Managing organizational sales by developing sales, revenue streams, and expense controls. Setting individual sales targets with the sales team as well as tracking sales goals and evaluating sales KPIs weekly. Overseeing the activities and performance of the sales team and persons. Coordinating with leadership and marketing on lead generation, distribution, messaging and case study development. Oversee and evaluate ongoing high impact training of our salespeople. Developing your sales team through motivation, counseling, and product knowledge education. Promoting the organization and products. Continue to develop our ideal customers and evaluate how Marginedge can bring significant benefit to their entire operation.

Individual contributor, manage a team of six Account Executives, training, sales enablement, recruiting additional team members.

As a business development manager with MarginEdge, I get to empower restaurant owners/operators with daily reporting for visibility into their businesses and streamlined efficiencies across the back office. MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations meaning we can produce reports like daily controllable P&Ls, recipe costs in real-time, price alerts, and theoretical usages vs. actual. We work with nearly 2,000 restaurants nationwide, from QSR to Fine Dining. Everyone on my team is a former operator like me, and it is so refreshing to work with an organization that "gets it" and excited to help build our path ahead.

Worked under Contellis as a DHS private security contractor under FPS contract. Provided armed physical security for federal sites under the direction of Federal Protective Services and ICE .

Member of the original management team that launched Cowboy Jack's Saloon, and help grow the company to over 12 locations. Worked with all types of people and personalities to achieve our companies goals and surpass set KPIs. Solved problems that arose in the course of launching and operating a new concept, developed and initiated strategies to address operational / service challenges that manifest during the growth of new concepts.Developed and implemented plans to generate increased sales, increasing food quality, develop staff and improve our customers overall experience at our locations. Consistently worked to improve our restaurant management systems, focused on efficiency, reducing waste and overall FOH / BOH team performance. Implemented technologies to streamline operations from top down and improve communication between all management teams and their locations. Developed educational training and best practices to improve interaction and operation of the companies RMS platform.