جينن ماري Cunanan

• Managed 50+ SKU’s in the processed food category.
• Developed and implemented performance improvement strategies and plans to achieve a monthly sales generation of AED 7 M in the category ie. monthly promotion, social media calendar, in-store activities.
• Managed benchmark evaluation, study of market research of current trends, competition check and POS sales data analysis for performance evaluation.
• Compiled product, market and customer data to forecast accurate sales and profit projections ie. POS report, CRM data, Nielsen data
• Conceptualized and enhanced product features and optimized implementation for use in marketing strategies.
• Monitored competitor performance and analyzed gaps to update promotional strategies and maximize sales.
• Facilitated new product launch and existing product development by collaborating with sales, marketing, R and D department and support teams to launch products on time and within budget.
Key Achievements:.
• Developed and launched 2 new products in 2020.
• Implemented improvement of 4 existing products.
• Attained margin of more than 37%
• Key person during the successful transfer of HORECA unit to Truebell Marketing. QSR includes: Broccoli Pizza, Apple Bees

• Managed 52 accounts in the HORECA division primarily 4-5 star hotels & fine dining including : Rotana Hotels, Emaar Hotels, Freedom Pizza, Gastronomica
• Strategize business development and opening of new accounts by developing SWOT analysis and targeted sales strategies accordingly using data-driven decision-making and utilizing the CRM software.
• Listing of new products and participate in commercial negotiations.
• Forecast consumption of clients and liaising with Procurement team to plan an effective stock level management.
• Collaborated with Sales Manager and Procurement team to evaluate costs against expected market price points and set structures to achieve target including finalizing of bids and contracts.
• Presented products to clients using dynamic presentations and practical use-case scenarios and supporting guidelines
Key Achievements:
• Achieved a target of AED 500K monthly sales by implementing aggressive sales programs through promotion and wet sampling, overhauling processes of customer service, and facilitating market development.
• Achieved 30% growth value in the account by activating 12 new accounts and introducing new brands and products ie. Beyond Meat, Jack's Creek, Salud, Rayant's, Top Paddock, Belazu, Rigamonti

• Project lead for the business start up of café and retail division
• In charge of all the phases of planning and execution within strict timeframes and budget constraint (blueprint creation, managing contractors, product sourcing, recruitment, budgeting, developing systems and procedures, menu and product list creation)
• Branding and concept creation including organizing of events that contribute to brand equity.
• Create content for the social media account including photoshoots and short videos
• Trained and developed sales team associates in product knowledge, selling techniques and company procedures.
Key Achievements:
• Development of Mobile App with designers and revamp of the retail website.
• Launch of Maxzi's first physical store and blueprint utilized by other stores outside UAE.

• Plan and execute special projects, new menu ideas, seasonal promotions and departmental activities as directed by the Executive Chef.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls and sustainable supply of quality ingredients.
Key Achievements:
• Supported the corporate office as task force for administration ( Food & Beverage department) in 2 months for pre-opening hotels and outlets.
• Among the project lead for the GM’s conference.
• Created SOP’s and recipe book as a corporate material for the hotel brand.
• Influenced the achievement of food cost (exceeding the target) in 2015 through effective selection of products, daily budgeting and negotiating with suppliers.
• Pre-opening team member of Amador Restaurant & Cellar (3 michellin star).

• Execution of pre-opening operations managing 30 kitchen staff (7 kitchen outlets).
• Develop standard operating procedures for the kitchen.
• Designing of menu cycle for restaurant and packages for banquet.
• Trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Manage food cost and labor costs ensuring that targets are achieved monthly.

• General responsible in managing three kitchen outlets including banquet and restaurant - ala carte operations
• Maintain standards of quality of food from all stages of operation
• Analyze food cost and balance it with the labor cost
• Handle inventory and ordering of goods
• Supervise staff with the proper team spirit and work ethics in the kitchen
• Plan menu and test new recipes
• Directly coordinate with the Kitchen Manager, F&B Manager and Asst. F&B Manager, Captain Waiters and Store Room manager
• Hands on cooking of dishes
• Ensure safety and sanitation of the outlets

• Report directly to the Operations Manager
• Supervise staff regarding proper handling of food
• Monitor standards of production
• Maintain coordination of the kitchen layout
• Control costs of goods
• Assist cooking on the line

• Responsible for cooking on the line
• Receive and organize stocks
• List daily inventory