Equipment and Supply Manager (Restaurants)

Major Functional Responsibilities

• Represent the equipment and design business to customers and prospects.
• Acquire and manage new business opportunities.
• Provide consultative services to customers regarding equipment and supplies.
• Handles customer calls, website/app leads, and in-person meetings professionally.
• Affords assistance with in-store sales and walk-in customers.
• Supports other sales representatives and assists with sales activities.
• Solves equipment and supply issues with minimal standardization.
• Communicates with manufacturers regarding orders, product information, pricing, and shipping status.
• Prepares customer quotes and bids, manages on-going project as necessary, and processes customer purchase orders, invoices, and credits.
• Plans and executes displays and presence at trade shows, food shows, and customer events.
• Performs accurate data entry and prepares reports in a timely manner.
• Attends and participates in sales meetings and industry events.
• Develops and maintains professional relationships with internal and external stakeholders.

Required Qualifications

• Required Education: High School Diploma/GED or Equivalent.
• Work Experience: 1 - 3 Years in restaurant, hospitality, culinary, and/or sales experience.
• Experience with equipment and supply knowledge.
• Strong verbal and written communication skills.
• Effective collaboration with diverse teams.
• Proactive and detail-oriented with a courteous and helpful attitude.
• Proficiency in Microsoft Office Suite.
• Willingness and ability to learn new skills.
• Strong problem-solving abilities.
• Ability to lift 50 pounds.