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Amir Zohrevand

Among Orange Company's top 10 B2C salesmen of 2016 & 2017.

Amir Zohrevand
37 years old
Brussels (1000) Belgium
Professional Status
Employed
Unavailable
About Me
Brand creator and business owner specialized in bio market and catering.
Innate talent in public and customer relations. Amazing seller, reception specialist and ambassador speaking different languages with the ability to adapt to many cultures
Resume created on DoYouBuzz
  • Co-founder of Maison Moulin, a Belgian technology-assisted delicatessen brand specialized in bio market and catering.
  • Founding a local proximity retail establishment franchised by louis-delhaize.
    Running the operating activity of the shop as the main manager.
  • Primary duties for an inside sales telecom consultant includes cold-calling, greeting and meeting customers at a retail outlet, demonstrating the product, making the customer aware about product features and pushing up sales.
  • As a multimedia sales adviser, my profession consisted in selling car multimedia products and services.
    Practicing my duties in direct contact with customers, I was usually specialized in a product range of alarm, security, navigation, electrical installation and audiovisual equipments.
  • Being a good representative of the reception implied participate actively in the upsell policy
    in order to maximaze the income and Club Membership.
    Ambassador of "A CLUB" cards at Sofitel Le Louise. Greeting customers according to
    hotel standards.
    The Front of House department is responsible for the welcome and farewell of all guests and visitors to the hotel.
  • Best salesman of "Ibis Business Card" and "A CLUB CARD" in Brussels and the second on the national scale.
  • On a regular basis my duties required welcoming guests and taking care of them from their arrival through to their departure.

    Contribute to guests permanent satisfaction by providing high quality services throughout their stay.
    Encourage customer loyalty by
    building friendly personalised relationships. Ensure that administrative procedures never take priority over guest relations.
  • Serving guests (preparing the dining room, providing waiter service and clearing away) in the point of sale, in line with
    the F&B concept.
    Providing a high standard of service both in terms of hospitality and waiter service. Providing a friendly and personalized welcome for guests.
    Offering attentive service and adapting to any
    constraint guests may have.