Artee Group is a Nigerian business conglomerate with interests spanning retail, real estate, shopping malls and manufacturing. Its history dates back to 1988, when Artee Industries Limited opened a small 120 m² supermarket in Lagos under the Park ’n’ Shop banner. Over the past three decades, the group has grown significantly and is closely associated with the SPAR retail business in Nigeria.
Job Summary
Artee Group is recruiting an Outlet Concept Manager – HMR / Bakery / Butchery to oversee the daily operations, sales performance, quality control and profitability of the Home Meal Replacement (HMR), Bakery and Butchery sections across SPAR stores.
The role will focus on maintaining product quality, freshness, food safety, hygiene and customer service standards while driving sales, controlling costs, managing inventory and reducing losses. The successful candidate will also coordinate with the central kitchen, vendors and in-store production teams to optimise stock levels, product offerings and customer satisfaction.
Location: Abuja and Rivers
Employment Type: Full-time
Industry: Retail / Food Services
Key Responsibilities
Sales and Business Performance
- Develop and implement strategies to increase sales and gross margins across HMR, Bakery and Butchery categories.
- Monitor daily, weekly and monthly sales performance and implement corrective actions where necessary.
- Work with Marketing and Promotions teams to plan and execute in-store and online promotional campaigns.
- Ensure pricing strategies align with market trends, customer demand and profitability objectives.
- Introduce new products and brands based on consumer demand and sales analysis.
Product Quality, Freshness and Compliance
- Ensure all products meet SPAR’s quality and freshness standards before sale.
- Oversee compliance with food safety and hygiene regulations, including HACCP and NAFDAC requirements.
- Conduct daily inspections of raw materials, finished products and storage conditions.
- Work with the Quality Control team to prevent and resolve customer complaints relating to product quality.
- Ensure proper handling and rotation of perishable products using FIFO (First-In, First-Out) and FEFO (First-Expired, First-Out) methods.
Inventory and Stock Management
- Maintain optimal stock levels to prevent overstocking and shortages.
- Coordinate with suppliers, procurement teams and the central kitchen to ensure timely replenishment.
- Conduct weekly and monthly stock audits to monitor usage and wastage.
- Implement loss prevention strategies to minimise shrinkage and spoilage.
Customer Experience and Service Excellence
- Train staff to provide excellent customer service and demonstrate strong product knowledge.
- Handle customer complaints and enquiries efficiently.
- Ensure service counters and display shelves are clean, well-organised and inviting.
- Introduce customer engagement initiatives such as in-store tastings and live cooking demonstrations.
Loss Prevention and Security Compliance
- Implement wastage reduction strategies and ensure accurate recording of damaged goods.
- Work closely with 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 and Performance Management
- Supervise and lead supervisors, chefs, bakers, butchers and customer service attendants.
- Conduct training sessions covering food handling, hygiene and customer service.
- Set performance goals and ensure staff meet operational and sales targets.
- Prepare staff schedules to ensure adequate coverage during peak and off-peak periods.
Operational Efficiency and Compliance
- Ensure all HMR, Bakery and Butchery production units operate smoothly and efficiently.
- Maintain equipment, tools and workspaces in accordance with safety standards.
- Implement workflow improvements to increase productivity in food preparation and customer service.
- Ensure compliance with local health regulations and SPAR’s internal policies.
Financial Management and Reporting
- Monitor cost-control measures to support profitability.
- Prepare and submit weekly and monthly reports covering sales, inventory and operational performance.
- Ensure adherence to budget allocations while optimising operational efficiency.
- Identify cost-saving opportunities without compromising product quality or customer service.
How to Apply
Interested and qualified candidates should send their CV to [email protected] using the job title “Outlet Concept Manager – Home Meal Replacement” as the subject of the email.
Application Closing Date: 10th October, 2026.