1. Space Strategy & Governance
- Define space allocation principles by food category (sales, margin, role, traffic)
- Own planogram rules, standards, and best practices for food
- Balance commercial ambition with store execution reality
2. Planogram Leadership & Quality Control
- Lead and develop the food planogram team
- Review and approve major planogram changes before release
- Ensure planograms are accurate, executable, and standardized
- Set clear quality thresholds (error rates, revision cycles)
3. Commercial Performance Ownership
- Drive sales per space, margin per meter, and stock efficiency
- Partner with category managers on:
o Range width and depth
o Space expansion or contraction
o New product introductions and exits
- Translate category strategy into physical shelf outcomes
4. Store Format & Space Optimization
Public
- Own food layouts across different store sizes and shapes
- Define modular or scalable planogram approaches where possible
- Resolve conflicts between category demand and physical constraints
- Make informed trade-offs when space is limited
5. Cross-Functional Alignment
- Act as the single point of accountability for food space decisions
- Align with:
o Merchandising / Category
o Operations / Store teams
o Supply chain (case packs, replenishment logic)
- Push back when requests are not space-efficient or executable
6. Tools, Data & Capability Building
- Own food team usage of Spaceman (or equivalent) at a strategic level
- Define how data is used (sales, profit, velocity—not vanity metrics)
- Identify capability gaps and upskill the team
- Drive continuous improvement in speed, accuracy, and insight
