Corporate Brand Executive
Madi International
مجموع سنوات الخبرة :9 years, 6 أشهر
Coordinate the brands, guaranteeing effective and efficient business cooperation with local sales, local demand and materials management in order to achieve the yearly targets (turnover, profit, market shares);
Process market information (market research, sales reports, specialty publications) and analyse them;
Adapt communication materials to the local market, for both in-store and digital activities - advertising agencies management and internal project management;
Active monitoring of market and competition activity (both offline and online)
Identify the consumer needs and adapt the marketing strategy accordingly.
Adapt/implement media plans
Data analysis using systems
Insightful recommendations to deliver long term business plan and category goals
Increase sales distribution through category understanding, analysis and management
Examine buying trends to create marketing plans for companies
Develop a customer driven strategy which focuses on the long term growth between the customers and the company.
Analyse the market trends to provide feedback of the current trend in the market to all the BU.Core member of the trade marketing team responsible for sales
analysis, budgeting, forecasting, TMI planning and predictive
analysis. Provide insightful recommendations to deliver long
term business plan & category goals. Sales analysis which
provides a strategy for better customer/client relationship.
Analyze, interpret financial reports, trends & make
recommendations where necessary
Category management for the forecast vs actuals against
the prepared budget for the fiscal year.
AOP, Forecast analysis, Category projection, Customer
projection, Sales projection (vertical & horizontal
Preparing daily food & beverage cost.
Tallying the purchase report against the goods received report from the receiving department.
Preparing purchase report against the perishable, goods which can be stocked and cannot be stocked in coordination with the stores.
Preparing NO CHARGE SALES report for the KOT punched for NCS.
Food and beverage menu engineering for the outlets in order to eliminate the slow moving items.
Item wise recipe preparation in the system and linking it to the POS system.
Calculating the actual loss of items by comparing the physical SOH against the potential SOH quantity.
Banquet function sheet costing and revenue management for the actual PAX against the PAX mentioned in the BFS.
Coordinating with the F&B department to implement possible changes to reduce the cost.
Daily physical inventory on certain outlets with the assistance of the outlet in charge or the assistant cost controller.
Butchery yield test along with the executive chef, finance in charge, purchasing director.
Month end beverage and food closing report.
Tallying the month end stores, kitchen and outlet inventory against the sales plus receipt values.
Preparing daily food and beverage cost report
Daily monitoring and recording of food beverage & general items requisitions on the individual department.
Daily cost and recording of inter-kitchen & inter-bar on the individual kitchens and outlets.
Costing of food & beverage recipes, menus and function orders.
Conduct regular spot checks on the bin cards against inventory computer records for food, beverage and general supply.
Compute potential food and beverage costing for banquets and special events
Participate in the month end inventory taking
Portion control checks are carried out with the f & b chef
Butcher test are carried out by the butcher and witnessed by the cost controller
Buffet tests are done regularly to monitor the food costs of buffet
Recording and filing of fixed assets
Totals and codes invoices on a daily basis
Works with the executive chef to coordinate tracking of high cost items in the food area
Reconciles all food and beverage cost deviations between requisitioned costs and physical inventory cost on a monthly basis
Receiving and overseeing the delivery of items according to the purchase order
Examines all food and beverage invoices, verifying quantities ordered and received against the food order sheets and purchase orders.
Compares quoted prices to invoice prices
Verifies food and beverage invoices on a selective basis and occasionally spot checks the invoice unit costs to match them with the market quotation sheet.
Totals and codes invoice on a daily basis.
Ensures that all items requisitioned are properly accounted for by observing the requisitioning process
Making sure that the items meet the standard requirement of both the hotel policy as well as the HACCP terms and conditions.
Checking the temperature of Vehicles and products. Filing those reports based on the date of delivery.
Preparing various reports including Rejection reports, Variance reports, Yield Tests, Consumption reports, Spot check with variance reports.
Liaising with the concerned department before receiving the items making sure it meets their requirement.
Filing the Invoices received on a daily basis thus avoiding any backlogs and handing it to the department heads for their final approval of the received items before handing it over to accounts payable.
Helping with the Cost Controller and Store Keeper in maintaining their day to day activities and month end reports
Discontinued