Retails Operations Manager at Artee Group

KEY RESPONSIBILITIES

• Oversee the day-to-day operations of the fresh department, including bakery, HMR Meal, Fruits,Vegetables, butchery, and bakery sections for the assigned stores.
• Ensure the availability of high-quality fresh products and maintain optimal inventory levels to meet customer demand for the stores.
• Implement merchandising strategies to maximize product visibility, appeal, and sales.
• Monitor product freshness, quality, and shelf life, and take proactive measures to minimize waste and loss.
• Foster a positive work environment that promotes teamwork, accountability, and continuous improvement.
• Provide coaching and support to staff members to enhance their product knowledge, customer service skills, and operational efficiency.
• Monitor and control expenses, including labor costs, shrinkage, and overheads, to ensure profitability targets are met.

Action Plan (INPUTS)

• Ensure all Operational Checklists are adhered.
• SOPs & Store Standards are adhered to.

KEY PERFORMANCE INDICATORS

Financial Targets

• Sales Targets: Achieve and exceed 100% target, ensuring the store meets revenue objectives.
• Loss Prevention: Implement strategies to minimize shrinkage and prevent loss through theft or operational errors. Target of 3% loss note.
• Sale Return: Maintain a sale return of 0%
• Shrinkage: Overseeing the freshness and availability while also managing inventory shrinkage target of 0.50%, minimizing loss due to factors like theft, damage, or errors
• Discount: Maintaining a target for discounts stands at 0.11%. This target reflects the strategic balance between offering competitive pricing to customers while maintaining profitability and cost-efficiency.
• Stock cover: Achieving a target of 14.78% indicates effective inventory management, ensuring optimal freshness and minimizing wastage while meeting customer demand.
• Stock Aging >90 days: Managing stock ageing for fresh/HMR exceeding 90 days with a target set at 10%.

Margin: maintaining a target margin of 33.67% for the fresh department.

• Optimized Product Assortment: Continuously analyze sales data, market trends, and customer preferences to fine-tune the assortment of fresh food products. Regularly review and adjust the product mix to ensure it aligns with customer demand and seasonal variations.
• Enhanced Customer Experience: Implement strategies to elevate the customer experience within the fresh food department, focusing on factors such as product presentation, cleanliness, and personalized service.
• Operational Targets (to be assessed by the ROMs)
• Inventory Management: Maintain optimal inventory levels, minimize stock-outs, and manage stock turnover effectively.
• Customer Service: Ensure high levels of customer satisfaction by fostering a positive shopping experience and addressing customer concerns promptly.
• Visual Merchandising: Oversee the presentation of products in-store, ensuring an appealing and organized layout that promotes sales.
• Staff Productivity: Manage and motivate store staff to achieve operational excellence, including efficient task allocation and effective training programs.
• Compliance: Ensure the store complies with company policies, local regulations, and health and safety standards.
• Reporting: Provide regular reports to higher management on key performance indicators, sales trends, and operational metrics.