Merchandise Manager Fresh Market
Carrefour
Total years of experience :29 years, 4 Months
o To direct, co-ordinate and review all activities of the section on a regular basis with view to increase the sales of the section.
o To review product performance, records and reports to determine profitability of the business.
o To coordinate implementation of section merchandising and labeling, assortment and lay out so as to maximize sales, customer satisfaction, appearance, image and range for customers.
o Identify and source various products ranges and vendors consistent with market requirements.
o To ensure that all items displayed exhibit freshness at all times, regular check for expiry dates on food items and ensure that unsold food products / items are removed from the display area in a timely manner thus maintain hygiene standards as per the local norms.
o To manage costs, overheads, wastage and all factors affecting the profitable performance of the section.
o To ensure all customers issue / complaints / ideas or suggestions are addressed or solved immediately and to maximum possible satisfaction of the customer.
o Responsible for defining the assortments definitions and Plano grams for each category.
o Negotiate effectively to obtain best possible prices, promotions and deals from various suppliers.
Market Department Head MAF Retail Hypermarket Carrefour, Leading the food division by managing around 200 people. including 7 managers for 7 commercial sections and hygiene department § Planning and controlling the yearly promotion, investment plan, implementation and effectiveness § Managing the productivity of the team to achieve the required quantity and quality that company need, § Managing all the relation with the municipality and ministry of economy.
♦ Operational Management
♦ Profit & loss Management
♦ Market Presence Expansion
♦ Budgeting
♦ Forecasting
♦ Sourcing
♦ Merchandising
♦ Leadership Development
♦ Strategic Planning
♦ Daily commercial, merchandising and administrative operations follow up
♦ KPIs assessment
♦ P&L analysis and action plan
♦ Cost reduction
♦ Stock management
♦ People management and training
♦ Team building
o Ensure the quality of product presentation, application of product assortment defined in the section.
o Promote and practice communication and participatory management within the team.
o Identify employees with high potential and growth in the section and propose their evolution.
o Ensure the proper conservation, utilization and profitability of the section's assets.
o Propose and take necessary measures towards reduction of the distribution cost and ensure the realization of investments in accordance with the budget.
o Establish and ensure the respect of purchasing conditions negotiated from all the suppliers.
o Promote the practice of "Discount" in the section.
o Maintain the value for money for all items in the section.
o Control the section's margin level.
o Optimize the shrinkage and waste control procedures.
* Provide leadership & management of store.
* maximizing sales, Revenue & efficiencies
* Ensure that restaurant operation standards are matching with the operational manual
* Maintain the high standards of customers satisfaction, Product quality, Cash sales receipt and employment practices
* Develop staff under my supervision to be capable to ensure the efficiencies in operation procedure
* Achieve company managerial targets to increase sales and support its growth.
* Delegating tasks to the team in support of achieving targets and quotas.
* Budget assessment, financial statement, forecasted analysis, Food / Labor / and all Cost, Management/Marketing/Development, Management in Hospitality and Catering
* Inventory Control, Preventive Maintenance, Professional Delimit &Quality Coaching, Standard Operating Procedures, Hygiene, Quality Tools, Client Satisfaction, Focus Groups & Surveys
o Preparing products and meals in proper shape
o Maintain the quality, Hygiene standards as per set in the operation manual
o Cleaning
o Maintain the back area, Equipment, Tools, Store clean and tidy
o Receiving the restaurant’s customers
o Selling the chain’s items in the execute the selling suggestions to promote new items
o Handling the cash machine and the day to day income