Showroom Operational Manager

Client of Hire Lebanese

1. Operations Management

• Oversee day-to-day operations across:
• Bakery (fresh & production flow)
• Caf / 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, caf , 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