How to do a good job as a good store manager
One, the identity of the store manager
1, the company's business stores on behalf of the
From the moment you become a store manager, you are no longer an ordinary employee, you represent the overall image of the company is 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 operating The goal of the efficiency.
2, turnover target achievers
You manage the store, there must be profitable to prove your value, and in the process of realizing 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 excellence.
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, shirking their responsibilities, avoiding responsibility
3, privately criticizing the company, the company's current situation complained about
4, do not set goals, do not believe that they and their staff can create a miracle of business
3, private criticism of the company, complaining about the status quo
4, do not set goals, do not believe that they and their staff 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 situation of attendance and vacation, as well as the mental state of the personnel.
B: Inspection of the business store: review of inventory, inventory of new goods, display of goods, cleanliness of the store, lighting, prices, equipment, change, and other conditions
C: Analysis of yesterday's turnover: the specific number, whether it is down or up (to find out the reasons for this), and look for ways to improve turnover
D: Announcement of the day's business goals
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 store
D: When is the peak of today's 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)
6:00pm: A: Confirmation of turnover achievement
B: Checking the overall situation of the store
C: Instructing the successor or agent on what to do
D: Ordering and coordinating with the headquarter
6. Evening (6:00~closing)
A: Promoting the products and trying to achieve the target of the day
B: Taking inventory of the store and making sure that it has achieved the target of the day
A: Promoting the products and trying to achieve the target of the day
B: Promoting the products and making sure that it has achieved the target of the day
B: Making the inventory of the store. 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; service management: 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 link in the cash register, 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) Store managers should be alert and watch for attritional motives when the following occurs
*Employees leaving the store without leave
*Store employees suspecting others of dishonesty without evidence
*Excessive change in the cash register (or the day's cash registers do not go into the bank)
*Anomalies in the store employees' attitude to their work
*Clerks complain that it is difficult to reconcile statements with cash receipts and disbursements
*Clerks complain that there is something wrong with the cash register
When any of these 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 checking of the settlement is always different from the number of statements
*Employees make purchases by themselves, usually purchasing high-priced items at a lower price
*Employees intentionally underpaying customers when they give change to them
*Staff members stealing
*Theft of products at the time of opening and closing the door
*Theft of products or cash when they are off work or during their shifts
*Theft of products or cash when they are off work 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 execution)
(3) Negligence in operations resulting in loss
*Price tags are placed or marked incorrectly
*Mistake in checking the accounts
*Store door is not locked
*Items with expired expiration dates
B: *The shopkeeper stole the products when opening and closing the doors
*Item has expired
*Item has 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 sales clerk count them carefully
*Not letting the sales clerk count them carefully
*Not letting the sales clerk count them carefully
*Not allowing the sales clerk to count them. 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) Wastage due to improper ordering and acceptance
* Products that should be ordered are not ordered, while those that shouldn't be ordered are
* Failure to accept 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 list of 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
*No
*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
*Returns caused by intentional damage to the personnel to be held accountable for the responsibility of the parties
(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 and covering up the theft
When encountering the above situations, the store staff should pay attention at all times and take the initiative to go up to the front of the service, in order to minimize the chances of stealing
(5) Losses due to operational errors
*Other sales No record of transferring products
*No record of compensation to customers
*No record of discounts to customers
*No record of temporary returns or exchanges
*No record of promotional items
*No record of various types of consumable items used by the customer himself (e.g., brooms, rags, etc.)
(6) Losses caused by robberies
Preventing robberies is a must for nighttime business
*The storefront should be bright
*The cash register should be kept stocked with only a certain amount of cash
*The lights should be turned on during the night
*Maintaining alertness
Precautions in case of robberies
*Obey the instructions of the robber
*Remain calm and don't panic
*Observe the robber's characteristics carefully: age, gender, appearance, color, clothing, height (car, license plate, etc.)*After the incident, call the police at the first opportunity, maintain the scene, and make a good record of the robbery process for those who were present
*At the same time, notify your superiors (don't go beyond the level of notification), suspend the business, and post notices of internal adjustments
(3) Operational Negligence Wastage
*Price tags are misplaced or mislabeled
*Mistakes in checking accounts
*Store doors are not locked
*Items with expiration dates have expired
B: External Wastage
(1) Wastage caused by supply, handling, or colluding with employees
*Shipment slips have traces of alterations
*Shipment slips are Ambiguous
*Products on the container before they are counted
*Porter quickly counts the products he delivers and leaves the shipping slip
*Does not allow the sales clerk to count carefully
*Doesn't notify the clerk when the product enters the store
*Porter quickly gives free samples to the clerk or the store manager to give out small favors
* Attempts to threaten a clerk who inspects him
*Clerk privately orders from the shop
*Store clerk is unhappy with her work or strongly displeased with the company
*Employee has unusual financial pressures
(2) Losses due to improper ordering and acceptance
*Products that should have been ordered were not ordered, but those that should not have been ordered were ordered
* Failure to accept the name, number, quality, expiry date, labeling
*Forgotting to put the accepted products on the shelves
Solution to the problem
----Ordering should be done in moderation, but for a period of time, you should consciously order more number to increase the turnover
----Before ordering, you have to strictly check the stock level and the selling volume
----Refer to Previous orders
---- single large orders, should be tracked
---- check the delivery of the shipping list
---- problematic products are rejected, rejected products should be written down the reason and sign the name of the delivery and store manager at the same time
---- temporarily without a shipping list of the product, the number of products must be written down the name of the number of products in order to check later
----There is no shipment of products, must write down the name of the number of products for the purpose of verification
There is no need for a new product, but we will be able to use the product as an example. /p>
(3) Returns of improperly processed loss
*Bread, pastry shelf life has expired must be returned
*Dirty, damaged products must be returned
*No order and delivered (except for new products, with notice) must be returned
*Returns to be consistent with the actual number of orders, sent to the headquarters, can not be privately dealt with
*The return of goods caused by intentional damage by personnel, to be held accountable
(4) loss of goods stolen by customers
*Customers with large bags into the store
*Customers left the store with items, did not pay for them
*Customers walking around eating without paying for it
*Customers several people into the store shopping together to cover the theft
When encountering the above situations, store staff should always pay attention and take the initiative to go up to the service, in order to reduce the chances of theft
(5) Loss of operational errors
*No record of other business transfers of products
*No record of compensation to the customer
*No record of concessions to the customer
*No record of temporary returns and exchanges of goods
*No record of consumable items for your own use (e.g., brooms, rags, etc.)
(6) Losses due to robberies
Preventing robberies is a must for nighttime business
*Brightness of the storefront
*Maintain only a certain amount of cash in the cash register
*Lights should be turned on during nighttime hours
*Maintain alertness
In the event of a robbery, precautions should be taken
*Obey the instructions of the robber
*Keep calm and do not panic
*Carefully observe the robber's characteristics: age, sex, appearance, color of dress, clothing, height (car, license plate, etc.)
*The first time to report to the police after the incident, maintenance to keep the scene to the people who were present. The police will take notes of the robbery process
*At the same time, they will notify their superiors (not to go beyond the level of notification), suspend business, and post notices of internal adjustments
.