HoReCa Sales Manager (Food Service), Base UAE

Role Purpose:

To drive the growth of the frozen food portfolio by securing contracts with hotels, large restaurant chains, catering companies, and quick-service restaurants (QSRs) across the UAE. This role focuses on getting your products on the menu rather than just on the shelf.

Responsibilities:

1. Strategic Business Development

• Pipeline Management: Identify and acquire new high-value accounts in the hospitality and catering sectors (e.g., Jumeirah Group, EMAAR Hospitality, Emirates Flight Catering).
• Menu Engineering: Work with Executive Chefs and F&B Directors to demonstrate how your frozen products (e.g., frozen appetizers, proteins, or vegetables) can reduce their labor costs and maintain consistency.
• Tendering: Lead the preparation of commercial bids for large-scale catering contracts and government supply tenders.

2. Culinary & Technical Support

• Product Demos: Organize cook-off sessions and product samplings to prove the quality, texture, and taste of your frozen products after preparation.
• Recipe Development: Collaborate with the distributor's culinary team to create recipes that feature your products as core ingredients.

3. Account & Distributor Management

• Procurement Liaison: Build deep relationships with Procurement Managers to ensure your brand is on the Approved Vendor List (AVL).
• Distributor Alignment: Ensure the distributor's Food Service team is properly trained on the technical specs of your products (e.g., cook time from frozen, shelf life, Halal certification).

4. Cold Chain & Logistics Oversight

• Monitor delivery performance to ensure the Last Mile to the hotel or restaurant kitchen preserves the frozen integrity.
• Manage Special Orders for large events (e.g., Dubai Shopping Festival or large-scale conferences).

Requirement:

• Bachelor's in Business, Marketing, or Hospitality Management
• 68 years in Food Service sales in the UAE, specifically with frozen products.
• A strong rolodex of Executive Chefs and Procurement Heads in 4/5-star hotels.
• Strong negotiation, contract management, and basic culinary knowledge.
• English (Fluent); Arabic is a major advantage for local catering groups.