Fayez Moufarrej

- Led end-to-end food service sales strategy across HORECA, QSR, catering, and institutional channels
- Owned revenue growth, gross margin, and P&L performance
- Built and managed regional sales structure (territories, key accounts, field sales)
- Drove new account acquisition and penetration of strategic food service operators
- Led key account negotiations, contracts, pricing, and rebate structures
- Ensured strong pipeline management, forecasting accuracy, and CRM discipline
- Partnered with operations, supply chain, and culinary teams to ensure service levels and menu solutions
- Optimized pricing, discounts, and promotions while protecting margins
- Coached and developed sales managers and teams to drive performance and accountability
- Strengthened customer retention, and long-term partnerships
- Monitored market trends, competitor activity, and customer needs to shape go-to-market strategy

- Leading the Food & Bevearge Sales Team
- Achieving Channel Monthly Sales Target
- Achieving Sales Margin Target
- Leading Channel Business Development
- Leading Negotiations with key customers
- Coaching & Training Sales Team
- Handling full Channel P&L
- Assisting Accounts Team with collection targets
- Stock Forecast
- Setting Yearly Budget by Brand
- Leading the Food Servive team
- Monthly Meetings with Brand Representatives

- Leading the Food Sales Team
- Achieving Channel Monthly Sales Target
- Achieving Sales Margin Target
- Leading Channel Business Development
- Leading Negotiations with key customers
- Coaching & Training Sales Team
- Handling full Channel P&L
- Assisting Accounts Team with collection targets
- Stock Forecast

-Managing organizational sales by developing a business plan that covers sales, revenue and expense controls.
-Meeting planned sales goals.
-Setting individual sales targets with the sales team.
-Tracking sales goals and reporting results as necessary.
-Overseeing the activities and performance of the sales team.
-Coordinating with marketing on lead generation.The ongoing training of your salespeople.
-Developing the sales team through motivation, counseling and product knowledge education.
-Promoting the organization and products.Understand our ideal customers and how they relate to our products.
-Developing and exploring new leads.
-Passing leads and assisting the sales team to close the deal.
-Preparing financial study for all contracts.
-Liaising with the Finance departement to ensure collection of outstanding sales.
-Preparing weekly/monthly reports to ensure sales are aligned with monthly forecast.
-Joining the sales team on daily visit to help close deals.
-Preparing monthly sample budget and making sure to keep it aligned with forecasted budget.
-Preparing and presenting monthly comparison presentation to HOD showing current numbers and developments in the pipe line.
-Communicating on daily basis with the Brands team to discuss product forecast and new aquired business.

- Develop trust relationships with a portfolio of major clients to ensure they do not turn to competition
- Acquire a thorough understanding of key customer needs and requirements
- Expand the relationships with existing customers by continuously proposing solutions that meet their objectives
- Ensure the correct products and services are delivered to customers in a timely manner
- Serve as the link of communication between key customers and internal teams
- Resolve any issues and problems faced by customers and deal with complaints to maintain trust
- Play an integral part in generating new sales that will turn into long-lasting relationships
- Prepare regular reports of progress and forecasts to internal and external stakeholders using key account metrics
- Helping department head setting up yearly budget for the new upcoming business year
- Guiding, coaching and supporting sales team/ customer service in contracts and offers formulation
- Supporting the brand mangers with forecasts for all key accounts to ensure availability of products to cater to clients
- Supporting the Sales Manager in allocating accounts and delegating day to day duties to the sales team
- Evaluating accounts performance and P&L on quarterly basis to make sure it is aligned with the forecasted budget

- Devising and implementing the company’s sales strategy.
- Setting revenue targets for the company and setting key performance indicators.
- Meeting with the sales managers on a monthly basis to assess company performance against KPI’s.
- Presenting sales results to the board on a quarterly and annual basis.
- Implementing sales strategies across the company and monitoring effectiveness.
- Keeping a close eye on the sales activities of competitors and utilising ideas where appropriate.
- Overseeing performance management of under-performing sales staff.
- Working closely with the sales team in order to secure large accounts.
- Implementing a variety of new business initiatives to drive sales.
- Ensuring the organisation has an effective sales training program.
- Working with members of the board on budgeting and planning.
- Negotiating agreements for contracts with customers.
- Implementing an effective sales pipeline and lead tracking process.
- Implementing best practice in sales techniques throughout the department.

- Managing service aspects in all food and beverage assigned areas and events.
- Managing Catering to ensure proper
preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
- Confirms that all service staff are in proper uniform and adhere to the companie's appearance standards
- Hires, manages and trains staff in all technical and non-technical aspects of their role including companie's standards of quality and service
- Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to
all
- Communicates with service and kitchen staff regarding reservations and/or special events
- Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
- Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the
companie's policies and applicable laws
- Make rounds of all food and beverage outlets to ensure member/guest needs are met
- Responsible for employee relation issues and reviews incidents with Human Resource Manager
- Completes and administers employee performance appraisals
- Conducts monthly beverage inventories and quarterly inventories
- Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and
supervises any remaining staff.
- Works with remaining staff to complete tasks in an effective and efficient manner.
- Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing,
maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws
- Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested
- Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing
including promotions and special events and by training staff on “up-selling.”
- Protects companie's, members and guests by training staff in and adhering to all safety, sanitation, food preparation,
food storage.
- Maintains customer satisfaction by handing inquiries, concerns or comments and providing
solutions; acquiring feedback from customers and co-workers in order to ensure satisfaction and/or
implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
- Maintain consistency of service by being aware of and prepared for all course events, large parties and
reservations that may affect food and beverage service operations
- Ensures food qualityand standards by collaborating with Executive Chef in the creation of menus and menu pricing as requested
- Communicates and teams well with other departments ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.

- Managing service aspects in all food and beverage assigned areas and events.
- Managing Catering to ensure proper
preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
- Confirms that all service staff are in proper uniform and adhere to the companie's appearance standards
- Hires, manages and trains staff in all technical and non-technical aspects of their role including companie's standards of quality and service
- Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to
all
- Communicates with service and kitchen staff regarding reservations and/or special events
- Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
- Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the
companie's policies and applicable laws
- Make rounds of all food and beverage outlets to ensure member/guest needs are met
- Responsible for employee relation issues and reviews incidents with Human Resource Manager
- Completes and administers employee performance appraisals
- Conducts monthly beverage inventories and quarterly inventories
- Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and
supervises any remaining staff.
- Works with remaining staff to complete tasks in an effective and efficient manner.
- Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing,
maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws
- Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested
- Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing
including promotions and special events and by training staff on “up-selling.”
- Protects companie's, members and guests by training staff in and adhering to all safety, sanitation, food preparation,
food storage.
- Maintains customer satisfaction by handing inquiries, concerns or comments and providing
solutions; acquiring feedback from customers and co-workers in order to ensure satisfaction and/or
implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
- Maintain consistency of service by being aware of and prepared for all course events, large parties and
reservations that may affect food and beverage service operations
- Ensures food quality and standards by collaborating with Executive Chef in the creation of menus and menu pricing as requested
- Communicates and teams well with other departments ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.

- Handling sales task for a luxurious food brand -Set up for meetings with clients being responsible for the retail and hotel restaurants and catering industries
- Conducting weekly follow ups by phone and personally with clients and customers
- Preparing and set up meetings abroad to open up new markets specially GCC countries and traveled to close sales deals with major distribution companies in Dubai, Abu Dhabi, Sultanat of Oman, Turkey
- Preparing year end sales report to facilitate sales strategy for the coming year and production line
- Conducting weekly audit and inspections to implement and make sure that all ISO 22000 norms and procedures are applied properly to meet the ISO rules and regulations
- Handling all purchases related to the company from raw materials to heavy machinery.

- Handled sales task for electronics and home appliances.
- Took care of customer complaints (returns and exchanges).
- Assisted in taking care of several administrative tasks (preparing the delivery schedule, taking care of the maintenance orders, preparing the list of items to be purchased...)

- Supervising the waiters and runners
- Handling customer complaints and ensuring their satisfaction
- Taking care of reservations and table settings
- Closing the cash register at the end of the shift