Anna Makar Email & Phone Number

Chicago, Il, Us

Boston, Massachusetts, Us

Boston, Massachusetts, Us

Boston, Massachusetts, Us

Provided quality guidance and support to manufacturing and drive efficiency for both internal processes and customer service. Decreased manufacturing cost 24% by cause-and-effect analysis. Accelerated customer base profitability by identifying market problems, quantifying opportunities and communicated market problems to cross-functional team in the form of market requirements. Identified 2 new opportunities. Developed marketing tools, provided competitive analysis and trained sales on product. Built customer relationships through a strategic and consultative sales approach to understand their business needs, issues, strategies and priorities. Provided voice-of-customer and market needs.Cross-functional team member on current and new product development. Business case development, market research and qualifying customers.

Created café bistro concept with 4 successful launches into 3 different markets. Managed operations, including accounts payable and receivable, general ledger and P&L statements. Planned multiple facilities and business growth, procurement of all restaurant equipment and furniture, staff selection and development to a staff of 32. Vendor sourced and managed, negotiated all service and lease contracts.Profit-turn-around abilities, purchased first failing restaurant, doubled sales within first 3 months of operations. Purchased second failing restaurant in a different market 9 months later, tripled sales within first 6 months of operations.Created, innovated and launched catering arm of business bringing in additional revenue. Worked with architect, acted as general contractor with major renovations to first store, renovated second store, both projects coming in on time and budget. Featured numerous times in local magazines and newspapers; developed brand name recognition and maintained broad customer loyalty. Became favorite spot for local food critics. Developed proprietary recipes and new menu development. Upon repeated customer request’s began to sell proprietary recipe menu items for sale in store increasing additional revenue.Minimized operating costs by consolidating key departmental operations to one location increased savings by 10%. Implemented an inventory control system. Successfully sold first store for 200% ROI and second store for 362% ROI without advertising sale of businesses, resulted in multiple offers, sold and closed within 3 weeks.

B.S, Biochemistry Tutored Chemistry And Mathematics * Conducted Organic Chemistry Research

Certificate In Essentials In Project Management