Total 30,259 F&B / Tourism / Hospitality job vacancies in Singapore

Roles & Responsibilities

1. Prepare mise en place meticulously before operations and maintain the cleanliness and organization of work areas.

2. Fulfill buffet and runner responsibilities when assigned.

3. Adhere to daily checklists for restaurant cleaning and stocking procedures.

4. Ensure prompt and quality service by serving guests' orders in accordance with operating procedures.

5. Stay informed about daily soups, specials, and featured drinks.

6. Demonstrate comprehensive knowledge of menu items, including garnishes, condiments, accompaniments, preparation methods, and correct settings.

7. Ensure all food and beverages in good order before serving to guests.

8. Effectively communicate orders to the captain and verify accuracy.

9. Handle equipment with care and diligence.

10. Proactively anticipate and address guests' needs, including understanding regular guests' special requirements and preferences. Follow up with guests regularly for additional orders or requests.

11. Perform any additional duties as assigned from time to time.

12. Possess a minimum of GCE 'N' or 'O' level qualifications.

13. Possess WSQ Food Safety and Hygiene Level 1.

14. Additional certification in existing and/or new Workforce Skills Qualifications (WSQ) is desirable.

15. Previous experience in the Food & Beverage/Hotel industry is advantageous.

16. Exhibit an excellent service attitude.

17. Capable of working in a fast-paced environment.

18. Willingness to work flexible shifts, including weekends and public holidays.

HOW TO APPLY:

We want to hear from you! Interested candidates are invited to email your updated resume by 31 March 2024.

Walk-IN

You can visit the HR Office at Hotel Miramar any time from Monday to Friday, between 9:00 AM and 6:00 PM. Find us at room #02-25.

*Ensure your resume provided to us does not contain your full NRIC number during your job application. Only short-listed candidates will be notified

Local Chinese restaurants & New Food court are looking for Kitchen/Booth Assistant, good salary, have staff benefit.

Can do Cooking/Catering/Food preparation for local Chinese Zhu Cha resstaurants & Food count.

Prefer Can speak Chinese.

Multiple working locations. Working location is in Aljunied or Katong Shopping Centre.

6 working days per week.

Job Duties

• Responsible to assist guests in check-in/check-out process.
• Provide information and assistance to all guests, and maintain excellent services to them.
• To assist in dealing with guests' complaints in an effective and courteous manner.
• Thoroughly understand and adhere to proper credit and cash handling policies and procedures.
• Perform cashier related functions such as posting charges to guest accounts, raising paid outs, currency exchanges, etc.
• Responsible for handling telephone enquiries, accepting reservations and subsequent input in the computer system.
• Provide concise and accurate information concerning range of services and facilities provided by the hotel to guests and visitors.
• To ensure all information relating to reservation is keyed correctly into the system.

Job Requirements

• Relevant experience in the hospitality industry will be an added advantage.
• Service-oriented and positive attitude
• Strong interpersonal and communication skills
• Good team player and able to work independently
• Able to work rotating shifts including weekends and public holidays

We regret that only shortlisted candidates will be notified.

• Comfortable working in outdoor environment (in all weather conditions)
• Empty waste bins.
• Maintain cleanliness of assigned areas.
• Wash and maintain the cleanliness of bathrooms and toilets.

• Physically fit with attention to detail and service-oriented
• Halal certified Lunch provided
• 5.5 days work week

Job Scope

1. Menu Planning and Development:Collaborate with chefs or head cooks to plan and develop menus.
   Ensure that menus meet customer preferences, quality standards, and budgetary constraints.
   
2. Food Preparation and Cooking:Supervise and coordinate food preparation activities.
   Monitor the quality of food products and ensure adherence to recipes and presentation standards.
   
3. Staff Management:Recruit, train, and supervise kitchen staff.
   Schedule kitchen staff shifts and manage work assignments.
   Provide guidance and support to kitchen team members.
   
4. Inventory Management:Monitor and control inventory levels of food and kitchen supplies.
   Order supplies and ingredients as needed, while minimizing waste.
   
5. Food Safety and Sanitation:Ensure compliance with health and safety regulations.
   Implement and maintain hygiene standards in the kitchen.
   Oversee proper storage and handling of food products.
   
6. Quality Control:Conduct regular quality control checks on food items.
   Address and resolve any issues related to food quality or service.
   
7. Budgeting and Cost Control:Work within budgetary constraints to optimize kitchen operations.
   Control costs by minimizing waste, negotiating with suppliers, and managing expenses.
   
8. Customer Service:Collaborate with front-of-house staff to ensure smooth service.
   Address customer feedback and resolve any kitchen-related issues.
   
9. Menu Costing:Calculate the cost of menu items to determine pricing strategies.
   Adjust menu prices as needed to maintain profitability.
   
10. Adherence to Regulations:Stay informed about relevant health and safety regulations.
    Ensure compliance with local, state, and federal food safety standards.
    
11. Problem Solving:Handle unexpected issues and emergencies efficiently.
    Find solutions to challenges that may arise during daily operations.
    
12. Communication:Maintain open communication with kitchen and restaurant management.
    Collaborate with other departments, such as front-of-house staff and management.
    
13. Training and Development:Provide ongoing training to kitchen staff on new techniques, menu items, and safety procedures.
    Foster a positive and collaborative work environment.
    

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

Resolving customer issues

Ensure and upkeep highest level of customer service

Work Closely with marketing department to disseminate information to staff

Gather feedback from customers and report to higher management

Work with kitchen crew to ensure food quality

Handle other administrative duties such as ordering stock, cashiering

Housekeeping

Daily washing up of restaurant area to maintain highest level of cleanliness & hygiene

Maintenance of equipment for long term use

Requirements

Qualifications

Diploma/Degree in any field

Experience

3 Years experience as supervsior and above in hotel/restaurant

Language

Spoken/Written English

Preferably Spoken Mandarin

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Learning to cook of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

· Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

· Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

· Buying, weighing and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

· Managing inventory, unloading supplies and organising the storeroom

· Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

COMPANY DESCRIPTION

RESPONSIBILITIES

- Assist Sous Chef/ Junior Sous Chef with the kitchen work.

- Preparation and cooking food according to assigned menus.

- Sorting, storing and distributing ingredients.

- Ensure high standard of cleanliness and hygiene maintained in the kitchen at all times.

- Any other job duties as assigned by the superior.

Knowledge, Skills & Abilities Required:

- Minimum 1 year of working experience in kitchen

Applicants without experience will be provided with culinary training (OJT)

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

· Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

· Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

· Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

· Buying, weighing and storing ingredients and food supplies

· Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

· Managing inventory, unloading supplies and organising the storeroom

· Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

Kitchen chef assistant with or without experience both welcomed !

Working hours : 12hours (hiring for new location)

Rental reinbursement provided : $250

2 off days a month

Able to start work immediate / short notice period preferred.

Training will be provided.

Young and fit with good stamina is a bonus.

A Restaurant Manager leads all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service. Restaurant manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

Responsibilities

· Coordinate daily Front of the House and Back of the House restaurant operations.

· Deliver superior service and maximize customer satisfaction.

· Respond efficiently and accurately to customer complaints.

· Regularly review product quality and research new vendors.

· Organize and supervise shifts.

· Appraise staff performance and provide feedback to improve productivity.

· Estimate future needs for goods, kitchen utensils and cleaning products.

· Ensure compliance with sanitation and safety regulations.

· Manage restaurant’s good image and suggest ways to improve it.

· Control operational costs and identify measures to cut waste.

· Create detailed reports on weekly, monthly and annual revenues and expenses.

· Promote the brand in the local community through word-of-mouth and restaurant events.

· Recommend ways to reach a broader audience (e.g. discounts and social media ads).

· Train new and current employees on proper customer service practices.

· Implement policies and protocols that will maintain future restaurant operations

Minimum Qualifications

· Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role.

· Proven customer service experience as a manager.

· Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff.

· Strong leadership, motivational and people skills.

· Acute financial management skills.

A chef de cuisine is the hands-on leader in a restaurant kitchen. From hiring and training staff to supervising food preparation and final plating, the chef de cuisine is directly responsible for every dish that comes out of the kitchen. These highly skilled chefs create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes. A professional kitchen is an intense environment, so chefs de cuisine must be able to endure long hours of standing and walking around, along with working nights and weekends.

Responsibilities

• Cultivating relationships with vendors, farmers, and other wholesale food suppliers to ensure the highest quality ingredients.
• Monitoring physical inventory, including kitchen equipment, food items, and other supplies, and generating purchase orders as needed.
• Demonstrated understanding of proper food storage and product rotation procedures to ensure freshness and quality.
• Scheduling staff and assigning daily responsibilities to maximize kitchen efficiency
• Inspecting every dish to confirm correct portion size, visual appeal, and quality compliance.

Minimum Qualifications

· Proven work experience As Chef de Cuisine.

· Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers).

· Advanced knowledge of culinary, baking and pastry techniques.

· Leadership skills.

· Ability to remain calm and undertake various tasks.

· Excellent time management abilities.

· Up-to-date knowledge of cooking techniques and recipes.

· Familiarity with sanitation regulations.

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

Experience for Minimum of 12 years in Expertise in Andhra Cuisine, and experienced in South and North Indian Cuisines

Experinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.

• Experience in Andhra cuisine for minimum of 12 years
• Prepare SOP for Authentic Andhra, South And North Indian
• Prepare check list for Andhra spices and procurement
• Authentic recipes have to be prepared under guidance
• Apply food safety management systems for food service establishments.
• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.

Experience for Minimum of 15 years in Expertise in Andhra Cuisine, and experienced in South and North Indian Cuisines

Experinced in Andhra Cuisine- Authentic dishes like Gongura Mamsam, Avakai , Andhra pickles, traditional sweets like sunnundalu and all authentic specialty items preparation.

• Experience in Andhra cuisine for minimum of 15 years
• Prepare SOP for Authentic Andhra, South And North Indian
• Prepare check list for Andhra spices and procurement
• Authentic recipes have to be prepared under guidance
• Apply food safety management systems for food service establishments.
• Overall responsibility for the kitchen’s daily operations.
• Liaising with the relevant companies for food orders.
• Creating new dishes and menus.
• Interviewing and hiring new staff.
• Maintaining/raising the food’s profit margins for your employer.
• Monitoring and controlling stock levels.
• Ensuring correct stock rotation procedures are followed.
• Implementation of health and safety procedures in the kitchen.
• Estimating costs and ensuring all purchases come within budget.
• Taking care of the kitchen’s accounts and creating a work roster.

· Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.

· Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.

· Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.

· Contributes to daily,holiday and theme menus in collaboration with supervisor.

· Maintains cleanliness and sanitation of equipment, food storage, and work areas.

· Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.

· Listens to customer complaints and suggestions and resolves complaints.

· Implements suggestions within parameter of position and refers more complex concerns to supervisor.

· Participates in and/or contributes to programs,committees, or projects designed to improve quality of service and employee productivity.

· Maintains clean work areas, utensils, and equipment.

· Develop new menu items while improvising the existing ones.

· Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.

· Able to cook north Indian food.

· Able to do shift work.

· Assisting with the preparation of food and the serving of all meals to customers.

· Supervising a team to ensure that the kitchen and service areas are clean and tidy.

· Ensuring all food and health and safety regulations are followed.

Senior Cook Job description

The Senior cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That cook need to play as multitasking role he must be ready to washing vessels and cleaning kitchen environment

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Preparing deep fryer, utensils, and grill for shift

• Roti prate flour mixing

• Ready to cook Goring items (nasi,ikanpils,mee,kwithya,noodles)

• preparation of south indian & north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Assistant Cook Job description

The assistant cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment. Work may include operating a grill, oven, or fryer. Previous experience in a team environment and various cooking methods preferred.

That prata master need to play as multitasking role, candidate must be ready for flour mixing as well as making prata

Duties and Responsibilities

• Setting up, cleaning, and organizing work stations

• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.

• Roti prataflour mixing

• Making Varieties of RotiPrata (egg prata, Bananprata, coin prata,etc.,)

• Making Varieties of Dosai (Masaladosai, Ravadosai,Plaindosai, specialdosai,Geedosai. etc.,)

• Making Chappathi and Chappathi flour mixing

• preparation of south indian& north indian curies

• Taking orders from wait staff or computerized system

• Cooking order according to food health and safety standards

• Recommending ideas for specials or seasonal dishes

• Handling multiple food orders at one time

• Monitoring multiple food orders as new orders arrive

• Dressing order for presentation

• Ensuring each guest order has the correct food and sides

• Delivering food order to wait staff in a timely manner

• Storing all food properly

• Sanitizing and cleaning work stations and utensils

• Reordering stock and food supplies

• Monitoring other cooks and team members

• Assisting other cooks in preparing food or helping other team members when needed

Requirements and Qualifications

• Ready to work any shift

• Able to work in a fast-paced environment

• Able to multitask, prioritize, and manage time efficiently

• Physical endurance to stand for an entire shift

• Self-motivated and self-directed

• Works well as part of a team and on individual tasks

• Able to quickly memorize complex or multiple orders

• High school degree or equivalent

• Previous experience as a busboy, cook, or relevant work experience

• Legally able to work in establishments which serve alcohol

• Able to work early mornings, nights, and weekends

• Must pass a background check

• Able to read and write

Working Location: Novena / Little India

Job Summary:

To be responsible for the overall patient meal service and maintain good relationship with the patient

Key Responsibilities:

· To be responsible for the meal service for the patients including meal order taking, meal service and tray clearance

· To liaise with various departments such as dietetics and kitchen to ensure accurate patient meal service

· To follow the procedures related to control room pertaining to meal service

· To provide excellent customer service to the patients in the wards.

· To ensure a good relation with the patients and make sure their concerns are taken care of.

· To attend to all patients complaints and feedbacks within a short period of time.

· To carry out all other administrative and operational related duties assignment assigned by superior and the Management

Key Requirements:

• At least 1 year of relevant working experience preferably in customer service/service industry.
• Able to work independently and enjoy working closely with all levels of staff to achieve positive outcomes.
• Service oriented and customer focused.
• Sharp, analytical and self-motivated.
• Good communication and interpersonal skills.
• Able to work independently as well as in a team with minimal supervision.

We are looking for Chef De Partie specializing in Western Banquet.

The main responsibilities and tasks of this position are listed as, but not limited to the following:

• Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy
• Checks the quality of raw materials in his assigned areas, as well as their storage, handling and usage
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef
• Keep the Sous Chef informed about all aspects of assigned section, including equipment, working environment, colleagues problem and departmental relations
• Attends kitchen meetings in absence of the Sous Chef and counsels team mate if necessary
• To ensure that all kitchen Mise en Place is prepared according to production plan
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends
• To carry out checks of all refrigerator and freezer at least twice daily, for proper functioning and cleanliness
• To ensure constant rotation of all stocks in the kitchen
• To ensure highest standards of hygiene are always adhered to throughout Food preparation
• Responsible for the cleanliness of respective section
• Ensure all equipment is being maintained and cleaned regularly
• Always keep work stations clean, tidy and clear of obstructions
• Ensure Mise en Place is always done according to SOP and meets with Sous Chef daily to plan daily Food & Beverage activities
• Assist in other food production areas as and when required
• Actively participate in all training activities
• Ensure full co-operation and good relationship with all other service colleagues and departments
• Participate and serve guests during outside catering as and when assigned
• To perform any other duties that may be assigned by the Management

Quarterly Incentive + AWS + Car/ Transport Allowance

Mon–Fri: 9am-6pm

Job Descriptions:

· Achievement of monthly sales and margin targets.

· Develop and implement effective sales strategies to achieve and exceed sales targets.

· Identify and pursue new business opportunities within the assigned territory or market segment.

· Build and maintain strong relationships with new and existing clients, addressing their needs, and ensuring customer satisfaction.

· Cultivate and maintain long-term relationships with key accounts and customers.

· Address customer inquiries and concerns promptly and professionally.

· Collaborate with internal teams, such as marketing and logistics, to ensure smooth order processing and delivery.

· Ensure prompt payment collection.

· Conduct market research to stay informed about industry trends, competitor activities, and consumer preferences.

· Prepare regular sales reports, including sales forecasts, pipeline updates, and market intelligence.

· Present findings and recommendations to management to drive informed decision-making.

· Lead a high-performing sales team, including training and guidance.

· Provide support and motivation to the team to ensure they meet individual and collective sales goals.

· Represent the company professionally with customers and vendors.

· Conduct business according to the values of a world-class organization.

· Promote a culture of inclusiveness, teamwork, and cooperation following the principles of the company.

Job Requirements:

· At least 2-3 years of consumer goods sales experience.

· Diploma or degree in relevant filed will be an added advantage.

Quarterly Incentive + Car Allowance / reimburse by trips Allowance + AWS

Mon–Fri: 9am-6pm

Job Descriptions:

• Develop and implement effective sales strategies to surpass sales targets.
• Identify and pursue new business opportunities within the assigned territory or market segment.
• Cultivate and maintain strong relationships with new and existing clients, addressing their needs, and ensuring customer satisfaction.
• Conduct market research to stay informed about industry trends, competitor activities, and consumer preferences.
• Cultivate and sustain long-term relationships with key accounts and customers.
• Address customer inquiries and concerns promptly and professionally.
• Collaborate with internal teams, including marketing and logistics, to ensure seamless order processing and delivery.
• Ensure timely payment collection.
• Prepare regular sales reports encompassing sales forecasts, pipeline updates, and market intelligence.
• Present findings and recommendations to management to facilitate informed decision-making.
• Collaborate with the marketing team to formulate and execute marketing campaigns aligned with sales objectives.
• Represent company professionally with customers and vendors, adhering to the values of a world-class organization.
• Promote a culture of inclusiveness, teamwork, and cooperation, fostering the company's thriving and prospering throughout the organization.

Job Requirements:

• Demonstrated expertise in FMCG food sales or a related field.
• Possesses excellent communication, negotiation, and interpersonal skills.
• Proven track record of achieving and surpassing sales targets, driven by results.