Store General Manager – Supermarket
1 day ago
Vigo
About the Company Asegúrese de presentar su candidatura con toda la información solicitada, tal como se expone en la descripción del puesto a continuación. We’re Hiring: Store General Manager – Supermarket Operations | Ethiopia Format Premium Branded Supermarket (New Concept) Sales Floor 500 sqm Product Categories: Butchery, Bakery, Food (Fresh & Ambient), Non-Food Location: Addis Ababa, Ethiopia Reports To Managing Director – Hospitality Compensation To be discussed with shortlisted candidates About the Role Store General Manager Supermarket is looking for an experienced Store General Manager to lead the full operations of a growing supermarket business in Ethiopia. We are looking for a hands-on retail leader who understands how to run a modern supermarket across food, non-food, bakery, fresh produce, butchery, household goods, inventory, merchandising, customer service, and team management. Responsibilities • Supply Chian, Sales, P&L & Commercial Performance, • Assume full accountability for the store’s P&L, including revenue targets, gross margin management, operating costs, and net profitability., • Set and achieve daily, weekly, and monthly sales targets across all categories (butchery, bakery, food, non-food)., • Manage gross margins by category through disciplined pricing, promotional strategy, markdown management, and supplier negotiation., • Control operating costs including labour scheduling, utilities, maintenance, consumables, and overheads to protect bottom-line performance., • Prepare and present weekly and monthly sales performance, margin analysis, and P&L reports to the Managing Director – Hospitality., • Develop and execute local marketing initiatives, in-store promotions, and seasonal campaigns to drive footfall and basket size., • Stock Management, Shrinkage & Wastage Control, • Implement and enforce rigorous stock management disciplines: receiving, storage, rotation (FIFO/FEFO), shelf replenishment, and perpetual inventory accuracy., • Own shrinkage and wastage as personal KPIs. Establish root-cause analysis processes and drive continuous improvement to minimise losses across all categories., • Manage fresh food wastage with particular focus on butchery and bakery, where perishability demands precise demand forecasting, production planning, and markdown timing., • Conduct regular stock counts (daily for fresh, weekly cycle counts, monthly full counts) and investigate and resolve variances immediately., • Implement loss prevention protocols including receiving verification, storage security, staff awareness training, and point-of-sale controls., • Butchery Operations, • Oversee the butchery department as a high-margin, high-quality differentiator for the store., • Ensure product quality, freshness, presentation, and cut specifications meet international standards consistent with premium supermarket brands., • Manage yield, trim loss, and production planning for the butchery to maximise margin and minimise waste., • Maintain strict compliance with cold chain integrity, hygiene standards, HACCP protocols, and local food safety regulations for all meat products., • Recruit and develop skilled butchery staff or oversee training programmes to build capability in the local market., • Bakery Operations, • Oversee the in-store bakery as both a revenue centre and a footfall driver, ensuring consistent product quality, variety, and visual presentation., • Manage bakery production schedules aligned with peak trading hours and customer demand patterns to maximise fresh availability while minimising end-of-day waste., • Control raw material usage, recipe adherence, and production costs to protect bakery margins., • Ensure all bakery operations comply with food safety, hygiene, and allergen management standards., • Food & Non-Food Category Management, • Manage the full product assortment across food (ambient, chilled, frozen) and non-food categories, ensuring the range is curated for a 500 sqm format — every SKU must justify its shelf space., • Drive category performance through planogram discipline, shelf-space optimisation, range reviews, and data-driven assortment decisions., • Implement pricing strategies that balance competitiveness with margin protection across all categories., • Manage supplier relationships for both local and imported products, negotiating terms, delivery schedules, quality specifications, and promotional support., • Monitor and respond to local competitor activity, adjusting range, pricing, and promotions as required., • Customer Service & Store Experience, • Establish and maintain a customer service culture that sets the store apart in the Addis Ababa market — this is a premium concept and the customer experience must reflect that at every touchpoint., • Implement customer service standards, training programmes, and performance metrics for all front-of-house staff., • Manage store presentation, visual merchandising, cleanliness, and ambience to international premium supermarket standards., • Handle customer complaints and feedback with a resolution-first approach, using insights to drive continuous improvement., • Build a loyal customer base through service excellence, product quality, and community engagement., • Supplier Management & Procurement, • Own the store-level supplier relationship for all product categories, ensuring reliable supply, competitive pricing, and consistent quality., • Source and onboard local suppliers for fresh produce, meat, bakery inputs, and other locally available products, building a diversified and dependable supply base., • Manage imported product procurement in coordination with the Group’s supply chain function, ensuring timely ordering, customs clearance, and stock availability., • Negotiate trading terms, rebates, promotional contributions, and payment terms with suppliers to improve commercial performance., • Conduct regular supplier performance reviews and enforce quality and delivery standards., • Team Leadership & People Management, • Recruit, train, and manage the entire store team across all departments: front-of-house, butchery, bakery, grocery, receiving, and administration., • Build a high-performance team culture grounded in accountability, customer focus, and operational discipline. xcskxlj, • Develop staff rosters and labour scheduling that align with trading patterns, ensuring adequate coverage during peak periods while controlling labour costs.
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