A Restaurant Sales Executive is responsible for driving revenue growth by identifying new business opportunities, maintaining relationships with clients, and promoting the restaurant’s offerings to corporate and individual customers. This role combines sales expertise with deep knowledge of food and hospitality services to increase brand visibility and boost customer engagement.

Key Responsibilities of a Restaurant Sales Executive:

• Sales Generation: Identify and pursue new business opportunities to increase revenue through corporate partnerships, event bookings, and group dining packages.
• Client Relationship Management: Build and maintain strong relationships with existing and potential clients to ensure repeat business and high customer satisfaction.
• Marketing Collaboration: Work closely with the marketing team to execute promotional campaigns, special events, and seasonal offers to attract more patrons.
• Event Coordination: Plan and manage corporate or private events in the restaurant, ensuring seamless execution from booking to follow-up.
• Target Achievement: Meet and exceed monthly and quarterly sales targets through effective pipeline management and follow-up strategies.
• Reporting: Track and analyze sales performance, customer feedback, and market trends to inform future strategies.
• Menu Promotion: Promote new menu items, seasonal dishes, and chef specials to clients as part of upselling efforts.
• Field Visits: Conduct sales visits and presentations to prospective clients such as companies, hotels, event organizers, and walk-in customers.
• Online Engagement: Leverage social media, food delivery platforms, and online listings to enhance restaurant visibility and customer engagement.
• Collaboration: Work closely with restaurant managers, kitchen staff, and service teams to ensure customer needs are met before, during, and after the sale.
• Customer Service: Provide excellent post-sales support, ensuring guests receive outstanding service and satisfaction.