Key obligations

* Sales team work planning ;

* Sales plan development and execution controlling ; * Negotiation with accounts, contracts signing ;

* Managing a portfolio of accounts.

* Conducting ''needs analysis'' for clients. ;

* Meeting with client to discuss and resolve topics and issues. ;

* Reporting to all superiors along established guidelines. ;

* Producing weekly, monthly and quarterly status reports. ;

* Driving regular sales and activity projects. ;

* Visiting clients and sites to make market overview. ;

* Drawing up and delivering sales presentations and ;

* proposals. ;

* Attending trade shows, exhibitions and events. ;

* Identifying and cultivating potential perspectives.

Hire, train, and supervise the staff.

* Menu draw up ;

* Schedul the work of chefs, cooks, and other kitchen employees ;

* Maintain the standards of the quality to ensure that cost of food remains cost effective. ; * Control the stock level and order appropriately. ;

* Adherence to standards of cleanliness and hygiene in the kitchen areas at all times.

Established controls to minimize food and supply waste and theft.