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Store General Manager - Supermarket

hace 10 horas

Madrid

About the Company 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 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. 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. 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. 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 Drive category performance through planogram discipline, shelf-space optimisation, range reviews, and data-driven assortment decisions. 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. 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. 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. 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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