Deputy Executive Manager (Sales & Marketing)
Napoli Group (Napoli Bakeries - Napoli Tissue)
Total years of experience :13 years, 1 Months
Designed and implemented a strategic Sales plan, resulting in expanding the Group’s customer base by 40%.
Designed the sales plan for our pre-opening factory and held a successful Negotiation with about 50% of the Qatari Market in order to start supplying upon opening.
Went in recruiting trips in (Nepal, India & Sri Lanka) and hired talented candidates that have the right technical and personal abilities to help further the organization's mission.
Designed a training program for all departments’ staff and offered for them free online courses in order to increase their knowledge (3 of our staff got certificates from American Universities in Marketing, Finance and Business Management).
Driving setup of an HR organization for supporting business growth in market (growing from 80 to 110 employees in sales department over 6 months).
Cut costs by 65% within the human resource department, by suggesting alternative methods of reaching out to prospective employees.
Increased profits by 10% in a highly competitive environment by focusing on the less price sensitive customer segments who valued products, which eliminated the need to use price as a mechanism for securing new business.
Increased B2C customer base by 20%.
Increased B2B customer base by 35%.
Increased production capacity by 33% by redefining and restructuring work flows which enabled the company to consistently exceed the manufacturing and delivery turnaround times and enabled the company to more accurately forecast and more capable of accommodating demand fluctuations.
Reducing the cost of the production process by 12% by find new supplier with the same quality of materials and got 60 to 90 days of credit facility.
In charge of a team of 26 sales reps, 5 Sales Supervisors and 5 sales officers
Responsible for leading the development and implementation of all marketing programs and strategic sales activities. Also in command of ensuring that the company and its customer goals are aligned and met.
Develops Sales plans and budgets to achieve or exceed the annual sales objectives for the company. Lead and control the sales budget to ensure optimum utilization of resources.
Increase the total sales by 20% in 2015
Increase the sales in 1st quarter 2016 by 15 % comparing with 2015.
Increase the sales in the 2nd quarter by 25 % comparing with 2015
Expanded our distribution network to cover 100 % of Qatar.
Expand the business in catering sector to lead the sales from 0.5 Million yearly
To 2.1 Millions (320%)
I start My job in Raffles Dubai as Waiter in Food & Beverages Department. (Fine Dining Restaurant) for 8 months.
I got a cross training in Rooms Division (Club Lounge, Housekeeping, concierge, Butler and Front office) then I got promoted as Club Lounge Team Leader where I received many awards and Thanks letters.
Then I moved to front office as (Front office Supervisor).
And Finally I got to be Night Shift Supervisor Acting as (Night Manager).
I was responsible for all hotel operations during overnight shift hours, focusing on Front Office operations, night audit and hotel safety/security.
Assists the Front Office Manager in all aspects of the department.
Dealing with complaints, problem-solving, disturbances, special requests and any other issues that may arise.
Manage the night shift in all departments ensuring all employees perform the tasks assigned to them.
I achieved The Top up-seller in Rooms Division 2014.
Awarded as Top mentioned in trip advisor and guest survey 2014.
I start My job in AKH as Assistant Waiter in L’wzaar Seafood Restaurant. (Best seafood Restaurant by Timeout Magazine) for 6 months.
I got promoted as bartender where I create my first Cocktail Menu.
Assigned as (Bars Departmental trainer for all the outlets in Katara)and created the bar use record for all the outlets.
Prepared for many functions like (Doha Film Fest., The Petroleum Congress, The International Opening for the Amphitheatre, etc)
Achieve the best seafood Restaurant in Doha 2012 by Time Out Magazine.
Giving training for the staff of 5 outlets in (how to handle your bar).
Made Bar Use Record for 4 outlets with explanation video.
Reduce the beverages cost from 35% to 20% and create a stable quality recipe for all the beverage menu.
Hospitality, Tourism and Hotels Management