 Work with local distributor representatives to gain placement for assigned brands in the local market Educate on- and off-premise buyers and consumers on brands

 Secured the sale and coordinated the delivery of the first units sold in San Diego County Subject matter expert in sales and finance processes for the San Diego sales team Developed and maintained local client database to ensure timely and effective tracking and communication with lead pipeline while company built out Global CRM with Salesforce As the local-store marketing representative, developed relationships with local venues, sports teams, and event planners to establish partnerships and sponsorships to raise awareness of the brand and our local presence Coached, trained, and mentored a team of eight Client Advisors to achieve top satisfaction scores throughout client purchasing experience  Collaborated with team members in global, cross-functional areas of the business to ensure a seamless client sales experience including Service, Inside Sales, DMV, Logistics, Training, and Marketing

 Created and implemented strategies and procedures to improve a struggling initial location, resulting in expansion to three locations within 16 months during COVID-19 protocols Assembled a strong management team and coordinated efforts across multiple locations with $2.5 million in annual gross sales, with 30% growth in same store sales year over year and a growing catering and events business Collaborated with vendor partners to ensure best available pricing and product availability during the company’s rapid growth Developed cost-saving measures to bring company-wide prime costs to below 55%, despite rising pressures in both the labor and raw ingredient markets Drove expansion efforts by coordinating efforts of architect and designers, equipment suppliers, contractors, and government agencies while remaining on budget for each project location

 Maintained daily operations of an $8 million business, one of the busiest locations in the company during my employment period Coached and trained approximately 95 employees in implementing Raising Cane’s gold standard procedures in operations, safety, and cleanliness Engaged in all financial tasks, including inventory, sales, cash handling, and COGS

 Slashed annual food cost to 27% negotiating with and leveraging multiple suppliers to receive preferred pricing on all consumables, including food, beverage, and paper goods Oversaw daily operations and budgets of a high volume, multi-million-dollar restaurant and in-house catering business and venue Recruited and trained a service and kitchen staff of 50 dedicated to the highest levels of customer service and safety Established systems and processes to ensure low turnover, low waste, and high health inspection scores Spearheaded separate remodel projects for both front of house and kitchen areas including keeping design, equipment specification and procurement, and construction budgets on track