BOUTIQUE SUPERVISOR

Savencia•Boston, MA

7h•Onsite

About The Position

La Maison du Chocolat, a French luxury chocolate house founded in Paris in 1977, is renowned for its exceptional craftsmanship and refined approach to chocolate, with boutiques in key cities including New York. It is part of Groupe SAVENCIA, an international food group with over 26,000 employees in 38 countries, specializing in high-quality innovative products in Retail and Food Service, particularly in sweet gastronomy. The Boutique Supervisor role is crucial for ensuring an exceptional client experience, managing the product lifecycle and quality, maintaining operational efficiency, and upholding company policies and procedures within the boutique.

Requirements

Time Management
Ability to manage time and tasks: tasks are done with urgency and with follow through/completion; tasking does not interfere with being available to customers during peak hours.
Prioritizing key tasks daily, weekly, monthly for self and team ensuring everyone is “on track” to achieve the goal/task on time (aka “project management”).
Agility to “pivot” if/when new priorities appear, staying organized to ensure time sensitive tasks/projects can be completed by yourself or with support from the team.
Communicating with management team to ensure they are scheduling their own priority tasks and helping them organize/” protect” that time so all managers can complete their key tasks.
Critical Thinking/Future-Oriented
Take steps to suggest new processes to increase accuracy, efficiency, profitability, and decrease loss where the "status quo" can be challenged.
Suggest new Standard Operating Procedures where needed that increase consistency of team/store growth in sales, safety, quality, and talent landscape.
Be aware of industry trends/local events/or any other exterior factors that could influence sales traffic/requests to best prepare product to meet those demands.
Adapt a "road to mentality" to be ready for future events or challenges in the areas of "people, product, and process" such as major selling periods/peaks/events (product readiness for revenue).
Attention to Detail/Situational Awareness.

Nice To Haves

Retail sales: 1 year (Preferred)
Customer service: 1 year (Preferred)

Responsibilities

Greet and welcome clients throughout all areas of the store.
Provide clients with advice and knowledge that they may not have realized they needed, revealing the “genius of chocolate” and our creations.
Make every client interaction a personal and seamless experience.
Educate self and client on merchandise, promotions, policy, and services.
Recommend items based on expert product knowledge and client preferences.
Exhibit behaviors that support client satisfaction goals (KPIs)
Follow and implement company policies and procedures.
Maintain professional appearance and adherence to attendance/punctuality/timekeeping policies.
Diligently record all client information for orders and ensure they are communicated/filed properly.
Complete daily opening and/or closing duties.
Oversee the “lifecycle” of our product, adhering to “best dates” positive and negative and ensuring the product is free of quality issues before being sold to clients.
Ensure product in the negative has not passed its best by negative date(s) and reporting any issues to Management.
Ensure product being pulled is reaching positive temperature properly.
Ensure all product is checked for quality upon dating.
Ensure product is dated to standard based on best by positive guidelines as well as extension guidelines as needed.
Ensure all FIFO is being followed by team.
Auditing all positive product to ensure that no product is being sold within the “10 days” before expiry date.
Reporting/suggesting adjustments to pulled quantities based on business trends.
Ensure all the items used to handle “food” are properly cleaned and stored properly.
Ensure high levels of cleanliness/hygiene when handling any product.
Ensure availability of tastings for the team to prepare daily.
Assist in the opening and closing of the registers when necessary.
Foresee/monitor potential product surplus (prevention of loss/waste)
Ensure that the selling floor/office is organized to promote efficiency and task readiness as well as minimize health and safety hazards.
Ensure all opening/closing procedures are done to standard, especially where it pertains to: product pulling/readiness, restocking, tasting readiness, and product handling.
Suggest selling strategies for "slow moving" stock, that may expire soon.
Ensure associates are following procedures and policies and address any training/skill issues, especially those who are "new" or "new to process" (retraining).
Ensure accuracy of store orders, inventory, and inventory movement (waste, transfer, etc.), and customer orders.