Key Responsibilities
1 New Business Development
- Develop and execute a structured customer visitation plan across Greater Sydney.
- Focus on key customer segments, including:
- Chinese restaurants, hotpot restaurants;
- malatang and spicy hotpot operators;
- Sichuan restaurants, Chinese barbecue restaurants;
- Asian quick-service restaurants, takeaway and delivery kitchens;
- restaurant groups; and central kitchens.
- Proactively identify and acquire new customers through cold calling, field visits, referrals, industry contacts and local market research.
- Build strong relationships with restaurant owners, purchasing managers, executive chefs, head chefs and kitchen managers.
- Maintain an up-to-date target customer list, sales opportunity pipeline and customer development plan.
- Identify restaurant groups and multi-site operators with potential for long-term and multi-location growth.
2 Product Sales and Application Support
- Promote the company’s hotpot soup bases, compound seasonings, dipping sauces, cooking sauces, foodservice products and frozen-food range.
- Understand each customer’s existing menu, ingredient usage, food cost and back-of-house processes, and recommend suitable products and pack sizes.
- Arrange product samples, trial packs and kitchen testing sessions.
- Follow up on product trials and convert successful trials into first orders.
- Support customers with:
- cost per pot, cost per serving;, recommended dosage;
- product yield, menu pricing; and gross-margin calculations.
- Work with the product and marketing teams to provide standard recipes, product application guidance and menu-development recommendations.
- Support customers in developing menu items such as:
- hotpot; malatang; spicy dry pot; sauerkraut fish;
- barbecue dishes; noodles; rice dishes; and other Asian-flavoured menu applications.
3. Sales Targets and Account Management
- Achieve monthly, quarterly and annual sales and contribution-margin targets.
- Manage customer quotations, orders, deliveries, payments and after-sales matters.
- Monitor customer purchasing frequency and product consumption.
- Drive repeat purchases and expand the number of products used by each customer.
- Develop account growth plans for key customers to increase sales per site and improve customer retention.
- Identify opportunities to introduce additional product categories, pack sizes and foodservice solutions.
- Resolve customer complaints, product issues and delivery concerns in cooperation with internal teams.
- Maintain regular contact with customers and ensure all issues are followed through to completion.
- Manage customer credit terms and overdue accounts in accordance with company policy.
4. Sales Targets and Account Management
- Achieve monthly, quarterly and annual sales and contribution-margin targets.
- Manage customer quotations, orders, deliveries, payments and after-sales matters.
- Monitor customer purchasing frequency and product consumption.
- Drive repeat purchases and expand the number of products used by each customer.
- Develop account growth plans for key customers to increase sales per site and improve customer retention.
- Identify opportunities to introduce additional product categories, pack sizes and foodservice solutions.
- Resolve customer complaints, product issues and delivery concerns in cooperation with internal teams.
- Maintain regular contact with customers and ensure all issues are followed through to completion.
- Manage customer credit terms and overdue accounts in accordance with company policy.
Qualifications and Experience
- At least 1–2 years of relevant experience in foodservice, food sales, seasoning products, frozen foods, FMCG or a related sector.
- Previous experience in foodservice sales, or practical experience working with:
- Chinese restaurants; hotpot restaurants;food distributors;
- Asian grocery wholesalers; restaurant suppliers; or other relevant food businesses.
- Familiarity with Sydney’s Chinese restaurant, hotpot or broader Asian foodservice market is preferred.
- Ability to communicate effectively with restaurant owners, chefs, purchasing managers and kitchen staff.
- Demonstrated ability to: prospect for new customers; conduct cold visits;
- present products; prepare quotations; negotiate; close sales; and
- maintain repeat business.
- Basic understanding of restaurant food cost, menu margin and product-application principles.
- Strong communication skills in Mandarin and English.
- Cantonese language skills will be viewed favourably.
- A valid Australian driver’s licence and the ability to travel regularly throughout Greater Sydney.
- Full legal working rights in Australia.
- Competency in Microsoft Excel, email, CRM platforms and other sales-management tools.
- Self-motivated, organised and capable of independently managing customer visits and sales activities.
- Strong execution, follow-up and problem-solving skills.
Pay: $52,880.00 – $80,000.00 per year
Benefits:
- Profit sharing
- Salary packaging
Work Location: In person
