口子窖酒业专卖店的管理完善（The management of pit cellar liquor store is perfect）.docVIP

口子窖酒业专卖店的管理完善（The management of pit cellar liquor store is perfect） Store management system Section 1 operation process Second section, post duty The third section, service etiquette The fourth section, health management The fifth section, financial management Sixth section, goods management The seventh section, commodity display Section 1 operation process Business Hours The business hours are determined by the market conditions. The general conditions are winter: 9:30 - 21:30; summer: 9.00-21:00 1, before business (1) personnel attendance, appearance and appearance; hygiene in the cleaning shop; (2) check whether the goods are in good condition and tidy up the goods and shelves; (3) check the facilities in the shop and repair in case of damage; (4) prepare all kinds of bills, brochures and so on (5) the required amount and face value of the reserve must be determined on the basis of the actual situation; 2, in business (1) understand the price adjustment and promotion activities of the day, new products, sale items and signs; (2) responsible for the container in the region, timely understanding of the sales situation, grasp the product needs emergency replenishment; (3) check whether the price card is consistent with the display of the goods, and correct mistakes in time so as not to cause misunderstanding (4) assist customers in service, such as answering customer inquiries and accepting customer suggestions; (5) pay attention to the behavior of customers in the store, and politely stop the customers bad behavior; (6) do the checkout and product packing service for the customers; (7) to customer priority, once customers come, there should be welcome and other greetings; 3, after business (1) are customers still stranded?; (2) are the spotlights, signboards, air conditioners and other equipment closed?; (3) do you have all the cash received on the same day (lock)?; (4) sort out all kinds of bills and promotional items on that day; (5) fill in the handover record;