Duties and Responsibilities: budgeting and expenditure control. Overseeing the recruitment and training process for new employees. Evaluate the practical and financial performance of the institution and work to improve it. Directing the employee evaluation process in line with achieving the organization's strategy. Prepare reports regularly for submission to the Board of Directors. Ensure that employees in the institution follow public health and safety instructions. Develop solutions to the problems facing the organization, such as low profits, labour disputes,and business decline in front of competitors. Ensure the quality of the product or service provided to customers. Participate in activities aimed at attracting customers. Evaluate investments to achieve the best returns. Budgeting and expenditure control , strategic planning . Menu engineering. Establishing sweet and pastries factories and production lines. Directing the branches and wholesale departments to ensure increasing sales and reducing costsand expenses as much as possible, as well as damaged and returned goods. Sales (B2C,B2B,Online Sales,Catering),develop sales plans for these departments, themechanism for achieving them, reviewing them throughout the year, and making adjustments tothe plans to achieve the target. Establishing the franchise department and its system, drafting contracts at the regional level andat the point of sale, and developing the annual plan for its sales and the mechanism forachieving it. Inventory cast, and participation with purchasing and production departments in research anddevelopment to reduce costs, in addition to the pricing mechanism and product price approval. Participate in R&D , following the market trend first hand, especially the global trend, and tryingto introduce these products to be the first to offer them to the market. Strong relationships with suppliers of all sizes and knowledge of the best quality and best priceditems. Meeting periodically with department managers to discuss problems, develop plans to developwork, avoid errors, discuss financial reports and the extent to which goals are achieved. Pre-planning production, especially seasonal periods, to achieve its goals. Approval and participation with the Marketing Department in developing the annual marketingplan and its amendments according to market requirements. Establishing and designing menus for various sales channels, retail,wholesale,catering.