FreshMart Grocery — Management and Organisation
FreshMart will operate with a lean, flat organisational structure designed for operational efficiency and clear accountability. The owner-operator model ensures direct management oversight of all critical functions during the initial establishment phase.
Section 8 · Business Plan
Management and Organisation
FreshMart will operate with a lean, flat organisational structure designed for operational efficiency and clear accountability. The owner-operator model ensures direct management oversight of all critical functions during the initial establishment phase.
8.1 Organisational Structure
FreshMart will operate with a lean, flat organisational structure designed for operational efficiency and clear accountability. The owner-operator model ensures direct management oversight of all critical functions during the initial establishment phase.
Figure 8.1: FreshMart Organisational Structure
8.2 Staffing Plan
| Position | Headcount | Monthly Cost (ZAR) | Annual Cost (ZAR) |
|---|---|---|---|
| Owner / Managing Director | 1 | R 20,000 | R 240,000 |
| Store Manager | 1 | R 18,000 | R 216,000 |
| Fresh Produce Specialists | 2 | R 12,000 | R 144,000 |
| Grocery and Shelf Assistants | 3 | R 10,500 | R 126,000 |
| Cashiers | 3 | R 10,000 | R 120,000 |
| Admin / Finance (Part-time) | 1 | R 7,500 | R 90,000 |
| Cleaning Staff | 1 | R 5,500 | R 66,000 |
| Security (Contract) | 2 | R 10,000 | R 120,000 |
| TOTAL | 14 | R 93,500 | R 1,122,000 |
Table 8.1: Year 1 Staffing Plan and Compensation
Total annual staff costs of R1,122,000 represent approximately 13.4% of Year 1 revenue, within the industry benchmark of 10% to 15% for independent grocery retailers. Staff costs include employer contributions to UIF, PAYE, and Skills Development Levy where applicable. Security is contracted through a registered security services provider.
8.3 Human Resource Policies
FreshMart is committed to being a responsible employer. Key HR policies include compliance with the Basic Conditions of Employment Act, implementation of a performance-based incentive scheme linked to store profitability and customer satisfaction metrics, provision of staff training in food hygiene, customer service, and product knowledge, and a commitment to recruiting at least 80% of staff from the immediate surrounding community.
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