marketing manger
مصنع العواد للبلوك و الخرسانة الجاهزة
Total des années d'expérience :23 years, 8 Mois
• Customers: it identifies the target and potential customer segments and determines their requirements and needs.
* Products: planning item attributes and possible, packaging and competitive position.
* Pricing: pricing of products to suit the circumstances of customers and competition, taking into account production costs.
* Information: the transfer of information about the goods / services to the categories of customers.
* Distribution: sales outlets and policies to deal with the planning.
* Sale: strategic planning methods that suit sales item / service. And the development after-sales policies
* Promote and sell the company's products to existing wholesale customers and open new market
* Know all the information related to the products and provide a full explanation about it to the customers.
* Ensure customer satisfaction with products and services offered.
* Constant communication with the customer and good deal and make the product in the best way.
* Cover all customers throughout the geographical area in which it operates delegate.
* Collection of receivables from customers.
• Managing all F&B and day-to-day operations within budget and to the highest standards
• Ensuring excellent levels of internal and external customer service
• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity
-Follow-up fully kitchen labor
* Follow-up products, quantities and method of packaging and service
* Product development and submission to the Department for approval
* The distribution of tasks within the kitchen
*Making daily and monthly cost reports
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*Follow up the items in the store and requesting the daily or monthly products
*Follow-up branches and processing
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