Product display surface:

It is required that the surface should be placed neatly, and all goods should be placed by category. It is required to add commodities in time, maintain commodities in time, and ensure that there is no dust on each commodity. If the goods with quality problems, damaged goods and expired goods are found, they should be taken out of the cabinet in time and reported to the superior for adjustment. When other kinds of bulk commodities are found on the display surface or at the pile head of similar commodities, they should be returned to their display area in time. 5-6 kinds of commodities are displayed on the back of each page of the same product, except small commodities.

Regional arrangements:

It is required to be clean and hygienic, the goods should be displayed neatly, and there are no bulk goods in other areas.

Customer service:

Be polite, smile and try to meet the requirements of customers. When customers can't find the goods, they should take the initiative to lead customers to the area. When serving customers, he should take the initiative to explain the knowledge of commodities and promote some other commodities. When a customer needs service, any employee closest to him must serve the customer first.

When customers can't find the goods they need in the store, employees must take the initiative to explain to customers and feed back the information to their superiors.

No employee is allowed to argue with customers.

When customers have questions about a commodity, such as quality problems, specifications, origin, price, shelf life, etc. They should take the initiative to explain and feed back the information to their superiors. If the customer is not satisfied with the explanation, the employee can guide the customer to the department head or manager.

Price changes:

All price changes must be completed at the time of opening the room the next day.

Commodity label:

All product labels must have specifications, origin and price, and the labels must correspond to the location of the products, so as not to mislead customers or bring inconvenience to them.

Price display board:

Eye-catching requirements, timely adjustment when the price changes.

Heap head requirements:

When shopping, we must ensure the safety of goods and customers, add goods in time, and ensure that goods are free of dust and other kinds of bulk goods. Check all the bulk candy lists to ensure that the retail price of the receiving barcode is consistent with the retail price of the selling barcode.

Workflow:

A) Check the sales situation of the previous day to see if there is any shortage or price change;

B) Employees should check the hygiene and exhibition situation in each area and solve problems in time.

C) Organize an early meeting for all employees to check the personnel in place;

D) Read the work log and deal with the unresolved problems in time;

E) Check the parking condition of the shopping cart and make preparations before opening the door;

F) Communicate with the receiving department to see if there is any rejection and what is the reason;

G) Start to inspect the floors, check the sanitary conditions of areas, goods, shelves and price tags to see if they are correct, and urge all departments to deliver goods in time;

H) Whether the display of goods on the shelves is standardized; if not, adjust it in time and find out the reasons;

I) Check whether there are special offers to attract customers;

J) Check all returns, and find out the reasons and solutions if there are any over-limit returns.

K) Arrange employees to take turns to have meals, so as to ensure that there are enough sales staff, which will not affect the normal sales during the peak period;

L) The person in charge of the morning shift should fill in the work log, hold a staff meeting and share information in time;

M) appease employees to take turns eating, ensure that there are enough sales staff, and do not affect the normal sales during the peak period.

N) Check the replenishment situation;

O) Check the regional sanitation;

P) Employees should organize the area, check whether the area needs to be adjusted, and check the replenishment situation to ensure the normal business of the next day.

process sequence

Disposal of empty package:

All empty packages should be delivered to the damage prevention department in a unified way and registered, and the location of discovery should be indicated during registration, so that the damage prevention personnel can control the area in a favorable way.

Valuable commodities and the return of commodities:

General goods without quality problems will not be returned; If the customer insists on exchanging goods according to whether the outer packaging of the goods is damaged or not, the goods with quality problems will be identified by the department, and then the return form will be filled out and sent to the receiving department. Valuables are jointly appraised by the loss prevention manager and the manager on duty, and the return form is signed after appraisal. The above operations must be carried out by authorized personnel.

Customers beating employees:

The management should go to the scene in time and ask both parties to go to the public security organ for handling.

Customers smash goods:

Politely ask the customer to wait a moment and inform the management immediately.

Eat the goods you haven't bought:

When customers are found to eat unpaid goods, all employees have the responsibility to inform customers that the goods can be eaten without payment in the mall and politely guide customers to the cashier area. If the customer does not listen to dissuasion, he can notify the loss prevention monitoring.

Goods removed from shelves (quality problems, sales):

Analyze the reason, whether it is related to the display of goods, notify the superior in writing if there is no problem, and send the return sheet to the receiving department after approval and confirmation by the superior (the return sheet must indicate the quantity, specification, price and origin, and must be signed by the store manager or the director on duty) and notify the purchasing department.

In-store merchandise transfer:

The application department must make an application list, indicating in detail the terms, UPC code, detailed rules, total price, etc. (The total price must be the inventory consumption without any change), and it must be signed by the manager or the supervisor on duty, and also confirmed by the director or director of the application department.

Price reduction:

It must be reviewed and signed by the store manager, and the commodity name, UPC code, specification, quantity, original price, origin, reason for price reduction, whether the price reduction is correct due to competition, and whether all damaged commodities are handled correctly, so as to ensure that the bulk candy appears in pairs, the receiving barcode count is zero, and the sales barcode count is true.

Price changes:

It must be reviewed and signed by the store manager, and report the name, UPC code, specification, quantity, original price, origin, reasons for price changes, negative examples after price changes are counted, whether all price changes have been completed within 48 hours, whether the price changes have not been decided for more than two days, whether to conduct trial scanning, whether there are errors in commodity price labels, and whether the employees understand the consequences caused by price changes.

The goal of Haodangjia Software Company is

-Work specification of supermarket receiving department.

Section 1 Work Specification of Receiving Department

Acceptance inspection standard:

First, the goods received by this department must be subject to the orders placed by the purchasing department; Supplier's delivery quantity must be equal to or less than our purchase order quantity. If there is any surplus, the surplus goods will be accepted.

Second, the acceptance shall be carried out in strict accordance with the requirements of "three stages" (production date, shelf life and expiration date). Suppliers who deliver goods beyond the shelf life or have a backlog of second-hand goods will be rejected.

Three. Requirements for goods received:

1, clean appearance and complete packaging. No pressure loss, mildew, discoloration, dust coverage and various collision and scratch marks;

2. The consistency of the packing rate of the goods must be guaranteed, and there must be no missing, short or mixed packing;

3. The packaging specifications of the goods are completely consistent with the sales unit indicated in the order;

4. Commodity bar codes must be clear and correct. If the goods have no bar code or cannot be scanned due to bar code quality problems, they shall be regarded as rejected goods (except fresh goods); If it is necessary to add a bar code in the store, it must be added;

5. Domestic food products must be printed with complete Chinese logo, and stamped with indelible production date and shelf life. Handwriting and pasting will be invalid;

6. Domestic non-food commodities must be printed with a complete Chinese logo (origin, manufacturer, telephone number, address, registered product name, production date, precautions, etc.). );

7. The sales package of imported food must have a clear Chinese label (including origin, raw materials, manufacturers, distributors, telephone numbers, addresses, precautions, etc.). ) and health and quarantine labels; At the same time, there must be a complete production date and shelf life, which are completely consistent with foreign language identification;

8. The sales packaging of imported non-food units must have Chinese labels (including origin, raw materials, manufacturers, distributors, telephone numbers, addresses, precautions, etc.). ) and commodity inspection labels;

9. The backlog time of food provided by the supplier (referring to the time from the factory date to the receipt date of the department) shall not exceed 1/3 of the total shelf life (in case of gift sales, the latest shelf life of food with shelf life shall not exceed1/3 of the total shelf life);

10. The supplier must ensure the consistency of the production date of the delivered goods at the time of delivery;

1 1. Electrical appliances must have complete accessories, with Chinese instructions, maintenance cards and quality certification cards in line with national regulations.

Section 2 Receiving Procedures

1. The receptionist of the receiving department prints the receipt of the day through the inquiry system, and makes the receipt day plan;

2. When the supplier delivers the goods to our store, the operator confirms the order number, takes out the corresponding receipt from the daily plan, and the receiving foreman uniformly distributes it to the consignee in order for receiving deployment, and instructs the consignee to receive the goods according to the receiving inspection standard;

3. The consignee instructs the supplier to unload the goods at the designated place, and instructs the supplier to stack the pallets correctly. The specific requirements are as follows:

1, a pallet must contain the same kind of goods. In some special cases (such as a supplier delivering many kinds of goods but few quantities), many kinds of goods can be loaded on the same pallet, but attention must be paid to:

Food and non-food cannot be stacked on the same tray: goods with different department numbers cannot be stacked on the same tray; Different tastes, even the same article number, are packaged separately.

2. When stacking goods, they shall not be too high, too wide or overweight. The standard width is 100+5cm/90cm, and the standard height is 100cm.

3. Stack as many goods as possible according to the fixed number of each floor of the pallet size;

4. Separate the goods that don't need to be packed and pack them in different trays;

5. The production date and shelf life of similar goods are consistent, and the supplier has not doped expired goods.

4. After confirming that the supplier has packed the goods according to the regulations of the shopping mall, the consignee will conduct sample sampling inspection. The specific requirements are as follows:

1, the goods must be consistent with the purchase order, and the commodity names and specifications on the receipt are consistent;

2. Check whether the UPS code (barcode) of the goods is correct, and compare the Chinese description scanned by the POS machine with the Chinese description on the receipt. If it is consistent, save the scanned receipt as one of the receipts: if it is inconsistent or cannot be scanned, report it to the supervisor and foreman immediately, judge with the supervisor and foreman what causes the discrepancy, and give corresponding treatment measures according to different situations. If it is necessary to refuse, it must be approved by the manager or the store manager.

3. When the UPC code of the commodity is checked correctly, the internal quality of the commercial house must be inspected when receiving the goods, and several key points of the inspection shall be carried out with reference to the receiving inspection standard.

5. Check the packing rate, production date and shelf life according to our sales unit, and the unpacking rate of fresh food, bread, yogurt and other commodities must reach more than 80%; The unpacking rate of goods with poor external packaging should reach 60%; For relatively standard goods (such as Coca-Cola or Procter & Gamble products, etc.). ), the unpacking rate should be guaranteed to be around 10-20%;

6. After the consignee confirms that there is no problem with the quality and UPC of the goods, it completes the confirmation of the paid-in quantity and correctly fills in the OSD report (if there is any loss, overflow or shortage).

Seven, the consignee should correctly identify and bind the goods received:

1. Goods must be effectively bound with ropes (using double ropes) or films. Goods with large volume and heavy weight must be tied with rope, and goods with small volume and light weight must be wrapped with film (and tied to a tray); Goods with large volume but light weight must be tied with ropes for more than two layers and fixed on pallets as far as possible;

2. Write down the residence information such as items, department number, date, consignee's name, number of boxes on each floor, ea number of each box, etc. For the food with production date and shelf life, the expiration date of the product must be indicated in the upper left corner, and then diagonally pasted on the lower right corner of the tray.

Eight, the consignee confirmed that the goods have been received and all the goods have entered the store, and can sign the manufacturer's outbound order stamped with the official seal of the receiving department;

9. The consignee informs the full-time personnel of the goods collected by North Korea or pulls them into the infield by himself, but the goods must be safe;

10. The consignee shall submit the completed receipt to the supervisor for review. The receipt must include the receipt (the order can be used in special circumstances, and the receipt can be printed in time), the scanned receipt, the manufacturer's outbound ticket and the correct OSD report, and ensure that the receipt is clean and tidy, without any traces of alteration, and the documents are bound in the above order.

1 1. The supervisor of the receiving department shall timely review the bills and inspect the goods received by the receiving staff to ensure that the goods entering the store are accurately marked, firmly bound and in correct quantity;

12. The clerk in the receiving department shall timely enter the receipt signed and confirmed by the supervisor, and indicate the name and date. Record it in the daily receiving summary table, and indicate the number of manufacturers, the number of single products and the total daily receiving amount on the crystal receiving summary table. And submit the summary report on the day of receipt and a full set of receipt documents to the inventory for re-inspection;

Thirteen, the receiving foreman checks the accuracy of the entry every day to ensure that the office receptionist works accurately;

14. The receiving foreman is responsible for the document work and checks the filing of clerk's documents every day. The clerk must file it within three working days after the inventory verification is completed. The entry clerk must ensure the safety and integrity of the file, and under no circumstances can the file be taken out of the office, but it can be copied as appropriate;

15. The receiving supervisor collects all kinds of receiving problems every day and reports them to the manager. At the same time, he made statistics on the container manufacturers, reasons and types of rejected goods that day, and handed them over to the store manager, manager and office for filing.

Precautions:

Each purchase order is closed after receiving goods at one time, and no replenishment will be made in the future.

When receiving goods, bulk orders, frozen goods and refrigerated goods have absolute priority in the order of receiving goods;

After the frozen and refrigerated goods are correctly marked and bound, the freezer must be informed immediately and loaded immediately;

Among the commodities received by the receiving department, large and small household appliances, precious commodities, foreign wine, cigarettes and all kinds of small items that are easy to be lost must go through the "secondary handover procedures", that is, conduct secondary verification with the foreman or above in the corresponding area of the commodity department.

When binding, the consignee must ensure that the goods are firmly bound, and the supervisor and foreman should check the firmness with double ropes and an extra layer of film.

Handling methods under special circumstances:

A. If the goods delivered by the supplier exceed the ordered quantity in the order, the consignee shall immediately notify the supervisor and manager to make a rejection decision;

B. If the supplier finds that it is the same as the receipt at the time of checkout, the settlement department will notify the manager of the receipt department in writing for understanding, and the general manager of the receipt will assign a special person to investigate the process of each document. If there is any problem, the manager of the receiving department will fill in the photo header form, submit it to the manager for approval, and then transfer it back to the settlement department, which will notify the manufacturer to settle the account.

Section III Return Procedure

I. Procedures for the return of returned documents

1, the return group of the receiving department strictly follows the principle of voluntary return;

A. When the supplier comes to deliver the goods, he actively requests timely return or exchange;

B, when a large number of returns occur in the store, timely notify the purchasing department to assist in handling the returns.

2. The same operator submits the printed return form the next day and forwards it to the return group for filing.

3. The return foreman assigns the return clerk to be responsible for part of the return list every day, organizes the commodity department to prepare the returned goods, and arranges the inventory site. Urge suppliers to return and exchange goods. For suppliers who haven't heard from each other for more than a week, feedback the situation to the relevant procurement, and the procurement will assist in handling the return and exchange.

4. Send personnel to return containers in time, and ensure the consistency, accuracy and timeliness of the return work. All returns should be sorted and packaged in advance, and a return list should be made. The buyer is required to be present, and the quantity, variety and purchase must be signed on the return form before loading.

5, timely statistics of container return list, within 24 hours to the purchasing department manager.

6. Submit the finished product return form and the goods registration form of the receiving department to the inventory audit for inventory adjustment. The Registration Form for Goods Entering and Leaving the Receiving Department must be signed by the following personnel, and signed by the manager, the manager's or supervisor's * * * and * * * goods dealers, and the door inspection security personnel.

Second, the temporary return single return procedure

1. The return team of the receiving department strictly follows the principle of voluntary return:

A, take the initiative to contact suppliers and ask them to return the goods;

B, the supplier to delivery, take the initiative to request a return or exchange;

C, when a large number of returns occur in the store, timely notify the purchasing department to assist in handling the returns;

2. Check the daily receiving plan of the receiving group on the same day in time, find out the suppliers who can return the goods and indicate the word return on the sleeping list to ensure that the receiving personnel will inform the returning personnel to return the goods in time during the receiving process;

3. In the process of returning goods, the POS system must be used to confirm the varieties, accurately count the number of returned goods, assist suppliers to take back the goods, and go through the formalities for suppliers to go out.

4. The return foreman checks the work of each return clerk at any time to ensure that the return work is accurate, timely and complete;

5. Submit the finished product return form and the goods registration form of the receiving department to the inventory audit for inventory adjustment. The registration form of goods in and out of the receiving department must be signed by the following personnel: manager, manager or supervisor, supplier and door security guard.

Three. The process of abandoning purchase, reducing price, in-store purchase and returning to the store (other workflow remains unchanged).

1, abandoned program

A, after confirming that the goods are abandoned, put them into the box separately and write a detailed list;

B, confirmed by the manager of the receiving department and reported to the manager for signature and approval;

C. Copy the List of Abandoned Articles in triplicate, and submit them to the inventory review, door inspection security and return group for future reference;

D. dispose of waste materials. When disposing of waste items with complete internal and external packaging, be sure to make sure that they have been completely destroyed.

2. Reduce the price:

I. In-store price reduction treatment

1. Goods that cannot be fully returned for sale and have been confirmed to be unreturnable to suppliers will be classified as price reduction;

2. The return team will report the list of goods with reduced prices to the manager for approval after review;

3. Separate the commodity with reduced price from other commodities, and confirm the variety and quantity through inventory audit;

4. According to the regulations in the store, sell the goods in the store at a discount to the customers and employees in the store;

5. Issue a receipt in quadruplicate, and submit it to the office of inventory audit, treasury, return group and receiving department for filing, and submit it to the treasury together with the reduced price;

6. After being audited by the vault, submit the inventory for review and confirmation;

7. Copy the Commodity Price Reduction Registration Form in duplicate, and submit it to the office and the return group for filing for future reference;

B. Price reduction outside the store

1) For details, please refer to Sales Processing Flow of Price-reduced Goods written by Inventory Audit.

2) Submit the Registration Form of Price-reduced Commodities in triplicate to the Inventory Audit, Door Inspection Security and Return Group for future reference.

3. Internal procurement procedures

First, truthfully fill in the goods to be purchased on the in-store purchase order, and report it to the manager for signature after being audited by the manager;

Two. Send the goods that need to be purchased in the store to the front desk with the in-store purchase order, and the front desk supervisor is a trainee; ;

Three. Attach a small inventory audit to the in-store purchase order to adjust the inventory;

Four. Copy the in-store purchase order in triplicate and submit it to the inventory review, return group and receiving department office for filing.

Step 4 Return to the in-store plan

A. Fill in the return of goods in the store registration form as required;

B return the repaired goods to the commodity area for sale, and the high-value goods shall be signed by the person in charge of the commodity area or above;

Fourth, make a summary of the return work in a week, and count the total amount of returns completed in a week and the total inventory in the return area.

Precautions:

1. Among the commodities returned by the return group, large and small household appliances, precious commodities, foreign wine and various small items are easy to be lost, and the "confirmation procedures" must be performed, that is, the responsible person in the corresponding area of the commodity department will confirm and sign;

2. When doing all kinds of binding, the return clerk must ensure that the goods are firmly bound, and use double-stranded rope to wrap a layer of film. The supervisor checked its firmness. Ensure the personal safety of personnel and the safety of goods;

3. If the return clerk finds that the return quantity exceeds the quantity on the order during the return process, he should inform the supervisor and manager in time, and the supervisor and manager will make a decision after contacting the corresponding purchaser.

The fourth quarter fresh department receiving procedures

I. Procedures for Receiving Large Orders

1. When the supplier delivers the goods, the receiving department informs the fresh employees to check the quality of the goods, and the fresh employees receive the goods according to the order quantity of the previous day. (The acceptance standard is subject to the inspection standard provided by the administrative department of the headquarters). If the quality of the goods does not meet the receiving requirements, fresh employees can refuse to receive the goods after asking the supervisor;

2. Record the received quantity, and after weighing the received goods, fill in the "purchase" column of the order/receipt;

3. Record the returned quantity and fill in the "Out" column of the order/receipt;

4. Record the net warehousing quantity, calculate the net warehousing quantity, and fill in the "net" column of the order/warehousing;

5. The receiving personnel shall sign the order/receipt, and at the same time require the employees of the receiving department to sign for confirmation, and complete the filing and preservation of the recorded order/receipt;

6. After the goods are collected, the goods that can be directly sold should be displayed quickly; For raw meat and other raw materials that need to be stored in the cold storage, the hard-to-collect personnel should label the packaging, indicating the date of receipt and the consignee;

7. When using raw materials such as pizza embryo, vegetables and beef hamburger cakes every day, notify the receiving personnel to participate in the inspection, record them on the order/receipt and sign for confirmation.

Second, the general purchase order receiving procedures

1. Raw materials with BIN-TAG, intact packages and clear labels are directly pulled into the warehouse for storage according to the storage requirements (warehousing, storage and freezing are separately stored);

2. For bulk, fresh and repackaged raw materials, fresh employees should go to the receiving area quickly to check the quality of raw materials after receiving the receiving notice from the receiving department. At the time of acceptance, check whether the name and quantity of the order are consistent with the real thing, and check the production date and shelf life of the raw materials. If there is any discrepancy, it can be rejected after asking the supervisor or manager, and fill in the information form of unqualified manufacturers. After acceptance, sign the purchase order for confirmation;

3. The received raw materials should be labeled on the outer packaging, indicating the name of raw materials, production date, shelf life, expiration date and the consignee's signature;

4. Pull the collected raw materials into the fresh warehouse in time;

5. According to the principle of goods stacking, follow the stacking rules from right to left and from bottom to top, and the raw materials near the shelf life are stacked at the upper left, so as to follow the principle of "first in, first out" when receiving them;

6. After the goods are packaged, fill in the receipt record in detail on the fresh receipt. Complete the receiving procedure.

The fourth quarter fresh department ordering procedures

I. Ordering procedures for fresh raw materials and consumables

1, fresh orders need to be placed in writing;

2. The order quantity refers to the usage of the inventory list and the inventory quantity, and the monthly usage is formulated;

3. Fill in the name, quantity, order date and expected arrival date of the purchased raw materials in detail on the order form;

4. The supervisor is responsible for ordering and the manager approves it;

5. Copy the approved order in duplicate, one for new purchase (or renewal purchase) and one for future reference;

Three. Ordering procedure for large orders

1, the periodic order quantity refers to the sales volume in the first four weeks, and the rational order quantity is formulated and reported to the fresh purchase (or continued purchase);

2. The supervisor analyzes the average sales volume in the first four weeks, determines the daily order quantity and formulates the daily order plan;

3. The chef determines the order quantity of the next day according to the specific situation according to the order plan made by the supervisor;

4. Fill in the order date and order quantity on the order/receipt and sign for confirmation;

5. Notify the supplier of the delivery quantity;

6. In case of temporary and large-scale orders, the orders can only be ordered after being approved by the supervisor or manager.

Section 5 Abandonment Procedures of Fresh Food Department

1. After closing every day, clean up the unsold goods on that day, observe the quality of the goods from the aspects of appearance, color and shelf life, and decide whether to abandon the goods after tasting.

2. Register the name, articles, unit price, quantity, amount, reasons for abandonment and the signature of the abandoned person in the abandonment registration form in detail;

3. Abandoned and deteriorated raw materials and semi-finished products must be approved by the supervisor or manager, and a "Abandonment List" must be filled in before they can be abandoned;

4. The list of discarded items shall be submitted to the supervisor for approval every week and the manager for approval every month.

Section 6 Precautions for Fresh Receiving

I. Vegetables

1. There are some common problems in vegetable picking, such as omission, omission and misreading (for example, recording the transshipment as your own, or recording the income as transshipment). After receiving a single item, check the receiving records of the first three items;

There is no fixed standard for the weight of the basket. Some weigh 5.5KG, some weigh 5KG and some weigh 4.5kg. Only the weight of the shopping basket is fixed: 0.8 and 0.6. If you are not sure, you'd better weigh it.

Second, cooked food and seafood.

The tare weight of cooked food is particularly complicated and can only be removed according to the actual situation. Of course, if you forget to peel the skin, no rules and precautions can help you, especially those not for sale, such as first-class roast suckling pigs.

1. Dehydration: It is common in bangbang chicken, saliva chicken, pickles, chicken feet with pickled peppers or chicken feet with pickled peppers. , need to be removed according to the actual situation. Not only should you peel and weigh, but you should also remove water.

2. De-oiling: All kinds of oily foods common to cattle.

3, osmanthus sausage, barbecued pork, etc. Honey sweat must be removed if it is not sold, but the chicken leg is small. (the small standard is undetermined).

4. Fish: Pay attention to the money in the basket. The method of peeling is to supervise the supplier to pick up the fish and remove it with belt water.

5. Seafood: (Take Heping Seafood as an example): Frozen seafood is always drained and weighed. Only frozen fish, such as peeled fish, is a whole box. It is very difficult to remove water. When weighing, it should be thawed before weighing or weighed according to a certain proportion. As for cartons, only one piece is inaccurate, at least two pieces should be on average.

6. Taste: 5% off cooked food.

7. For food packed in paper plates, such as thousands of pieces of meat, crystal jelly, spring rolls, etc., take off the paper plates. Paper tray weight: large: 0.03; Small: 0.02.

Generally speaking, when collecting fresh goods, we should follow a principle: all goods that are not for sale should be removed from the shelves.

The daily work flow of the clerk

Time, workflow and work specifications

I. Pre-job preparation

1. swipe your card on time;

2. Change uniforms and wear badges;

3.gfd finishing;

Second, in-store inspection and records

1. Whether the goods are consistent and corresponding to the price tag;

2. Check whether the goods on the shelves are out of stock;

3. Check the damaged or expired products every day;

4. Record the above situation in the area under its jurisdiction.

Third, the morning meeting

1. Master and understand the concept of in-store operation;

2. Pay attention to the key points and improvement points of today's work.

Fourth, commodity operation.

1. At the same time, we should pay attention to the safe stacking of goods in the warehouse and replenish a lot of goods according to the inspection records, especially the goods in the main exhibition area;

2. Do forward work-keep it neatly arranged and make up in turn;

3. When replenishing goods, the newly added goods must be put behind;

4. The merchandise display should be neat and rich, and the merchandise should be customer-oriented.

V. Price Operation

1. Check whether the posted barcode is correct;

2. Whether the price tag of the newly added commodity is consistent with the commodity;

3. Pay attention to the accuracy of commodity code entry when printing barcode, and pay attention to the economical use of barcode at the same time;

VI. Customer Service

1. In the process of replenishment and pricing operation, customers should not be hindered from shopping;

2. Pay attention to the orderly stacking of goods in the channel;

Vii. On-site service during peak sales period

1. Provide services to customers according to service specifications;

2. Be familiar with the position, unit price and FCL price of the goods in this position;

3. Be simple, enthusiastic and affirmative when helping to provide products to customers, and don't blindly push a single product;

4. Assist customers to select and carry goods;

5. Offer to send a shopping basket.

Eight, product layout, show the effect at any time.

1. Pay attention to clear the defective products in time and send them to the exchange area in time.

Be sure to have a rest until you continue to do your homework.

Nine, pay attention to commodity safety

Pay attention to small goods and individual customers.

I have a lot of information about supermarket management here, because my job is to guide the use of management software to be used in supermarkets. You can contact me if you are interested. My QQ is 370600974:)