Job Responsibilities:
Achieve monthly, quarterly, and annual sales targets of SGD200,000 per month
Prepare sales forecasts and analyze sales data to improve profitability.
Negotiate contracts for catering and event services, ensuring profitability while maintaining customer satisfaction.
Develop and implement sales strategies to attract new customers and retain existing ones.
Identify and target corporate clients, event organizers, and other potential customers for group bookings and catering services.
Monitor market trends and competitor activities to stay ahead in the market.
Build and maintain relationships with regular customers, event planners, and other stakeholders.
Address customer inquiries, complaints, and special requests to ensure satisfaction.
Work with the restaurant's staff to provide a personalized dining experience.
Collaborate with marketing teams to design and execute promotional campaigns, discounts, and events.
Leverage social media, digital marketing, and local advertising to attract a larger audience.
Organize food festivals, theme nights, or special events to boost foot traffic.
Work closely with the restaurant's kitchen, service, and operations teams to ensure smooth execution of sales commitments. Coordinate with chefs for special menus and offerings tailored to customer preferences.
Maintain detailed records of sales, customer interactions, and market feedback.
Present sales reports and strategies to senior management regularly.
Required Qualifications and Skills:
Education:
Bachelor’s degree in Business Administration, Hospitality Management, or related fields.
Experience:
Proven track record in sales and marketing, in the hospitality or food service industry.
Skills:
Strong interpersonal and communication skills.
Ability to negotiate and close deals effectively.
Knowledge of Indian cuisine and culture to effectively communicate with the target market.
Familiarity with customer relationship management (CRM) software.
Personality Traits:
Outgoing, proactive, and result-oriented.
Good organizational and time-management skills.
Key Performance Indicators (KPIs):
Increase in customer footfall.
Growth in revenue from catering and group bookings.
Customer retention rates.
Success of marketing campaigns and promotional events.