Anne LUONG

-Consulting mission: assist the general manager to rebuild the company: reorganize and manage the staff (10 persons), propose action and business plan
-Training: in charge to train the sales, customer service and purchase department
-Purchasing: in contact with suppliers and manage all perishable import purchase

-Sales: managing 5 sales, follow and coordinate them. Liaise and develop relationship with key accounts: Park Hyatt, Sheraton, Sofitel…
-Monitor budget, review prices and manage the margin based on the global target
-Purchasing: liaison with purchase department, control purchase and manage the stock. I was in contact with suppliers and sourcing product.
-Marketing: establish marketing plan, organize events, promotion and catalog
-Brand strategy: build fine foods brands like Rougie Foie gras, San Pellegrino…

-Communication: directly in Rungis market I selected perishable products based on customers needs and create newsletter with seasoning products
-Sales: develop sales, was in contact with suppliers for sourcing products. Responsible of quotation and customer service, liaise with more than 15 countries: Hong-Kong, Singapore, Japan, Dubai…
-Web site conception

-Brand Analysis: launch and follow up 3 brands: Rougie, San Pellegrino and President
-Communication/sales: create and follow up event, promotion action, sales follow up
-Staff Management: coordination and liveliness (8staff), produce reporting for head office

-in charge of launching the new restaurant
-organization of open day, advertising actions...