Establishing new business, developing current business relationshipsand ensuring client and customer satisfaction to produce new revenuefor the organization. Accountability's include managing a portfolio of 14 million dollars in Tyson food sales with accounts through sales calls, developing sales plans to achieve assigned objectives and initiatives, presenting new items and seeking conversion opportunities with existing clients to add incremental business, and preparing… Show more Establishing new business, developing current business relationshipsand ensuring client and customer satisfaction to produce new revenuefor the organization. Accountability's include managing a portfolio of 14 million dollars in Tyson food sales with accounts through sales calls, developing sales plans to achieve assigned objectives and initiatives, presenting new items and seeking conversion opportunities with existing clients to add incremental business, and preparing and submitting required activity and sales reports.Accomplishments include: Consistently hitting 80% or better of sales assignments every quarterSelling over a half a million dollars of product to key accounts i.e. Stew Leonards Corporation Show less

Overseeing 40 employees for their Saturday and Sunday brunch operation.Maintaining quality food service standards throughout the establishment and resolving any customer concerns while achieving an estimated 1,000 covers per weekend.

Responsible for hiring, training, scheduling and management of over 60 restaurant staff including managers, coordinate with chefs regarding menus and specials, quality assurance, customer service problem resolution, booking and management of catered events and entertainment, ordering food and beverage supplies, booking of entertainment, calculation of daily receipts, accounts payable, income and expense analysis including reports to the owner, payroll, compliance with… Show more Responsible for hiring, training, scheduling and management of over 60 restaurant staff including managers, coordinate with chefs regarding menus and specials, quality assurance, customer service problem resolution, booking and management of catered events and entertainment, ordering food and beverage supplies, booking of entertainment, calculation of daily receipts, accounts payable, income and expense analysis including reports to the owner, payroll, compliance with Health Department regulations, negotiations of food pricing and contracts for various services, prepare monthly and quarterly taxes for accountant’s review. Accomplishments include: Keeping food and liquor costs within budget set forth by owners; Annual gross sales of $1.5-$2M, resulting in a consistent increase in revenues to the owners. Show less

Hiring, training, scheduling and management of over 90 restaurant staff and managers, input to chefs for daily specials, dealt with customers regarding solutions to problems, ensured quality deliverables, coordination of catering, ordering food, beverage and liquor supplies within budget, booking of bands, daily receipts, accounts payable, payroll, and compliance with Health Department.

Responsible for development of major corporate accounts, sales and marketing of corporate events including cold calls and account maintenance, negotiation of contracts and booking of conferences with client meeting planners, provided meeting support, i.e., audio-visual, meeting room configurations, coordinated food and beverage, reserved blocks of hotel rooms, problem resolution, and quality assurance. Consistently hit monthly goal.