How to be a good team leader of supermarket preservation? In the workplace, there are many kinds of occupations, and the responsibilities and tasks of different jobs are different. We should try our best to do every job well, which is responsible. So how to be a supermarket fresh-keeping team leader?

How to be a supermarket fresh-keeping team leader 1 1? Daily workflow of supermarket fresh-keeping personnel

1. Confirm the daily workflow of new employees at work.

First, prepare before opening the store from 06: 50 to 07: 00 every day.

(1) Let's see if there are any unfinished business during the shift change yesterday.

(2) Whether the shift attendance of employees is normal.

(3) Check the price changes of POP in the head office and the store.

2. Cleaning inspection

Cleaning inspection: before opening the store every day, conduct a cleaning inspection on the sanitation of the exhibition area and the operation area, including whether the workbench, mechanical equipment and warehouse of the operators meet the health and safety requirements.

3. Commodity inspection

(1) The supervisor went to the receiving area to check the quality of the goods.

(2) Check the quality, freshness and display quantity of the goods sold to show the freshness of the goods displayed in the store.

(3) Check the recycled inferior goods and expired goods, understand the situation and dispose of them in time.

(4) Confirmation of commodity prices.

(5) Prepare to open the store 10 minutes before opening the store.

2.06: 50- 12: 00

1, patrol the inventory area

(1) At 7: 00, the store manager presides over the pre-shift meeting of employees (including in-store personnel) to check whether the work clothes and instruments are clean and standard.

(2) It depends on whether the inventory area is FIFO and whether the inventory list is filled in correctly; Whether the goods are neatly stacked.

(3) Check whether the dry goods have expired and classify them by area, so as to check them at any time.

(4) Whether the freshness and quality of goods in the warehouse are normal must be put on pallets or shelves.

(5) Employees tidy up the work area and back warehouse.

2. Shop inspection

(1) Check the quality and display of noodles to find out whether the products customers need are available.

(2) Guide employees' work habits and participate in adjusting the manpower shortage of each station.

(3) commodity sales.

(4) Whether the sales turnover rate of promotional items is normal,

(5) Arrange lunch for employees.

(6) Whether the temperature of cold storage and high cabinet is normal.

Three. 13: 30- 15: 30

1, sales analysis

(1) Check whether the arrival details of the previous day are consistent with the actual situation.

(2) Promotional merchandise plan, which is the shelf plan for the next promotion plan.

(3) According to the trend analysis of promotional goods, judge whether the sales intensity and display are reasonable and make unilateral decisions.

(4) Check the daily performance and gross profit. The goal has been achieved and the proportion of small, medium and large categories has been analyzed.

(5) Abnormal operation (negative gross profit, negative inventory and slow sales).

2. Opening a store for the second time

(1) Hand over unfinished business matters (including meeting matters and procedures for handling customer opinions in business) in the morning shift.

(2) In view of the rush hour in the afternoon, there is a shortage of staff one after another, so as to prepare for the opening of the second store and improve its performance. Four. 16: 00- 19: 00

1, place an order

Vegetables and fruits shall be placed according to the actual inventory and submitted to the fresh purchasing department before 17: 30.

2. Shop inspection

(1) Check the recycled goods and expired goods with poor quality, understand the situation and handle them in time.

(2) commodity sales.

(3) Shop patrol replenishment.

3, equipment cleaning and maintenance

Check the usage of the equipment, and check whether the maintenance worker (senior colleague) has carried out the cleaning and maintenance of the equipment (contact the maintenance worker or equipment manufacturer to change consumables and carry out secondary maintenance every half month).

Verb (abbreviation of verb) Dinner time: 17: 00- 18: 00.

Arrange meals for employees.

6. 17: 00-2 1: 00 commodity delivery.

1, the shop patrols to replenish the goods, and the goods that need to be cleared in batches in time.

2, leafy vegetables are not resistant to storage, and the quality is not good enough to clean up in time.

7. Prepare for closing at 20: 30-2 1: 00.

1. Cleaning inspection of workshops and warehouses.

2, equipment cleaning and disinfection inspection.

3, cold storage inventory inspection.

4. Check whether the cold storage works normally.

5. Fill in the handover book: the next day's work focus, today's abnormal work handover.

6. Organize employees to gather, call the roll and get off work.

How to be a leader in supermarket freshness II. First, supermarket fresh management must first do a good job in purchasing.

The purchase of fresh supermarket is the key to supermarket management. The quality and cost of purchasing goods are directly related to the fresh profit of supermarkets. Supermarket managers must strengthen the purchase of fresh food. Ordinary supermarkets choose to buy locally in consideration of freshness. There are two ways to buy locally.

One is in the wholesale market of agricultural products (farmers' market), and the other is in the production base of agricultural products (farmers). Before buying a farmer's market, buyers must collect the unit price and quality of each commodity in advance. It is best to find a long-term cooperative supplier in the wholesale market and negotiate the cooperative price.

This can reduce the purchase cost. Of course, buyers also need to have rich selection ability and know which vegetables are fresh and which sell well.

Two, supermarket fresh management should do a good job of ordering.

Make a good order, mainly to prevent fresh products from being unsold or surplus. Order fresh vegetables every day. Generally speaking, one day's order quantity is the best. We can find this certain quantity through the data analysis table provided by the system, so as to estimate the next day's order quantity.

In addition, we should also pay attention to the life cycle of a single dish, the sales changes at different times of the day and the daily inventory work. It is beneficial for purchasing personnel to make reasonable ordering plans and reduce purchasing costs.

Third, the fresh-keeping operation of supermarkets should be priced well.

Good pricing of fresh food in supermarkets helps to improve the competitiveness of stores on the one hand, and reduces the loss of goods on the other. The pricing of supermarket fresh food should be adjusted, and the price of vegetable market should be combined with the price of competitors, so as to maintain the regional competitiveness.

On the other hand, adjust the price appropriately according to different dishes. Some vegetables with long shelf life can be adjusted for several days, while some vegetables that are not easy to store can be adjusted several times a day to ensure that these vegetables can be sold out on the same day.

To sum up, to do a good job in supermarket fresh management and reduce the loss rate, we need to do the following three aspects: selecting goods, ordering and pricing, which may be easy to say, but it requires some experience.

Of course, in addition to the above three aspects, there are other aspects of supermarket fresh management, such as vegetable display, sorting and marketing. This requires fresh supermarkets to constantly sum up their operations and find out their own business strategies.

How to do a good job of supermarket fresh-keeping team leader 3 to ensure the reasonable scheduling of stores

There is a phenomenon in any supermarket. Often many customers don't buy goods or give up the goods selected in the store, not because they are dissatisfied with the goods, but more because these customers have no patience to wait for the time caused by the supermarket-shopping guide service, weighing and paying the bill. Why?

Because supermarkets have unreasonable arrangements for employees' working hours, some employees have low self-awareness and self-discipline ability. In this way, it not only wastes the company's labor costs, but also creates "orphans".

The possibility of commodity increase increases.

So, how to arrange the department staff?

Strictly control the basic working hours, flexibly arrange the peak passenger flow, reasonably arrange the key work of each hour of department employees from punching in the morning to punching out from work, and flexibly mobilize employees according to the passenger flow. Then the customer unit price and turnover of this department will increase significantly.

Do a good job in warehouse management

Many losses are not produced in the acceptance process, nor in stores, but in warehouses. Why? Because of the mistakes and negligence of employees. Vegetables (especially leafy vegetables) are very delicate and can't tolerate any carelessness, otherwise they will swallow the bitter fruit of their own "brewing". In order to reduce the loss in the process of warehouse management, we can start with the following points:

1. Hygiene management is the key to the freshness of fresh food, so warehouse management must carry out special hygiene, warehouse and quality management regularly. Store managers should regularly check the warehouse situation;

2. The optimum fresh-keeping temperature of vegetable cold storage is 0-4, and the humidity is about 85%-95%, and special personnel are arranged to cool down.

Record the temperature of the warehouse, report any abnormality in time and handle it in time to ensure the best fresh-keeping state of the cold storage;

3. The goods in the cold storage should be classified according to the characteristics of the goods. For example, vegetables should be covered with paper before entering the cold storage.

And spray water on the paper to prevent air drying and water loss;

4. Following the principle of first-in first-out, the warehouse is managed by single item inventory management card;

Adhere to the daily loss system

Is it troublesome to report the loss every day? Trouble! But why insist on the daily loss system?

1, the daily vegetable purchase price may be different, and the daily loss can reflect the truth and accuracy of the data;

2. The daily loss system can strengthen the individual management of vegetables, and then strengthen the management of commodity groups and increase the short-term benign operation.

For the' possibility' and lay a good foundation for the future career;

3, adhere to the daily loss system, can improve the sense of responsibility of employees, is conducive to the team management of the whole department.

Strong loss control is an important factor restricting the development of each supermarket, which is reflected in the reduction of direct cost and indirect profit of goods.

Therefore, in order to do a good job in vegetable management, in addition to the above-mentioned reasonable ordering, standardized acceptance of goods, correct display and warehouse management, and reasonable personnel scheduling, we must also strengthen the control of loss.

You must also pay attention to the following links that may cause losses:

1, plus losses;

2. Variable price loss;

3. The file is missing

It is normal for vegetable management to lose money, but how to reduce the loss is something that every vegetable manager and employee needs to seriously consider. In order to manage vegetables well, we must strengthen the loss control. Vegetable management is not terrible, what is terrible is that you have no intention. I believe that if you do the above, your community fresh supermarket operation is not far from success.