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How to do a good job in supermarket fresh purchase? (Fresh cooked food, pastry direction)

New job responsibilities

(a) planning and budgetary responsibilities

1, responsible for the formulation of fresh category budget and the achievement of key business indicators, including: fresh sales, fresh gross profit, controllable operating expenses, labor, materials, repair costs and commodity loss.

2. Be familiar with the sales and turnover of fresh-keeping commodities in different seasons, and be able to balance the relationship between sales and commodity inventory.

3. Be responsible for realizing the production efficiency of fresh food categories formulated by the company, including: floor efficiency, human efficiency (per capita sales, per capita workload of main positions).

Professional ability

1. Have the ability to budget, understand the composition and meaning of fresh gross profit table, and supervise the available resources according to the fresh category budget table.

2. Be familiar with the sales characteristics and quality management characteristics of fresh goods in different seasons, and take corresponding measures for unreasonable inventory to ensure that the sales and turnover of goods are met.

3. Understand the concepts and industry benchmarks of commodity category, floor efficiency and human efficiency, be familiar with the factors that affect the production efficiency of stores, and take corresponding measures.

(2) commercial (commodity) responsibility

1. Plan and manage competitor surveys and consumer surveys, understand their trends and prices, respond in time, and make suggestions on the distribution of fresh goods, the introduction of new products, price adjustment of related goods, etc. , so as to ensure that the store is in a leading position in the competition.

2. Understand the demands of customers in time, guide the director of fresh and cooked food area to correctly implement the business plan of fresh and cooked food area, and make reasonable arrangements and adjustments to the commodity layout, commodity display and atmosphere layout of each department.

3. Responsible for implementing the promotion plan arranged by the procurement promotion department and making the fresh promotion plan.

4. Manage the procurement, sales and inventory management of fresh goods reasonably and scientifically, and guide the director of fresh food department to arrange the ordering, processing and production quantity of goods reasonably.

5. Strictly control and manage the loss of goods in the fresh department, strengthen the awareness of loss control of all fresh employees, and standardize related operations.

6, responsible for the quality management of fresh goods, to ensure that fresh goods meet the safety and hygiene standards, to meet customer needs.

7, responsible for the normal implementation of fresh inventory work and accurate inventory data.

8. Be responsible for the overall environmental sanitation and safety of fresh food in the store.

9. Responsible for all employees in the fresh-keeping area to correctly implement all processes in their respective areas, and the supervisor can correctly review the documents of various departments to ensure their correct delivery.

Professional ability

1, understand the principles and common methods of market research, correctly analyze relevant data, and formulate and implement countermeasures; Familiar with the competition points and price adjustment process of fresh goods in the store

2. Be familiar with the arrangement specification, display mode and use specification of the price tag of fresh commodities, and be able to choose appropriate shelves and display modes for different commodities according to the combination characteristics of commodities.

3. Be familiar with the sales proportion and gross profit margin of fresh goods, master the characteristics of seasonal sales of fresh goods, master the use norms of various promotional signs and props, and rationally use various props in combination with the characteristics of goods.

4. Be familiar with the key control points of ordering, production and processing of all kinds of fresh commodities, and master the management methods of scientific ordering and reasonable production.

5, familiar with the loss control points in the process of fresh goods management, have a strong sense of cost control and cost control methods.

6. Understand the quality requirements of various commodities in the process of acceptance, storage, tally and processing of fresh commodities, and be able to take timely measures for unqualified commodities.

7. Be familiar with the inventory plan and process of fresh goods, judge the accuracy of inventory data and analyze the inventory results. 8. Be familiar with the environmental management standards and requirements of fresh areas.

9. Familiar with the general principles of fresh food operation standards, processes and operation specifications, and skillfully use key forms and system reports.