Helping executive directors and VP’s develop their emotional intelligence so that they build their...credibility, executive presence, & authority...within the organization.

Successfully manage sales growth at the food service broker in the largest food service segment.

Guided the sales team for growth channels, including multi-unit accounts, non-commercial, C&U, BNI, leisure and entertainment at the food service broker, and comprised of 13 markets located throughout 11 states. Built and led a team of 11 staff, providing training and coaching.Instituted a completely new and innovative go-to-market strategy.Managed the team through Covid, and built team rapport within virtual environments.Served as the co-developer of the Ben E. Keith Foundations Forum, a foodservice symposium for regional multi-unit restaurant brands focused on innovation and industry trends.Recognized as a 2021 Member of NextUp focused on building and advancing diverse and high-performance teams. Played a key role within a three-day convention, including sourcing industry speakers, content creations, and a food ideation session showcasing industry food trends in addition to organizing over 150 plated food concepts in themes.

Managed and led the Oklahoma sales market for the food service broker, including coaching and leading the sales team while overseeing income from 84 clients. Grossed over $3MM+ in commissions while managing client expectations.Led the market ranked 48 out of 50 based on internal metrics to a ranking of #3. Directed a merger with a local competitor and through separate national staff downsizing.Supervised nine team members, ensuring optimal training and performance, and leading the local onsite office and team through the beginning of the Covid-19 pandemic. Received the Idahoan National Broker of the Year Award for recognition as the #1 market for a national client/brand of this size.

Developed and trained sales staff on the top eight client products and expectations to deliver sales goals and achieve growth.Established relationships with key operators and distributors in the South-Central region.Trained and coached sales staff in seven offices to ensure comprehension of sales techniques and best practices.Managed and assisted in implementing sales plans and initiatives for the top five clients, with a sales growth of over 20%.

Created yearly marketing plan to capture additional marketing funds by growing sales of key vendor partners. Collaborate with sales and purchasing departments to build case growth by creating and implementing new sales promotions and customer loyalty programs in street sales of over $45 million.Internal marketing:Design and plan monthly sales meeting, including sales trainings.Design quarterly promotion to increase sales by cases more than 15%.Work with Purchasing and Sales to build specials & promotions.Create marketing campaigns, pro forma statements, and support materials for events.Analyze the effectiveness of marketing promotions and events against added cases growth and margin development.External marketing:Create and oversee the implementation of our yearly food show, with over 140 vendors, as well as 16 other customer promotions and events yearly.Create an evaluate Value Added Service Programs, (Secret shopper, Consultation)Evaluate effectiveness of promoting Restaurant Link, Food Buy, GPO’s, and Food Service Rewards type programs compared to offering similar services internally.Evaluate performance of marketing programs, promotions, and specials to senior staff and company president.

Created and implemented go-to-market strategies for Business Development utilizing Value Added Services to increase sales and market share.Managing the implementation of services to best leverage additional growth in business.Training sales in Gap Menu Analysis, Kitchen Analysis, and Revenue Consulting with the assistance of menu costing software largely supported by my department.Creating and hosting Business Seminars for key accounts; designed to grow partnerships through education on multiple business topics and products. Assisting health care accounts manage upcoming “Culture Change” in facilities to meet the demands of a more active resident with broader food experiences.