1. Channel Expansion & In-Store Placement Management
Expand the sales of company products across various HoReCa channels, with a focus on developing mid-to-high-end Chinese, Western and Japanese restaurants, hotel dining, chain restaurant brands, private kitchens, and premium hot pot restaurants. Ensure that selected wine SKUs successfully enter target restaurants' wine lists or by-the-glass (BTG) menus, and complete in-store display and menu placement.
2. Sales Targets, Budgets & Reporting
Assist the General Manager in setting the annual sales budget and KPI targets, and complete detailed work plans accordingly. Submit weekly, monthly, and quarterly sales reports covering target completion ratio, channel expansion status, variance analysis, and corrective actions. Submit monthly KPI analysis reports, work summaries, and work plans for the following month, ensuring that targets are trackable and results measurable.
3. Key Account Management & Sales Tools
Build a key account database for major HoReCa clients, design and execute a regular visitation and relationship maintenance mechanism to ensure long-term and stable cooperation. Improve and develop the sales tools required for collaborating with HoReCa clients, including product brochures, product detail pages, price quotations, cooperation proposals, etc.
4. Customer Training, Promotional Activities & Menu Optimization
Conduct regular training for target customers, covering product style, food and wine pairing recommendations, key points of sommelier service, brand stories, etc. Encourage restaurants to include designated wines in their regular wine lists, monthly recommendations, or set menu pairings. In line with monthly and quarterly promotional policies, plan special recommendations for key brands, and coordinate the design of in-store promotional materials such as menu inserts, table tents, dedicated wine list sections, etc., to increase order conversion.
5. Event Execution & Branding
Coordinate and execute marketing events – wine receptions, themed dinners, fine tasting activities, exhibitions and fairs, roadshows, etc.. Plan product brand promotion and marketing campaigns, working closely with the marketing department to deliver tailored promotion programs. Design and implement systematic product training programs for key accounts, such as newly acquired clients, or VIP groups, enhancing restaurant teams' ability and willingness to recommend the brand and its products.
6. Online Social Media Operations & Sales Promotion
Take responsibility for launching and maintaining the company's HoReCa-related social media accounts, continuously posting high-quality content (e.g., food-and-wine pairing tutorials, restaurant visits, product tastings, sommelier tips, etc.). Proficiently use MCN-favored tools such as Xiaohongshu (Red Note), Bilibili, YouTube, Instagram, etc. Through content seeding, KOL restaurant collaboration, live streaming e-commerce, and other methods, support and promote the company's online sales as well as offline traffic generation, achieving online-offline integration.
7. Market Dynamics & Competitive Analysis
Continuously monitor market dynamics in the HoReCa channel, regularly collect and analyze information on competing brands' products, channel strategies, promotional tactics, and on-premise bottle turnover (or pour rate). Produce written analytical reports and formulate targeted countermeasures to maintain the company's regional competitive advantage in the HoReCa channel.
