Sales Executive
WHSmith
Total years of experience :14 years, 2 Months
• Assess customers’ needs and provide assistance and information on product features.
• Being flexible at all times in terms of trading hours.
• Organize merchandising operations and major events like product launches and exhibitions.
• Follow and achieve department's sales goals on a monthly basis.
• Comply with inventory and stocks control procedures.
• Works together with the Production Director for the planning - conceptualization of such certain project.
• Creates marketing strategies and campaigns for clients and undertake all duties necessary to deliver such strategies and marketing objectives.
• Contact establishments or private individuals by telephone delivering prepared sales talks for package goods or services and for prospects sponsorships.
• Oversees and directs the entire production operation. Ensuring any issues or problems that may arise are repaired-resolved efficiently in order to meet the organization's output goals.
• Coordinates with the in-house HACCP team to undertake and elucidate kitchen conditions, such as hygiene practices and maintenance issues. Also, participate in continuous improvement team reviews of the audit program.
• Conduct daily inspections and audits of the production process and premises, to ensure compliance with food safety & hygiene in accordance with the HACCP program.
• Responsible for overseeing the practice of proper storage of the pantry area, from dry items to fresh meats and vegetables.
• Assists the executive chef in ensuring that health and safety standards are upheld in the kitchen.
• Work as directed on the station assignment under appropriate Chef de Partie.
• Able to work in another area when needed and take part in cross training when directed.
• Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.
• Prepare the daily mis-en-place and food production - focusing on the salad buffet area.
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Act as personal secretary and travel companion of the company’s CEO.
• Greets visitors; response to inquiries; operates single or multi-line phones, transfers calls, and relays messages; sorts and distributes mail; photocopies, collates, and distributes various materials; faxes documents.
• Coordinates appointments; arranges meetings; assists with special events; provides information, including policies and procedures; may supervise, oversee activities, and/or prepare schedules for business meetings or appointments.
• Serve as a direct point of contact for customers through telephone media.
• Interact with commercial customers to provide information in response to inquiries about products and services.
• Handle and resolve complaints and communicate with customers through a variety of means.
• To ensure its customers receive an adequate level of service or help with their questions and concerns.
• Contact businesses or private individuals by telephone in order to promote hotel services and promotions.
• Record names, addresses, purchases, and reactions of prospects contacted.
• Obtain names and telephone numbers of potential customers from sources such as telephone directories, magazine, reply cards, and lists purchased from other organizations.
• Compile and document information of the customer or prospective client.
• Act as a personal consultant of the guest in-regards of the hotel services.
• Prospecting industrial companies by phone to find new customers or possible clients.
• Supervise other café workers in their work, especially cooks in the preparation and cooking of guest orders and “daily special dish”.
• To ensure that a daily and weekly “cash & carry” run is carried out which takes into account.
• Handle the planning and other operational practices required when putting on special events as to business marketing strategy.
• Coordinates with the manager to establish and finds ways to achieve goals and to carry out policies to attain them.
• Works hand in hand with the manager to formulate restaurant menu and schedules of the staffs.
• In - charge of the kitchen transactions such as inventory reports, waste reports and supply forecasting.