• Responsible for all sales activities, from lead generation through closing, in the greater Atlanta area. • Develop and implement an agreed upon Marketing Plan which will meet both personal and business goals of expanding customer base in the marketing area. • Develop annual business plans in conjunction with the Sales Manager, which details activities to follow during the fiscal year, which will focus on meeting or exceeding sales quota. • Carry on a business conversation with business owners and decision makers. • Sell consultatively and make recommendations to prospects and clients of the various solutions our company offers to their business issues. • Develop a database of qualified leads through referrals, telephone canvassing, face to face cold calling on business owners, direct mail, email, and networking. • Assist in the implementation of company marketing plans as needed. • Responsible for sourcing and developing client relationships and referrals. • Maintain accurate records of all sales and prospecting activities including sales calls, presentations, closed sales, and follow-up activities within my territory, including the use of Microsoft Outlook and Excel, to maintain accurate records to maximize territory potential.

• Daily production of breads and pastries for a la carte lunch and dinner• Create new seasonal menus for restaurant and special events, i.e. wine tastings, banquets, etc.• Product ordering, meeting with vendors, and menu development• Scheduling and payroll• Manage pastry production for two dining restaurants (Olympic Room & Peachtree Room) • Hire, train, and direct two assistants• Produce items for banquets, restaurants, and specialty cakes• Banquet service ranging from 10-1200 people• Restaurant service ranging from 60-120 people• Produce showpieces (chocolate, sugar, dead dough, and pastillage)• Assure quality control, and minimize wasteProduce:Specialty cakesWedding cakesArtisan breadsBreakfast breadsPlated dessertsChocolates/bon bonsMacaroonsIce creams/Sorbets

• Daily production of breads and pastries for a la carte lunch, dinner, and brunch• Manage pastry production and staff • Produce items for Café, banquets, restaurant, and special orders (wedding cakes, cupcakes)• Started a bread program and cake program• Retrained current employees in more efficient and sanitary ways to work• Banquet service ranging from 10-600 people• Restaurant service ranging from 70-250 people

• Supervise pastry production and staff of three• Daily production of fresh breakfast breads and an assortment of breads for lunch and dinner services• Produce wedding cakes and other specialty cakes/cupcakes• Create specials and new seasonal menu items• Banquet service ranging from 10-400 people• Restaurant service ranging from 60-300 people

• Worked prep, cold appetizer and hot appetizer stations, pizza station, and grill• Worked three to four stations at a time when needed• Restaurant service ranging from 400-2500 people

• Involved in all facets of the creation and decoration of cakes• Made pastries: pate choux, croissants, danishes, tarts, breads• Assisted the chefs in everyday tasks

• Followed production schedules and recipes laid out by chefs and prepped all hot and cold foods• Catered events, set up dining area, served guests, bartended• Worked front and back of the house