Job Openings at Woof Consulting

Vacancy exists for a business development manager in a Confectionary. The candidate should be under forty with an HND or BSc in any discipline. A master’s degree will be an advantage.

Job responsibilities;

• To be responsible for the overall management of the business to ensure regulation of costs and the maximization of sales and profitability.
• To ensure financial growth and profitability of the outdoor business unit
• To ensure excellence service delivery for all products
• To be responsible for customer acquisition and revenue growth objectives
• To be responsible for developing and executing all key growth sales strategies, tactics and action plans required to achieve financial targets.
• To lead and manage the relationship with customer(s) to ensure sales growth and awareness of the business
• To build market position by locating, developing, defining, negotiating, and closing business relationships.
• Responsible for the preparation of a sales action plan and strategy for accounts, revitalizing dormant relationships and for growing new business from the existing client base within the confectionary and related Food & Beverage industry
• To improve the organization’s market position and achieve financial growth
• Qualified candidates must have
• Proven work experience as a business development manager in a similar role.
• Adequate knowledge and sales experience in the same industry.

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Vacancy exists for a Pastry chef in a confectionary. The candidate must have a culinary certificate. The candidate must also have;

• Five years’ experience as a Pastry Chef in a high volume, multi-outlet hotel, restaurant or bakery with centralized pastry production kitchen.
• Previous work in all decorative medias such as sugar and pastry.
• Two plus years prior pastry management experience
• Competence in all aspects of baking and pastry

Job responsibilities;

• To be responsible for overseeing the Pastry Department.
• To be accountable for the quality and consistency of all pastry products produced and served including the efficiencies, consistency, associate training and accountability of costs associated with the pastry department.
• To be responsible for the creation, development and implementation of new desserts and creative menu developments of all the outfit’s outlets.