• Provided exceptional customer service and sales support to over 100 customers within the Des Moines market.• Established and maintained a rapport with customers to ensure service agreement renewals and minimize account turnover.• Resolved customer concerns by developing problem resolution plans and communicating issues to the customer.• Increased new business by identifying and pursuing quality sales leads.

• Directed restaurant operations for a Bruegger’s location doing $1 million in sales annually.• Led the restaurant to their top sales, profit and customer satisfaction levels in history, including ranking as the #1 restaurant in the country.> Increased sales over 18% in two years; increased EBITDA 20% over prior year.> Increased controllable margin 6% over previous year.> Significantly increased customer loyalty and satisfaction; improved customer satisfaction scores from below average to 12% over company average.• Responsible for budget and P&L oversight.• Analyzed historical data, current trends and upcoming promotions to project future sales and staffing demands.• Executed effective inventory and purchasing control measures to reduce waste while simultaneously ensuring readiness to meet the demands of cyclical sales patterns and special events.• Ensured an exceptional customer experience through friendly service, a welcoming and clean environment and quality food preparation.• Excelled at hiring, managing, training and coaching for success. Promoted to Regional Training Manager after first year of service; trained all general managers and assistant managers in the Iowa and Nebraska region.• Prepared and delivered annual performance and compensation appraisals.• Monitored adherence to company policies and procedures.

• Managed operations for a restaurant location doing over $4 million in annual sales and serving 3,500-5,500 customers a week.• Earned the Diamond Club award, given to the top 5% of Red Lobster restaurants.> Increased sales for six consecutive years.> Made significant contributions to reducing waste and increasing food quality through process improvement strategies.• Responsible for food inventory management as well as profit and loss accountability.• Generated weekly schedule and daily work assignments for over 80 crew members; ensured adequate staffing levels that were aligned with seasonality in sales.• Accurately forecasted weekly sales volume in order to effectively manage labor and inventory. • Conducted hands-on skills training for new hires as well as cross-training of existing staff to ensure adequate coverage in all service areas, including front-of-house and culinary.• Performed new hire orientation, including managing employment paperwork, PeopleSoft enrollment and benefits education/enrollment. • Prepared and delivered performance and compensation appraisals.• Trained staff on proper procedures to ensure food quality and consistency of product.• Educated management and staff about new sales promotions and core menu changes.

• Manage day to day operations at a small upscale restaurant.• Provide a welcoming and friendly environment for guests.• Monitored front-of-house inventory and placed weekly supply and beverage orders,• Insured guest’s satisfaction by providing top notch service.• Consistently increased year over year sales.• Employee of the Year, 2004