Chinese Restaurant jobs in Northern Beaches NSW

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