John Tricoche Email and Phone Number

1) Drive sales through the branch by developing customer quotes, sourcing products aiming for the best margins, and following up on all communication. The profit margins for all sales orders are maintained at a 35% or better.2) Submit all qualified quotes to the Quoting Coordinator on a timely basis in order to meet or exceed budgeted goals and objectives on assigned accounts. Quotes that are above $7,000 are submitted to the quoting coordinator to ensure proper review and price satisfaction for customers. 3) Communicate with all assigned accounts on a weekly basis via email, text, and/or phone and document customer contacts.4) Analyze historical sales data on assigned accounts to identify key trends, customer preferences, and buying patterns in order to promote account growth and satisfaction. 5) Collaborate with Business Development Representative weekly to follow-up on cold and warm leads to boost sales through research and cold calls.6) Utilize Microsoft Business Central as a customer relationship management (CRM) tool to organize inventory, quotes, orders, and invoices. 7) Assist in selecting, loading, and billing the customers that visit the branch, and coordinating customer delivery logistics. From start to finish, maintain as the primary point of contact for customers from the quoting process, order confirmations, delivery logistics, and invoicing. 8) Make sure all customer orders are flagged/tagged and secured for customer pick up or delivery. Products that do not meet the MNI Direct standard are taken out of the inventory to ensure the best quality.9) Suggest inventory needs and procurement on material based on sales, and customer requests to stock the yard and maintain adequate inventory. 10) Utilize the sales analysis report to anticipate customers’ needs.11) Market and promote sales through social media, email, and text messages. Utilize the item aging report to determine sales discounts.

1) Collaborated with management team in the operation of the restaurant by analyzing P&L statements, food and health standards, and company promotions.2) Marketed promotions and products to customers by updating restaurant displays and asking probing questions to customers.3) Achieved monthly sales goals versus budgeted sales goals to ensure restaurant profitability and stake holder satisfaction on rate of investment (ROI). Sales goals were met by controlling labor, marketing promotions, and managing cost of goods (COGS). Monthly sales were consistently maintained between 60,000 to 70,000, versus the budgeted sales goal of 57,000.4) Identified and managed key risks to the operation, such as loss sales and COGS. Develop action plans to mitigate these risks and ensure business health and profitability.5) Reviewed and analyzed customer management tools to track customer communication, issues, and metrics such as guest comments and pace of experience to develop strategies for satisfactory guest facing and off-premise execution. Dine-In guest comments were maintained at a 76% or better and off-premise guest comments were maintained at a 65% or better.6) Interviewed, hired, and developed a training schedule for new team members to ensure every restaurant department is properly staffed. Staffing levels were consistently maintained at a 96% by exemplifying the Red Robin B.U.R.G.E.R values for new and old team members to emulate.7) Mentored FOH and HOH team members on the speed of service metrics and its importance to guest satisfaction. Preparing food in the heart of house took place in 10 minutes or less, and the food left the expo window within 1 minute.8) Led team members during peak business hours and conduct the phasing of team members during slow business hours to guarantee labor and productivity targets are met. Phasing team members during slow business hours kept labor between 13%-16% which helps meet the weekly productivity target of 4.2.

1) Managed and oversee all facets of the restaurant, such as overall operations, financial selection, enforcement of safety/sanitation, and retention and management of staff.2) Developed a weekly declining budget for the restaurant to adjust the par levels of produce needed to be ordered to help meet the monthly food cost goal of 28% or less.3) Coordinated with catering coordinator by generating leads and booking business by utilizing online and offline sources to generate catering order sales and maintain a consistent monthly pipeline of customers.4) Negotiated with food vendors in order to exceed Panera sales goals and diminish loss of revenue due to COGS.5) Analyzed daily profit and loss statements for the store and utilize data to determine appropriate cost balancing actions, such as maintaining a 20% or less paid labor cost.6) Utilized Panera’s application tracking system to screen, interview, and hire potential associates. Staffing levels were consistently maintained at a 95% or more. 7) Enforced sanitation and safety systems to comply with SCDHEC standards and EcoShore Standards, and to ensure the Medallia café health score is 60% or more.8) Inputed data into the café’s monthly log, such as daily net sales, invoice amounts, and inventory numbers.9) Coached over 8 associates per shift to meet optimum customer service by keeping food ticket times below 4 minutes per transaction.10) Developed a work schedule for all 30 associates to ensure there are no work gaps during peak hours.

1) Facilitated a positive learning environment in accordance with the SC 4.0 teaching rubric.2) Collaborated with other educators to enhance student learning by providing cross-curricular instruction.3) Wrote and developed five lesson plans per week that aligned with the natural resources education pathway.4) Recruited over sixty students to join the Crestwood FFA student organization by hosting chapter meetings, cookouts, and volunteer events.5) Established community relationships through the Crestwood FFA student organization by writing at least two social media posts per week, recruitment brochures, and information packets.6) Trained the 2019 and 2020 FFA Parliamentary Procedure championship team, trained the 2020 FFA Forestry championship team, gained the Crestwood FFA Chapter the Gold ranking for the 2019 and 2020 year, and obtained the National FFA 3-Star chapter award for the 2019 year.

1) Led at least six associates during night shifts in the absence of my manager and prepared the store for the morning shift by restocking, cleaning, and organizing the store. 2) Scheduled employees to work the night shift with assistance from my general manager.3) Developed written training materials for new employees such as opening procedures, closing procedures, and training schedules.4) Sorted truck orders and organized the materials to be easily accessible for the employees. 5) Collaborated with co-workers and offered encouragement for success in order to enhance the customer service experience.

1) Directed coworkers to ensure that Starbucks standards were being met throughout the store. 2) Inspected the store thoroughly to maintain cleanliness standards in accordance with DHEC/EcoShore. 3) Coordinated with other shift supervisors regularly to develop plans of action to keep our coworkers engaged and happy.4) Inventoried the store every other night and ordered the necessary supplies for continued store success.

1) Collaborated with fellow camp counselors to ensure the event schedule was followed so participates could get the best experience possible2) Guided participates’ learning experience by participating in activities with them throughout the week 3) Worked with camp staff and counselors to award various participates at the end of the week

1) Facilitated outdoor activities such as plant identification and high ropes to create a fun, learning environment for the students2) Ensured students would sleep on time and wake up the next day to participate in the event schedule 3) Worked with other counselors to maintain order and display flexibility when the event schedule needed to be altered