Location: Remote (South Africa and LATAM)
Contract: Independent Contractor
Schedule: Full-Time, Monday-Friday, 8:00 AM – 5:00 PM EST

About the Role

You open doors for a commercial kitchen services company. You call owners, chefs, kitchen managers, and facilities directors across the US, open with a problem they already have, ask two or three questions that surface a cost and a deadline, and book an on-site walk-through for the local team to run.

You do not close, you do not price, and you do not build your own lead list for the first 90 days. We supply the lists, the scripted opener, the call grading, and the coaching. You supply the phone presence, the discipline, and the ask.

This is peer-to-peer selling with busy operators, not a scripted read. The people who succeed here sound like someone who has run a kitchen or sold into one, ask before they pitch, and ask for a day and time on every conversation.

You will work with two Filta territory owners to double feedback and ensure both territories have sufficient capacity to fulfill the appointments you set. The expectation is a 50/50 split on average over a week; specific times and dates are details to work through during onboarding.

What You Will Do

Open every conversation with a problem, not a pitch: Lead with the grease, oil, and inspection problems a kitchen already has and ask who owns them. Never open by reciting our services.
Run discovery on every live conversation: Ask two mandatory questions on every call—how often they change fryer oil and when their next health inspection lands—plus the fryer count and who signs off on kitchen spend.
Ask for the walk-through twice: Once early, once after any objection. Propose a specific day and time. "Call me back next month" is a polite exit, not a next step.
Turn a "no" into a next step: Handle "we already have a guy" , "just email me" , and "we're all set" with a rebuttal, not an apology.
Work a cadence, not a phone book: No number retires before six touches. Capture the gatekeeper's name and the callback owner on every attempt.
Lead with FiltaClean & position FiltaFry: Lead with FiltaClean (kitchen deep cleaning) and position FiltaFry (recurring fryer oil filtration) as the follow-on. Scope stays inside what we deliver: equipment, floors, fryers, hood surfaces, hood baffles, and filters. Hood exhaust cleaning is not in scope and is never offered.
Log and manage tech tools: Log every call same-day in HubSpot and keep the pipeline clean. Dial through Quo and raise any tool or audio problem the same day it appears.
Take coaching and change behavior: Every call is graded. Join a 20-minute live role-play three times a week and show the change on the next day's tape.

What Counts as a Qualified Appointment

Commission pays only on a qualified meeting that is held. An appointment qualifies when all four criteria are met (anything less is a callback, and callbacks do not pay):

Named Contact: Title authorizes kitchen spend, confirmed on the call.
Specific Schedule: A specific date and start time—not a week, not "anytime."
Confirmation: Confirmation email sent and acknowledged before the call ends.
Scope Data: At least one scope input captured (fryer count, equipment list, last deep-clean date, or current pricing).

The meeting must then run at least 15 minutes with the decision-maker present. No clawbacks and no subjective disqualification after the fact.

The Numbers

Metric

Expectation

Dials Per Day

150+ dials (5–6 hours of active dialing), Monday – Friday

Primary KPI

2–3 qualified on-site walk-throughs booked per week per territory

Cadence

6 touches minimum on every number before it retires

Calling Windows (US Eastern)

5:30–10:00 AM and 2:00–5:00 PM (Never 10:00 AM – 2:00 PM during lunch service)

South Africa Equivalent

11:30 AM–4:00 PM SAST and 8:00–11:00 PM SAST (evening window is a firm commitment)

30-Day Review

Opener quality, discovery questions per call, asks-for-a-time per conversation, and booked walk-throughs (all read from graded calls)

What We Provide

Targeted Lists: Trigger-based lead lists ranked by fryer density and recent health-inspection citations (no self-sourcing for the first 90 days).
Scripting: Scripted opener and talk track rehearsed word-for-word for the first two weeks before improvising.
AI Feedback: AI grading on every recorded call with a daily written readout of what to keep and what to change.
Coaching: Live 20-minute role-play with a coach, three times a week, scheduled on the calendar.
Tech Stack: Quo dialer and phone number, HubSpot CRM, Zoom, and a Claude AI workspace.
Sales Assets: Warm reference accounts and before/after photo proof to reference on calls.

Must-Haves

Consultative Selling: Consultative, discovery-led phone selling (B2B outbound; not retail or inbound). Ability to describe opening a cold call with the prospect's problem instead of your product.
Proven Track Record: A booked-appointment record stated in numbers (meetings booked per week in your last outbound role and dials required). Booked outcomes matter over raw volume.
Objection Handling: Rebuttal-driven objection handling rather than retreating (able to provide a one-sentence line used on "we're all set" or "just email me").
Strong Phone Presence: Confident, peer-to-peer presence with owners, chefs, and GMs (no "sorry to bother you" or "my boss asked me to call").
High Output: Sustained outbound volume without avoidance (150+ dials a day, every day, without going dark).
Additive Coachability: Ability to take a note ("open with the problem") and execute it on the very next call.
Self-Direction: Self-directed remote worker who raises technical blockers within the hour, not weeks later.
CRM Discipline: Same-day HubSpot logging, comfortable with dialers, and quick to troubleshoot.
Language: Native-level English that is credible and natural with US commercial kitchen buyers.

Nice-to-Haves

Industry Experience: Foodservice, restaurant, hospitality, or facilities-services background (familiar with fry lines, walk-ins, and health inspectors).
Target Accounts: Experience selling a recurring service to multi-unit operators, hospitals, universities, or contract foodservice groups.
Tools: Prior experience using HubSpot and Claude AI.

How to Apply — Read This Before You Submit
Record a 60-second voicemail as if you were cold-calling a restaurant owner about grease build-up on the fry line and attach the audio file to your application. We listen to this before we read your résumé.
State your numbers in your cover note: meetings booked per week in your last outbound role and dials per day.
Expect a live mock cold call in the interview. You will run it once, get one coaching note, and run it again.

Appointment Setter / SDR - Remote