Food Service Manager

Requirements

• At least 5 years of experience in Food Service(F&B / dairy preferred).
• Strong knowledge of the Singapore market.
• Skills & Competencies
• Strong expertise in Food Service distributionnetworks.
• Proven experience managing distributors and executingstrategic plans.
• Direct Key Account management experience.
• Solid understanding of supply chain and logistics.
• Experience managing commercial and marketing budgets.
• Ability to build compelling value propositions acrossthe value chain.
• Strong analytical and negotiation skills.
• Languages
• English: mandatory
• French: a strong plus
• Personality
• Autonomous, proactive, and solution-oriented
• Organized, with strong planning and prioritizationskills
• Analytical, with the ability to interpret data andtranslate insights into actions
• Strong team player with good communication skills
• Social, with strong networking ability
• Passionate about food and the F&B industry
• Remuneration
• SGD 7,000 - 10,000 per month (depending on experience)

Additional Information

JOB DESCRIPTION 1. Full P&L Ownership Own and manage the full Profit & Loss for the FoodService channel. Monitor revenue, COGS, logistics costs, trade spend,and profitability. Optimize pricing to balance competitiveness and marginobjectives. 2. Distributor Management Monitor distributor performance on a monthly basis(sell-out volumes, distribution points, account gains/losses, stock levels). Conduct regular business reviews (monthly/quarterly)to track KPIs and identify growth opportunities. Define clear annual KPIs (volume targets, pricingstrategy, coverage objectives). Develop distributor capabilities through training(product knowledge, sales tools, dairy applications). 3. Key Account Management Manage and grow strategic accounts (QSR, internationalhotel chains, premium restaurants, coffee chains, bakeries). Build joint business plans to drive volume growth andcategory penetration. Lead negotiations on pricing, promotions (LTOs), menulistings, and contracts. Identify and develop new dairy applicationopportunities (cheese, cream, butter, milk-based solutions). 4. Customer Relationship Management Conduct regular customer visits to strengthenrelationships and identify opportunities. Engage chefs, F&B managers, and procurementthrough consultative selling. Provide product training and technical support (e.g.,cheese applications, cream performance). Participate in industry events, networking sessions,and trade fairs. Ensure high responsiveness and customer satisfaction. 5. Forecasting & Order Management Develop accurate demand forecasts based on trends,seasonality, and market insights. Collaborate closely with supply chain to ensureproduct availability and avoid stock-outs/overstock. Track customer ordering patterns and proactivelyadjust forecasts. 6. Reporting & Performance Tracking Prepare and present weekly, monthly, and quarterlysales reports. Analyze performance vs. budget, prior year, andtargets. Deliver actionable insights and recommendations tomanagement. Maintain CRM accuracy (pipeline, customers,opportunities). Track distributor performance, promotions, and ROI. 7. Market & Competitor Analysis Monitor local dairy market trends (pricing,consumption, innovation). Conduct competitive benchmarking (product range,pricing, positioning, promotions). Identify gaps and opportunities for differentiation. Stay updated on regulatory changes, import conditions,and food trends in Singapore. Gather customer insights to anticipate marketevolution. 8. Marketing Strategy Develop and execute channel-specific marketing plansaligned with regional/global strategy. Launch new products, based on market data and usersinsights Collaborate with marketing teams on branding andactivation. Drive trade marketing initiatives (chef demos,sampling, trade shows such as FHA Singapore). Adapt value propositions by segment (fine dining,bakery, café chains, QSR). PROFILE

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