Frederic Hameau Email and Phone Number

Area of responsibilities: Pastry Bakery, roatery, Deli/dairy counter, Fruit and vegetables, butchery, fishery, coffee shop and E-Commerce.• Manage and animate a team of 140 people, including 5 Fresh Food managers and 12 supervisors.• Ensure the proper application of commercial and human policy. The objective being to contribute to the economic performance of each section in order to maximize sales. • Negotiate with suppliers : promotions, events, festivals, merchandisers, concept, cost pricing, credit notes, free products• Define the price strategy.• Guaranteeing the freshness, quality and quantity of goods, in accordance with standards (HACCP). • Customer obsession: Associate optimization to customer needs, taking into account an ethical customer profile. • Daily sales monitoring and correction of variations vs. Budgetary and / or historical.• Planning new projects. • Sales growth above 3.5% vs. history. • Penetration growth above 5.5%• Organize and prepare all the food goods for the ecommerce’s distribution (50% of the volume of UAE distributed via the IBN Battuta store)

Bakery and Pastry Sales & Development for 29 Carrefour hypermarkets & 75 Supermarkets in United Arab Emirates Direct, co-ordinate and review all activities of the section on a regular basis with view to increase the sales of the sectionNegotiate the National and International suppliers contract for market items, including opening fees and rebates. Coordinate implementation of section merchandising and labeling, assortment and lay out so as to maximize sales, customer satisfaction, appearance, image and range for customers. Review product performance, records and reports to determine profitability of the business Identify and source various products ranges and vendors consistent with market requirements. Responsible for defining the assortments definitions and Plano grams for each category. Negotiate effectively to obtain best possible prices, promotions and deals from various suppliers. To assist in operation of the department, to ensure increased profitability and decrease in wastage amount To develop department to sustain margins.

Bakery and Pastry Merchandise Manager for 19 Carrefour hypermarkets in United Arab Emirates plus 10 Carrefour hypermarkets throughout the Middle-east (Oman, Kuwait, Bahrain and Qatar) Direct, co-ordinate and review all activities of the section on a regular basis with view to increase the sales of the sectionNegotiate National and International suppliers contract for market items, including opening fees and rebates. Coordinate implementation of section merchandising and labeling, assortment and lay out so as to maximize sales, customer satisfaction, appearance, image and range for customers. Review product performance, records and reports to determine profitability of the business Identify and source various products ranges and vendors consistent with market requirements. Responsible for defining the assortments definitions and Plano grams for each category. Negotiate effectively to obtain best possible prices, promotions and deals from various suppliers. To assist in operation of the department, to ensure increased profitability and decrease in wastage amount To develop department to sustain margins, through FOC stock and reduction of ingredient costs

Trainer of bakery products made of liquid and dry sour dough through a program of Compagnons du Devoir.Involved into the development of new training program.Trainer of new joiner bakers to skilled bakers till store managers.Responsible of auditing the bakeries in Minas Gerais Consultant in frozen bakery goods.Coordinator of the training program in Minas Gerais and Brasilia.Jury of the Bakery World Cup "Coupe Lesaffre".

While at Hot breads I was responsible for the centralized bakery unit, which produced and delivered bakery items to the Union Coop outlets. Also assisted in the management of the in-store bakeries within the group in GCC, to maintain standards, regarding daily duties, profit and loss wastage, and product development. etcIntroduced fresh food manuals increasing merchandising consistency amongst all of Union Coop Hypermarkets.Relayed all fresh food dept., resulting in increased exposure of products, thereby increasing sales.Implemented stock rotation (FIFO). Reduced shrinkage percentage, by implementation of proper stock security checks from the dept. head through to the back door receiving.Reduced ingredient costs, allowing a lower RSP to consumers, increasing footfall and stabilizing margins within the fresh food depts.Introduced information sharing amongst dept. heads, setting goals and targets. Implemented weekly dept. head meetings to review targets.Implemented fresh food daily check lists, involving hygiene displays, product availability and wastage.Developed new products overseeing costings, margins, marketing, and displays.Implemented a joint ventures with suppliers, negotiation of lower ingredients cost during promotion period, increasing sales and suppliers volume.Introduced a roster ensuring maintenance within the store and reducing break-down time.Designed workflow charts and procedures, increasing productivity and efficiency, while reducing overtime cost, and bringing staff cost percentage into line.

Centrale Production

Central production