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Field Sales — Restaurants

Lebanon, the area you know · your own schedule · monthly base + commission

We build the digital menu that restaurants put on their tables. This role 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

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: Your first few days are spent inside emenu rather than out at restaurants — building test menus, putting orders through — because you will be the one building customers' menus and you need to know the screens better than the owner does. After that: build each restaurant's first menu with the owner rather than handing them a login and hoping. They supply the menu and the 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. If something in the product looks broken or confusing along the way, tell us.
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. Ordering rules, delivery and WhatsApp options, promo codes, loyalty, the look of the menu: 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. 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. If someone else is working nearby, it is also what keeps that fair: logged first is yours to work.

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 your own town's restaurant scene — who owns what, which places are busy, which ones just opened. This is the part that is hard to acquire and easy to check, and it is why we let you tell us where you would work rather than telling you.
You are organised enough to hold a dozen accounts at once without dropping any of them. 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 — not a technical background, just the sort of person who reads the screen rather than calling 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: Lebanon — you work the area you already know. We started in Zahle and the Bekaa; if you know another town's restaurant scene, tell us which one and we will talk about it. Either way 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 in your area approached a month to start with — we agree the number with you once we know where you are working — 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 fixed monthly base, paid whether or not you sign anyone that month, 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.

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 town you are in, and which restaurants or areas you already knowOwners you can already call are worth more than a perfect CV — and your answer is the area we would be talking about.
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.
What you would need to earn for this to be worth your timeA monthly figure, however rough, for the base — the commission that sits on top of it is set out above. This is a real question and not a test: there is no answer here that gets you screened out for being too high, and we would both rather find out now than three conversations in.

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