Field Sales Executive

A Field Sales Executive for the HoReCa (Hotel, Restaurant, Catering) industry focuses on driving sales by prospecting, acquiring, and managing clients (hotels, cafes, caterers) for food/beverage/equipment, achieving targets, planning routes, building relationships, tracking market trends, and reporting, requiring strong communication, negotiation, and knowledge of the food service sector. Key duties include daily client visits, implementing sales strategies, managing territory, and ensuring timely collections, with experience in FMCG/HoReCa sales often preferred. 

Key Responsibilities

• Sales & Business Development:

  • Achieve monthly/quarterly/annual sales targets for assigned territory/accounts.

  • Prospect and acquire new clients in the HoReCa sector, including hotels, restaurants, caterers, and institutional kitchens.

  • Present products/services effectively, demonstrating value to potential clients.

  • Develop and implement sales strategies for market penetration and account growth.

• Client & Account Management:

  • Manage and nurture existing client relationships to ensure satisfaction and repeat business.

  • Conduct regular client visits (daily/weekly) for product demonstrations, order taking, and relationship building.

  • Manage secondary sales, order processing, and collection management.

• Market & Reporting:

  • Conduct market research, track competitor activities, pricing, and market trends.

  • Maintain accurate records of sales activities, customer data, and market intelligence.

  • Submit timely daily/weekly sales reports and visit summaries. 

Qualifications & Skills

• Experience: 1-5+ years in FMCG, Food & Beverage, or HoReCa sales.

• Education: Bachelor's degree in Business, Marketing, or related field.

• It is a Full Time Field Sales job for candidates with 1 - 2 years of experience.