Marius Ionut Macovei

• Establishing and managing the assortment strategy, by selecting relevant products for the category, paying attention to customer needs and their performance.
• Developing and implementing strategies to increase sales and profitability, constantly monitoring product performance and analyzing market trends to maintain competitiveness.
• Making quick decisions regarding the assortment and adapting offers according to customer requirements.
• Establishing pricing policies and developing promotions, with the aim of optimizing profit.
• Efficient inventory management, ensuring the balance between availability and demand, to minimize losses generated by overstocking or depletion.
• Close collaboration with the operational, marketing, food safety and supply chain departments, for the integrated implementation of established strategies.
• Merchandising optimizations, by attractively presenting products both in stores and on online platforms, thus increasing visibility and sales.
• Drafting periodic reports and presentations to senior management and formulating recommendations for short, medium and long-term improvements.
• Conducting market analyses by monitoring sales data, consumer behavior and competitor activity, identifying relevant opportunities and risks.
• Effectively coordinating the buying team by setting objectives, delegating tasks and maintaining constant communication, to align all members with the overall strategy of the department while respecting company policies.

• Coordination of strategic projects in the fresh products area from both a product and process perspective.
• Outsourcing projects in order to replicate top selling product made in store.
• Ensuring good collaboration between suppliers, buying teams, operations teams and other support departments to successfully complete specific projects to develop new products or categories within the company.
• From this role I contributed to the launch of several new products or concepts that today make an important contribution to the results of the respective categories.

• During this period I managed two important categories for the Proximity business: Bakery and Gastronomy.
• On the Bakery side, I developed both the packaged bread category reaching a record number of local suppliers that eventually covered the entire network of stores and the bake-off bread category where by introducing international partnerships we managed to create a diverse, compact and competitive assortment that contributed to the decision to introduce the category in all the stores.
• In Gastronomy I have worked a lot in the direction of innovation, bringing to Carrefour new recipes that have proven to be sought by customers and at the same time succeeding in a better negotiation of raw materials. During this period the category has increased double digit in each year.

• Recruit, train, and schedule employees for the department with my team of managers.
• Guide staff on their daily tasks, performance, and customer service skills.
• Assist customers, answer questions, and handle complaints to improve their shopping experience.
• Place orders for fresh products, receive deliveries, and ensure proper storage and stock rotation.
• Monitor stock levels to meet demand and prevent overstocking.
• Implement strategies to minimize food spoilage and waste.
• Develop and execute strategies to increase sales, including setting up promotional displays.
• Adhere to all health and safety regulations, including food safety and sanitation standards.
• Oversee the quality of all fresh products, from receiving to display.
• Create attractive and organized displays that encourage customer purchases.
• Achieve department-specific goals for sales, profit, and other key performance indicators (KPIs).

• Hire, train, and schedule employees, provide guidance, and manage performance.
• Create production schedules to meet customer demand while maximizing efficiency and minimizing waste.
• Maintain high standards for product quality and cleanliness, and ensure all operations comply with health and safety regulations.
• Oversee the ordering of ingredients and supplies, ensuring levels are adequate and FIFO is done.
• Monitor and manage the rayons budget, sales, and profit margins, and work to reduce shrinkage.
• Ensure that bakery and gastronomy products are made according to established recipes and quality standards.
• Introduce new recipes, monitor sales trends, and implement promotional packages for both seasonal and everyday products.
• Arrange and display products to attract customers and drive sales, adapting displays for different seasons. Implementing regular fairs.
• Handle customer inquiries, complaints, and special orders to ensure satisfaction.