Sales Manager - Fresh

PRIMARY DUTIES AND RESPONSIBILITIES:

 Meets sales targets through freshness, quality, availability and customer service.

 Monitors basket contribution of grocery and develop ways to improve.

 Evaluates sales performance within fresh categories and make recommendations to Commercial team.

 Develops and implements tactics to improve sales performance within fresh sections.

 Reviews and revises the quantities to be ordered to DC or DSD based on stock availability in the store, sales trend and expiry date.

 Tracks ordering and make sure that all suppliers and DC placed orders to maximize availability within the store.

 Makes sure that all physically available and sellable products in the store displayed properly as per standards.

 Takes daily actions with his/her team to maximize KVI and fast moving products availability.

 Control and verify GRV accuracy for each DC or DSD delivery on a regular basis.

 Evaluates stock levels according to rate of sales and duration of promotion to reduce insufficient /surplus stock.

 Monitor margin on a regular basis to ensure margin targets are met for all fresh sections.

 Monitor margin for the production areas in the store mainly hot-food, bakery and chicken shop and make recipe compliance checks to improve margin and reduce shrinkage.

 Identify slow moving and aged stocks and report to store manager for liquidation.

 Do store walk with the store manager before the store opening and make sure that store opens clean, with stocks replenished and all products shelf labeled properly.

 During the day makes spot check sales floor to ensure all products have neat and tidy prices displayed.

 Makes sure that stock in the backroom and the selling area is rotated on a regular basis – FEFO.

 Monitors near expiry products to the Store Manager on a daily basis to ensure all stocks liquidated by taking timely action.

 Makes sure that all fresh food supervisors are physically attending to receiving fresh products to check and confirm the quality and the freshness, then sign the GRV to confirm the PLU accuracy.

 Monitor wastage and develop and implement methods to reduce wastage across departments.

 Report product packaging or quality issues to the Store Manager.

 Monitor inter department transfers that are being made to the production departments (i.e. bakery, hot-food) and make sure that inter department transfers not cause out of stocks.

 Spots unexpected reduction on stocks and report to store manager to reduce shrinkage, theft etc.

 Spot checks daily price changes implemented on the shelves and all products have shelf labels.

 Ensure cyclical counts are conducted properly and variances investigated to take corrective actions.

 Makes spot checks at the 1 st day of the promotion to ensure product availability and right marketing signage are in place with accurate product and old and new price information, as well as validity date.

 During the promotion ensures stock availability and displays are maintained to the standards.

 Verify promotional orders regarding quantities / timing.

 Manage and minimize operational expenses within budgets.

 Makes sure that fresh food staff follow the food safety and hygiene rules on a regular basis without any fail.

 Works with the HO Quality Supervisor to identify food safety & hygiene issues within the store and take corrective actions as well as training fresh food staff.

 Spends additional effort to ensure cleanliness of the fresh food counters and production areas.

 Actively contributes to HACCP or other food safety related process and standard implementations.

 Ensures that machinery and equipment in Fresh departments are used properly and always kept clean by the staff, maintained well at all times.

 Actively manage his team and identify priority activities on a daily basis based on the sales targets or seasonal activities.

 Provides continuous coaching and training to his staff to improve overall shopping experience of the customers.

 Communicates new developments with staff on an ongoing basis.

 Evaluates shifts and rosters to optimize staff within budget, limiting use of casuals and overtime on a weekly and monthly basis.

 Plans annual leave cycles.

 Resolves customer complaints and take corrective actions.

 Develop personalized relationships with regular customers.

 Discipline his/her staff and lead by example.

 Train his/her staff on shelf replenishment, merchandising of the products, stock rotation, shelf labels and promotional displays i.e. pallet display, gondola head display.

 Ensures that the staff comply with work safety rules and regulations.

KNOWLEDGE, CORE COMPETENCIES & PERSONAL TRAITS:

 Current and future trends of consumers shopping habits.

 The FMCG retail environment.

 Product knowledge for grocery categories.

 Hands on stock management experience.

 Supplier communication and relation management.

 Manage a team of people to achieve targets set.

 Communicate effectively with consumers, teammates and suppliers.

 Coach staff to work to expected work standards.

 Give attention to detail in daily work habits without losing focus on the overall task at hand.

 Be positive each day without allowing mood swings to affect job performance.

 Take advantage of personal development opportunities and be able to welcome and appreciate suggestions for improvement.

 Resilience.

 Basic computer literacy and retail back office hands on experience required.

EDUCATION: High school degree or above.

LANGUAGE: Portuguese and English.

EXPERIENCE: At least 5 years’ experience in all aspects of day-to- day running and managing of grocery department in a reputable supermarket or

hypermarket chain.