guests leave for dinner. It is closely related to every employee in the food and beverage department. The customers they meet every day have different forms and personality needs. How to improve the sales awareness of the front office staff and bring more income to the restaurant? To find a solution, we must start with the problems existing in the promotion of products by employees at present: employees generally lack the awareness of promotion. Due to the different division of labor among different departments, as the leader of food supermarket sales, they undertake the main work of food supermarket sales, while other departments are responsible for specific reception or providing guarantee services, and their sales responsibilities are not very strong. This leads to the employees' lack of sales awareness and overall awareness in customer service, in addition to receiving guests according to the workflow and norms, giving the guests the feeling that business is business-like, and they can't accurately capture and feedback the complaints or other needs of the guests at one time, which eventually leads to the loss of customers and their consumption expectations. As managers, we should realize that every employee may become a salesman and a potential sales force. Only by combining the department's own characteristics, making corresponding training plans, giving appropriate incentives, and guiding employees to analyze problems in a targeted manner, will employees' awareness and level of promotion be continuously improved and food supermarkets will have greater economic benefits.

Is this ok?

Question 2: How to manage the supermarket well? The personnel management of supermarkets should do well in three aspects: First, strengthen the management of personnel departments. It is necessary to transfer people with real management ability and experience to the personnel management department and strengthen training and education. Through training and education, the ability of personnel coordination, management, problem solving and problem handling of personnel management department staff will be continuously enhanced, and then the supermarket staff management will be guided to be scientific and on the right track. The second is to strengthen employee management. It is necessary to establish and improve the employee use management system in combination with the actual situation of supermarkets, and establish rules and regulations from the aspects of employee recruitment, training, use, assessment, rewards and punishments. , so as to continuously realize the standardization and institutionalization of employee management. The third is to establish and improve a long-term mechanism for employing people. We should focus on solving the problem of random output and input of employees. Supermarkets can fully mobilize employees' work enthusiasm, enhance their sense of belonging and make employees willing to stay in supermarkets for a long time by establishing scientific reward and punishment mechanisms and employee income growth mechanisms. Attach importance to commodity management. Commodity management in supermarkets is also a complicated job. On the one hand, there are many kinds of supermarket goods, and if the staff is not responsible, it will inevitably lead to management confusion; On the other hand, due to the different characteristics of commodities, classified management cannot be neglected, otherwise it will affect commodity management. The author only talks about the commodity management of OTC sales here. A few days ago, the author went shopping in a supermarket. In front of a group of daily necessities shelves, the author saw that the goods here were not only scattered, but also not priced. When asking the salesman to take samples, the salesman couldn't find a place to display the goods himself. In another supermarket, the author saw that cooked meat food and raw meat food were displayed on the same set of shelves, and many customers were quite dissatisfied with this. What is even more ridiculous is that a plastic washbasin with a few dollars is priced at several hundred dollars. If the salesman hadn't admitted his mistakes, he would have scared off a large number of consumers. In addition, there is another problem. Some supermarkets can't display the newly purchased goods on the shelves in time, and the goods on the shelves can't be changed frequently, which not only affects the beauty of the supermarket, but also reduces the customers' desire to buy. These are common problems in supermarket commodity management. In the final analysis, the commodity management of supermarkets is still a matter of human responsibility. The author thinks that in the commodity management of supermarkets, supermarkets should combine the category combination and implement the post responsibility system for employees with the commodity department as the unit. The staff of the Commodity Department will be based in two combination, and a special person will be responsible for it, so that each employee has a clear job responsibility.

Question 3: How to do a good job in supermarket management are some terms.

On-site management of supermarket is the basis of supermarket management, so as to solve problems in daily operation in time and maintain normal business order.

Site management personnel are required to set an example. Scientific and fair on-site managers are managers and instructors of employees. They should handle affairs impartially, strictly control, accumulate experience in their work, actively explore the law of on-site management, and improve the predictability of their work. Strengthen study, improve quality, be familiar with various rules and regulations of supermarket management and relevant laws and regulations of enterprise management, learn management skills and improve personal quality. The main content of on-site management hygiene is one of the most important contents in the on-site management of supermarkets, which can make customers shop easily and happily, make employees work happily and ensure the hygiene of goods. The job requirements are as follows: personal hygiene: according to the regulations of the supermarket staff code, you must have a health certificate when entering the supermarket, and you must also keep long shawl hair, do not dye strange hair, do not leave long nails, wear jewelry according to regulations, and keep your clothes clean and tidy, especially for employees engaged in fresh cooked food processing. Environmental sanitation: including floors, walls, desktops, shelves and commodities. The ground is required to be clean and free from dead ends. The walls, ceilings, ceilings, cylinders, chandeliers and glass surfaces should be free of cobwebs, rat tracks and dust. Under the countertop, countertop and shelf, it should be placed neatly to avoid clutter, and the dirt on the items should be wiped at any time to keep the items bright and tidy at all times. Educate employees to have a strong sense of hygiene and pay attention to maintaining hygiene. In addition to the hygiene in the store, we should also pay attention to the environmental hygiene around the store. Hygiene of equipment and appliances: it is required to clean supermarket operating equipment, such as island cabinets, cabinets, electronic scales, flatbed cars, trolleys, shopping baskets, etc. , and keep it clean. Fresh processing equipment should be cleaned and cleaned every day. The environmental management channel of the store is unobstructed: always check whether the channel is blocked, such as flatbed trucks, removed packing boxes, stacked whole boxes of goods, shopping carts and baskets, crowded people, etc., and clear up and divert them in time to keep the channel unblocked, so as to ensure that customers can walk around the store unimpeded to browse and buy. Whether the store atmosphere is in place: check whether the POP advertisement is incomplete or defaced, whether the writing is standard and beautiful, whether the hanging is reasonable, whether the promotional decoration such as pile head is intact and whether it needs to be supplemented. Orderly placement: mainly refers to whether shopping carts, shopping baskets, flatbed cars, stacking boards, display props, cleaning tools and other items are placed in the specified places, and whether there are procedures for returning them after use. Business preparation management Good business preparation is an important prerequisite for doing a good job of the day. The job requirements are as follows: whether the cashier prepares enough change according to the required amount, whether the POS machine and card reader are in good standby state, and whether various consumables such as printing paper, ribbon and plastic vest bag are in place. Attendance preparation for employees, arrival of posts, especially arrival of security guards, and turning on lights. If you are absent, find out the reason and deal with it. Whether the employee's gfd meets the requirements, the employee's gfd should be neat, the dress should be standardized, the spirit should be high, and the hair should be neat. Loading inspection mainly includes whether fresh and frozen products are delivered and sorted, whether the packaging is complete, whether other goods are loaded in time, stacking and whether the end frame is vacant. Shortage is the enemy of supermarket management, which not only reduces the sales opportunities, but also damages the image of the supermarket and leads to the artificial loss of customers. Therefore, it is necessary to strengthen the supervision of the goods in short supply, urge the tally team to master the rhythm of the demand for goods, and the on-site management personnel should have a certain foresight on the sales of goods and master the general procedures and methods of the demand for goods. Personnel site management mainly includes the following contents: check the quality and standard of employees' work, whether it is implemented according to the requirements of work standard procedures, and whether the quality and efficiency of work need to be improved. Labor discipline inspection, whether there are abnormal leave, string posts, poor attendance, chatting together or other disciplinary phenomena, shall be managed in accordance with the Relevant Provisions on Handling Negligence in Supermarket. Labor deployment, grasp the law of supermarket sales time, deploy personnel in time to ensure the normal operation of the supermarket. Pay attention to the mental state of employees and change their mental outlook.

Commodity quality management is mainly the on-site management of fresh products and food shelf life. Fresh products. Manage the freshness of goods, the temperature and humidity of refrigerator. Food shelf life management. Sample the food displayed on the shelves and deal with the goods that have passed the shelf life and warning period. Deal with unsold goods that can be judged by appearance during inspection. Such as: ten kinds of goods that can't be put on the shelves, such as broken bags, defiled goods and small quantities. ......& gt& gt

Question 4: How to serve the supermarket well? I think the service quality of supermarkets is related to the workload of employees. To improve the quality of service, we should first give less work to employees, then increase the number of people, and finally think more about employees. Let employees work in your supermarket just like working at home, so that you can run your supermarket better, employees will be happy and you will be at ease! Remember: being an employee is your family!

Question 5: Discuss how to serve customers well in the daily work of supermarkets. You can expand from the following points 1 to master the rules and regulations of the supermarket, so as to answer questions for customers at any time. 2. Keep in mind the placement of goods and serve customers conveniently, timely and quickly. 3. Exercise your language ability and answer questions for customers clearly. 4. Always understand and deeply study the instructions of supermarket leaders to ensure a high degree of unity between serving customers and safeguarding the interests of supermarkets.

Question 6: As a supermarket employee, how should we provide good service? It depends on whether your position is internal or external.

Question 7: How do supermarket attendants serve well? Following the footsteps of spring, our supermarket ushered in a year full of hope. As an old employee of XX store in XX supermarket, I grew up step by step. My name is XX, and I am now XX years old. Now I am a cashier in XX supermarket. When I walked out of school with great ambition and entered the society to take part in the work, I had an indissoluble bond with XX supermarket. 20 1 1 In the autumn of October, I put on the red vest of the supermarket and became a cashier in XX store of XX supermarket. Looking at the red vest on my body, I am both excited and nervous, but more proud and proud, and I also deeply feel the great responsibility on my shoulders. Although I am an ordinary cashier, my every move, every word and deed. They are all endowed with new connotations. It represents the image of the enterprise and is the window of our XX supermarket's external service. When I stepped onto the cashier's desk, I made up my mind: I must work hard, be a qualified cashier, live up to the cultivation of the company and the trust of the leaders, and never regret it every day! As a cashier, I come into contact with different types of guests every day and provide different services for different types of guests. Our service tenet is "regarding customers as God", and our service principle is "making customers convenient is the highest criterion, customers' demand is the highest command of service, and never say' no'". When guests enter the supermarket and see our warm smiling faces, they will feel cordial and feel at home. Even if we encounter some unpleasant things in the checkout service, if we still greet each other with a smile, I believe that no matter how unreasonable the guests are, there is no reason to lose their temper. The so-called "meet and laugh"! The cashier at the front desk is the last department that guests contact before leaving the store, so they usually complain to us about the service of the supermarket when checking out. Although these problems are not caused by the cashier, we can't be "superior", which will make the guests doubt the management of the whole hotel, thus deepening the distrust of the guests. So calmly explain the situation to other individuals or departments and ask for help. After the problem is solved, we should solicit the opinions of the guests again, so that the customers can return with satisfaction. "Although the sword is good, it is not constantly sharpened" and "after diligent study, you don't know enough". Only by studying business knowledge seriously can we constantly sharpen a person's character, improve moral cultivation and improve service skills. Let's take vigorous steps, forge ahead, work hard and strive for our tomorrow! I believe that through the efforts of all cashiers, the supermarket will have a better tomorrow!

Question 8: What should supermarket employees do for customers? 1. There should be a clear division of labor, and every employee should be familiar with the overall distribution of goods in the supermarket and the goods in the personal management area, so as to guide customers' shopping process.

Pay attention to polite language, and don't get impatient because customers ask more questions.

3. Enthusiasm, attention to detail, picking up items when they fall and putting them back on the shelf, seeing a customer holding a lot of things in his hand, but not pushing the shopping cart, offering shopping tools on his own initiative.

4. Pay attention to the ways and means of judging customers who are suspected of scheming.

Just a personal opinion-#

Question 9: How to manage the service attitude of the supermarket 1, smile service.

2, customer service evaluation, good awards, countdown bonuses.

3. Train employees' service attitude and teach them how to communicate with customers.