Back to emenu

Open role

Sales & Account Manager

We build the digital menu that restaurants put on their tables. This role is the person who brings a restaurant onto emenu, gets them live, and stays their contact afterwards. You are not selling software and walking away — the restaurants you sign stay yours, and when they need something they call you.

What you would do

Learn the product before you sell it
Your first week is spent inside emenu rather than out at restaurants — building test menus, putting orders through, turning on every setting there is. You will be the one building customers' menus, so you need to know the screens better than the owner does. Tell us what you find broken or confusing while you are in there: you are the only person who sees this with fresh eyes, and that part does not stop after the first week.
Bring restaurants onto emenu
Start with a list, not a walk. Before you approach anywhere you should know what it is: how many branches, how busy, who actually owns it, what they use for a menu today, and whether they take orders on WhatsApp or Instagram or not at all. Most of that is answerable from their Instagram page and a look through the window. Then show them what a digital menu does for a restaurant like theirs specifically — not a demo, their case — and close them. Accounts you win stay attributed to you in the system for as long as they are customers.
Get them live properly
Build the first menu with the owner rather than handing them a login and hoping. The restaurant supplies their menu and their dish photos; you structure the categories, write the item text in English and Arabic, set the prices and variants, and get the QR codes onto the tables.
Be the person they call afterwards
Once a restaurant is live it is theirs to run, and you are the name attached to it. You answer the questions, walk staff through anything they have not done before, and step in when something is wrong — rather than leaving an owner to file a ticket into the dark.
Help with their settings and marketing
Ordering rules, delivery and WhatsApp options, promo codes, loyalty, the look of the menu. You know how all of it works, so when an owner wants something changed you either do it for them or show them where it is.
Keep a written record of all of it
A restaurant goes into the shared tracker when you find it, not when you visit it — the name of the place, the area, roughly how big they are and what they use now. After the visit you add who you actually spoke to and their number, what they said, and the next thing you intend to do about it. Once a week you summarise where things stand. This is not paperwork for its own sake — it is how a restaurant that said "not now" in March gets revisited in June, it is the record that decides which accounts are credited to you, and it belongs to emenu rather than to your phone.

What we are looking for

  • You are comfortable walking into a restaurant unannounced and asking for the owner. Most of this job is that, repeatedly, until it works.
  • You know the local restaurant scene, or you are the kind of person who will know it within a month.
  • You are organised enough to hold a dozen accounts at once without dropping any of them, and you will actually keep the tracker updated. Nobody will be checking your calendar for you, which is exactly why the written record has to be real.
  • You write clearly in English and Arabic — menu copy you produce is what the customer's guests actually read.
  • You are unbothered by software. You do not need a technical background, but you should be the person who reads the screen rather than the person who calls someone about it.
  • Restaurant, hospitality or field-sales experience is a real advantage. Neither is a requirement if the rest is there.

Things worth knowing before you apply

  • This is early. The platform works and has paying restaurants on it, but you would be joining something small, not a department with a playbook waiting for you.
  • Some of the work is unglamorous. Typing a hundred and ninety menu items into a screen is part of getting a restaurant live, and it does not stop being your job because it is boring.
  • Rejection is the baseline. Most owners you approach will say no, and the ones who say yes often say it on the third visit.

The details

Location
Zahle. The job is field-based — you are out at restaurants most days, not at a desk.
Employment type
You manage your own schedule — there is no office and nobody counts your hours. What the base pay buys is a floor: roughly 15 new restaurants approached a month to start with, each one logged, every open lead kept moving, and a short written summary once a week. Clear that and how you arrange your week is yours; commission is what pays you beyond it.
Compensation
A monthly base of $250, plus commission on every restaurant you bring live: their first month's subscription in full, then 25% of what they pay for the rest of their first year — or 40% of the contract on an annual plan. Commission is paid when a restaurant's first invoice clears, not when they sign, so the first restaurants you sign start paying you about two months in.

What that looks like in practice

Restaurants pay us $9, $29 or $59 a month depending on the plan, or the same in a discounted year up front. So a restaurant you put on the $29 plan pays you $29 the month it converts, then $7.25 a month for the rest of its first year — about $109 in total. The same restaurant on the $290 annual plan pays you $116, all of it the week the invoice clears.

Bigger plans and annual contracts are worth substantially more to you, and you can see every figure yourself: you get a screen showing what each of your restaurants has paid, what you earned from it, and what is still coming.

How to apply

Email contact@emenu.rest and include:

  • A CV, your LinkedIn, or just a paragraph about yourselfWhatever you already have. If you have not worked before — you are still at university, or this would be your first job — say what you are studying and what else you do. That is a complete answer, not a gap.
  • Whether you have a car and a driving licenceThe job is out at restaurants most days, so it matters.
  • Which restaurants or areas you already knowOwners you can already call are worth more than a perfect CV.
  • A few sentences about a time you talked someone into something they were not initially interested inThis is the job, so it is the part we read most carefully.

It does not need to be formal — a plain email is fine. We read everything that arrives and reply either way.