Everyday life as a store manager

7 a.m.

“I start my day by analysing the previous day’s sales. I set an annual target with my Head of Sales. For each day of the year, I then estimate how much revenue we need to take in by the end of the day. This varies depending on the day of the week, the school holidays and the days before and after public holidays...”

7.15 a.m.

“Before the store opens at 7.30 a.m., I do a quick tour of the sales floor. I check all the shelf presentations while my team is still busy setting up the ultra-fresh section – in other words, fruit and vegetables.”

7.45 a.m.

“Every morning, I share the sales figures with my team. I believe horizontal management is very important and providing this information helps to unite everyone. The customer experience – the convenience of shopping – is paramount, but the staff experience - where the aim is to create a good working environment – really matters too.”

8.30 a.m.

“I check the items in the meat section. The actual number of products in the store and the figure indicated by our computer system may differ. Keeping our figures up to date enables us to place orders that meet our needs exactly. Our IT system suggests various products for ordering, but I always make adjustments based on the weather forecast and the needs of our customers which I’ve come to understand.”

9.15 a.m.

“As a manager, you face lots of unforeseen situations during the course of the day. Two electricians have just arrived to install the computer rack for the change of operator, and I have to take them to the equipment room.”

11 a.m.

“Being out in the store is essential to observe how customers react to things. But I do some of my work in the office too. This morning, for example, I have a videoconference meeting with the other managers in Canton Vaud.”

11.30 a.m.

“We don’t compromise on quality. We inspect the fruit and vegetables several times a day. I check every kiwi, avocado and lemon and remove any items that are wilted or damaged. This food is then sent to the Migros Vaud power plant where it’s transformed into energy in biogas systems.”

12 p.m.

“Being a small Migros store means we need to be highly versatile, which adds a lot of variety to our everyday routines. I have to lead by example. I therefore also work in the self-checkout area – to keep an eye on customers as they pass through, but also to help them out if need be.”

1 p.m.

“I take a 2-hour break. I eat in the canteen and chat with colleagues. I also have enough time to go into Lausanne or down to the shore of the lake.”

3 p.m.

“My assistant and I have decided to move some refrigerators in order to create two promotion islets instead of just one. As these chests are on wheels, they're easy to install. I think it’s important to change the layout regularly.”

4 p.m.

“When there’s a vacancy in my team, I start the recruitment process. Migros Vaud HR then sends me a selection of candidates, and I choose which ones I’d like to invite to a job interview. Today, a student has applied for a summer job. He seems great and I give him the job.”

4.30 p.m.

"I work with my assistant to check my team’s schedules for the next few weeks. I’ve organized work patterns to give everyone a three-day weekend once a month. I hope my model will be adopted by other stores too.”

5 p.m.

“Customer footfall increases again between 5 and 7 p.m. We redo the product displays. I think we’re going to bake some more bread too. The display racks are emptying quickly today.”

7 p.m.

“After closing time today, which is a Monday, we put up promotion posters which will be valid from tomorrow. My working day ends at 7.20 p.m. It may seem like a long day, but I actually work 41 hours a week. That means I have a day and a half off during the week.”