Outlet Concept Manager - Fresh

Outlet Concept Manager - Fresh

The story of SPAR can't be told without mentioning Artee Group. Over the past 30 years, Artee Industries Limited has grown from very humble beginnings to become one of the fastest growing business conglomerates in Nigeria. The story started in 1988, with the opening of a small supermarket store measuring 120 m2 in Lagos under the Park ’n’ Shop banner. Today, its business spreads from retail to real estate, shopping malls and manufacturing, rightly gaining popularity as Artee Group.

We are recruiting to fill the position below:

Job Position: Outlet Concept Manager - Fresh

Job Locations: Abuja, Lagos, Enugu and Rivers

Job Description

• The Outlet Concept Manager – Fresh Foods is responsible for the operational leadership, sales performance, stock availability, and profitability of the Fresh Foods section within SPAR stores.
• The role ensures effective management of all Fresh categories including Produce, Butchery, Fish, Deli, and other perishable items, ensuring strict compliance with quality, hygiene, and cold chain standards.
• In addition to operations, the Outlet Concept Manager drives key business metrics such as Sales, Margins, Shrinkage, Waste Control, and Customer Satisfaction, while ensuring effective execution of SPAR Fresh Food standards and processes. The role also serves as the operational Subject Matter Expert (SME) for Fresh Foods, responsible for coaching, mentoring, and developing team capability in line with SPAR operational standards.

Key Responsibilities

Sales & Revenue Performance:

• Drive sales growth and achievement of Fresh Food revenue targets.
• Monitor category performance and implement corrective actions.
• Support promotional activities, seasonal campaigns, and pricing strategies.
• Analyze sales trends and customer buying patterns.

Fresh Food Operations Management:

• Ensure product availability across all Fresh Food categories.
• Manage production planning, receiving, stock replenishment, and workflow efficiency.
• Maintain adherence to Fresh Food SOPs and operational standards.
• Ensure effective handling, storage, and display of fresh products.

Inventory & Stock Management:

• Maintain optimum stock levels and product availability.
• Implement FIFO and FEFO practices.
• Monitor stock ageing, expiries, markdowns, and waste reduction initiatives.
• Conduct regular stock counts and reconciliations.

Merchandising & Display Management:

• Ensure compliance with merchandising standards and planograms.
• Maintain attractive displays and shelf presentation.
• Ensure pricing accuracy and promotional execution.
• Maximize product visibility and customer convenience.

Quality Assurance & Food Safety Compliance:

• Enforce food safety, hygiene, and quality standards.
• Monitor product freshness, shelf life, and cold chain compliance.
• Ensure compliance with company policies and regulatory requirements.
• Maintain audit readiness within Fresh departments.

Loss Prevention & Operational Controls:

• Control shrinkage, waste, damages, and stock losses.
• Monitor stock movement and investigate discrepancies.
• Ensure proper documentation and inventory controls.
• Support internal audits and governance reviews.

Team Leadership & Workforce Management:

• Lead supervisors, CSAs, stock handlers, and Fresh Food teams.
• Plan manpower requirements and staff schedules.
• Monitor productivity and departmental performance.
• Foster a culture of accountability, discipline, and teamwork.

Coaching, Training & Capability Development:

• Conduct on-the-job training and operational coaching.
• Develop product knowledge and Fresh Food expertise within teams.
• Identify and groom successors for critical positions.
• Support leadership development initiatives.

Customer Experience & Service Excellence:

• Promote a customer-first culture.
• Resolve customer complaints promptly and professionally.
• Ensure clean, organized, and attractive Fresh Food sections.
• Enhance customer satisfaction and loyalty.

Financial Management & Reporting:

• Manage Fresh Food budgets and departmental profitability.

• Monitor sales, margins, waste, markdowns, and shrinkage.

• Prepare operational and performance reports.

• Identify opportunities for cost optimization and efficiency improvement.

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