• In charge of staffing; Hiring, scheduling, training & development.• System Implementation/ Facilities Management• Managing labor, alcohol & food cost• Work with Rosnet Power Center for all financials, invoicing, and inventory• Actual vs Theoretical COGS,• Next in line for GM position

• Work with On-Premise establishments to develop wine and cocktail menus by giving an even distribution of select items in various categories allowing for an opportunity for revenue and profitability.• Give strategies to the Restaurant to help compete with other concepts that are close by or have the same concept. I make sure that they are bringing in items that will sell rather than just be an inventory item on their menu. • Changed all Accounts that have autonomy to either 100% RNDC, if not very close to 100%• 526% Growth in 100% RNDC Wine Menus – Taking business away from the competition• During Covid, ended up 3.25% for the year while all Reps were down 20+%, Helped turn Buon Vino into the #1 account going up from $441K to $745K with a 68% growth during Pandemic. • Moved over to the largest single account with Central Market Lovers. I had 2 sky pallets of backstock, so I developed an inventory system on Excel that help reduce extra wasted product while bringing in product that moved constantly. This eliminated space, which gave me an opportunity to meet EOM Goals.

Management- in charge of wine program, training and development of staff.

Everything - Staff training, organization, cost controls, Scheduling, Staffing Needs , customer service, etc