Summary of supermarket work 1 year is like an hourglass. Unconsciously, I have been in the big family of New Mart Shopping Plaza for (x) years. In retrospect, I have too many feelings and feelings. I still remember the care and guidance of leaders, the friendship and mutual assistance of colleagues, and the understanding and consideration of customers. I dare not forget every moment that warms my heart. Because of this, I have always been conscientious, never slackened off, obeyed the arrangement of the leaders, actively cooperated with my colleagues, warmly entertained guests and served with a smile, and thought that our big family had made due contributions. In order to do a good job in the next step, sum up experience and draw lessons, the work summary report of the past year is as follows:
I. Work:
As an employee, as long as I am at work, I will adhere to the standard dress code, be polite and serve warmly, and try my best to make every customer happy and satisfied. As a tallyman, on the one hand, I constantly strengthen the study of professional knowledge, actively read relevant materials, and humbly ask the manager for advice. On the one hand, take the initiative to communicate with comrades in XX, XX, sporting goods, receiving goods, cashier and other related departments in time, and strive to solve the problem as soon as possible. I am strict with myself in every detail, such as hygiene, display, warehouse, receiving, loading, replenishment, moving goods, etc., which has obviously improved the atmosphere of the commodity area I am responsible for. The job of tallyman seems simple, but in fact it is trivial and complicated. Need to be familiar with the performance, use and usage of the goods handled by this position; It is necessary to regularly record the shortage in operation and make a replenishment plan; Goods and shelves must be cleaned every 5-7 days; We should also do a good job in market research, grasp the needs of consumers, report to the supervisor in time, and make a good purchase and sale plan for new products. Every day's work is hard and rewarding.
Second, the service:
Personally, I think, as a service person, we must first have a sense of service. I always keep in mind the service tenet of new mart "XXXXX" and do all kinds of services well. As a tallyman in the supermarket, he is the person who has the most direct contact with customers. Their every move, words and deeds reflect the overall service quality and service level of the supermarket, and their quality will directly affect the business and reputation of the store. Tally clerk is also a person who is in frequent contact with the front desk and cashier. When the goods purchased by customers are returned, I always smile and explain, actively cooperate with them, go through the effective return or exchange procedures, and win the understanding and understanding of customers with a warm attitude. Every day after work, I will go to the cashier's office to see if there are any goods that customers haven't checked out on that day. If there are, I will get them back in time and do the relevant formalities well.
Three. Shortcomings and efforts:
As the saying goes, Rome was not built in a day. The knowledge of market and supermarket retail is so profound. While getting a lot of gains, I have not forgotten my own shortcomings and the places that need to be improved in the future. For example, there are not many creative ideas, and sometimes it is easy to stick to the rules and become a mere formality, and individual works are not perfect; Also, I have always been deeply confused about my work. I have never seen the future of my life, and I don't know which direction I should go. My future life and work goals are still blank, so that I am not confident in dealing with people and hold a mentality of muddling along and counting one day at a time.
In short, in the past year, with the goal of "doing better", I actively completed all the work assigned to me by my leaders. Although I have made some progress, there are still many shortcomings. As the saying goes, "It's never too old to learn." In the future, I will continue to work hard to give full play to my advantages and turn my disadvantages into advantages. Take cooperation with colleagues as an opportunity for your own study, integrate other people's ideas into your own thoughts, pay more attention to the details of your work, and make all your work more perfect.
As a salesman who has been engaged in sales promotion in Bai Yunbian for many years, I always think that in sales promotion, I should have the following qualities: sensitive reaction ability, knowing how to guess the psychological changes of customers, understanding and interpreting products, language expression ability and good psychological quality. After years of hard work and struggle, I also gained some experience.
First, we should have confidence in selling products.
I think a qualified salesman should have full confidence first. Only when you have full confidence in yourself can you eliminate the fear of facing customers, give yourself a clear idea and sell products to customers through fluent language.
First, have confidence in your image. Only when you have confidence in yourself can you have enough courage to face all kinds of customers. No one can be beautiful all his life, and every customer we face has a different aesthetic view. As the saying goes, three points look good and seven points wear well. Therefore, when we are working or facing customers, we should pay attention to appearance, combine our own image in dressing, foster strengths and avoid weaknesses, and show our best in spirit and temperament. Second, we should have full confidence in the products we sell. We should believe that Bai Yunbian series wines will always be the best of its kind in terms of brand, taste, sales volume and customer recognition. At the same time, in addition to fully understanding Bai Yunbian series products, we should also choose to know the relevant information of similar products with fierce competition in 1-2 stores, find the right starting point, further enhance the confidence in selling products, and ensure that the marketing process is handled with ease.
I don't make excuses for failed sales promotion, and I don't complain about failed visits. I firmly believe that as long as you have confidence in yourself and your products, you have already achieved half the success.
Second, make sure that the object has a goal.
Although there is a custom of drinking or not in China, with the continuous improvement of people's living standards and the emergence of various diseases of wealth, the wine culture of customers' hospitality has also changed in microseconds, and people's eating habits have gradually changed from material satisfaction in the past to health and comfort now. Single hotel store sales can no longer meet the needs of the development of the situation. Therefore, we need to change our sales strategy. At the same time, while ensuring face-to-face sales in customer stores, we must also ensure that some key customers are promoted to group purchase, so as to ensure our market share.
First, in face-to-face sales promotion, we should learn to read and ponder, deeply understand the customer's psychological activities and accurately judge the customer, determine the person who can play a decisive role in the reception, and then quickly and accurately position the recommended products according to the guest reception specifications. According to the custom of China people, we will try our best to provide three products of the same brand for customers to choose from.
The second is to establish a good customer relationship network, regularly pay courtesy visits to key customers identified in the daily promotion process, form a good relationship network, gradually expand to group buying, and develop and consolidate one.
Third, enthusiastic service is guaranteed.
In the fierce competition in the same industry, what we can think of is what others think of, and what we can do is what others do. We should learn to innovate service methods and serve every customer well with warm and thoughtful service.
First, the reception should be warm, and the guests who choose or don't choose Bai Yunbian products should be greeted with smiles, and do their best to provide convenience for the guests in all stores of the hotel; We should be more proactive and generous in serving established key customers.
Second, the delivery should be fast, and the product delivery requirements put forward by new and old customers must be fast, especially high-end users.
Perseverance, rotten wood can't be carved. This sentence shows that success requires a spirit. Salespeople need this kind of will, and they must have the belief that they will never give up until they reach their goals, so that they have a chance to succeed. Promotion is a long and arduous road. We should not only maintain a full business spirit, but also adhere to our consistent beliefs, self-motivation, self-encouragement, persist in the end, tide over many difficulties and move towards the final victory.
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Summary of supermarket work 3 commodity inventory system
1. Inventory is divided into two parts: surface inventory and non-surface inventory.
Row surface refers to the end frame, pile head, display cabinet, hanger and normal end row surface.
Non-surface row refers to the whole goods stacked on the upper floor of the warehouse, the temporary storage area of the district and class, the non-bill return area of the business management class.
Second, the inventory work arrangement:
1. Two days before the inventory date, the store is required not to receive goods or return them, and all documents are cleared and handed over to the store accountant to ensure the accuracy of all inventory data.
2. The inventory of non-row surfaces shall be completed on the day of inventory. After the inventory, signs shall be posted at the inventory location, and items shall not be disassembled.
3, row surface inventory should be in the day after the end of business.
Third, the requirements before the inventory
1, each class in each district should arrange the number of inventory lines before inventory, that is to say, the first line on each line is marked A- 1, and the second line is marked A-2, and the order should be from top to bottom.
2. The manager is responsible for making the layout of the inventory area, including the division of inventory location, drawing the list of rewinding personnel, and the manager will allocate personnel according to the inventory layout. Cashier's class reasonably arranges the personnel who drop orders, and business management class reasonably arranges shifts and inventory personnel. After the personnel are determined, they will fill in the floor plan and post it to let the employees know their position.
3. Each class should concentrate and return to the place where the goods are placed. Commodities with the same item displayed in multiple places should be concentrated in one row. Similar goods are in different categories. If the coding is unreasonable, it should be removed as far as possible and placed in a place that is not easy to be confused. The warehouse and temporary storage area should be arranged analogously when they arrive at ordinary times. Inventory, to sort out again, one-time inventory.
4. After the goods are in place, after centralized cleaning, the tally clerks of each row should check the labels, objects and codes of the rows they are responsible for to ensure that the three items are consistent. For goods with wrong coding or serial number, the monitor should be informed and registered, so that the number can be recorded according to the correct coding during inventory.
Fourth, the inventory requirements
1, preparation before inventory
Inventory personnel should bring their own ballpoint pen and pad, know their own inventory area, know their own inventory partners, and do a good job of division of labor. Every stockman should sign when he takes away the inventory sheet in class. When returning, the class teacher will sign the return column to confirm the return.
2, inventory should follow the principle of:
After the inventory starts, all inventory personnel should face the shelves and start the inventory from left to right and from top to bottom. When they see a commodity, they must not use it as an inventory tool, sit or stand on it, or move the location of any commodity for the purpose of re-inventory. It should be noted that the inventory should be carried out according to the smallest unit of physical sales, and gifts are not provided. Special items should be counted according to the original price, and damaged and stolen items should be counted according to the original physical objects and listed separately in the bottom table.
3, the inventory table to fill in the requirements
(1) The inventory table is made in duplicate, aligned up and down, with neat and clear handwriting. If there is any change, a new line should be crossed out.
(2) The line number should be written in front of the six-digit code, and the line number should be filled in from small to large. No blank number, missing number or line number, fill in from small to large.
(3) There are eight elements in the inventory table, namely:
A, surface number b, six-digit code c, commodity name d, commodity specification e, commodity unit f, commodity unit price g, commodity quantity h and signature.
(4) Goods should be filled in by area, that is, food and non-food cannot be written on the same bottom.
On duty.
(5) All commodities in the fresh area are calculated according to the purchase price. If the purchase price is unknown, the sales price shall be indicated in the remarks column.
V. Work of the inventory supervisor.
The monitor of each class is the person in charge of the inventory of this class, and several points should be paid attention to in the work:
(1) The monitor will check the arrival of the personnel, and those who have not arrived at the post will report to the store in time.
(2) When issuing the inventory table, pay attention to how many sheets are issued and how many sheets are recycled to ensure that the documents are not lost. Every link of document circulation must go through the class teacher, who will transfer to the next link after registration.
(3) Strictly check the recycling inventory table, and timely correct and supplement the unqualified and incomplete inventory table.
(4) The monitor should organize personnel to check the inventory table in time, and make a unified list and submit it to the store accountant.
(5) Finishing after inventory.
After the inventory, each class should do a good job of cleaning the surface and ground, clean up the inventory and sanitary tools, and prepare for the next day's business. The person in charge of each class can only leave work after inspection and approval.
Five, inventory computer operation requirements:
1. After the store inventory, it is necessary to keep an account on the same day, check out the computer room on the same day, and generate computer account data for the current month after keeping an account.
2. For all unprocessed documents after the last inventory, the computer room must handle them according to the normal process after verifying the reasons before this inventory. After this inventory, the store shall not handle any unprocessed documents that should be handled before this inventory, otherwise the responsible person will be severely dealt with.
3. Goods that have been sold but not accounted for between the last inventory and this inventory must be carefully verified before being accounted for.
4. When entering data, the computer room document entry personnel should carefully check to ensure that the actual data of inventory is consistent with the data entered by the computer.