The Restaurant Sales Executive is responsible for driving revenue and increasing customer footfall to the hotel's restaurants by identifying sales opportunities, cultivating relationships with potential clients, and implementing strategic marketing and sales initiatives. This role involves a mix of client-facing sales activities, business development, and internal coordination with restaurant and hotel teams.
Sales & Business Development:
Identify and develop new business opportunities for the restaurant, including corporate clients, event organizers, travel agents, and walk-in guests.
Meet or exceed monthly and quarterly sales targets.
Conduct sales calls, site inspections, and client meetings to promote the restaurant.
Client Relationship Management:
Build and maintain strong relationships with clients to ensure repeat business.
Handle client inquiries, reservations, and special requests in a professional manner.
Maintain a database of corporate accounts, travel agents, and regular diners.
Promotions & Marketing:
Coordinate with the marketing team to plan promotions, theme nights, and special events.
Participate in developing marketing campaigns, online promotions, and partnerships to increase visibility.
Represent the restaurant at industry events, food festivals, and networking opportunities.
Coordination & Reporting:
Work closely with restaurant managers, chefs, and the F&B team to ensure client expectations are met.
Prepare sales reports, forecasts, and market analysis for management.
Monitor competitor activity and market trends.
Event Sales (if applicable):
Promote and sell restaurant spaces for private dining, corporate lunches, and events.
Coordinate event details with operations team for seamless execution.