1. Simon Fernandes
Mobile: 055 28 21 451
Email: simon.fernandes@hotmail.com
Objectives
To pursue a career in a dynamic, challenging and interesting environment with a successful institution to enhance and
fully utilize my abilities, experience and skills. Thus; being afforded the opportunity to be a valuable asset in a growing
organization.
Qualifications/Education
H.S.S.C St Xavier’s College, Goa, India 1986
Diploma – Computer Programming Training Centre, Goa, India 1987
Trainings:
 HACCP Advance course from BLQ Consultants Dubai in 2005
 Certified the HACCP Diploma course with TUV in 2008
 Certified Customer Care Training programme
 Certified Time Management Training programme
 Certified Performance Analysis programme
Skills
• Communicating confidently, with clarity and respect all types of people.
• Forming and maintaining good working relationships with individuals within all areas of business.
• Facilitate a culture of excellence among colleagues by displaying a clear sense of direction when working to
achieve common goals.
• Ability to prioritize when managing multiple tasks and extremely project driven
• Highly motivated and enthusiastic
• Adaptable and flexible; anticipating and responding well to change and implementing processes and
strategies.
• Strong leadership skills
• Strong knowledge of the Retail industry; 21 years of working experience. Professional in Fresh
Food topping in Fruits & Vegetables.
Employment History
August 2012 – Present: Geant Hypermarkets (Fucom LLC) – Department Head Fresh Food
• Participation in creating the Annual Budget Plan for the Dept.
• Management of the Annual budgeted sales & margin
• Work with CMD team to formulate a detailed yearly plan
• Ensure proper Inventory plans and results
• Monitoring Hygiene audits and creating action plans
• Monitor display and display standards (pricing, products, family & sub-family etc)

2. • Monitor wastage & Shrinkage periodically and set targets for incentives for staff motivation
• Check stock area arrangements and storage
• Coach and guide Managers on FIFO principals
• Responsible for the leadership, motivation and development of the Fresh food team and staff
• Ensure that the team is well trained to understand Customer needs & provide excellent service
• Analyze slow and fast movers –ve turnover products, growth potentials
• Prepare an yearly Assets budget with the help of the Manager's
• Frequent briefings & meetings with manager's
• Planning internal promotions executing
• Drive standardization of recipe's and follow-up
• Conduct stocktake & inventory level check weekly to ensure accuracy of margin
• Any other work assigned for business
July 2009 – July 2012 : Organic Foods & Cafe – Store Manager
 Preparing weekly and monthly reports for management meetings.
 Maintaining the overall quality and day-to-day operations of the store
 Cash management
 Conducting monthly inventory
 Organizing and initiating promotional displays
 Hygiene checklists follow-up
 Training and motivating staffs
 Monitoring purchase requisitions
 Maintaining proper stock levels
 Customer service
 Controlling 2 stores on all the above responsibilities.
December 2006 – June 2009 Carrefour (MAF) Hypermarket – Market Department Head
• Participation in creating the Annual Budget Plan for the Dept.
• Management of the Annual budgeted sales & margin
• Ensure proper Inventory plans and results
• Monitoring Hygiene audits and creating action plans
• Monitor display and display standards (pricing, products, family & sub-family etc)
• Monitor wastage and work on action plans to improve the % level
• Check stock area arrangements and storage
• Coach and guide Managers on FIFO principals
• Responsible for the leadership, motivation and development of the Fresh food team and staff
• Prepare an yearly Assets budget with the help of the Manager's
• Frequent briefings & meetings with manager's
September 2003 – November 2006 Carrefour (MAF) Hypermarket – Section Manager
• Preparing staff schedules
• Staff performance reviews
• Training senior staff as supervisor
• Conducting weekly inventories and monitoring the same
• Quality checking, & negotiating with the suppliers
• Maintaining the hygiene standards
• Attending GM meetings in absence of the Dept. Head
• Conducting daily briefings
July 2001 – August 2003 Carrefour (MAF) Hypermarket - Supervisor
 Budget/Margin achievements
 Managing the market dept.(Butchery, Fishery, Deli/Cheese, Bakery & Fruits/Veg sections)
 Preparing weekly schedules for managers
 Conducting daily & monthly meeting with the managers
 Monthly forecast by sections & Daily/ Weekly price surveys and follow-up
 Preparing quarterly action plans for section managers
 Monthly one-to-one meeting with the managers with action plan and their objectives
 Standard Managements rankings monitoring
 Hygiene checklists follow-up in the departments to achieve 100%
 Attending Head Office file meetings
 Quarterly Manager’s performance review

3.  Supervising Weekly Depts. Inventory
 Attending Municipality hygiene visits
October 2000 – June 2001 Carnival Cruise Lines, Miami, USA – Senior Store Supervisor
• Preparing thawing schedules for the frozen and fresh foods
• Allocating the needs of the chef’s weekly menu
• Monitoring weekly inventory & Preparing the inventory reports
• Supervising loading and unloading of the frozen and fresh foods
• Maintaining 100% results in hygiene standards
• Attending weekly meetings with the Chef and the F&B Manager
October 1999 – October 2000 Spinneys Dubai LLC – Supervisor
• Preparing presentable displays
• Pricing
• Supervising the staff
• Attending store manager’s meetings
• System ordering
• Quality checking on deliveries
• Training senior staff for supervisor’s position.
• Attending weekly trainings in all the sections in the Grocery.
October 1993 – September 1999 Spinneys Dubai LLC – Counter Salesman
• Customer service
• Preparing presentable displays
• System ordering and pricing
References – Upon request