Solution to increase emoloyee productivity.

If you are the owner of a successful business you must read below.

We will help u save more than a lakh a month and guaranteed increase in your business of 20%.

Research has proven that the most efficient humans are most inefficient between 4.0 pm to 6.00 pm and the primary reason is unattended cold HUNGER.

Imagine with a staff strength of 50 people if 2 hours are inefficient and unproductive we not only loose 10 Man Days everyday but drive a high risk of errors.

We have an amazing solution to this, it will bring back productivity, efficiency and will also create loyalty and affection towards your organisation.

Pls call to speak with Mr. Kabir. He is a post graduate in management and comes with some amazing solutions to improve staff productivity.

Call now, don’t wait.. He is from Kochi and studied across India and would love to share his experience with you.

Call +919846019536.
Author: Hisham Kabir
An MBA with 18+ years of experience, spanning senior roles across multiple industry verticals as an account manager with B2B Sales & Business Development in Events and Marketing, Food Buying sourcing and procurement, FMCG, New Product Development, F&B, Catering & Banquet, End to End Event Operations Management. LinkedIn sales navigator expert. LinkedIn helper2 sales automation and Zoho CRM. Extensive functional expertise in successfully managing end-to-end aspects of F&B operations spanning the front and back-office operations within budgeted guidelines and to the highest standards. People Management – Experienced in recruiting, training and managing F&B teams - Most recently managed a 50+ strong cross-functional team. Proven track record of managing 400+ catering events including numerous high-volume corporate and social events with more than 5000 pax. Further to MBA, completed a Management development programme in sales management from IIM which is among the leading business management school in India. Later ventured into independent entrepreneurial business by launching and retailing a ready-to-cook food gravy paste brand using retort technology called freedom kitchen. With significant insights into front-end retailing and a strong background in the Retail Industry, I shifted to Corporate Path by joining a food-based FMCG company as part of their rural market expansion.  My expertise is in operational excellence, channel sales development, team management, client relationship development, and Event Operations Management. large ticket banquet Management, Menu planning, costing and P&L, and people management. Driven by a passion for advertising have conducted an exhibition titled walk through the history of Volkswagen beetle. where I showcased several print ads released by Volkswagen Beetle in North America from 1958 to 1971. You can follow blogs on dealing with trends in marketing and advertising and behavioural economics.

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