2, the realization of the turnover target
The store you manage must be profitable to prove your value, and in the process of achieving the goal, your management and setting an example will be extremely important. Therefore, 50% of the achievement of the turnover target depends on your excellent performance.
3. The commander of the store
Small business shops are also a collective, and there must be a commander, that is, you. You should not only give full play to your talents, but also take the responsibility of directing other employees-to help each employee give full play to his talents, you must influence employees with your own actions and thoughts, instead of letting employees influence your judgment and thinking.
Second, the ability that managers should have.
1, guiding ability
It refers to changing old ideas, making them give full play to their talents, thus improving their turnover ability.
2, the ability of education
Be able to find out the shortcomings of employees and help them improve their ability and quality.
3. Data computing ability
Master, study and analyze reports and data] so as to understand the performance of your store.
4. Ability to achieve goals
In order to achieve the goal. But there must be organizational ability and cohesion, as well as the ability to control employees.
5. Good judgment
Have a correct judgment in the face of problems and solve them quickly.
6, the ability of professional knowledge
Understand the necessary knowledge and skills of cakes and bread you sell and business services.
7. The operation ability of the store
Refers to the management skills necessary to run a store.
8. Ability to manage people and time
9. Ability to improve service quality
Instruct the service to be more reasonable, so that customers have a sense of intimacy, convenience, trust and comfort.
10, self-training ability
We should keep pace with the times, improve ourselves and grow up happily with the company.
1 1, honest and trustworthy
Third, the manager can't have the quality.
1, leapfrog reporting, self-assertion (refers to sudden problems)
2, shirk responsibility, evade responsibility
3. Criticize the company privately and complain about the current situation of the company.
4. Don't set goals, and don't believe that you and your employees can create business miracles.
5, when there is merit, exclusive.
6, not good at using the advantages of the clerk, only see the shortcomings of the clerk.
7, don't want to train his employees, don't want his employees to surpass themselves.
8. For superiors or companies, report good news instead of bad news, only bad news.
9, unwilling to strictly manage the store, just want to be a good person.
Fourth, the manager's day's activities
1, prepare for opening the door in the morning (half an hour before opening the store)
Answer: employee confirmation, attendance and vacation, employee mental state.
B: Inspection of operating storefronts: check inventory, new inventory, merchandise display, storefronts cleanliness, lighting, price, equipment, change, etc.
C: yesterday's volume analysis: whether the specific figures are down or up (find out the reasons), and try to increase the volume.
Announce the business objectives of the day
2. After opening the store, it will last until noon.
A: Confirm the focus of today's work. How much turnover should we make today?
What kind of products are being promoted today?
B: Track business problems (equipment maintenance, lighting, product arrangement, etc.). )
C: Compare the sales/amount of cakes and bread in the store.
D: When is the business peak today?
3. Have lunch in shifts at noon
4. Afternoon (1 pm ~ 3 pm)
A: Train and talk to employees to boost morale.
B: handle and report the problems found.
C: A survey of peer shops around (compared with ours, how is business)
5. Evening (3: 00 ~ 6: 00)
Answer: Confirm the completion of turnover.
B: check the overall situation of the store.
C: Instructions for heirs or agents.
D: place an order and coordinate with the head office.
6. Evening (6: 00 ~ closing time)
Answer: Sell products and strive to achieve the goals of the day.
B: Inventory and cashier.
C: make a daily report
D: completion of finishing work
E: Do a good job of leaving the store (ensure the safety of the store at night).
V. Authority of the manager
1, employee management
A: Attendance management: It is forbidden to be late and leave early, and discipline is strictly observed.
b； Service management: attract repeat customers with quality service.
C: Work efficiency management: continuously improve the work speed and quality of each employee.
D: management of nonconforming products. Generally, there are two situations:
* Retraining unqualified employees.
* Dismiss hopeless employees.
2. Out of stock management
Shortage is the direct reason why turnover can't be improved. Therefore, when placing an order, you must consider the specific business situation. Every once in a while, we should consciously increase the number of orders to avoid stagnation or continuous decline in turnover.
3. Loss management
Losses are divided into internal losses and external losses.
The store manager must understand that losses have a very serious impact on profits. In the bread business, for every dollar lost, 3~5 yuan's goods will be sold to make up for the loss, so controlling the loss is to increase the profit.
A: Internal losses.
Shops mainly receive cash, which is the main income of bakeries. If the cashier is damaged due to human factors, it will directly affect the turnover of the store you manage. The biggest human factor is stealing cash or stealing company property in a more subtle way.
(1) When the shop assistant has the following situations, the store manager should be vigilant and observe whether the shop assistant has the motivation to reduce staff.
* Employees leave the mall without asking for leave.
* The clerk suspects that others are dishonest without evidence.
* There is too much change in the cash register (or the cashier doesn't go into the bank that day)
* The shop assistant has an abnormal working attitude.
* The staff complained that it was difficult to reconcile the statements with the cash receipts and payments.
The clerk complained that there was something wrong with the cash register
When the above problems occur, the store manager should investigate in time, understand the root cause of the problem and solve it quickly.
(2) The shop assistant goes astray, which has several manifestations.
* First-in first-out, the cash received is always less than the reported amount, and even false statements are made to match the cash income.
* There is a shortage of products, and the number of cakes or the total number of statements received during the settlement verification is inconsistent.
* Employees do their own shopping, generally buying high-priced goods at low prices.
* Employees give customers change and deliberately give less.
The shop assistant is an inside job.
* Stealing products when opening and closing doors.
* Stealing products or cash while off duty or at rest.
In case of the above situation, first, we must seize the favorable evidence, and second, we must resolutely dismiss (report to the company for implementation).
(3) losses caused by negligence in operation
* The price tag is not placed or marked correctly.
* Account check error
* The door of the shop is unlocked.
* The expiration date of the project has passed.
B: external losses
(1) Losses caused by supply, handling or collusion with employees
* The delivery note shows signs of change.
* The delivery list is not clear.
* Products have been put into containers before collection.
* The porter quickly collected all the products he sent, leaving a delivery note.
* Don't let the sales staff collect it carefully.
* When the product entered the store, the clerk was not informed.
* The porter quickly gave the free samples to the clerk or the store manager, and went easy on them.
* tried to threaten to check his shop assistant.
* Shop assistants place private orders with the workshop.
* The staff is dissatisfied with her work or strongly dissatisfied with the company.
* Employees have unusual financial pressure.
(2) Losses caused by improper ordering and acceptance.
* The ordered products are not ordered, and the products that should not be ordered are ordered.
* No acceptance name, quantity, quality, validity period and label.
* Forgot to put the accepted products on the shelves.
solution
-Order in moderation, but consciously order for a longer period of time to increase turnover.
-Before ordering, strictly check the inventory and sales volume.
-Refer to previous orders.
-A single large order should be tracked.
-Check the delivery list.
-All defective products shall be rejected, and the reasons for the rejection shall be explained, and the names of the delivery and manager shall be signed.
-For products that have no delivery list for the time being, you must write down the name and number of the product for later inspection.
(3) Losses caused by improper return handling.
* Expired bread and cakes must be returned.
* Dirty and damaged products must be returned.
* delivery without ordering (except for new products, with notice) must be returned.
* The return form shall be consistent with the actual quantity and sent to the headquarters together, and shall not be handled privately.
* If the goods are returned due to intentional damage of personnel, the parties concerned shall be investigated for responsibility.
(4) Loss of goods stolen by customers
* Customers enter the store with big bags.
* The customer left the store with the goods, but did not pay.
* Customers eat while walking, without paying.
* Several customers went shopping together to cover the theft.
In case of the above situation, the clerk should always pay attention and take the initiative to go forward to serve to reduce the chance of theft.
(5) Loss due to operational errors
* Other business goods transfer products are not recorded.
* Compensation to customers was not recorded.
* No record of preferential treatment for customers.
* Temporary returns and replacements are not recorded.
* Promotional goods are not recorded.
* Personal consumables are not recorded (such as brooms, rags, etc.). )
(6) Losses caused by robbery
Preventing robbery is a necessary common sense for business at night.
* Stores should be bright.
* Cash registers only keep a certain amount of cash.
* You should turn on the light at night.
* Stay alert.
Matters needing attention in case of robbery
* Follow the instructions of the robbers
* Stay calm and don't panic.
* Carefully observe the characteristics of the robbers: age, gender, appearance, skin color, clothing, height (car, license plate, etc. )
* Call the police immediately afterwards, maintain the scene, and record the robbery process for all the people present.
* At the same time, notify the superior (don't go beyond the notice), suspend business and post the notice of internal adjustment.
(3) losses caused by negligence in operation
* The price tag is not placed or marked correctly.
* Account check error
* The door of the shop is unlocked.
* The expiration date of the project has passed.
B: external losses
(1) Losses caused by supply, handling or collusion with employees
* The delivery note shows signs of change.
* The delivery list is not clear.
* Products have been put into containers before collection.
* The porter quickly collected all the products he sent, leaving a delivery note.
* Don't let the sales staff collect it carefully.
* When the product entered the store, the clerk was not informed.
* The porter quickly gave the free samples to the clerk or the store manager, and went easy on them.
* tried to threaten to check his shop assistant.
* Shop assistants place private orders with the workshop.
* The staff is dissatisfied with her work or strongly dissatisfied with the company.
* Employees have unusual financial pressure.
(2) Losses caused by improper ordering and acceptance.
* The ordered products are not ordered, and the products that should not be ordered are ordered.
* No acceptance name, quantity, quality, validity period and label.
* Forgot to put the accepted products on the shelves.
solution
-Order in moderation, but consciously order for a longer period of time to increase turnover.
-Before ordering, strictly check the inventory and sales volume.
-Refer to previous orders.
-A single large order should be tracked.
-Check the delivery list.
-All defective products shall be rejected, and the reasons for the rejection shall be explained, and the names of the delivery and manager shall be signed.
-For products that have no delivery list for the time being, you must write down the name and number of the product for later inspection.
(3) Losses caused by improper return handling.
* Expired bread and cakes must be returned.
* Dirty and damaged products must be returned.
* delivery without ordering (except for new products, with notice) must be returned.
* The return form shall be consistent with the actual quantity and sent to the headquarters together, and shall not be handled privately.
* If the goods are returned due to intentional damage of personnel, the parties concerned shall be investigated for responsibility.
(4) Loss of goods stolen by customers
* Customers enter the store with big bags.
* The customer left the store with the goods, but did not pay.
* Customers eat while walking, without paying.
* Several customers went shopping together to cover the theft.
In case of the above situation, the clerk should always pay attention and take the initiative to go forward to serve to reduce the chance of theft.
(5) Loss due to operational errors
* Other business goods transfer products are not recorded.
* Compensation to customers was not recorded.
* No record of preferential treatment for customers.
* Temporary returns and replacements are not recorded.
* Promotional goods are not recorded.
* Personal consumables are not recorded (such as brooms, rags, etc.). )
(6) Losses caused by robbery
Preventing robbery is a necessary common sense for business at night.
* Stores should be bright.
* Cash registers only keep a certain amount of cash.
* You should turn on the light at night.
* Stay alert.
Matters needing attention in case of robbery
* Follow the instructions of the robbers
* Stay calm and don't panic.
* Carefully observe the characteristics of the robbers: age, gender, appearance, skin color, clothing, height (car, license plate, etc. )
* Call the police immediately afterwards, maintain the scene, and record the robbery process for all the people present.
* At the same time, notify the superior (don't go beyond the notice), suspend business and post the notice of internal adjustment.