Matthew Wilson

As a dedicated Territory Sales Manager at Goodman Fielder, a leading regional food company in New Zealand, I leverage extensive food service experience to drive business growth and client satisfaction. Managing a portfolio of 300 clients in the Bay of Plenty, I excel in fostering strong relationships, optimizing sales strategies, and delivering tailored customer solutions. My role, underpinned by a circumvent contract, thrives on self-management, adaptability, and a proven ability to succeed in challenging environments, including during lockdown scenarios.

• Territory Management: Oversee 300 clients in the Bay of Plenty, conducting 8-week call cycles to drive basket growth, promote new product lines, and secure new business.
• Sales and Business Development: Enhance sales performance through strategic account management, merchandising, and alignment with national market directives.
• Customer Relationship Management: Build and maintain strong client relationships, leveraging food service expertise to deliver customized solutions and improve client outcomes.
• Financial and Operational Excellence: Assess volumes and pricing, maintain strong margins, and manage customer volatility during price fluctuations.
• Collaboration and Market Insight: Work closely with regional distributors to maximize sales potential, while gathering competitor intelligence to inform strategy.
• Marketing and Product Promotion: Execute marketing strategies, promote product awareness, and represent the company at trade shows to enhance brand visibility.
• Technical Proficiency: Skilled in Microsoft Office, B2B sales, time management, and automation tools, ensuring efficient and effective territory management.
• Performance and Resilience: Achieved consistent KPI compliance and sales growth, demonstrating adaptability and success in a challenging lockdown environment.

My passion for customer interaction, combined with a strategic approach to sales and account management, drives rewarding outcomes and continued professional growth. LinkedIn Profile

Pacific Coast Village, part of the Generous Group, is a premier lifestyle village for residents aged 55 and above, hosting 300 residents with top-tier facilities in the Bay of Plenty. Spearheaded the kitchen operations for the newly established Beach House, a multifaceted venue featuring an 80-seat fine dining restaurant, a 50-seat café with a seven-day cabinet offering, a level 2 bar, and a cinema complex, doubling as a function centre. Successfully launched the facility, ensuring operational excellence and consistency.

• Developed and implemented seasonal à la carte menus, full café menus, buffet functions, degustation, and three-course banquets, with pricing strategies tailored for residents.
• Oversaw staff recruitment, training, and rostering, fostering a high-performing team.
• Established kitchen structure, procedures, and food control plans, ensuring compliance with health, safety, and hygiene standards.
• Managed budgeting, equipment purchasing, stock control, waste management, and event planning to drive operational efficiency.
• Collaborated on marketing initiatives to enhance the venue’s reputation and resident engagement.

Southern Hospitality is New Zealand’s leading hospitality equipment and service provider. Managed the West Auckland territory, overseeing 300+ clients with a focus on driving sales growth and enhancing customer satisfaction.

• Conducted monthly client visits to build trust, improve service delivery, and achieve consistent sales growth.
• Leveraged extensive hospitality industry knowledge to strengthen client relationships and expand product adoption.
• Utilized Microsoft Office (Excel, Word, AX, Outlook) for account management, forecasting, and reporting.
• Demonstrated strong negotiation, time management, and self-management skills to meet sales targets and KPIs.

Contributed to the launch of a new private golf course’s multifaceted dining operations, including a restaurant/café, two large function rooms, and a members’ bar, under Head Chef Darby Brooks (formerly of Langham Hotel).

• Collaborated on menu design and kitchen procedures, ensuring alignment with HACCP standards.
• Trained and monitored staff to maintain high food quality, consistency, and hygiene standards.
• Managed stock control, waste management, and service structure to support operational efficiency.

Led the establishment of Balance Kitchen, a health-focused café catering to athletes and sports professionals, emphasizing fresh ingredients and dietary-specific options.

• Designed comprehensive menus, including à la carte, build-your-own, and cabinet offerings with nutritional information (calorie counts, fats, proteins).
• Hired and trained staff, implemented kitchen procedures, and ensured compliance with HACCP food control plans.
• Managed ordering, stock control, waste management, and hygiene to maintain operational excellence.

Directed the launch of Botannix Café, the flagship venue of Palmers Planet, combining a café and garden centre.

• Oversaw kitchen setup, staff hiring, and menu development, maintaining high standards of food quality and consistency.
• Established service structures, trained staff, and managed ordering, stock control, and hygiene protocols.
• Implemented HACCP-compliant food control plans and provided staff performance reports to optimize operations.

Managed culinary and front-of-house operations for luxury ski chalets in the French Alps and a summer villa in St Tropez, delivering five-star dining experiences for high-end clientele.

• Created tailored menus accommodating dietary requirements (dairy-free, gluten-free, vegetarian, kosher).
• Oversaw stock control, ordering, budgeting, and billing while managing front-of-house staff and service standards.
• Enhanced guest experience through table settings, room layouts, and ambiance creation.

Improved kitchen operations and menu offerings for a short-term role at Beach Café, focusing on efficiency and special events.

• Restructured kitchen processes and developed menus, including special evening events.
• Trained staff and managed daily operations to ensure consistent food quality and service.

Contributed to the success of Papermoon, awarded Café of the Year 2012, by managing the tapas section and supporting high-volume service.

• Assisted with breakfast, lunch, and dinner services, ensuring consistent prep levels and food quality.
• Developed tapas specials and trained chefs to maintain high standards.

Led the launch and operations of Torpedo Bay Café, part of the Navy Museum, overseeing both kitchen and front-of-house functions.

• Designed menus, managed stock control, and established supplier relationships.
• Hired and trained kitchen and front-of-house staff, ensuring seamless operations and high service standards.

Managed high-volume kitchen operations during lunch, dinner, and race-day services.

• Oversaw mains preparation, stock orders, and quality control while maintaining menu compliance.
• Organized kitchen workflows and ensured rigorous cleaning and hygiene standards.

July 2001 – December 2001 & September 2005 – November 2006
Gained comprehensive experience in a high-volume restaurant specializing in Kiwi cuisine, working across multiple roles.

• Managed kitchen operations, including gourmet pizza preparation and breakfast service.
• Served as bartender and waiter, enhancing customer interaction and service delivery.