Connor Pelcher Email & Phone Number

New York, New York, United States

As a Brand Partnerships Manager, I am responsible for deploying brand eCommerce revenues across a diverse range of channels, including traditional eCommerce marketing, volume drivers, live events, and more. My role involves strategizing and executing initiatives to maximize revenue growth and brand exposure. Additionally, I am tasked with sourcing liquid.

New York, New York, United States

I successfully established, coordinated, and implemented strategic partnerships and marketing plans to grow existing business and secure new revenue channels. I was fully responsible for leading fundraising efforts, which significantly enhanced our financial stability and growth potential. I actively contributed to the ongoing development of the platform.

New York, NY

In my director-level leadership role, I led a team of 5 direct reports, driving customer acquisition, P&L analysis, and business development across multiple brands. I meticulously outlined, developed, and oversaw an ambitious 5-year growth plan, ensuring its successful execution. My strategic initiatives resulted in significant market expansion and revenue.

Greater New York City Area

Reporting directly to the VP of Sales & Marketing, I worked on a national level to improve my team's sales using analytics tools, customer relationships, and my own experience and leadership skills. I took personal meetings with clients and continued to teach classes to the general public. I also focused much of my time on sourcing and closing deals with.

New York, NY

Product-first, hands-on and palate-oriented salesperson who inspired excitement in my clients during our private tastings. The bulk of my time was spent on phone sales, but I took anywhere from 5-10 personal meetings per week with chefs. I would coordinate with our purchasing team to ensure each client’s specific needs are met. I used our CRM suite to.

New York, NY

Over the course of my two years here, I gradually gained responsibilities, eventually managing 65 employees in four different locations. In addition to staffing and daily operations, I handled bookings, payroll, food/liquor inventory, ordering and cost analysis. I also managed relationships with our outside PR team, as well as negotiated pricing with our.

Brooklyn, NY

I helped open this American Nouveau restaurant and worked for ayear, through our two-star Times review and subsequent explosion in business. Fastpaced, intense kitchen where nothing but perfection was accepted.

New York, NY

Another intense and extremely demanding kitchen. This Jean-Georges Vongerichtenrestaurant is one of the busiest spots in New York, and during my year on the linethere we won the James Beard award for Best New Restaurant.

My first job out of culinary school. I was hired as an intern into this casual finedining restaurant owned by a former Bouley Chef de Cuisine. During my year there Ilearned and worked every station during busy brunches and busier dinners.