Customer assistance, support, and sales in developing Financial loans regarding purchase of Furniture and Appliances. Follow-up with Customers after the sale for refinancing, product support, and collections.

Commission based sales position. Developed a loyal customer base which attained an average annual sales volume exceeding $1 million each year. Customer sales required education and decision guidance, as well as, product support, troubleshooting, and education 'after the sale'.

Directed all aspects of food operations for all ministries serving a congregation of 20,000 members. A seven day/week, $3 million annual operation managing 15 paid employees and over 100 volunteers.

Manager of start-up business with responsibilities for all duties and functions. Performed due diligence on franchise and industry. Developed and presented business plan. Negotiated contracts. Secured financing, licenses, registrations and permits. Developed accounting, billing and accounts payable procedures. Managed human resource functions including hiring, training, personnel development, payroll and scheduling. Conducted marketing and advertising activities including grand opening, P.O.S. displays, product development, customer data base creation, radio campaigns and coupon/direct mail initiatives. Supervised daily operations. Developed residential and corporate marketing strategy. Each component reflects sales increases of over 100%, contributed to doubling daily transactions and increased average sales ticket by 20% in second year.Recognized competitive nature of floral market. Established upscale, high quality, value added and custom designed products, resulting in 110% sales increase within two years.Analyzed market to determine best product line to help guarantee company's successful grand opening. Product has also resulted in store consistently producing record sales.

Directed food and clinical nutrition services for three hospitals, all patient and non-patient food services. Operated production kitchens for high volume cafeterias and patient food services, one stand-alone restaurant/cafe, one vending department of seventy machines and one catering department located on 30 acre/fifteen building campus. Managed $7,500,000 budget. Achieved positive patient/customer satisfaction. Maintained employee satisfaction and staffing levels. Improved department performance through MBO established from Continuous Quality Improvement process. Kept department on "cutting edge" per industry standards.Consolidated multiple food operations. Overcame resulting concerns caused by varying cultures. Within first year, revisions and department integration had been completed.Completely revamped previously failing restaurant. Improved sales 400% to $425,000 during first year and to $700,000 by fourth year with $60,000 in profit.Developed comprehensive strategic plan for operations to meet corporate reductions in budgets. Trimmed expenses $650,000 within one year without reducing service to customers.

Managed operations for healthcare food and nutrition services. Implemented and maintained company standards and programs. Established systems and procedures to exceed compliance standards with state and local licenses and regulations. Consistently improved overall image of poorly operated departments. Operated Canteen Training Center for newly hired healthcare company management staff. Worked one-on-one with new hires to maintain focus and ensure highest level of training.Created departmental policy/procedures manual, employee handbook, job descriptions, procedures for hiring/training/evaluating employees, supervisory staff, new menus and production system. Increased expense budget, lowered food costs and improved revenues.