Directeur Général
A Beldi
Total years of experience :10 years, 8 Months
Setting up the initial installation of the slaughterhouse with respect to international quality standards while reducing operating costs: technical audit and functional specifications, completion of plans and launch of the production unit
Defining and implementing the company strategy (restructuring, expansion opportunities, etc.)
Management of big accounts (HORECA, The Royal Palace, QSR…) to develop and maintain business relations and negotiation of annual contracts
Development of an enterprise resource planning system from scratch to manage production, sales and quality
Overseeing all operations and ensuring that a high quality of service is delivered and maintained to a growing client base
Oversee the packaging design and the communication strategies through different channels (radio, tv, etc.)
(>2 years)
ANIMAL FEED PLANT / 45 M€ turnover / 100 employees
Developed and drove the Continuous Improvement Process of methods of operation, work
standards and plant productivity: went from 1 breakdown process per day to 1 per month
Lean management by improving work area, tools and fixture designs in order to reach our
quality and productivity standards while improving the social context and the safety of
workers
Quality management: implementation of FSSCC 22000
PREMIUM & TRENDY FOOD - SMOKED SALMON UNIT - 325 M€
Managed quality of three different production line
Improved the labor productivity through the deployment of best-known methods and Lean
Manufacturing principles
Collaborated with cross functional teams through problem solving and project execution
particularly on weight control of sliced salmon items
SOFT SKILLS
Leadership
Project management
Provide managerial
support
Creativity
Communication
Adaptability
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