QUALIFICATIONS

• Grade 12
• Diploma/Degree in Retail or Business or related qualification will be advantageous

EXPERIENCE

• Minimum of 5 years’ experience working in a retail environment, ideally in a managerial or leadership level.

KNOWLEDGE REQUIRED

• Prior knowledge and experience in management of Inventory/stock, buying, staff, products merchandising, costs and profitability of the store.
• Knowledge of stock management systems like ERP, Meat Matrix, e.t.c.
• Knowledge and understanding of FMCG environment and related legislation.
• Management of perishable products with short shelf life especially in meat industry.
• Understanding of retail consumer behaviour and purchasing trends.
• Understading of the retail and meat market.

SKILLS REQUIRED

• English Proficiency (read, write and speak).
• Excellent verbal and written communication skills.
• Proficient in MS Office Suite.

Demonstratable analytical skills.

• Understanding of income statements, cash flows, stock        management reporting, and all basic financial systems.
• Excellent interpersonal skills and ability to communicate      effectively.
• Exceptional customer service and people management skills.
• Energetic and self-starter.

KEY PERFORMANCE AREAS (KPA’S)

1. Stock Management
Stock Ordering

• Place orders with factories and other suppliers
• Follow up on orders
• Manage deliveries, delivery dates and stock upon arrival
• Manage stock order volumes

 Stock Receiving

• Receive ordered stock
• Report delivery shortfalls, and damages
• Follow up on non-received stock
• Capture received stock on Meat Matrix

 Stock controlling

• Daily stock levels reporting
• Run stock depletion reports- cashiers
• Balance off with stock receiving
• Manage stock levels threshold
• Manage stock shrinkage: stock losses/damages/dumpings

2. Housekeeping

• Store cleanliness including, but not limited to all floors, bathrooms, office spaces, passageways, isles, packing areas, chillers, freezers, cashier till points and Deli (Hot Foods) area.
• Always maintain high level of HACCP standards throughout the store.
• Observe OHSA (Occupational Health and Safety) hazards and abide by the rules and resulations of the Act.

3. Employee Management

• Employee Recruitment
• Onboarding and Induction of new employees
• Training and Development
• Employee Relations (Discipline in the workplace)
• Performance Management
• Employee Wellness
• Employee Motivation

4. Store Organisation

• Display of products on the the shelf and create attravtive displays at key points in the store ex: check-out ques.
• Be familiar with the merchandising material available from suppliers and ensure employees are familiar with all in-store (current) promotions.
• Re-arrangement of store shelves and products
• Managing of non-moving items and display areas

5. Cash Management

• Manage and assist with daily cash ups.
• Minimise cash losses.
• Manage picking up and dropping off of cash in the store.
• Manage cash on ATM.
• Manage safety of cash movement within the store.
• Manage and keep the safe secure and locked at all times.

6. Customer Service

• Deliver excellent service to ensure high levels of customer satisfaction
• Create a store that meets local needs by building an understanding of customer-product preferences. 
• Manage and analyse customer complaints to get insights for improvement of customer satisfaction
• Be the custodian of customer experience and lead brand loyalty
• Responding to customer complaints and comments promptly and accurately.
• Scan and analyse customer environment, purchasing patterns and initiate activities that will influence customer behaviour including attracting new and retain existing customers

7. System Administration

• Manage staff clockings via ERS.
• Maintan and understand the system Meat Matrix.
• Manage and maintain CCTV cameras.
• Ensure availability of physical security guards in store.
• Manage the alarm system internally.

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