Increased customer satisfaction by addressing and resolving inquiries and concerns promptly. Established strong relationships with key clients, leading to increased-repeat business and referrals. Analyzed market trends and competitor activity, adjusting sales strategies accordingly for maximum effectiveness.

Managed flow of up to 1000 walk-in customers per day. Ensured compliance to state laws through auditing of products and staff training. Networked with dozens of vendors to create in-store events and promotions for driving sales. Created quality experiences to improve customer satisfaction and sales by training staff to listen to clients needs for perfect suggestions. Advised clients with medical needs to ensure products received were most effective. Increased store profitability by implementing cost-saving measures and efficient inventory management strategies.

Managed daily operations to ensure a high level of efficiency and quality in both food and service. Helped develop new managers to populate NRO's and existing locations. Performed weekly + monthly inventories to monitor usage, waste and theft. Optimized curbside pickup systems to handle growing sales volume during Covid-19 lockdown.

Restaurant manager for "Southern Chic" upscale dining concept in downtown Brighton. Assisted in opening the restaurant by hiring the front of house staff and leading the pre-opening training sessions. Was responsible for creating the craft beer program and educating the staff in sales techniques.

Member of the store opening Team, assisting in hiring and successful launch of A2 location. In addition to ensuring successful daily operations, I was the Training Manager, responsible for the proper execution of the new hire training program, as well as the Sustainability Manager, educating the staff and conducting regular compliance audits.

Managed training program for forty Buffalo Wild Wings stores, instructed and scheduled ServSafe alcohol classes for all servers and bartenders, frequently audited in-store training execution and performed QSC evaluations, assisted in twelve new restaurant openings.