A day in the life of an Instore Operations Manager
Providing a high standard of foodservice across the UK is no mean feat. Go behind the scenes with one of our experts to see how we bring it all together.
Meet the man in charge
When a customer walks into an Instore outlet, we want them to enjoy the same great experience — wherever they happen to be.
For this, we rely on our dedicated team of Operations Managers to raise standards across the board. So, to highlight the great work our people do, we went behind the scenes with Operations Manager, Andy Roy, and discovered what an average day looks like for him.
Every day is different
The first thing to say is that Andy doesn’t really have a ‘normal’ day. “I start most of them stuck in traffic somewhere,” he says. “But every day is different — it all depends on the site I’m visiting, and its needs.”
Andy looks after 17 Tesco-based sites across the south of England and Wales (it’s soon to hit 25 — he’s obviously doing a cracking job). Sometimes he visits up to three sites a day. No wonder he faces new challenges all the time.
“Generally, I meet clients and site managers — making sure everything’s fine,” explains Andy. “Site visits also involve checking the counters are set up properly, products are in place and back-office details are in order. We take a lot of pride in creating an outstanding first impression.”
Achieving service goals
Where Andy’s role differs from day-to-day is in what each site needs from his time. “Some managers will want advice on a particular topic, like HR for example,” he says. “Others might want a hand with staff training. It all depends what each unit needs.”
Managing these varying needs is the key to how Andy brings high standards to all of his sites. “It’s a part of the job I love,” he says. “It’s a great feeling having someone look to you for help, and knowing you’re the one with a bunch of great ideas for how to push each site on.”
He also credits the great teams at Tesco with putting in plenty of hard work to bring these plans together and make them work so effectively.
Bringing great food to everyone
Another aspect of Andy’s role is the creation of offers and promotions for each of his sites. “We look at what works in each area, and come up with ideas for how to engage with customers,” he explains.
“This could include meal deals or promotional offers. It depends though. What works in London won’t necessarily work in Wales — it’s all about tailoring the service to each customer’s needs.”
Andy’s dedication to bringing his customers the best possible experience is indicative of the hard work his teams put into delivering it. It shows just how much goes into creating high-quality foodservice across multiple sites.