Monthly work summary of fresh food supervisor

Monthly work summary of fresh food supervisor

How to write a good work summary is something that every employee should learn. The following is a summary of the monthly work of the fresh food supervisor that I collected for you, hoping to help you!

Monthly Work Summary of Fresh Food Supervisor 1 (1) Supermarket Fresh Food Work Master Plan and Budget Responsibility

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. Be familiar with the sales and turnover of fresh-keeping commodities in different seasons, and be able to balance the relationship between sales and commodity inventory.

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

Total professional ability of supermarket fresh-keeping work

1. Have the ability to budget, understand the composition and meaning of fresh gross profit table, and supervise the available resources according to the fresh category budget table.

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 that the sales and turnover of goods are met.

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

(2) General business (commodity) responsibilities of supermarket fresh-keeping work

1. Plan and manage competitor surveys and consumer surveys, understand their trends and prices, respond in time, and make suggestions on the distribution of fresh goods, the introduction of new products, price adjustment of related goods, etc. , so as to ensure that the store is in a leading position in the competition.

2. Understand the demands of customers in time, guide the director of fresh and cooked food area to correctly implement the business plan of fresh and cooked food area, and make reasonable arrangements and adjustments to the commodity layout, commodity display and atmosphere layout of each department.

3. Responsible for implementing the promotion plan arranged by the procurement promotion department and making the fresh promotion plan.

4. Manage the procurement, sales and inventory management of fresh goods reasonably and scientifically, and guide the director of fresh food department to arrange the ordering, processing and production quantity of goods reasonably.

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

6, responsible for the quality management of fresh goods, to ensure that fresh goods meet the safety and hygiene standards, to meet customer needs.

7, responsible for the normal implementation of fresh inventory work and accurate inventory data.

8. Be responsible for the overall environmental sanitation and safety of fresh food in the store.

9. Responsible for all employees in the fresh-keeping area to correctly implement all processes in their respective areas, and the supervisor can correctly review the documents of various departments to ensure their correct delivery.

Total professional ability of supermarket fresh-keeping work

1, understand the principles and common methods of market research, correctly analyze relevant data, and formulate and implement countermeasures; Familiar with the competition points and price adjustment process of fresh goods in the store

2. Be familiar with the arrangement specification, display mode and use specification of the price tag of fresh commodities, and be able to choose appropriate shelves and display modes for different commodities according to the combination characteristics of commodities.

3. Be familiar with the sales proportion and gross profit margin of fresh goods, master the characteristics of seasonal sales of fresh goods, master the use norms of various promotional signs and props, and rationally use various props according to the characteristics of goods.

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

5, familiar with the loss control points in the process of fresh goods management, 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 take timely measures for unqualified commodities.

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

8, familiar with the fresh area environmental management standards and requirements.

9. Familiar with the general principles of fresh food operation standards, processes and operation specifications, and skillfully use key forms and system reports.

(3) The responsibilities of the general staff of supermarket fresh-keeping work

1. Provide employees with a safe and hygienic working environment.

2. Preside over the regular meeting in the store, maintain good communication with employees, lead and motivate managers and employees in the field of fresh food, and establish an active and efficient team.

3. Plan and implement the target management of the manager of fresh food department, and evaluate and examine it.

4. Train and guide the fresh department manager, help him improve himself and train successors for this position.

5. Have the right to make suggestions on the work quality of the manager of the fresh food department, decide the recruitment, promotion, reward and dismissal of the head of the fresh food department, and notify the store manager and personnel manager.

6. Actively implement the work arrangement of the store general manager, and be able to put forward creative opinions and put them into practice.

7. Communicate with the company's various "xianggong" departments, branches and regions with a positive and open attitude and maintain good cooperation.

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

9. Be responsible for arranging the work and rest schedule of the fresh regional manager, reviewing the work and rest schedule of the fresh regional supervisor, and ensuring the reasonable arrangement of fresh regional employees.

Total professional ability of supermarket fresh-keeping work

1, understand the company's corporate culture and rules and regulations.

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

3, correctly grasp the company's evaluation policy, and can be used reasonably.

4. Have the ability to coach subordinates and implement humanized management.

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

6, with execution and creativity.

7. Strong interpersonal and communication skills.

8. Be familiar with the promoter system of the company and supervise its implementation.

9, familiar with the principles and methods of shopping mall scheduling.

(four) supermarket fresh work general equipment responsibilities

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

2, to ensure the normal operation of the equipment, supervise the implementation of daily maintenance and maintenance work.

3. Responsible for the strict management of commonly used equipment, utensils and materials in the fresh-keeping area, so as to improve the use efficiency of the equipment.

Total professional ability of supermarket fresh-keeping work

1, understand the maintenance and maintenance principles of major equipment.

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

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

(5) General service responsibilities of supermarket preservation.

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 responsible area provides thoughtful after-sales service for customers, including: return and delivery, etc.

4. Handle customer complaints correctly, keep good communication with customers, and improve the work according to customer complaints.

Total professional ability of supermarket fresh-keeping work

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

2. Be familiar with the standard requirements of employees' gfd and service skills, and supervise the implementation.

3. Familiar with in-store after-sales service standards, relevant national consumer laws and quality laws.

4. Have a sense of customer orientation, be able to improve themselves in response to customer complaints, and understand customers' demands for quality and service quality.

Responsibilities of the director of supermarket preservation work

Release target

Lead and guide subordinates to complete various work indicators related to the cost department, including sales, gross profit, operating expenses, etc.

Main work content

Planning and budget

1, responsible for the formulation of departmental budget and the achievement of key business indicators, including: (labor, materials, maintenance costs, commodity loss)

2, to achieve production efficiency indicators, including:-human efficiency (per capita sales)

3, according to the requirements of fresh manager, formulate and implement the regional work plan.

Business:

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

2. Be responsible for making the market adjustment plan of the department and organizing its implementation, and report to the fresh manager. Even if in-store promotion, price reduction and price adjustment are adopted, it will also involve issues such as commodity allocation, new product introduction and joint venture commodity price adjustment, even if it is handled in communication with procurement.

3. Be familiar with the seasonality and the best time to market of all kinds of fresh goods, make promotion plans according to seasonal factors, adjust the goods and display space, and reasonably arrange the layout and display methods of goods. , keep a clear price tag.

4. Responsible for implementing the promotion plan formulated by the purchasing department and the store promotion department, arranging in-store promotion, and cooperating with the store promotion department to make an overall analysis of the promotion effect.

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

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

7. Instructors should reasonably and appropriately reduce the prices and reported losses of various commodities, and reduce losses 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 that meet the company's standards.

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

1, ensure the normal use of all kinds of equipment and facilities in this department, and urge daily maintenance.

1 1, responsible for organizing the inventory of the department to ensure the accuracy of the inventory.

Fresh supervisor's monthly work summary 2 Fresh in the first half of the year, the task was 46 1 10,000, the actual sales were 5.04 million, and the task was completed 109%. Last year, the actual sales were 4.28 million, up 760,000 year-on-year, and the gross profit margin increased 15%.

Main reasons:

1, the price of beef and mutton exploded 19. 8/ kg

2, Xinbai, everyone is happy to do anniversary promotion, the price is shocking, the intensity is very strong, and there are eggs.

Rice, mung beans, sugar and daily consumer goods are the main products, so the lower prices in the wholesale market attract customers, and the government makes up for the decline, which directly affects our sales.

3. Introduce new vegetable suppliers, such as olives, melons, and some fruits with shocking prices.

4. The negative gross profit of rice is 1. 78/ kg (7。 6-8 Sales Quantity 6 13. 07kg, the sales amount is 2226. 00 yuan).

Due to the high temperature in summer, the sales of eggs, milk, beef and mutton are better, which improves the sales of this department.

In view of the above problems, corresponding rectification measures have been taken:

1, increase the new product market, remove the old and introduce the new.

2. Hold a weekly sales analysis meeting, communicate and discuss the mine, ask questions, solve them in time, and follow up.

3. Communicate with suppliers in time, understand the situation, solve the problems existing in management and achieve a win-win situation.

4. The regional commodity structure was gradually adjusted.

Summary of work in the first half of the year:

1, promote posters twice a month, * * * 12.

2. Introduce 58 new products, * * * 18 10. 00 yuan. Seasonal Commodity Exhibition (Mansour Zongzi) 1 300 yuan. And track the sales of new products.

3. Submit the capital plan and various expense reports in time every month.

4. According to the weekly market adjustment results, coordinate with suppliers to adjust prices in time.

5. Submit 2 internal departmental publications every month.

6. Organize employees to train and learn job responsibilities and commodity display knowledge.

7, cooperate with the company to do a good job of secondary inventory.

8, do a good job on duty every month, use the morning meeting to learn from employees, strengthen service awareness, improve professional quality.

9. Pay attention to departmental sales and negative inventory and negative gross profit goods every day; Pay attention to the sales of goods before and after 10 every week; Pay attention to immobile goods every month; Communicate with suppliers in time and adjust in time.

There is a problem:

1, the atmosphere in the store is not enough, and there are many kinds of tags, which gives people a messy feeling.

2. The communication between the management is not in place, and they complain to each other and pass the buck if there are problems.

3. There is a shortage of frozen food resources and insufficient support from existing suppliers, which affects departmental sales.

Various plans for the second half of the year:

1. Break down the task into monthly-weekly-daily-everyone.

2. Strengthen the service consciousness of department employees, actively promote products for customers and increase department sales.

3. Introduce new products and first-line brands, highlight the display, and better serve customers.

4. Do a good job in the related display of stores and increase the unit price of customers (instant noodles-side dishes-ham sausage) (vegetables-condiments).

Summary of fresh food supervisor's work in March 20xx has come to an end, and one year's work will also come to an end. Looking back on one year's work, I am deeply touched. I have gained a lot since I joined the company, no matter in that respect. Since I independently managed the fresh food sales, I suddenly felt the pressure on my body doubled. However, with the care and guidance of my leaders and the cooperation of my colleagues and outsourcing units, I successfully completed the sales task assigned by the company. The relevant situation is summarized as follows:

I. Main work contents

1, keep abreast of customer needs, be familiar with the seasonality and the best time to market of all kinds of fresh goods, determine the types of fresh goods sold according to seasonal factors, make purchasing plans, provide decision-making basis for leaders, and actively contact various farms and slaughterhouses to ensure the adequate supply of fresh goods sold.

2. Follow up the procurement and slaughter progress of fresh products in time to ensure that all kinds of products can be processed and listed on time.

3. Check the quality and quantity of goods in stock daily, do a good job of fire prevention and theft prevention, clean up the warehouse on time, and provide a clean and hygienic environment for the storage of fresh products.

4. Regularly conduct training and inspection on labor discipline, service, company processes and other aspects for employees under its jurisdiction, provide one-on-one assistance to new employees, strengthen management through various trainings, and strictly supervise all work to ensure that all work is completed on time.

5. Seriously study the company's management system, business process, and the knowledge of processing, storage, transportation and preservation of fresh products, and further improve your ability to do your job well through learning, so as to better complete your job.

Second, there are shortcomings and areas that need improvement.

Although we have done a lot of work in 20xx, there are still some shortcomings and areas that need to be improved, mainly as follows: First, we have not learned enough professional skills in the division of cooked food and fresh meat, and our professional skills are not proficient enough. Second, insufficient attention is paid to the product inventory of direct stores, and in some cases there is insufficient stocking. Insufficient attention is paid to the goods that are about to be out of stock and out of stock, which leads to the failure to replenish the best-selling goods in time. Third, the knowledge of product sales and company marketing is still relatively lacking; Fourth, communication with outsourcing enterprises and colleagues in the company needs to be further improved. In view of the above shortcomings, in the new year, I will further strengthen my study, improve my working methods and make greater contributions to the development of the company.

Three. Opinions and suggestions on the company

1. Profit from commodities through excellent management, thus promoting the rapid development of vegetables and pork and ensuring the normal growth of the company's performance.

2, timely insight into market information, adjust the product structure according to changes in consumer demand.

3, to ensure the quality of goods, strengthen the daily inspection of fresh food and try to eat, to ensure the quality of goods.

4, the implementation of the safety responsibility system, always tighten the string of safety, strengthen daily inspection, timely rectification of security risks.

In short, we should constantly sum up that in the new year, we will constantly adjust the work details according to the actual implementation plan and market demand, improve the work plan, continuously improve the service quality, meet new challenges with full work enthusiasm and achieve better results.

Thank you all

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