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 on the position of the company, to strengthen the management of the company to achieve the goal of business efficiency.
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, self-initiated (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 business miracle 5, have the ability to make a difference, and the company's employees can make a difference. Employees can create a business miracle 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 their staff, do not want to under the staff to go beyond their own
8, to the higher-ups or the company, report the good news and not to pick the good news to say
9, do not want to strict management of the store, just want to do the good old man
9, not want to do the good old days.
Four, the store manager's activities for the day
1, the morning opening of the door to prepare (half an hour before the opening of the store)
A: confirmation of the staff under the staff, 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) V. The authority of the store manager
1, the management of practitioners
A: the management of the attendance: strictly prohibit lateness, early departure, strict compliance with the discipline
B; 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 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 leave the store without leave
*Store employees suspect others of dishonesty without evidence
*Too much change in the register (or the day's cash register doesn't go into the bank)
*Anomalies in a store clerk's attitude to his or her work
*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 solve 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 them their change
*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 implementation) (3) Operational negligence resulting in loss
*Price tags are placed or marked incorrectly
*accounts checking errors
*Store door is not locked
*Items have passed their expiration date
B External wastage
(1) Wastage caused by supply, handling or collusion with staff
*Shipment slips with signs of alteration
*Shipment slips vague
*Products loaded on to containers without being counted
*Handling staff counting their own deliveries quickly and leaving the slip behind
*Not letting the salespersons carefully count the deliveries
*Doesn't notify the sales clerk when product comes into the store
*Porter quickly gives free samples to the clerk or store manager, giving small favors
*Attempts to threaten the clerk checking him out
*Store clerk privately orders from the shop
*Store clerk is unhappy with her work or strongly displeased with the company
*Employee is under unusual financial stress
*Employee has unusual financial stress /p>
(2) Losses due to improper ordering and acceptance
*Not ordering products that should be ordered, but ordering those that shouldn't be ordered
*Not accepting the name, number, quality, expiration date, and labels
*Forgetting to put accepted products on the shelves
Solution to the problem
----Ordering the right amount of goods, but for a period of time to consciously order more number to increase turnover
---- before ordering, to strictly check the amount of stock and sold
---- reference to previous orders
---- single large orders, should have to track the situation
---- check the delivery of the shipping list
---- problematic products are refused to accept the product refused to accept the product should write down the Reason and sign the name of 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 as to check later
(3) Returns caused by improper handling of the loss
*Bread, cakes, the shelf life of the bread has expired must be returned
*Dirty, damaged products must be returned
*No order and delivered (except for new products, with notification) must be returned
*Return orders and the actual number of matching, together with the headquarters, can not be handled privately
*Returns caused by intentional damage by the personnel to be held responsible for the person concerned
(4) Losses of merchandise stolen by the customer
*Customers with a large bag into the store
* Customers leaving the store with items without paying for them
*Customers walking and eating without paying for them
*Customers coming into the store with several people to shop together and covering up the theft
When encountering the above situations, the store staff should pay attention to them at all times and take the initiative to go up to the front of the service in order to reduce the chance of stealing
(5) Losses due to operational errors
*No record of other business transferring the products
*No record of compensation to customers
*No record of discounts to customers
*No record of temporary returns and exchanges
*No record of promotional items
*No record of consumable items for your own use (e.g., brooms, rags, etc.)
(6)Losses from robberies
Preventing robberies is a must for nighttime business. Must know for business
*Store should be bright
*Cash register should keep only a certain amount of cash
*Lights should be turned on at night
*Stay alert
Dos and don'ts in the event of a robbery
*Obey the robber's instructions
*Keep calm and don't panic
*Observe the robber's characteristics closely Age, sex, appearance, color, clothing, height (car, license plate, etc.)
*After the incident, call the police at the first time, maintain the scene, and make a statement of the robbery process to those present
*At the same time, notify your superiors (do not go beyond the level of notification), suspend the business, and post notices of internal adjustments *wait for the police and superiors to give their opinion
(7) Accidental Incidents Wear and tear
*Fire
*Flooding
*Windstorm
*Power outage
*Fighting, brawling
*Accidental injuries
In the event of any of the above, the manager of the store should report to the immediate supervisor, and then look for a solution to the problem from the person concerned
4.Management of cash register
*The cash register must not be misplaced, misdirected, or misplaced, and should not be used for any purpose. Cash register operation can not be mistakenly input, wrong input
*Cash register zero by the store manager is responsible for
*Cash register cash and accounts do not match, you should find out the reasons
*Recovered cash should be safe to save
*Cash registers to prevent individual employees from theft
5, the management of the statement
*Statements must be filled out correctly, signed and can not be changed
5, the management of the statement
*Statements must be filled out correctly, signed Can not be changed
*To be careful, found altered to ask why
*Statement errors, to be strictly reviewed
----- which sells well
-----which sells poorly
-----find out the reasons
6, hygiene management
Hygiene, including hygiene in the store and hygiene outside the store
A: the store's health must be cleaned at any time, so that customers have a spotless feeling, customers will come back
B: health outside the store, but also to take the initiative to clean, so as not to hinder the customer's walk
Cleanliness and hygiene is an important condition of making bread, the modern bakery more and more intense competition, so it is necessary to do a better job of cleanliness and hygiene than others, in order to attract customers.