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HORECA Account Manager

Employer
Nespresso c/o Online Resourcing
Location
London / South East – Field/home based
Salary
£29,000 - £34,000 + 25% OTE + Company Car + Benefits
Closing date
19 Feb 2017

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Business Sector
Food & Drink
Contract Type
Permanent
Hours
Full Time
Function
National Accounts, Sales

Our opportunity;

Driven by innovation and quality, Nespresso Out of Home (Horeca channel) has ambitious plans to expand its business within the hotel, restaurant and retail foodservice sectors in London and is looking for sales driven, commercially focussed, Horeca experienced candidates with good market awareness to maximise sales and drive the Nespresso brand forward.

Coffee like wine – Exploring new possibilities:

Both coffee and wine are products that are cultivated, picked or harvested (fermentation, winemaking), matured, refined, prepared and packaged for sale, served in glasses or cups according to specific service indications, and also tasted.

The Wine Dictionary provides the following definition: “The word vine indicates a specific kind of grapevine. Vines can be classified by the shapes and colours of the grapes, and for the different maturation periods. Each vine, depending on soil and climate, develops in different ways and the resulting wines, in particular, show different sensory characteristics” The word vine indicates a specific kind of grapevine. Vines can be classified by the shapes and colours of the grapes, and for the different maturation periods. Each vine, depending on soil and climate, develops in different ways and the resulting wines, in particular, show different sensory characteristics”. If you substitute the word vinewith the words “coffee variety”, you have a definition that can be used for coffee without changing a single word. This exchange is possible because of the many analogies between coffee and wine.

Driven by innovation and quality, Nespresso has ambitious plans to expand its professional business within the hotel, restaurant and retail foodservice sectors and is looking for a sales driven, commercially focussed, Horeca experienced candidates with good market awareness to maximise sales and drive the Nespresso brand forward.

Reporting into the Horeca Sales Manager and with fantastic support from the Nespresso back office team, there has never been a better time to join the Nespresso Horeca team.

Your duties and responsibilities will include;

·         Acquisition of new Horeca customers in the appropriate target groups throughout London and South East

 

·         Ensure high brand visibility within the Horeca Channel via customer acquisition, contracts and machine placements

 

·         Working on customer relationships to drive sales within existing customers and through new business

 

·         Building a pipeline of sales opportunities, through cold calling, networking, e-mail, events and sector specific fairs

 

·         Carry out regular coffee tastings and training to prospects and customers supported by a fully equipped showroom in central London

 

Who is the right person for this role?

·         Background in sales, with a good knowledge of the London market

 

·         Strong understanding of Hotels, Restaurants, Café’s and catering markets

 

·         Good new business development skills

 

·         Commitment to customer support

 

·         Full driving license is required

 

Nespresso – a name synonymous with quality and luxury.

The Nespresso story began with a simple but revolutionary idea: enable anyone to create the perfect cup of espresso coffee, just like a skilled barista. From this beginning more than twenty-five years ago, the Nespresso brand concept - exceptional Grand Cru coffees, smart, stylish coffee machines and personalised, exclusive services - has revolutionised the way people enjoy their coffee and has evolved from pioneer to being the reference in portioned premium coffee.

Nespresso launched in the UK & ROI in 2001 and has enjoyed significant growth year on year. Whilst we have a diverse range of skills and people, the team is united in its goal for Nespresso to enjoy a market-leading position in the world of premium coffee.

Coffee like wine continued..

As we continue with our sensory analysis, we can see that the operations conducted with both coffee and grapevines are the same, such as pruning and integrated pest management, as well as the way fruit and their picking (manual or mechanical picking, selection and washing).

The analogies continue, and if we draw a parallel between the processing of the two products we notice that the first operation after the matured fruit is picked is, for the coffee, to remove the beans from the flesh and, for grapes, to remove the berries from the stalks. Then, the two products are fermented, although in the case of the grape, it is crushed first. Fermentation occurs through micro-organisms, however the fermentation period can vary considerably according to maturation, climate and variety.

For sugar fermentation, the pH is around 4. In coffee fermentation the bacteria play a bigger role but yeast also contributes. Again, when comparing coffee and wine, the fermentation process is similar with a few minor differences.

For examples, the pH of wine is slightly lower and during fermentation of the must (the liquid produced as the grapes are crushed), it is primarily the yeast that intervenes, while bacteria play a relatively marginal role.

There are also minor similarities in the way coffee and wine are prepared and preserved before consumption. In both cases the Sommelier must remain highly focused on the “final preparation” to offer the most optimal product to the guest. Both the bottle of wine and a capsule of the coffee must be presented, described and served to the guest in a manner that respects their characteristics and typologies. As described in this book, this means, for example, that we must serve both beverages at the right temperature, in a crystal glass for the decanting of full bodied and aged wine or in the appropriate cup for coffee, prior to extraction.

As we can see, the similarities between the two drinks are so numerous that we can proceed in parallel even in their sensory analysis. This is made easy for both the Sommelier and the coffee lover, because the proper sensory analysis of coffee “borrows” its definitions from the wine world.

Extract “coffee like wine” written by Giuseppe Vaccarini President of the Associazione della Sommellerie Professionale Italiana – Nespresso Coffee Codex book.

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