James Dewey Email & Phone Number

South Bend, Indiana, United States

South Bend, Indiana Area

Developing new accounts through creating a positive sales experience in the showroom and in my territory. Make recommendations on product configurations to give customers the best equipment possible. Upsell customers to better products or services. Provide solutions to common problems, manage showroom inventory, input special orders, negotiate pricing, and.

• Responsible for the overall performance of the restaurant. Establish policies for staff and management. Established accounting processes to track costs. Increased sales and customer satisfaction.
• Created Excel spreadsheets to conduct weekly inventories and track weekly Cost of Goods reports. This led to an overall inventory reduction of $2,500 weekly.
• Implemented new policies regarding service standards which resulted in an increase in customer satisfaction, and an increase in employee productivity.
• Implemented new training and coaching techniques to help build sales and increase profits resulting in weekly increases of $500-$1,000 within the first month.

• Responsible for the complete setup and organization of the kitchen. Recruited, interviewed, and hired a diverse team of motivated individuals that were able to respond to the demands of the store opening.
• Assisted with the successful opening of the restaurant by researching, pricing, and ordering all of the equipment and furniture for the store.
• Successfully created schematics for the setup and placement of all equipment and storage areas.
• Maintained proper inventory levels and controlled costs associated with production and labor.
• Effectively managed and trained a staff of forty employees to carry out objectives. Ensured that all product specifications were met and adhered to in order to ensure quality and service standards.

Responsible for the complete operational and financial success of the South Bend, Indiana store. Demonstrated ability to coach, train, mentor, and build a diverse team of over 75 employees and four managers, and lead the team to increased sales, customer service, and lower costs.* Implemented sales techniques and training programs to help build and.

• Began as an hourly employee, and quickly moved into a management capacity. Responsible for maintaining quality kitchen operations, maintaining costs, and increasing service. Effectively monitored product usage and.
• Reduced inventories to create a first in first out inventory system which reduced waste, and allowed the ability to forecast usage, and order accordingly.
• Monitored employee procedures to ensure properly prepared product and eliminate waste. This reduced food costs from 27.3% to 24.8% in the first six months.
• Increased customer service by speeding up delivery times through coaching, training, and motivating employees.

Bachelor Of Business Administration (B.B.A.), Business Administration And Management, General

Associate Of Arts, Liberal Arts