cold chain
The temperature at which certain products are to be kept for consumption.
Supermarket managers are responsible for activities and staff in a supermarket.
Competences and skills
46 ESCO relationsEssential knowledge 4 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencesmedicines for self-medication
Medication which can be self-administered by individuals for psychological or physical problems. This type is sold in supermarkets and drugstores and does not require a doctors prescription. This medication mostly treats common health issues.
sales activities
The supply of goods, sale of goods and the related financial aspects. The supply of goods entails the selection of goods, import and transfer. The financial aspect includes the processing of purchasing and sales invoices, payments etc. The sale of goods implies the proper presentation and positioning of the goods in the shop in terms of acessibility, promotion, light exposure.
Cross-sector
1 competenceemployment law
The law which mediates the relationship between employees and employers. It concerns employees' rights at work which are binding by the work contract.
Essential skills and competences 26 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
12 competencesenforce regulations of selling alcoholic beverages to minors
Ensure compliance with governmental regulations concerning the selling of alcoholic beverages to minors.
enforce regulations of selling tobacco to minors
Ensure compliance with governmental regulations concerning the prohibition of selling tobacco products to minors.
ensure compliance with purchasing and contracting regulations
Implement and monitor company activities in compliance with legal contracting and purchasing legislations.
maintain relationship with customers
Build a lasting and meaningful relationship with customers in order to ensure satisfaction and fidelity by providing accurate and friendly advice and support, by delivering quality products and services and by supplying after-sales information and service.
maintain relationship with suppliers
Build a lasting and meaningful relationship with suppliers and service providers in order to establish a positive, profitable and enduring collaboration, co-operation and contract negotiation.
manage the store image
Ensure the store's concept is properly advertised through different channels, and that the image is consistent with the product display and staff behaviour.
monitor proper product handling
Supervise the handling of products in the store and storage area and issue instructions.
negotiate sales contracts
Come to an agreement between commercial partners with a focus on terms and conditions, specifications, delivery time, price etc.
oversee promotional sales prices
Ensure that sale prices and promotions are passed through the register as they should.
set sales goals
Set sales goals and objectives to be reached by a sales team within a period of time such as the target amount of sales made and new customers found.
supervise merchandise displays
Work closely together with visual display staff to decide how items should be displayed, in order to maximise customer interest and product sales.
train staff to reduce food waste
Establish new trainings and staff development provisions to support staff knowledge in food waste prevention and food recycling practices. Ensure that staff understands methods of and tools for food recycling, e.g., separating waste.
green
Cross-sector
14 competencesadhere to organisational guidelines
Adhere to organisational or department specific standards and guidelines. Understand the motives of the organisation and the common agreements and act accordingly.
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
design indicators for food waste reduction
Determine key performance indicators (KPI) for reducing food waste and managing in line with established standards. Oversee the evaluation of methods, equipment and costs for food waste prevention.
green
develop food waste reduction strategies
Develop policies such as staff meal or food redistribution to reduce, reuse and recycle food waste where possible. This includes reviewing purchasing policies to identify areas for reducing food waste, e.g., quantities and quality of food products.
green
manage budgets
Plan, monitor, report on the budget and prepare set production budgets.
manage staff
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
manage theft prevention
Apply theft and robbery prevention; monitor security surveillance equipment; enforce security procedures if needed.
maximise sales revenues
Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.
measure customer feedback
Evaluate customer's comments in order to find out whether customers feel satisfied or dissatisfied with the product or service.
monitor customer service
Ensure all employees are providing excellent customer service in accordance to company policy.
perform market research
Gather, assess and represent data about target market and customers in order to facilitate strategic development and feasibility studies. Identify market trends.
perform procurement processes
Undertake ordering of services, equipment, goods or ingredients, compare costs and check the quality to ensure optimal payoff for the organisation.
recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Scope note
- It may include recruiting volunteers.
study sales levels of products
Collect and analyse sales levels of products and services in order to use this information for determining the quantities to be produced in the following batches, customer feedback, price trends, and the efficiency of sales methods.
Optional knowledge 2 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencescyber security
The methods and best practices that protect ICT systems, networks, computers, devices, services, processes and people against unauthorised access, modification and/or denial of service of assets.
digital
food waste monitoring systems
The characteristics, benefits and ways of using digital tools to collect, monitor and evaluate data on food waste in an organisation or hospitality establishment.
digitalgreen
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 14 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
8 competencesassess supplier risks
Evaluate supplier performance in order to assess if suppliers follow the agreed contracts, meet the standard requirements and provide the desired quality.
coach team on visual merchandising
Coach sales team on in-store visual merchandising; help employees to interpret guidelines; train employees in effective execution of visual concept.
examine merchandise
Control items put up for sale are correctly priced and displayed and that they function as advertised.
implement sales strategies
Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.
manage inventory
Control product inventory in balance of availability and storage costs.
produce sales reports
Maintain records of calls made and products sold over a given time frame, including data regarding sales volumes, number of new accounts contacted and the costs involved.
use internet to increase sales
Promote goods and services through the use of internet systems such as e-commerce, m-commerce and social media in order to increase sales.
digital
use resource-efficient technologies in hospitality
Implement technological improvements in hospitality establishments, as connectionless food steamers, pre-rinse spray valves and low flow sink taps, which optimise the water and energy consumption in dishwashing, cleaning and food preparation.
green
Cross-sector
6 competencesconduct research on food waste prevention
Research and evaluate methods, equipment and costs for reducing and managing food waste. Monitor recorded measurement data and identify areas for improvement relating to food waste prevention.
green
ensure compliance with warranty contracts
Implement and monitor repairs and/or replacements by the supplier in compliance with warranty contracts.
identify suppliers
Determine potential suppliers for further negotiation. Take into consideration aspects such as product quality, sustainability, local sourcing, seasonality and coverage of the area. Evaluate the likelihood of obtaining beneficial contracts and agreements with them.
implement marketing strategies
Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.
keep up with trends
Monitor and follow new trends and developments in specific sectors.
train employees
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.