• +20 distribution partners since the beginning of the year (30% of all customers).• Signed 3 contracts for the supply of products from China.• Introduction of 5 products on the Ukrainian market.• Turnover + 240% from the beginning of the year on the brand.• Brand development of Taste Hunters in the Ukrainian market.• Carrying out planning in order to implement operational changes.• Liaise with the finance team, warehousing and logistics departments.

• Find new customers and build long term relationships with them.• Promoting the organization and products.• Coordinating with marketing on lead generation.• Negotiating all contracts with prospective clients.• Communicating with clients to understand their needs and explain product value.• Building relationships with clients based on trust and respect.

• Build partnerships with the best restaurants interested in UberEats.• Network, cold call, hold face-to-face meetings with restaurant owners and managers, and close new partners to the UberEats platform.• Successfully managed a portfolio of 100+ SMB partners and 15+ Enterprise partners.• Developed relationships with restaurant partners, helping increase UberEats impact on their business.• Achieve and consistently exceed monthly sales goals.• Cities launching: Kyiv, Lviv, Odessa, Kharkiv, Dnipro.• Manage contract negotiations aimed at establishing the foundation of a strong working relationship with our restaurant partners, including sustainable economics for both parties.• Ensure smooth activation of new partners (inc. organizing menu uploads, photo-shoots, etc).• Clearly communicate the value of UberEats and its newest products to prospect restaurants and users.• Sales managers on-boarding and newcomers learning.• Process setup: setting up processes for optimal restaurant on-boarding and communication with them.

• management of more than 20 employees.• organization and control of the functioning of processes: service, technology, delivery.• ensuring the fulfillment of restaurant targets.• interaction with external suppliers of work / services:- search for suppliers of works / services;- Negotiating with suppliers and concluding contracts;- monthly reconciliation of receivables from accounts submitted by acts of completion.• restaurant sales and expenses management:- sales planning for the year and the formation of a daily restaurant sales plan;- monitoring the implementation of the sales plan during the month on a daily and weekly basis;- control of restaurant expenses in accordance with the plan;- analysis of actual expenses on a monthly basis and the provision of proposals in the form of actions / measures aimed at increasing profits (increasing sales / optimizing costs).• restaurant delivery service management:- optimization of the work of the delivery department within the restaurant;- analysis of key performance indicators of the delivery department;- planning sales volumes for the delivery department on a daily / weekly basis.• control of quality and timely staffing of the restaurant.• incident management: prompt response to incidents in a restaurant.• interaction with state and regulatory authorities.

• restaurant delivery service management:- Monitoring compliance with delivery service standards: interim standards, technology standards, accuracy standards for collecting orders;- analysis of guest complaints, development and implementation of tools to prevent such complaints in the future.• restaurant sales and expenses management:- development and implementation of actions / measures to increase sales, including increasing the average account / increasing the number of transactions: local marketing activities, internal motivation programs for employees;- control over the timely implementation of settlements with counterparties.• interaction with external suppliers of work / services:- control over the proper conduct of contractual, accounting and related documentation and document management with suppliers.• traffic management of goods and materials (inventory values), fixed assets:- monitoring of inventory (inventory, fixed assets), monitoring and analysis of the implementation of target indicators, establishing the causes of deviations, the formation of an action plan with the development of measures to minimize indicators that exceed planned values;- an order of goods and materials, fixed assets in accordance with the approved budget for restaurant expenses and by decision of the investment committee.• control of quality and timely staffing of the restaurant staff:- Organization of the process of personnel search and interviewing candidates;- assessment of restaurant staff: setting individual goals, monitoring the implementation of goals;- ensuring the continuous development of personnel;- participation in the training program for new managers / directors;- control over the process of adaptation, training of new employees.