Maan Banaja

• Involved in setting & executing annual Promotions, sales plans, and strategies for all food items. • Engage sales teams in all regions to achieve defined business objectives matching with brand strategies. • Daily Sales and Collection follow up (Sales channel, salesmen, regions, and items). • Visiting both wholesale and retail markets across country to ensure brand visibility and customers satisfaction. • Following up merchandising solutions (including POSM) and recommending actions to move slow moving items. • Creating reports to analyze category trends, demonstrate the understanding of market, customers, competitors, and shoppers. • Manage brand stocks to ensure availability of all warehouses in close collaboration with logistics & sales teams, as well sales forecasting.

• Involved in setting & executing annual Promotions, sales plans, and strategies for all food items. • Engage sales teams in all regions to achieve defined business objectives matching with brand strategies. • Daily Sales and Collection follow up (Sales channel, salesmen, regions, and items). • Visiting both wholesale and retail markets across country to ensure brand visibility and customers satisfaction. • Following up merchandising solutions (including POSM) and recommending actions to move slow moving items. • Creating reports to analyze category trends, demonstrate the understanding of market, customers, competitors, and shoppers. • Manage brand stocks to ensure availability of all warehouses in close collaboration with logistics & sales teams, as well sales forecasting.

Maintain product quality by enforcing quality assurance policies and procedures. Establish product quality documentation system by writing and updating quality assurance procedures. Coach and educate employees to maintain and improve quality of food. Assure that quality standers are followed by all departments . Develop and improve recipes and menus to assure high quality and proper cost of food. Develop and improve authentic recipes to meet the different tastes of different consumers. Test different raw materials to find alternatives with good quality and lower price. Develop and monitor safe food handling process in kitchens and preparation areas. Work with different departments to establish new kitchens and preparation area in different locations and projects. Prepare surveys and reports to measure consumers satisfaction.

•Established Catering department •created and developed recipes for different food trucks • provided training for food trucks owners

• Added new recipes and created a new menu • Established a new concept • Improved quality of food and service •developed policies to ensure health and safety of all employees

• provided training for staff • developed recipes and menus • recruited staff and chefs

Provided health education about communicable and infectious diseases for colleagues in other departments and units. In addition, I worked with patients in isolation units. Also, I developed a health eduction program in isolation units to educate patients about different diseases.