Customer Management & Client Service

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  Act as the primary point of contact working directly with Chinese clients throughout the service implementation and operation process.
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  Maintain and develop strong relationships with existing clients.
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  Receive, handle, and follow up on client feedback and complaints, coordinating with relevant departments to resolve issues promptly.
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  Monitor service quality indicators to maintain customer satisfaction and client contract renewal rates.

Business Development within Existing Accounts

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  Identify client needs and provide appropriate solutions to expand business opportunities with existing clients.
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  Coordinate with the Sales Department in contract-related activities, including contract renewal, pricing quotations, price negotiations, and contract amendments.
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  Monitor service usage and analyze client needs to identify opportunities for revenue growth.
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  Support the reception of prospective clients, conduct needs assessments, and participate in service introduction sessions when required.

Service Quality Coordination

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  Coordinate with Head Chefs, Kitchen Managers, and the Operations Department to ensure meal and service quality in accordance with commitments made to clients.
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  Conduct periodic inspections of food quality, presentation, service processes, and specific client requirements.
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  Monitor the implementation of quality improvement programs at assigned kitchens.
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  Coordinate the resolution of issues related to service quality and operations.

Training & Service Improvement

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  Provide guidance and training to operations teams on customer service standards, communication skills, and service culture.
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  Recommend improvement initiatives to enhance customer experience and operational efficiency.
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  Coordinate the development of customer service processes and service standards appropriate for different client groups.
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  Prepare periodic reports on service quality, client feedback, and the effectiveness of improvement initiatives.
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  Prepare ad-hoc reports as requested by the direct Manager.

Requirements

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  Male candidates between 26 and 40 years old.
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  Minimum of 3 years of experience in Sales, Customer Service, or an equivalent position.
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  Previous experience as a Head Chef or Kitchen Manager is an advantage.
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  Candidates with previous experience in F&B companies, industrial catering, restaurants, hotels, or similar environments are preferred.
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  Presentable appearance with the ability to communicate in English or Vietnamese.
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  Strong service mindset with customer experience as a key priority; a business-oriented mindset is an advantage.
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  Strong communication and customer service skills with the ability to handle situations tactfully.
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  Proficiency in office applications with the ability to prepare reports and analyze data.
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  Proactive, responsible, and committed to continuous improvement.
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  Agile and flexible, with willingness to travel between assigned kitchens.
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  Ability to work independently, collaborate effectively across departments, and perform well under pressure.

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  Candidates must be willing to travel for business purposes as required.
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  Working days are from Monday to Friday, with additional working days depending on project requirements when necessary.

Benefits

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  Housing and transportation allowances are provided.
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  The company covers 100% of work permit expenses.
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  Employees receive 100% of their salary during the probation period.
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  Attractive business performance bonuses and bonuses for public holidays and Tet holidays are provided. There is no 13th-month salary.
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  Social insurance contributions are based on the employee’s applicable job grade.
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  Full statutory benefits in accordance with applicable regulations.
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  Health check-ups and healthcare support, financial assistance in times of difficulty, employee engagement activities, and other benefits in accordance with company policies.
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  Opportunity to work in a data-driven organization with broad opportunities for professional development across different positions.
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  A people-centered working culture where employees are considered a core foundation of the organization.

Contact: Nga Nguyen