I am partnering with a fast growing premium food start up that keeps some of London's busiest, healthiest restaurant kitchens moving.
They are now looking for a hands-on Customer Account Manager to own their biggest hospitality client and a small portfolio of other key accounts.
This is not a desk role and it's also not pure hunter sales.
It's on the ground, relationship driven account management with real impact.
What's in it for you
Salary: £40,000–£50,000 DOE.
Scope: A flagship hospitality account already in high growth, plus additional accounts to round out your portfolio.
Influence: Direct access to the senior team in a business that actually listens and adapts.
Development: Real progression in an ever-evolving, genuinely exciting company.
Environment: A genuinely friendly, entrepreneurial team who care about good product, great service and keeping good people.
The role – what you will actually do
You will be the person everyone calls when something matters.
Look after a large, fast growing casual dining group across London, plus a mix of other existing clients.
Be out and about: visiting sites, checking in with managers, walking kitchens, understanding what's really going on.
Own the day to day: quality issues, missing items, delivery timings, “this doesn't look right” moments” and fix them
Be the filter between the client and the internal teams: solve what you can, escalate only what really needs it.
Work closely with warehouse, prep/production, buying and customer service to make sure the right product lands in the right place at the right time.
Spend time at the production site when needed: checking product, talking to the team, aligning on specs and expectations.
Join a weekly commercial meeting to talk through how your week has gone, performance, and what's coming up.
You are basically there to make sure key customers feel looked after, heard, and supported – and that the internal teams aren't buried under noise.
Who this is perfect for
This will suit someone who reads the below and thinks: “Yes, that's me.”
You have managed multi-site hospitality accounts before: restaurants, QSR, contract catering or hotel groups.
You like being in service led, operational environments: fridges, warehouses, prep kitchens don't scare you.
You are confident but fair: you will stand up for your customer and for your company when needed.
You can tell the difference between a real problem and a one off blip and you don't turn everything into a drama.
You are naturally organised and autonomous: you run your own diary, plan your week, keep on top of visits and follow-ups.
You are comfortable in a growing, non-corporate business where not everything is perfectly structured… yet.
You like the idea of growing with the company: staying long enough to build deep relationships and then potentially flex into new areas (buying, new business, bespoke/production, etc.).
This is not right for someone who needs rigid processes and layers of sign off to function.
It is right for someone who enjoys a bit of chaos, can bring some structure with them, and wants to be part of a growth story.
This is a field based role with regular office and production site visits.
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