• Directly manage over 85 loyal clients, $3.25 million in annual sales, with 25-30% year-over-year growth for the past five years, with a focus on client retention through impeccable customer service and constant process improvement • Utilize my understanding of market trends, pricing strategy, and customer data to efficiently drive strategic growth in both the retail and restaurant channels with new product categories while working with my vendor network to constantly negotiate costs on existing SKU’s to increase margins • Manage portfolio of local, regional, and national vendors, including sourcing relationships with new farms, co-operatives, raw and cooked USDA processors, and distributors to reduce costs, address dynamic inventory changes and pricing strategy, all within tight weekly budget constraints• Source, monitor specifications, and ensure vendor performance compliance on solutions for key clients seeking unique products under tight timelines, including proprietary sausage production, vendor-specific cuts, and custom meat fabrications

• Consulted on product development and launch for regenerative agriculture-based line of retail sausages• Developed strategy for the NY Metro region, targeting both retailers and restaurants• Secured placements with over 25 customers within 6 months of launch, including Fresh Direct, Murray’s Cheese, 5 Foodtown locations, independent NYC based retailers and restaurants in the tri-state area • Planned and executed trade shows, product demos, and promotional events• Helped write the business plan, establish brand identity, product differentiation, and created POS material• Played key role in vetting and selection of co-packers, including co-packer interviews, supervising sample batches, coordinating tastings, and overseeing quality control assessments

• Achieved $1.25 million in annual sales, in under two years, utilizing several former clients as a launch point• Exceeded all monthly quotas and performance KPI’s surrounding efficiency and profitability• Provided 24-hour, 7 day a week customer service, including order processing, communicating backorders, and offering substitutions • Constantly interviewing new vendors to develop and optimize national supply network within narrow budgetary restrictions • Worked directly with purchasing department to place all weekly orders for the company and create pricing strategy

• Managed a team of 3 employees and supervised all daily retail operations, including upholding the highest standards of service• Responsible for all purchasing and inventory management within a restaurant-retail hybrid concept• Oversaw all product sourcing and vendor maintenance for over 1000 retail items • Collaborated with the Chef to utilize perishable retail products for daily specials, reducing waste and increasing profitability

• Created explosive growth in my territory, from $250,000 to over $2.25 million, building a base of over 100 clients• Exceeded all monthly budget quotas and KPI targets, including line items per invoice, profit per stop, overall margin• Directly managed all client relations, including menu planning, pricing strategy, order processing, and assisted in account collections• Planned and executed annual trade shows and special events, including the Hudson Valley Foie Gras chef tour, NASFT Fancy Food Show, Duck-athalon, James Beard Dinners, City Harvest, French Alliance