FFM Marketing Sdn Bhd – Sg Buloh, Selangor

Summary

Responsible for leading the Food Service team across designated business segments.  This role focuses on driving sales growth, enhancing profitability, and ensuring the successful execution of strategic initiatives.  Additionally, develop and implement channel strategies to achieve sustainable business growth while aligning efforts with company objectives and market expectations.  

Job Responsibilities

Strategic Leadership & Business Development

• Lead and develop the Food Service team, specifically Branch Managers, ensuring alignment with the annual business plan and strategic objectives.
• Translate business strategy into actionable plans with clear goals, execution tactics, and performance benchmarks.
• Develop and implement channel strategies to maximize sales revenue and profitability, adapting to evolving market demands.
• Conduct periodic business reviews with branches, identifying challenges, analyzing market trends, and implementing solutions to optimize performance.
• Actively participate in key customer business reviews and strategic discussions, fostering strong client relationships and collaboration.

Operational Excellence

• Regularly assess and optimize the regional sales structure to ensure efficiency and effectiveness in achieving business goals.
• Monitor and negotiate annual trading terms with key customers, ensuring mutual benefits while safeguarding company interests.
• Oversee and manage yearly tenders for hotels, F&B outlets, and end-users, ensuring competitive positioning and business sustainability.

People & Performance Management

• Develop leadership capabilities within the team by mentoring, coaching, and fostering a high-performance culture.
• Implement training & development programmes to enhance team skills and knowledge, addressing competency gaps.
• Ensure accountability across team members, monitoring progress against key performance indicators (KPIs) and business objectives.

General Support

• Serve as a role model and advocate for the company’s culture, values, and ethical standards both internally and externally.
• Demonstrate flexibility in responsibilities, proactively contributing to both department and overall business objectives.  
• Support ad-hoc projects and provide expertise as required to enhance organizational effectiveness.

Qualifications, Experience & Skills

• Minimum diploma, preferably in Food Technology or a related field.
• At least five (5) years of managerial experience within the food service industry, preferably in a similar role.
• Strong leadership, communication and interpersonal skills; proficiency in English (verbal and written) is required;
• Solid experience with Microsoft Office Suite; SAP knowledge is an added advantage.
• Entrepreneur mindset with high integrity and discretion when handling confidential business information.

Competencies

• Able to make and assess personal/team decisions and align actions with organisation’s vision and mission.
• Able to establish and maintain open/trusting relationships with colleagues and stakeholders to nurture collaborative partnerships and work towards a common goal.
• Able to contribute and encourage new ideas and approaches to support business growth; demonstrate openness to and enthusiasm for new initiatives and appropriately challenges the status quo; adapt and improvise quickly, appropriately, and decisively to internal/external changes.
• Able to display accountability for team and personal decisions/outcomes and take proactive actions to achieve results with dedication to follow through on commitments; create plans and manage resources to accomplish and deliver self and team’s commitments.
• Able to understand and prioritise stakeholders’ needs/expectations and develop solutions to improve service delivery.
• Able to appreciate the complex interrelationships between external factors and internal business operations and develop strategic plans in response to market shifts and shocks anchored on organisation's vision, purpose, and strategy.
• Able to nurture the culture of learning organisation.
• Able to develop strategic plans in response to market shifts and shocks to accomplish organizational goals; adaptability to changes in business landscape.

Stakeholders to be managed

• External: R&D professionals in the food industry, chefs and culinary professionals, F&B store managers, Chain F&B division buyers
• Internal:  Marketing team, Warehouse & Logistics, Finance & Accounts, IT, HR and direct reports