Outlet Concept Manager - Home Meal Replacement

SPAR - Outlet Concept Manager - Home Meal Replacement

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 Title: Outlet Concept Manager - Home Meal Replacement

Locations: Abuja and Rivers

Job Description

• The Outlet Concept Manager – HMR / Bakery / Butchery is responsible for overseeing the daily operations, sales performance, quality control, and overall profitability of the HMR, Bakery, and Butchery sections in SPAR stores.
• This role ensures that product quality, freshness, hygiene standards, customer service, and operational efficiency are maintained while driving sales, cost control, and loss prevention strategies.
• The Outlet Concept Manager will also coordinate with the central kitchen, vendors, and in-store production teams to optimize stock levels, menu offerings, and customer satisfaction.

Responsibilities

Sales & Business Performance:

• Develop and implement strategies to increase sales and gross margins for HMR, Bakery, and Butchery categories.
• Monitor daily, weekly, and monthly sales performance, identifying gaps and corrective actions.
• Work with Marketing and Promotions teams to plan and execute in-store and online promotional campaigns.
• Ensure proper pricing strategies that align with market trends, demand, and profitability goals.
• Introduce new product offerings and brands based on consumer demand and sales analysis.

Product Quality, Freshness & Compliance:

• Ensure all products meet SPAR’s quality and freshness standards before sale.
• Oversee compliance with food safety and hygiene regulations (HACCP, NAFDAC, etc.).
• Conduct daily inspections of raw materials, finished goods, and storage conditions.
• Work with the Quality Control team to prevent and address customer complaints related to product quality.
• Ensure proper handling and rotation of perishable items using FIFO (First-In, First-Out) and FEFO (First-Expired, First-Out) methods.

Inventory & Stock Management:

• Maintain optimal stock levels to prevent overstocking or shortages.
• Coordinate with suppliers, procurement teams, and central kitchen to ensure timely replenishment.
• Conduct weekly and monthly stock audits to track usage and wastage.
• Implement loss prevention strategies to minimize shrinkage and spoilage.

Customer Experience & Service Excellence:

• Train staff to provide exceptional customer service and product knowledge.
• Handle customer complaints and inquiries efficiently.
• Ensure that all service counters and display shelves are well-organized, clean, and inviting.
• Introduce customer engagement initiatives, such as in-store tastings and live cooking demonstrations.

Loss Prevention & Security Compliance :

• Implement wastage reduction strategies and ensure accurate recording of damaged goods.
• Work closely with the Security and Receiving Teams to monitor stock movement and prevent internal fraud.
• Ensure strict adherence to product handling and loss prevention SOPs.
• Conduct spot checks on inventory accuracy and cash handling processes.

Team Leadership & Performance Management:

• Supervise and lead a team of supervisors, chefs, bakers, butchers, and customer service attendants.
• Conduct training sessions on food handling, hygiene, and customer service.
• Set performance goals and ensure staff meet operational and sales targets.
• Plan staff schedules to ensure adequate coverage during peak and off-peak hours.

Operational Efficiency & Compliance:

• Ensure all in-store HMR, Bakery, and Butchery production units operate smoothly and efficiently.
• Maintain equipment, tools, and workspaces in line with safety standards.
• Implement workflow improvements to boost productivity in food preparation and customer service.
• Ensure compliance with local health regulations and SPAR’s internal policies.
• Financial Management & Reporting.
• Monitor cost control measures to ensure profitability.
• Prepare and submit weekly and monthly reports on sales, inventory, and operational performance.
• Ensure adherence to budget allocations while optimizing operational efficiency.
• Identify cost-saving opportunities without compromising product quality or service.

Application Closing Date

10th October, 2026.