Harold Fleming Email & Phone Number

Lake Norman Of Catawba, North Carolina, United States

I'm 56, my body is 76 and my mind is 176. wait, what was I talking about?

San Antonio, Texas, United States New York City

Proud Father of a self educated, New York University Student

New Hampshire

As the owner of this new business I helped various businesses create or improve their vision. One of those was Harold's Square. A restaurant started by my head chef at Amato's gourmet. I also ventured into technology with a start-up company called Magnomotion. Using my skills in communication I connected them with television production and sports broadcasting companies that took great interest in their work.

New Hampshire

Seeking a quieter place to raise a family, we went to New Hampshire to fulfill a long time dream of owning my own Delicatessen/ Restaurant. We opened our doors in 1998 and were an instant hit. All of the skills I had learned, I applied to this business to make it a success. During the first three years Amato's went on to make over a million dollars in gross sales. We procured exclusive catering work for companies such as Fidelity Investments and PC Connection. We were hired to cater the 1999… Show more Seeking a quieter place to raise a family, we went to New Hampshire to fulfill a long time dream of owning my own Delicatessen/ Restaurant. We opened our doors in 1998 and were an instant hit. All of the skills I had learned, I applied to this business to make it a success. During the first three years Amato's went on to make over a million dollars in gross sales. We procured exclusive catering work for companies such as Fidelity Investments and PC Connection. We were hired to cater the 1999 and 2003 Presidential debates for WMUR television in New Hampshire; we also appeared on the local TV station to do cooking presentations, were interviewed on local radio and featured in newspapers. We were featured on the cover of New Hampshire magazines best of edition in 2004. By the time 2005 rolled around I was being asked to help grow other businesses in the area and so I started Harold Fleming LLC. Show less

Greater New York City Area

I wanted to expand my knowledge in the gourmet industry so I worked at Mercurio’s for a year. During that year I focused on refining my skills catering to an upscale clientele. I helped with the ordering of high end imported and domestic gourmet foods and in the preparation of homemade food items like mozzarella and pasta.

Greater New York City Area

As a sales associate I sharpened my negotiating and communications skills. I was able to bring in a great deal of business for the photography studio by meeting with potential clients as well as networking with others in the business like, wedding hall owners,bands, florists etc. that helped H&H remain one of the most sought after photographers for weddings and parties. Procuring and retaining loyal customers was my main job and with that came great customer service, maintaining relationships… Show more As a sales associate I sharpened my negotiating and communications skills. I was able to bring in a great deal of business for the photography studio by meeting with potential clients as well as networking with others in the business like, wedding hall owners,bands, florists etc. that helped H&H remain one of the most sought after photographers for weddings and parties. Procuring and retaining loyal customers was my main job and with that came great customer service, maintaining relationships with providers of various venues and overseeing production. Show less

New York City

I started as a stock boy in this business at the age of twelve. I continued to grow year after year learning everything from sweeping floors to managing inventory, employees and customer service. I continued to impress the owner until I had my chance to manage the Delicatessen at age nineteen. I helped meet our quarterly goals and increase the revenue of the business each year I was there. As a result I was asked to manage several other delicatessens the owners had, including Park view… Show more I started as a stock boy in this business at the age of twelve. I continued to grow year after year learning everything from sweeping floors to managing inventory, employees and customer service. I continued to impress the owner until I had my chance to manage the Delicatessen at age nineteen. I helped meet our quarterly goals and increase the revenue of the business each year I was there. As a result I was asked to manage several other delicatessens the owners had, including Park view Delicatessen. Show less