Billy Prangle Email & Phone Number

Southampton, England, Gb

Hampshire

Hampshire/Surry/West Sussex

• Working on the Premier Foods Grocery account within Reach Contact• Develop working relationships with key contacts within my territory, improving brand awareness, availability and increasing knowledge of the Premier Foods portfolio across all staff levels. Maximising sales opportunities at a local level and creating an impact on sales at Point of Purchase• Ensure maximum store awareness, compliance and execution of all New Product Launches• Ensure compliance of promotions currently running through the Multiples. Compliance relates to In stock, right price, right position, right space on or off main fixture• Visit each store on my call file as per Journey Plan • To achieve 100% coverage of the territory • Assist call coverage on adjacent territories to ensure that total team coverage for calls is 100% • Complete in-call procedure following “The steps to the call” standards • Ensure that the ‘in-car’ point of sale material and promotional material is available in sufficient quantities to meet retailer’s needs at all times. • To use all the sales tools made available. LSV reports, Scorecards, Presenters, Leave behinds, Point of Sale material. E.g. Display Units • To be responsible for call-file accuracy• To attend all, and actively contribute to, the monthly Team Meetings. • At the request of the National Field Sales Manager/Regional Field Manager, be available for client accompaniments that request to see the GA role• To ultimately take responsibility and ownership of Premier Foods’ brand performance within the stores I visit in my role as TDE – driving sales growth in line with Premier Foods’ expectations

Hampshire/Berkshire

• Working with Reach on the Britvic Soft Drinks account• Manage my territory to ensure 100% coverage of my call file per quarter and daily targets are hit• Promote Britvic brands by using Facts and Statistics• Educate the retailer/buyers, by selling in “Bundle Deals” to ensure they are compliant to the Britvic standard.• Exceed KPIs, through strong planning and preparation• Accurately fill in customer records on Siebal program on a Pen-Tablet• Drive ROI• Provide insight and share best practise with other members of my team at team meetings and conferences calls• Take an active and successful role in side projects (Reading Festival blitz and AMP blitz)

Southampton, United Kingdom

• Provide constant support to my Area Sales Manager by covering his position in his absence, this includes collating information on depot performance and dealing directly with the Regional Sales Manager• Demonstrating versatility by providing cover for other depots in region• Preparing regular management reports on sales, employee performance, stock allocation, which assisted in forecasting and policy decisions. • Using mapping techniques and local knowledge to find the shortest and most direct routes to customer’s premises, which keeps costs down and enhances customer satisfaction. • Train and supervise a sales team. Applying effective motivational techniques and constantly reviewing and reporting staff performance. Working alongside the Depot manager has helped build a successful and productive team.• Key role in the roll out of the Kerry Foods Premier service, • Developing existing customers by selling in the Premier Service• Gaining new business through canvassing.

Southampton, United Kingdom

• Provide cover in the absence of Depot Manager and Supervisor• Relay information on targets and budgets to sales team• Canvass depot area to gain new Business and achieve ‘Sole Supply’ status in existing customers• Carry out duties of sales representatives in absence and holiday cover

New Place

• Plan, Produce and Serve daily Breakfasts, Lunches and Dinners for delegates of up to 150 • Plan function menus with food and beverage manager to fulfil customer needs including Weddings, Christening and special events• Manage a kitchen team of up to 5 people, through communication and planning to ensure strict deadlines are met, often catering for functions of over 150 people.• Implementing strict stock control, involving kitchen orders and stock rotation to minimise waste. To ensure the kitchen stays within budget