نبيل غبرة

- Manage National Account in Modern Trade (MAF - LULU - Meera - Monoprix - Spar) & Tear 2 & 3 Accounts
including some of the Down Trade with a Team of Salesman, Merchandisers & Cash Vans
- Plan monthly & seasonal promotion by setting the required Investment & QTY allocation by account by Outlet.
- Follow on the line up distribution per agency to insure availability & visibility.
- Set Monthly Target for each account in the trade & make sure to hit the top & bottom line by implementing a
tracking sheet for daily sales, weekly & monthly achievement by account, agency & Sku’s category.
- Monthly Forecast OIP for the required quantity of each agency by Product with Supply Chain Team
- Follow up monthly with the Accounts/outlet on an “Apple to Apple” achievement in term of agency performance &
growth - Regular & Promotion.
- Build a close relation with Food service client to ensure getting a continuous update of their requirements & find
solution to serve their needs.
- Coordinate with Ali Bin Ali logistic depart. in case of any delivery delay & assist in finding solution in case of any
obstacle.
- Revise the BDA “Business Development Agreement “for Each Account under my division considering YTD
achievement & planned Growth.
Team Leading:
Leading a team between merchandisers & Cash Van sale.

Responsibilities
- Establish a production kitchen in August 2011 to produce catering for several governmental & private sector
including Qatar airways - Qatar Olympic Committee - Qatar Foot Ball Association - Ministry of interior
- turnkey responsibility to produce daily meals for 32 Independent Schools that include the following:
- Monitor the kitchen requirements & the quality of raw material & production with the quality controller.
- Follow on the procurement & the purchasing cost.
- plan the daily dispatching of the produced meals to the locations.
- Liaise with the High Supreme Educational Council & Council Of health for any inquiry.
Achievement:
- Manage the production & supply of meals for several event under QFA for different local football tournaments
- Manage the production & supply of different food type to Hamad New Airport opening period.
✓ Milestone
Contribute to the mega event in Jan 2014 during PSG Vs. Real Madrid games hosted in Qatar
- Assist with the spectator services during the event & monitor the leased venues within the
premises of Khalifa stadium
- Produce & supply over 30, 000 Meals to the communities’ spectators as part of the contract
with QFA.
Team Leading:
Leading a team above 70 manpower between production, sales & delivery team

Responsibilities
- Kitchen lay out & equipment planning
- Menu planning, design, recipes & costing
- Put in writing the F&B Operational SOP
- Conduct operational related trainings for the new hired staff
- Overall monitoring for the annual budget & monthly target
- Collaborate with all contractors from decoration, gas suppliers, ducting, signage, printing job and equipment
supplier
- Planning and organizing for regular and occasional advertisement
2- the following are the restaurants in hand:
A- ISFAHAN X-PRESS - an Iranian restaurant
B- FRANCESCA - an Italian restaurant specialized in pasta & pizza
C- INCH CAFÉ - a casual set up coffee shop

Maintain the flow of the operation in my camp (CTJV joint venture Co.) from food production, service warehouse and
financial process.
• Manage the camp operation with supreme supervision
• Budgeting and establishing financial targets and forecasts. Develop plans leading in achieving the overall operational
targets
• Planning rotated menus in collaboration with outlets chef.
• Ensuring health and safety regulations are strictly observed.
• Monitoring the quality of the product and service provided.
• Organize and coordinate the role of the store managers in all outlets.
• Maintaining stock levels and ordering new supplies as required.
• Negotiating with our clients the menu items, rotation and flexibility
• Planning new promotions, initiative and contributing to business development.
• Dealing with customer from different nationality.
• Leading 117 staff from different nationality and different designation
• Conduct frequent on job training for the F&B staff

• performing the daily service & functions including the Gastronomic decoupage & cognac service
• looking after the bar & Cigar lounge section
• carry out the process of the closing procedure

Serve ordered food to guest.
• Support in main banqueting functions & events in the hotel.

Supervises the dining room and maintain a high up selling to ensure maximum sales is achieved.
• Maintain a Quality levels of product and service.
• Deal with Operational Costs, from merchandising to staff overtime.
• Maintain standard for Sanitation, cleanliness and hygiene.
• Overall. maintaining the inventory and purchasing order for the equipment’s required in case of functions
• Establishes and maintains effective employee relation in order to have a highly motivated and performing F&B team.
• Conducts under the guidance of the rest. Manager such functions as hiring specific levels of employees, employee
orientation, on the job performance, Appraisal, coaching.
• Supervises and co-ordinates in liaison with the rest. Manager and the Chef for the pricing and preparation of function