Fuel Station Mini Mart/Shop Supervisor

Location: Kansanga, Kampala

Key Expectations & Performance Standards
The Mini Mart/Shop Supervisor is responsible for ensuring the shop operates efficiently, maximizes sales and profitability, maintains excellent product availability and presentation, minimizes stock losses, and delivers a clean and attractive shopping experience for customers.

Store Operational Guide – Category Convenience Specialist
1. Space Planning
• Macro Space Planning – Define overall category placement in the store. Place complementary goods close together to drive cross-sales. Example: Fridges should be highly visible near the fuel station to promote impulse purchases.

• Micro Space Planning – Focus on visibility and accessibility of individual products. Example: Group milk products together for easy selection.

2. Merchandising & Pricing
• Merchandising covers overall product presentation, but pricing remains critical.
• Apply First-In, First-Out (FIFO) to ensure proper stock rotation and minimize expiries.
• Adopt Vertical Merchandising – display from large to small products (e.g., alcohol bottles from bottom to top) for better visibility and organization.
• Every item must clearly display both product name and price.
• Maintain clean, attractive shelves – remove dust and expired products daily.

3. Capital Optimization – Category Priorities
Due to limited space, prioritize categories that generate higher sales and margin:

1. Non-Alcoholic Beverages (~24% of sales): milk, soda, juice, health drinks. Focus on selected water brands – Rwenzori, Wavah, Nivannah, Hill Water, and Pot Water.

2. Snacks
3. Alcohol: arrange from big bottles at the bottom to smaller ones at the top.
4. Groceries

Avoid overcrowding shelves to enhance visibility, access, and stock management.

4. Supplier & Purchasing Management
• Ensure procedural purchasing: receive invoice, verify goods, and check expiry dates.
• Watch for supplier theft or inclusion of non-moving products during delivery.
• Negotiate favorable supplier terms to optimize costs and margins.
• Maintain clear supplier records for accountability and follow-up.

5. Loss Prevention & Stock Management
• Theft risk is highest between 6:00–8:00 AM – ensure close supervision and staff vigilance.
• Stock-outs are unacceptable for key fast-moving items – water, bread, sodas, small Waragi, and beers.
• Each category must maintain its fast-moving items consistently available.
• Regularly check and record inventory levels daily to detect shrinkage early.

6. Storage & Inventory Management
• Avoid overcrowding storage areas – maintain clear, accessible stock organization.
• Apply FIFO principles and conduct routine shelf rotation.
• Keep stock lists updated and align reordering with sales patterns.

7. Pricing Strategy
• Pricing must include both product name and price – avoid handwritten or unclear labels.
• Maintain competitive pricing aligned with market and category trends.
• Review prices weekly and adjust where necessary to reflect supplier changes or promotions.

8. Best Practice Highlights
• Keep displays neat and attractive – clean shelves daily.
• Group similar items together for customer convenience.
• Replenish fast-moving items early in the day.
• Monitor expiry dates weekly and remove products nearing expiration.
• Train staff regularly on FIFO, pricing accuracy, and loss prevention.
• Maintain a daily sales and stock reconciliation sheet.

How to Apply:

All applications will be received and reviewed through the BrighterMonday Portal by clicking on the 'Apply Here' section