1. Operations Management
Oversee day-to-day operations across:
Bakery (fresh & production flow)
Café / cafeteria service
FMCG & mini-market retail
Tobacco counter...
Ensure smooth opening/closing procedures
Monitor service speed, product availability, and floor coordination
2. Team Leadership
Supervise and guide Duty Managers
Set shift structures, staffing levels, and task allocation
Handle escalations (customer issues, staff conflicts)
Participate in hiring, training, and performance evaluations
3. Sales & Commercial Performance
Track daily sales across categories (bakery, café, FMCG, tobacco)
Identify opportunities to increase basket size (cross-selling)
Manage promotions, displays, and seasonal offerings
Work with directors on pricing and margin control
4. Inventory and stock
Oversee stock levels across all product categories
Reduce waste (especially bakery perishables)
Coordinate with suppliers and purchasing
Ensure proper stock rotation (FIFO) and shrinkage control
5. Customer Experience
Maintain high service standards across all sections
Ensure cleanliness, visual merchandising, and ambiance
Address customer complaints professionally and quickly
Implement loyalty or repeat-customer initiatives
6. Compliance & Safety
Ensure food safety and hygiene standards
Monitor compliance for tobacco sales regulations
Enforce health, safety, and sanitation policies
Conduct routine audits and checks
7. Financial Oversight
Monitor daily cash flow and cash handling procedures
Review reports from Duty Managers (sales, variances, issues)
Control operational costs (labor, waste, utilities)
8. Reporting & Strategy
Prepare daily/weekly operational reports
Report KPIs to owners/directors
Suggest improvements in layout, product mix, or service model
Support expansion or new branch setup if needed
Key Skills & Requirements
Strong multi-unit or multi-department retail/food experience
Leadership and team management
Understanding of FMCG and food service operations
Financial awareness (P&L basics, cost control)
Problem-solving and decision-making under pressure
Knowledge of hygiene and compliance standards