Forward-thinking Head of Sales with a strong track record of meeting and exceeding targets During my 15 years of experience in management within the top end culinary market I've built and extensive understanding of Fine Foods categories across Foodservice channels. I am well networked and connected. I am seeking a challenging management position in a forward-thinking environment that will allow for personal growth and career advancement. The position should maintain my passion for sales and food, use my work ethic, and contribute to my personal hospitality philosophy.
Devised and implemented sales strategy to achieve a year on year sales growth of 15.7% to £ 7 millions for 2018.
Increased existing business and grown new business within new channels.
Developed new sales equivalent to £400k pa with clients like Sodexo, Compass, Enterprise Foods, Gather & Gather, The Frog, Ceviche, Shangri-la, Arora Hotels, Fortum & Masons.
Led, managed and developed sales and account management teams (currently 4 direct reports).
Delivered pitches, presentation and organised company visits for new customer on a daily basis.
Maintained excellent communication with all other business functions.
Led the team in attending majors industry events.
Very involved in the NPD process. Participated in the development of our 2018 Artisan range.
Company Description
Founded in 2003 by Michelin Stared Chef Paul Rhodes - La Tante Claire, Chez Nico... - Paul Rhodes Bakery is based in Greenwich, South East London. We are one of the UK’s leading independent bakeries and have just been awarded Best Both
British National Bakery Award- 2018
Best Craft Bakery Regional for the South of England by the Bakery Industry Award- 2018
Supervising commercial activities for the Midlands (2011-2014) and central London (2014-2015)
Developing and promoting Classic Fine Foods in the south Midland area from day one.
Strong business development: Started 4 different portfolios from scratch.
Increasing turnover over 80 Key Accounts related to Food Service industry (5 stars hotels, Michelin starred restaurants, Casinos)
Strengthening relationship with customers in long term partnership
Key Account Management. Building a strong relationship at a senior level with Chefs, purchasing departments and head-offices.
Negotiating prices, margin increases and forecasting of sales.
Proven ability to go above targets: Over 20% turnover increase 4 years in a row.
Ambassador for our selected partners, promoting Classic Fine Foods through events, animation and food shows.
Organising multiple trainings for Chefs (Supervised the Oriol Ballaguer Valrhona master class in Sheffield college)
Worked closely with the marketing and the telesales to promote our new range for a dedicated period of sales. This resulted in a noticeable uptake in our core line penetration.
Supervising commercial activities for the central London area (Zone 1 and 2)
Achieving turnover of £300 000 for 2009.
Very involved in the new product development.
Won and developed client like Compas, Hilton, Creative Events, Brewery.
Generating an average of 90 new active clients per year over 4years
Developing and promoting the brand throughout the UK through direct promotion and the main food shows across Europe (London, Birmingham, Madrid, Barcelona, Lyon, and Paris.)
Reduced the late payments rate from 42% to 7% over a period of 2 years in zone 1.
Managed 4 different units (Boulevard Deli-bakery/ Courtauld institute Cafeteria/ Courtauld Art School Canteen/ Taylor made Events and functions).
Supplier management and trend analysis.
Sourcing. Stock ordering, in particular fresh food from vendors and suppliers from UK, France, Italy, Spain and Greece.
Created a new concept; providing the client with the very same ingredients and recipes we were using in the Deli. And developed new activities for the company like offices lunch deliveries.
Exclusive importer for Manoir Alexandre, a food producer from south of France, representing the brand in the UK
Updating and maintaining stocks of food, maintaining kitchen equipment and organising supplies. Ensured excellent sanitation of all food equipment.
Responsible for sales and answering customer questions related to food storage and preparation.
Supervised up to 20 employees in creative food preparation, presentation and display as well as customer service and sales activities and the daily production of bread.
