Store General Manager – Supermarket

About the Company

We’re Hiring: Store General Manager – Supermarket Operations | Ethiopia Format Premium Branded Supermarket (New Concept) Sales Floor 500 sqm Product Categories: Butchery, Bakery, Food (Fresh & Ambient), Non-Food Location: Addis Ababa, Ethiopia Reports To Managing Director – Hospitality Compensation To be discussed with shortlisted candidates

About the Role

Store General Manager Supermarket is looking for an experienced Store General Manager to lead the full operations of a growing supermarket business in Ethiopia. We are looking for a hands-on retail leader who understands how to run a modern supermarket across food, non-food, bakery, fresh produce, butchery, household goods, inventory, merchandising, customer service, and team management.

Responsibilities

• Supply Chian, Sales, P&L & Commercial Performance
• Assume full accountability for the store’s P&L, including revenue targets, gross margin management, operating costs, and net profitability.
• Set and achieve daily, weekly, and monthly sales targets across all categories (butchery, bakery, food, non-food).
• Manage gross margins by category through disciplined pricing, promotional strategy, markdown management, and supplier negotiation.
• Control operating costs including labour scheduling, utilities, maintenance, consumables, and overheads to protect bottom-line performance.
• Prepare and present weekly and monthly sales performance, margin analysis, and P&L reports to the Managing Director – Hospitality.
• Develop and execute local marketing initiatives, in-store promotions, and seasonal campaigns to drive footfall and basket size.

• Stock Management, Shrinkage & Wastage Control
• Implement and enforce rigorous stock management disciplines: receiving, storage, rotation (FIFO/FEFO), shelf replenishment, and perpetual inventory accuracy.
• Own shrinkage and wastage as personal KPIs. Establish root-cause analysis processes and drive continuous improvement to minimise losses across all categories.
• Manage fresh food wastage with particular focus on butchery and bakery, where perishability demands precise demand forecasting, production planning, and markdown timing.
• Conduct regular stock counts (daily for fresh, weekly cycle counts, monthly full counts) and investigate and resolve variances immediately.
• Implement loss prevention protocols including receiving verification, storage security, staff awareness training, and point-of-sale controls.

• Butchery Operations
• Oversee the butchery department as a high-margin, high-quality differentiator for the store.
• Ensure product quality, freshness, presentation, and cut specifications meet international standards consistent with premium supermarket brands.
• Manage yield, trim loss, and production planning for the butchery to maximise margin and minimise waste.
• Maintain strict compliance with cold chain integrity, hygiene standards, HACCP protocols, and local food safety regulations for all meat products.
• Recruit and develop skilled butchery staff or oversee training programmes to build capability in the local market.

• Bakery Operations
• Oversee the in-store bakery as both a revenue centre and a footfall driver, ensuring consistent product quality, variety, and visual presentation.
• Manage bakery production schedules aligned with peak trading hours and customer demand patterns to maximise fresh availability while minimising end-of-day waste.
• Control raw material usage, recipe adherence, and production costs to protect bakery margins.
• Ensure all bakery operations comply with food safety, hygiene, and allergen management standards.

• Food & Non-Food Category Management
• Manage the full product assortment across food (ambient, chilled, frozen) and non-food categories, ensuring the range is curated for a 500 sqm format — every SKU must justify its shelf space.
• Drive category performance through planogram discipline, shelf-space optimisation, range reviews, and data-driven assortment decisions.
• Implement pricing strategies that balance competitiveness with margin protection across all categories.
• Manage supplier relationships for both local and imported products, negotiating terms, delivery schedules, quality specifications, and promotional support.
• Monitor and respond to local competitor activity, adjusting range, pricing, and promotions as required.

• Customer Service & Store Experience
• Establish and maintain a customer service culture that sets the store apart in the Addis Ababa market — this is a premium concept and the customer experience must reflect that at every touchpoint.
• Implement customer service standards, training programmes, and performance metrics for all front-of-house staff.
• Manage store presentation, visual merchandising, cleanliness, and ambience to international premium supermarket standards.
• Handle customer complaints and feedback with a resolution-first approach, using insights to drive continuous improvement.
• Build a loyal customer base through service excellence, product quality, and community engagement.

• Supplier Management & Procurement
• Own the store-level supplier relationship for all product categories, ensuring reliable supply, competitive pricing, and consistent quality.
• Source and onboard local suppliers for fresh produce, meat, bakery inputs, and other locally available products, building a diversified and dependable supply base.
• Manage imported product procurement in coordination with the Group’s supply chain function, ensuring timely ordering, customs clearance, and stock availability.
• Negotiate trading terms, rebates, promotional contributions, and payment terms with suppliers to improve commercial performance.
• Conduct regular supplier performance reviews and enforce quality and delivery standards.

• Team Leadership & People Management
• Recruit, train, and manage the entire store team across all departments: front-of-house, butchery, bakery, grocery, receiving, and administration.
• Build a high-performance team culture grounded in accountability, customer focus, and operational discipline.
• Develop staff rosters and labour scheduling that align with trading patterns, ensuring adequate coverage during peak periods while controlling labour costs.