Requirements
Education: Bachelor’s degree in Business Administration, Engineering (Mechanical/Industrial), Hospitality Management, or a related field.Experience: within the HoReCa industry (experience in commercial kitchen equipment, industrial catering supplies, or appliances is highly preferred).Mobility (Crucial): Must own a private car and hold a valid driving license for regular client visits, site surveys, and factory alignment.Languages (Required): Fluent in English and Arabic (written and spoken).Languages (Preferred): Knowledge of a third language is a strong plus (e.g., French or Chinese) to facilitate communication with international hotel chains, consultants, or global suppliers.Network: An existing professional network of active contacts within procurement and operations departments in hotel chains and restaurant groups.Technical Familiarity: Basic capability to understand kitchen layout drawings, dimensions, and equipment technical specifications.
Description
Account Management & Growth: Serve as the primary point of contact for assigned HoReCa clients, identifying opportunities for upselling and cross-selling (including equipment upgrades, extensions, and new project fit-outs).Strategic Relationship Building: (For Key Accounts) Develop long-term partnerships with procurement managers, executive chefs, and operations directors in major hospitality groups.Technical Consultation: Understand clients' kitchen layouts, floor plans, and production capacities to propose the right commercial kitchen and stainless-steel equipment solutions.Cross-Functional Coordination: Coordinate closely with Factory Production, Engineering, and Installation/After-Sales teams to ensure orders are delivered and installed according to technical specs and agreed timelines.Tenders & Contract Negotiation: Manage commercial negotiations, prepare professional financial/technical proposals, and handle high-value hospitality tenders.