· Manage territory service levels for over 90 accounts; introduce and sign new business with existing accounts · Prospect and sign new clients within the territory · Responsible to meet monthly corporate sales quotas; increased sales level from a negative $22,700.00 in April 2015 to a positive $2,650.00 by December 2015 · Provide consultation to customers for inventory levels and promote product placement to encourage sales of Republic National product lines · Coordinate and… Show more · Manage territory service levels for over 90 accounts; introduce and sign new business with existing accounts · Prospect and sign new clients within the territory · Responsible to meet monthly corporate sales quotas; increased sales level from a negative $22,700.00 in April 2015 to a positive $2,650.00 by December 2015 · Provide consultation to customers for inventory levels and promote product placement to encourage sales of Republic National product lines · Coordinate and schedule new customer marketing materials; menus, and other industry support products · Conduct new product demonstrations and product knowledge seminars for clients · Attend all sales management meetings and training's on new product Show less

Mange a staff of twenty. Tasks include: training, scheduling, payroll, encouraging staff to reachmaximum customer satisfaction, develop, communicate and implement standard operating proceduresDirect social media campaigns and in-house event awareness and marketingControl food, beverage and labor costs on a daily basis resulting in optimized profitsMinimize loss and misuse of equipment through proper restaurant supervision and staff trainingCollaborate with… Show more Mange a staff of twenty. Tasks include: training, scheduling, payroll, encouraging staff to reachmaximum customer satisfaction, develop, communicate and implement standard operating proceduresDirect social media campaigns and in-house event awareness and marketingControl food, beverage and labor costs on a daily basis resulting in optimized profitsMinimize loss and misuse of equipment through proper restaurant supervision and staff trainingCollaborate with the Executive Chef to analyze and approve all food and beverage selectionsPrepare and manage weekly payrollCounsel and discipline staff when necessaryEnsure compliance with new menu changes and training schedulesConduct performance updates, quarterly business reviews and planning meetingsCultivate relationships with key players in various industries to create ongoing and mutually beneficial referral systemsAnalyze service costs against revenue to maintain operational profit marginsResponsible for the daily restaurant operations to include: reconciliation and accounting of wineinventory, opening and closing of business day and professional table side customer serviceCatering manager duties: staffing, communicating with event vendors, inventory/ordering of requested beverages, event operational point of contact Show less