Results-driven professional with a strong background in the office coffee and pantry services industry, managing over 1,000 clients across 2,500 locations and generating over $11 million in annual revenue—representing approximately 40% of branch income. Worked along a diverse team of technicians, vendors, sales, and customer service specialists to maintain 90% of existing accounts while successfully acquiring 150 new clients in the past two years.I achieved a 95% retention rate for a team of 24 employees, implementing effective training programs focused on safety, customer service, team building, and technical skills. In my role as a customer service manager, I transformed client satisfaction scores from jeopardy to excellent through the introduction of new policies for equipment maintenance, break room stocking, inventory management, and customer service.In addition, I served as Branch Sustainability Manager, spearheading divisional sustainability initiatives, including local renewable energy projects and onboarding programs for new team members. My experience also includes managing the OCS fleet of box trucks, ensuring compliance with DOT regulations for the Denver branch.

• Trained customer service to 29 retail locations throughout Colorado. Set up all customer service policies and document systems and implemented all customer service software.• Hire & train all customer service team members, instructed the retail teams on sell-smart responsible vendor training.

• Implemented the following projects to all retail locations. Online ordering portal including online ordering platform and online ordering processes. Rebranded and implemented the company rewards program company-wide, while also rolling out debit processing units (POSaBIT Debit terminals), providing guests with a secondary payment alternative that increased revenues and enhanced guest convenience.

• Restaurant operations manager ran daily restaurant operations from line checks to guest satisfaction table visits. Oversaw all front of the house staff labor productivity management, liquor ordering and bar organization. Ran weekly profit & loss reconciliation and actual vs theoretical reporting reviews.

• Managed operations for a $9.5 million restaurant, overseeing all front-of-house labor productivity, including recruiting, hiring, and training staff. Conducted weekly and monthly profit & loss reconciliation with actual vs theoretical reporting and managed daily costs. Consistently exceeded annual targeted sales goals and budget.• Led multiple new restaurant openings in Las Vegas and Pittsburgh and assisted with the opening in Phoenix.• Managed a $750,000 wine inventory as Director of Wine Distribution and oversaw a 75-client wine locker program with an additional $450,000 inventory. Organized quarterly wine locker events, generating $150,000 in locker inventory per event.