If I were a store manager: 1. First, I must understand the identity of the store manager

1. The representative of the company's business store

From the time you become the store manager From that moment on, you are no longer an ordinary employee. You represent the overall image of the company and are the representative of the company's business stores. You must stand on the company's side, strengthen management, and achieve the company's operating efficiency goals.

2. Achievers of turnover goals

The store you manage must be profitable to prove your value. In the process of achieving the goal, your management and example , will be extremely important, so 50% of the realization of the turnover target depends on your personal outstanding performance.

3. The commander of the business store

A small business store is also a collective. It must have a commander, that is you. Not only must you use your talents, but also To shoulder the responsibility of directing other employees - to help every employee develop their talents, you must use your own actions and thoughts to influence employees, rather than letting employees influence your judgment and thinking.

2. The abilities that a store manager should have

1. The ability to guide

Refers to the ability to reverse old ideas and enable them to maximize their talents, so as to Increase turnover.

2. Educational ability

Be able to discover the deficiencies of employees and help them improve their abilities and qualities

3. Data calculation ability

Master, learn, and analyze reports and data] to know the performance of your store

4. Goal achievement ability

Refers to achieving goals. The required organizational skills and cohesion, as well as the ability to control employees

5. Good judgment

Have the correct judgment when facing problems and be able to solve them quickly

6. Professional knowledge and ability

Understand the cakes and breads you sell and the knowledge and skills necessary for business services

7. Business store management Ability

Refers to the management skills necessary for business store operation

8. The ability to manage people and time

9. The ability to improve service quality

Refers to making services more rational and giving customers a sense of intimacy, convenience, trust and comfort

10. The ability to train yourself

To keep up with the times and improve yourself , grow happily with the company

11. Honesty and loyalty

3. Qualities that a store manager cannot have

1. Reporting beyond the level and making one's own decisions (referring to sudden changes) (general problems)

2. Shirking responsibility and evading responsibility

3. Criticizing the company in private and complaining about the company's current situation

4. Not setting goals and not believing You and your employees can create business miracles 5. When you have merit, enjoy it alone

6. Not good at using the strengths of the clerk, only seeing the shortcomings of the clerk

7. Unwilling to train Subordinates, do not want their employees to surpass themselves

8. To superiors or the company, report good news rather than bad news, and choose to speak nicely

9. Do not want to strictly manage the store, just want to be a good person

IV. A day’s activities of the store manager

1. Preparation for opening the door in the morning (half an hour before opening the store)

A: Confirmation of employees’ attendance and leave situation, and the mental state of the personnel.

B: Inspection of business stores: review of inventory, inventory of new goods, display of items, store cleaning, lighting, prices, equipment, change, etc.

C: Yesterday Analysis of turnover: specific number, whether it is falling or rising (find out the reasons), and find ways to increase turnover

D: Announce the business target for the day

2. Arrive after opening the store Noon

A: Confirm the focus of today’s work and determine how much sales will be made today

Which products will be promoted today

B: Tracking of business issues (equipment repair, Lighting, product arrangement, etc.)

C: Compare the sales volume/amount of pastry cakes and bread in the store

D: When is the business peak today?

3. Noon shift lunch

4. Afternoon (1:00~3:00)

A: Training, talking to employees, and boosting morale

B: Handle and report the problems found

C: Survey of nearby peer stores (how does the business compare with ours)

5. Evening (3:00~6 ：00)

A: Confirm the completion of sales

B: Check the overall situation of the store

C: Instruct the successor or agent to pay attention to matters

D: Carry out ordering work and coordinate with the headquarters

6. Evening (6:00~closed)

A: Promote products and try your best to complete the day's goals< /p>

B: Inventory of items and cashiering

C: Making daily reports

D: Completion of closing work

E: Prepare for departure work (to ensure the safety of the store at night) 5. Store manager’s authority

1. Management of employees

A: Attendance management: it is strictly forbidden to be late, leave early, and strictly observe discipline< /p>

B; Service management: Attract repeat customers with high-quality services

C: Work efficiency management: Continuously improve the work speed and quality of each employee

D: Management of non-conformities. Generally divided into two situations:

*Retraining unqualified employees

*Dismissing incurable employees

2. Lack of Management of goods

Out-of-stock is the direct cause of failure to increase sales. Therefore, when placing an order, the specific business conditions must be considered. Every once in a while, the order quantity should be consciously increased to avoid turnover remaining unchanged or declining

3. Loss management

Loss is divided into internal loss and external loss.

The store manager must understand that losses have an extremely serious impact on profits. In the bread business, for every one yuan lost, 3 to 5 yuan more items must be sold to make up for the loss, so control losses. , which means increasing profits.

A: Internal losses

The business store mainly collects cash, which is the main income of the bakery. If losses are caused by human factors in the checkout process, it will directly affect the turnover of the store you manage. The biggest human factor is the theft of cash or the more covert theft of company property.

(1) When the following situations occur to a store clerk, the store manager should be alert and observe whether the clerk has a motive for loss

* Employees leave the store without asking for leave

*The clerk has no evidence but suspects that others are dishonest

*There are too many changes in the cash register (or the cashier does not enter the bank that day)

*The clerk's work attitude is abnormal

< p>*The clerk complained that it was difficult to reconcile the report with the cash receipts and payments

*The clerk complained that there was a problem with the cash register

When the above problems occur, the store manager should investigate in a timely manner and know where the problem is found Root cause and resolve quickly.

(2) There are several symptoms when a clerk goes astray

* Advanced short overflow, the cash received is always less than the amount in the report, and even false reports are made to match the cash income. .

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*Employees deliberately give less when giving customers change

*Store clerks commit suicide

*Steal products when opening and closing doors

*After work or Stealing products or cash during breaks

When the above situation occurs, the first thing to do is to seize favorable evidence, and the second thing to do is to resolutely fire them (report to the company and then execute) (3) Negligence in work will cause losses

*The price tag is incorrectly placed or marked

*Account check error

*The store door is not locked

*The validity period of the item has expired

B: External losses

(1) Loss caused by supply, transportation or collusion with employees

*Shipping orders show signs of alteration

*The shipping order is unclear

*The product was put on the container before the goods were collected

*The porter quickly collected the products he delivered and left the shipping order

A small favor

*Attempting to threaten the clerk who inspected him

*The clerk privately ordered orders from the workshop

*The clerk was unhappy with her work or strongly dissatisfied with the company

*Employees are under unusual financial pressure

(2) Losses caused by improper ordering and acceptance

*Products that should be ordered are not ordered, but products that should not be ordered are not Ordered

*No inspection of product name, quantity, quality, validity period, label

*Forgot to put the accepted product on the shelf

Solution

----Order in appropriate quantities, but you must consciously order more quantities over a period of time to increase turnover

----Before ordering, you must strictly check the inventory and sales volume< /p>

----Refer to previous orders

----For single large orders, you should track the situation

----Check the delivery date Invoice

----Problem products will be rejected. Rejected products should state the reasons and sign the name of the delivery and store manager at the same time

----None at the moment For products on the shipping list, the name and number of the products must be recorded for future verification

(3) Loss caused by improper return handling

* The shelf life of bread and cakes has expired Must be returned

*Dirty or damaged products must be returned

*Products delivered without order (except for new products with notification) must be returned

* The return form must be consistent with the actual number and sent to the headquarters together. It cannot be processed privately

* For returns caused by intentional damage by personnel, the parties involved must be held accountable

(4) The goods are damaged Losses caused by customer theft

*Customers bring large bags into the store

*Customers leave the store with items without paying

*Customers eat while walking, no Pay

*Customers enter the store to shop together to cover up theft

When encountering the above situation, the clerk should always pay attention and proactively come forward to serve to reduce the chance of theft

(5) Loss due to operational errors

*No record of other business transfer products

*No record of compensation to customers

*No record of compensation to customers Discounts are not recorded

* Temporary returns and exchanges are not recorded

* Promotional products are not recorded

* Various types of consumables used by oneself are not recorded (such as Brooms, rags, etc.)

(6) Loss caused by robbery

Preventing robbery is a must-know thing for business at night

*The store should be bright

*The cash register only holds a certain amount of cash

*Lights should be turned on at night

*Stay alert

Things to note in case of robbery< /p>

*Follow the robber’s instructions

*Keep calm and don’t panic

*Carefully observe the robber’s characteristics: age, gender, appearance, color, clothing, height (Car, license plate, etc.)

* Call the police as soon as possible after the incident, maintain the scene, and make a record of the robbery process for those present

* At the same time, notify the superior (do not (Level-Level Notice), suspending operations, posting notices of internal adjustments *Waiting for the opinions of the police and superiors

(7) Losses caused by accidents

*Fire

*Floods

*Winds

*Power outages

*Fights and brawls

*Accidental injuries

If the above situation occurs, the store manager should report it to his immediate superior and then find relevant personnel to solve the problem

4. Cashier management

* Cashier operations cannot be entered by mistake.

*The store manager is responsible for clearing the cash register

*If the cash at the register does not match the account, the reason should be found out

*The cash collected must be kept safely< /p>

* Cashiers should prevent theft by individual employees

5. Management of statements

*Reports must be filled in correctly and cannot be changed after signing

*Be careful and ask for reasons if you find any alterations

*Report errors must be scrutinized

-----Which ones sell well

-- ---Which ones are not selling well

-----Find out the reasons

6. Hygiene management

Hygiene includes in-store hygiene and outside-store hygiene< /p>

A: The sanitation inside the store must be cleaned at all times to make customers feel spotless, so that customers will come back

B: The sanitation outside the store must also be proactively cleaned to avoid hindering the movement of customers

Cleanliness is an important condition for making bread. Modern bakeries are becoming more and more competitive. Therefore, they must do better than others in order to attract customers.