How to be a qualified supermarket manager?

Commodity management is a chain of supermarket operators must have management skills. Commodity management is not only the procurement of goods, more importantly, the use of computerized information management systems, to implement single product management, to maintain a reasonable inventory, data analysis, data forecasting control of commodities, so that commodity management ahead of the market, ahead of competitors, and adjusted with the changes in market demand, in order to achieve the best commodity operations.

Basic management of commodities

The first step in good commodity management is to first check the variety of commodities to ensure that the total number of operating commodities is relatively rich. In the control of the total number of varieties of commodities (excluding fresh, bulk commodities) on the following principles:

Mall operating area of 400 square meters to 500 square meters, the total number of varieties is not less than 4,300 kinds;

Mall operating area of 300 square meters to 400 square meters, the total number of varieties is not less than 3,500 kinds;

Mall operating area of 200 square meters to 300 square meters, the total number of varieties of not less than 2,800;

mall operating area of less than 200 square meters, the total number of varieties of not less than 2,500;

mall operating area of about 100 square meters, the total number of varieties of not less than 2,000;

mall operating area of more than 500 square meters, according to the varieties per square meter of 10 to 12 species, increase the number of goods The number of varieties.

Note that the following commodities must be guaranteed supply: such as 30 commodities, DM promotional commodities, the company buyout commodities, the company's total distribution commodities, the company's customized commodities, the day of the distribution of commodities, as well as convenience, convenience goods, large food commodities.

Before 12:30 every day in the daily business hours, the supermarket stores must have the following varieties of goods. Vegetables: 24 kinds; live fish: 4 kinds; river food: 4 kinds; small aquatic products: 8 kinds; seafood: 10 kinds; soybean products: 12 kinds; split meat: 10 kinds; fruit: 10 kinds.

And before 16:30 every day, supermarket stores should do must have the following varieties of goods.

These are vegetables: 12 kinds; live water fish: 2 kinds; river food: 2 kinds; small aquatic products: 4 kinds; seafood: 5 kinds; soybean products: 6 kinds; split meat: 6 kinds; and 10 kinds of fruits. Other delicatessen, main and sideline food, etc. can be configured according to the store operating area of the equipment, facilities, and then determine the number of varieties that must be achieved before 12:30 and 16:30.

How to solve the problem of lack of products

In the daily operation of the supermarket, there may often be a lack of products, thus affecting sales, so the relevant departments of the supermarket should be the phenomenon of lack of goods as one of the key tasks, and the record of the situation reflected to the Department of Gate Management in a timely manner.

This can be divided into three supermarkets all commodities, one is 70 commodities; the second is 30 commodities, postal commodities, seasonal tight commodities; the third is the elimination of commodities, closed commodities and can not be point commodities.

In the elimination of goods, closed warehouse goods and can not be ordered goods and forecast goods to do statistics, should not be used as the basis for calculating the number of shortages of goods into the statistics.

And for the inspection of store "30" goods, postal goods, seasonal goods, the vice president of operations to determine the number of inspections, the scope.

Reasonable configuration and display

In order to promote the goods into the fast-selling, the relevant personnel should always check the configuration and display of goods, should pay attention to the front of the main aisle in front of the configuration of the store to buy a lot of the two sides of the purchase of high-frequency goods. And the back of the main channel on both sides of the store, you can configure the new goods, seasonal goods, popular goods, will be introduced to customers.

For example, you can start from the status quo to display: in order of factory buyout, factory concessions, seasonal, seasonal goods, inventory backlog of goods. At the same time, pay attention to the end of the display rack as much as possible to configure high profit goods, special goods, promotional goods or factory buyout shelves.

Commodity display to do as much as possible:

Obvious: the front of the goods to face the customer, the bottom of the shelf can be tilted display of goods.

Easy to take and easy to put: heavy goods should be placed on the lower shelves, the top shelf display should not be too high; bulk commodities should be equipped with tools to take; avoid the whole box of commodities bundled together; easy to slide bottles, cans of commodities need to be back staggered stacking.

The amount of sense of sufficiency: merchandise display height control in each shelf between 60% and 85% of the height of the shelves, do not allow the shelves to be empty of merchandise, each shelf is generally not less than three varieties on display.

First in, first out: close to the shelf life of the goods, the first to display the goods in the front row, supplement the display of goods from the back.

Correlation display: correlation display, can be displayed on both sides of the channel, or the same side of the different levels, different groups of shelves, do not put in the center of the double-sided display shelves on both sides. Pay attention to the fresh area and food shelves connected display.

Vertical display: the same kind of different varieties, specifications of goods on the same shelf at different levels of location, is conducive to customer selection, but also reflects the fullness of the goods, can play a better promotional effect.

For more than 1.85 meters shelves can take the display method is, 1.7 meters below the category of vertical display, 1.7 meters above the single product vertical display.

Commodity configuration should also follow the following principles:

a. In accordance with the customer shopping path, the reasonable layout of the merchandise pile display location, display and display the number of ways to strengthen the self-promotion of goods.

b. In accordance with the Operations Department, the Purchasing Department to develop the shelf merchandise display configuration map, display merchandise (can be adjusted every two months)

c. Supermarkets are more important to determine the expiration date of the goods and should be removed from the cabinet as early as possible, especially to remove the following goods:

Mold, odor, discoloration of deteriorated merchandise.

Goods with severely deflated cans.

Goods with severely damaged packaging.

Trademarks off, unclear identification, date of production, the manufacturer is unknown three goods.

Commodities with insufficient measurement and unclear specifications.

Goods that are badly rusted and tarnished.

Goods with old packaging or missing parts.

Improve the surrounding environment and atmosphere

1, the commodity area should be kept neat, smooth and hygienic. If the following situations should be resolved as soon as possible:

Paper confetti flying all over the ground in front of the store, awnings, windows, etc. have thick ash; store in front of bicycles, motorcycles, small stalls crowded;

store fa?ade handwriting is not clear, and the light is not bright at night; store windows, columns, advertisements on the head of the cluttered.

2. The shopping environment and atmosphere in the store is suitable:

Access is unobstructed, the ground is clean and free of garbage and cardboard boxes; the decorations in the store are neat and hygienic; the shopping baskets are neatly and appropriately placed at the entrance of the access; the lighting is bright, the walls are not defaced and free of cobwebs; there are no water stains on the ground, and the toilets are free of odor and dirt; the POP advertisements and the guide cards are eye-catching and clear, and they do not hinder the customers from passing through the store; The cash register is clean and tidy, and operates normally; the advertisements are posted neatly and beautifully without damage, and the contents of the advertisements and promotions are in line with the prices, specifications, and quantities of the goods actually sold.

How to do a good job as a store manager

Store Manager's Manual

I, the identity of the store manager

II, the ability of the store manager should be

III, the quality of the store manager can not have

IV, the store manager of a day's activities

V, the manager of the management of the authority of the store manager

1, management of the personnel, 2, out-of-stock management

3, loss management 4, cashier management

5, report management 6, health management

7, promotional management 8, training management

9, the management of rewards and penalties 10, management of the target

11, the management of intelligence 12, the management of the complaint

13, the management of emergencies 14, cost reduction Management

15, management of security 16, and the headquarters of the contact

17, the management of store equipment 18, confidentiality management

6, the store manager's self-check

seven, the store manager's examination

This manual is to help the bakery store manager of each store, to understand the scope of their responsibilities, and to better fulfill the work of the manager's tasks.

I, the identity of the store manager

1, the company's business stores on behalf of

From the moment you become a store manager, you are no longer an ordinary employee, you represent the overall image of the company, the company's business stores on behalf of the company's position, you must stand in the company, to strengthen the management of the company's business efficiency goals.

2, the realization of the turnover target

You manage the store, there must be profitable to prove your value, and in the process of achieving the goal, your management and lead by example, will be extremely important, so the realization of the turnover target, 50% is to rely on your personal performance.

3, the conductor of the business store

A small business store is also a collective, there must be a conductor, that is, you, you not only have to play their own talent, but also bear the responsibility of commanding other employees - to help each employee can play talent, you must use their own actions, ideas to You must use your actions and thoughts to influence your employees, rather than letting them influence your judgment and thinking.

Second, the store manager should be able to

1, the ability to guide

It is the ability to reverse stereotypes and make the most of their talents, so that turnover can be increased.

2, the ability to educate

Can find the shortcomings of the staff, and help employees to improve their abilities and qualities

3, the ability to calculate data

Master, learn, analyze the reports, data, so that you know their own store performance is good or bad

4, the ability to achieve the goal

The ability to achieve the goal. And must have the ability to organize and cohesion, as well as the ability to master the staff

5, good judgment

The face of the problem has the right judgment, and can quickly solve

6, professional knowledge

For you to sell the cake, bread understanding and business services when the necessary knowledge and skills

7, the business of the store's operational capacity

The management skills necessary for the operation of the store

8, the ability to manage people and time

9, the ability to improve the quality of service

The ability to make the service more rational, so that the customer has a sense of cordiality, a sense of convenience, a sense of trust and a sense of comfort

10, the ability to self-training

To keep up with the times to improve themselves and grow happily with the company. Happy growth together with the company

11, honesty and loyalty

Three, the store manager can not have the quality

1, reporting beyond the level of self-assertion (refers to sudden problems)

2, shirk their responsibilities, to avoid responsibility

3, privately criticizing the company, complaining about the status quo

4, do not set goals, do not believe that they and their staff can create a miracle business

3, the company has a lot to do with the company's business. Employees can create business miracles

5, when there is credit, enjoy alone

6, not good at using the strengths of the staff, only to see the shortcomings of the staff

7, reluctant to train the staff, do not want to subordinate staff to surpass their own

8, to the superiors or the company, the report of good news and not worry about picking the good news to say

9, do not want to strict management of the store, just want to do the Good old boy

Four, the store manager's activities for a day

1, the morning open the door of the preparation (half an hour before the opening of the store)

A: the staff under the staff to confirm the attendance and vacation, as well as the mental state of the personnel.

B: business store inspection: review of inventory, inventory of new goods, display of items, store cleanliness, lighting, prices, equipment, change and other conditions

C: analysis of yesterday's turnover: the specific number, is down or up (to find out the reasons for this), looking for ways to improve turnover

D: announced that the day's business objectives

2, after the opening of the store until Noon

A: Confirmation of today's work priorities How much turnover should be done today

Which products should be promoted today

B: Tracking business problems (equipment repair, lighting, product arrangement, etc.)

C: Comparison of sales volume/volume of incoming cakes and breads in the business store

D: When is today's peak time for business?

3. Midday shift lunch

4. Afternoon (1:00~3:00)

A: Training and talking to staff, boosting morale

B: Dealing with problems found and reporting them

C: Surveying the surrounding peer stores (how does the business compare with ours)

5. Evening (3:00~6:00)

6:

A: Confirm the completion of turnover

B: Check the overall situation of the store

C: Instruct the successor or agent to pay attention to the situation

D: Ordering work, and coordination with the headquarter

6. Evening (6:00~closing time)

A: Promote the products, and try to complete the target for the day

B: Take stock of the business and make a report

B: Take stock of the business and make a report to the headquarter. p>

B: inventory items, cashier

C: production of daily reports

D: the completion of the closing work

E: do a good job of leaving the store (to ensure the safety of the store at night)

Fifth, the authority of the store manager

1, the management of practitioners

A: the management of the attendance: late arrival, early departure is strictly prohibited, and strictly abide by discipline!

B; the management of service: quality service to attract repeat customers

C: efficiency management: constantly improve the speed of each employee's work and the quality of work

D: the management of unqualified. Generally divided into two cases:

* Retraining of unqualified employees

* Dismissal of incorrigible employees

2, the management of out-of-stock

Out-of-stock is a direct cause of the failure to improve the turnover, so it is important to consider the specifics of the business in the orders placed. Every once in a while, should consciously increase the number of orders, in order to avoid turnover in place or constantly sliding

3, loss management

Loss is divided into internal loss and external loss

Store managers must understand that the loss of profitability is extremely serious, in the operation of the bread, the loss of a dollar each, you must sell more than 3 to 5 dollars of goods to make up for the loss. losses, so controlling wastage is increasing profitability.

A: internal loss

The business store is mainly to collect cash, is the main income of the bakery. If the cash register in the link, due to human factors and loss, will directly affect the turnover of the store you manage, the biggest human factor is the theft of cash or more insidious theft of company property.

(1) The store manager should be alert to the following situations when they occur and observe whether the store manager is motivated by attrition

*Employees leaving the store without leave

*Store managers suspecting others of dishonesty despite having no evidence

*There is too much change in the cash register (or the day's cash register does not go into the bank)

*The store manager's work ethic is unusual

*Clerks complaining that it is difficult to reconcile statements with cash receipts and disbursements

*Clerks complaining that there is something wrong with the cash register

When any of the above problems occur, the store manager should investigate promptly to know the root cause of the problem that is discovered, and resolve it quickly.

(2) There are several manifestations when a store clerk goes astray

*Advancement of short spills, cash collected is always less than the amount of the statement, or even to match the cash receipts to produce false statements.

*Shortage of products, the number of cakes received or the number of settlement verification is always inconsistent with the number of statements

*Employees shopping for themselves, usually the high price of the goods purchased at a low price

*Employees to give change to the customer, intentionally underpaid

*Store staff to monitor self-stealing

*Opening and closing the door to steal products

*Off duty or shift, stealing products or cash

*Off duty or shift Theft of products or cash when off duty or on shift

When the above occurs, the first is to seize favorable evidence, and the second is to be firmly dismissed (reported to the company for implementation)

(3) Negligence in the operation of the production of loss

*Price tags are placed or marked incorrectly

*Accounts checking error

*Store door is not locked

*Items expired

*Items expired < /p>

B: External Wear and Tear

(1) Wear and tear caused by supply, handling, or collusion with employees

*Shipment slips show signs of alteration

*Shipment slips are blurred

*Products go on the shelves without being counted

*Haulers quickly count their own deliveries and leave the slips behind

*Not letting the salesperson count carefully

*Not letting the salesperson count carefully

*Not letting the salesperson count the items. salesperson to count carefully

*Not notifying the clerk when product enters the store

*The porter quickly gives free samples to the clerk or store manager, offering small favors

*Attempting to threaten the clerk who inspects him

*The clerk privately ordering from the shop

*The clerk is unhappy with her work or strongly displeased with the company

*The employee is under unusual unusual financial pressures

(2) Wear and tear due to improper ordering and acceptance

*Not ordering products that should be ordered, but ordering those that shouldn't be

*Not accepting the name, number, quality, expiration date, and labels

*Forgetting to put accepted products on the shelves

Solution to the problem

---- ordering in the Moderate amount, but for a period of time to consciously order more number to increase turnover

---- order before, to strictly check the amount of stock and sold

---- reference to previous orders

---- a single large order, should have to track the situation

---- check the delivery of the shipping list

---- problematic products are always Refuse to accept the product should write down the reason and sign the name of the delivery and store manager at the same time

----Temporarily there is no shipping order for the product, you must write down the name of the product number, so that later checking

(3) Returns of improperly processed loss

*Bread, cakes, the shelf life of the bread has expired must be returned

*Dirty, damaged products must be returned<

*Delivered without ordering (except for new products, with notification) must be returned

*Return orders and the actual number of matches, together with the head office, can not be handled privately

*The return of the personnel intentionally damaged caused by the return of the person to be held accountable

(4) merchandise theft by the customer's attrition

*Customers with a large package of Entering the store

*Customers leaving the store with items without paying

*Customers walking and eating without paying

*Customers entering the store with several people shopping together to cover up the theft

Entering the above situations, the store staff should be aware of them at all times, and take the initiative to go up to the front of the service, in order to reduce the chances of theft