Job description for Merchandising Team at Sharon Artisan Bakery
Team overview
The merchandising team owns every client order from enquiry to delivery. It connects hotel, airline and F&B clients with production, so products are made to spec, on time and at the agreed margin.
Purpose
• Be the single point of contact for client accounts on products, specifications, orders and changes.
• Turn client requirements into clear product specs, costings and production plans.
• Protect margin through accurate costing, pricing and control of materials and waste.
• Keep production, purchasing, QA, warehouse and logistics working to one order plan.
Team structure: We're hiring
1. Merchandising Team Leader / Manager (Senior Merchandiser)
2. Senior Merchandiser / Key Account Merchandiser
3. Merchandiser / Merchandising Executive
4. Merchandising Assistant / Coordinator
Accounts are split by client portfolio: outsourced hotel bakery operations, direct supply clients, and airline and new channels. As the company grows, add Merchandisers per region (Ho Chi Minh City, Hanoi, Phu Quoc, Da Nang).
1. Merchandising Team Leader / Manager (Senior Merchandiser)
Reports to: Director
Manages: Senior Merchandisers, Merchandisers, Assistants
Location: Head office and production facility, Cát Lái, Ho Chi Minh City; travel to Hanoi, Phu Quoc, Da Nang
Role purpose: Lead the merchandising team as its most senior merchandiser, hands-on with key accounts, so every client account is profitable, every order is delivered in full and on time, and the business can scale across new regions and channels. The role represents Sharon at leadership and executive level with international hospitality clients.
Key responsibilities
• Set merchandising strategy, processes and standards (order flow, spec sheets, costing templates, change control).
• Own key client relationships at executive level (General Managers, F&B Directors, Executive Chefs, and regional or corporate teams of international hotel groups), especially outsourced bakery operations and group accounts.
• Approve product costings, price quotations and annual price reviews; protect target gross margin.
• Lead new product development with the Executive Chef and Pastry team: briefs, sampling, tastings, client sign-off.
• Work with Production Planning on weekly and monthly capacity, lead times and peak-season plans (Tết, Christmas, high season).
• Oversee raw material and packaging forecasts with Purchasing to avoid shortages and excess stock.
• Review order accuracy, on-time delivery, complaints and credit notes; drive corrective actions.
• Support tenders and new client onboarding, including product lists, specs and compliance documents.
• Recruit, train and develop the team; set KPIs and run performance reviews.
• Report monthly to the Director on sales by client, margin, service levels and risks.
Requirements
• Bachelor's degree in Business, Food Technology, Supply Chain or similar.
• 6+ years in merchandising, key account management or supply chain, with 3+ years leading a team.
• Experience in food manufacturing, bakery, hospitality supply or FMCG strongly preferred.
• Strong costing and pricing skills; advanced Excel; ERP experience.
• Understanding of food safety systems (HACCP, ISO 22000) and hotel brand standards.
• Fluent Vietnamese and English (written and spoken).
• Proven experience working with leadership teams and executives of international 4–5 star hotel brands; confident presenting, negotiating and running business reviews at General Manager and corporate level.
2. Senior Merchandiser / Key Account Merchandiser
Reports to: Merchandising Manager
Manages: 1–3 Merchandisers or Assistants
Location: Cát Lái, Ho Chi Minh City, with client visits
Role purpose: Manage a portfolio of key accounts end to end, so clients get consistent quality, accurate orders and fast responses, and the accounts grow profitably.
Key responsibilities
• Act as day-to-day lead contact for assigned key accounts, including hotels with fully outsourced bakery and pastry lines.
• Hold regular reviews with client Executive Chefs, Pastry Chefs and Purchasing on menus, volumes, quality and new items.
• Build product costings (ingredients, labour, packaging, overheads, waste) and prepare quotations for approval.
• Create and maintain product specification sheets: recipe reference, weight, size, shelf life, storage, allergens, packaging and labelling.
• Coordinate sampling and new product trials with R&D and production through to client approval.
• Translate client forecasts and standing orders into production requests; manage changes and urgent orders.
• Track orders through production, QA and dispatch; flag risks early and agree solutions.
• Handle complaints: investigate with QA, respond to the client and close out corrective actions.
• Spot upsell and new-product opportunities within accounts.
• Coach and review the work of Merchandisers and Assistants.
Requirements
• Degree in Business, Food Science, Hospitality or related field.
• 4+ years in merchandising, key account or customer service roles in food, bakery, hospitality supply or FMCG.
• Solid product costing and margin calculation skills; strong Excel.
• Knowledge of bakery and pastry products, ingredients and production is a strong advantage.
• Fluent Vietnamese and good English.
• Organised, calm under pressure, and confident engaging hotel leadership teams, including Executive Chefs, F&B Directors and General Managers of international brands.
3. Merchandiser / Merchandising Executive
Reports to: Senior Merchandiser
Location: Cát Lái, Ho Chi Minh City
Role purpose: Manage daily orders and product details for a group of client accounts, so every order is correct, produced on schedule and delivered on time.
Key responsibilities
• Receive, check and enter client orders (daily, weekly, standing and event orders) into the system.
• Confirm orders, lead times and delivery schedules with clients; manage changes and cancellations within cut-off times.
• Prepare production requests and share daily order summaries with Production Planning.
• Check raw material and packaging availability with Purchasing and Warehouse; raise shortages early.
• Follow orders through production, QA release and dispatch; update clients on any issues.
• Keep product spec sheets, price lists and client product codes up to date.
• Prepare sample requests and record client feedback on samples and trials.
• Log complaints and returns, and follow up with QA until resolved.
• Prepare weekly reports on orders, deliveries, issues and client feedback.
Requirements
• College or university degree in Business, Food Technology, Logistics or related field.
• 2+ years in merchandising, order management or customer service, ideally in food manufacturing or hotel supply.
• Good Excel skills; ERP or order system experience is an advantage.
• Strong attention to detail and follow-up.
• Vietnamese fluent; good working English (email and phone).
4. Merchandising Assistant / Coordinator
Reports to: Merchandiser
Location: Cát Lái, Ho Chi Minh City
Role purpose: Support the merchandising team with order administration, documents and records, so the team can focus on clients and production.
Key responsibilities
• Enter and check orders, and send order confirmations.
• Prepare delivery notes, invoices support documents and labels with Warehouse and Accounting.
• Maintain files: spec sheets, price lists, sample records, client contacts.
• Track samples sent to clients and collect feedback.
• Update daily order trackers and dashboards.
• Answer routine client calls and messages and pass on issues to the right person.
• Support stock checks of finished goods and packaging when needed.
Requirements
• College degree or equivalent; fresh graduates welcome.
• Good computer skills, especially Excel.
• Careful, organised and quick to learn.
• Basic English (reading and email); Vietnamese fluent.
• Interest in food, bakery or hospitality.
Key interfaces
• Clients: Executive Chefs, Pastry Chefs, F&B Directors, Purchasing
• Executive Chef / R&D: new products, recipes, sampling
• Production Planning: schedules, capacity, urgent orders
• Purchasing and Warehouse: materials, packaging, finished goods stock
• QA / Food Safety: specs, shelf life, labelling, complaints
• Logistics: dispatch to Ho Chi Minh City, Hanoi, Phu Quoc and Da Nang hubs
• Accounting: pricing, invoicing, credit noes
Working conditions
Full time, six days per week by rotation, with occasional early starts or weekend cover during peak periods. Salary, benefits and probation to be confirmed per role.
Interested candidates are invited to submit their CVs to careers (@) sharon-bakery.com
