Sales Manager I

Swiggy is recruiting a Sales Manager I to work in the field on-site, with each hire assigned a geographic territory. The posting leaves the city unspecified. The role is defined by its monthly structure: outreach and onboarding, a schedule of roughly 80 to 90 face-to-face sessions with restaurant partners, and ongoing account management that covers negotiation and activation.

In each meeting the manager walks the restaurant through Swiggy's products and the return on investment behind them, and makes the case that the partnership benefits both sides. Before proposing anything, the manager asks about the restaurant's current channels, delivery logistics, marketing budget and business objectives, then recommends products as solutions rather than features. The manager is responsible for the territory's revenue, along with pipeline tracking and conversion rates.

Operational discipline matters. Adoption metrics are reviewed regularly, so problems that stop a restaurant from growing can be found and corrected quickly. The manager tracks trends in local restaurant markets and competitor moves, and passes field observations back to the product team. Excel is a core tool because day-to-day data lives in city and central trackers that call for advanced formulas and spreadsheet work.

Candidates should have up to two years in business-to-business selling, field work or business development, ideally in FMCG, food and beverage or hotels. A history of hitting or beating goals is expected. Because restaurants trade around the clock, the role needs someone who takes charge of partner growth at any time. A post-graduate background in marketing or sales is viewed favourably.