As a Business Manager, I served as the primary point of contact for assigned suppliers, driving strategic business planning, performance evaluation, product and inventory management, pricing and revenue management, and demand planning. My role involved collaborating with cross-functional stakeholders to develop and implement business plans, ensuring the effective execution of strategies, and supporting BBG’s Trade Development mission and Reliability Model.Key Responsibilities:Serve as the primary point of contact for assigned suppliers in the market.Develop and implement business plans with cross-functional stakeholders.Establish and maintain a business planning cadence with suppliers.Create and execute monthly business plans and provide comprehensive sales information.Identify local market and investment opportunities, leveraging key sales drivers.Develop, negotiate, and communicate incentives and goals for suppliers/brands/products.Regularly evaluate performance metrics and ensure comprehensive supplier scorecards.Collaborate with Data Stewards for effective product and inventory management.Manage sales and purchase blocks, and adhere to allocation business rules.Identify and action aged and over-inventory products in partnership with Finance.Establish and negotiate pricing strategies with Revenue Management and sales teams.Manage tactical BBG budget for effective investment spending.Collaborate with Demand Planning for forecasting and budgeting processes.Manage local BBG market financial budget and supplier objectives.Provide forecast anomalies to purchasing and demand planning teams.Utilize SAP knowledge for effective business operations and integration.Embrace and develop behaviors consistent with BBG’s Trade Development mission.Support and adhere to established business rules and the Reliability Model.

Working for Breakthru Beverage as a Luxury Wine Specialist for the Aspect Division in an Account Development Specialist position.

Lone Mountain Ranch is one of the oldest and longest running ranches in Montana and has been around since 1915. Thix luxury ranch focuses on some of the best nordic trails (over 80 of them), horseback riding (150 acres), Day-Pack adventures through Yellowstone National Park, fly fishing and curated meals from ranch to table giving our guests an experience of Montana that will last a lifetime.

Camelback Resort is the largest Ski & Adventure resort on the East Coast. Overseeing $30+ million in F&B along with facilitating and coordinating $50+ million in renovations and re-conceptualization of 9 restaurants. Currently working with 2 celebrity's chefs, creating custom craft cocktails for entire resort, menu design along with training all service standards across the resort. PA Largest Ski ResortPA Largest Outdoor WaterparkAmerica’s Largest Adventure ParkAmerica’s Largest Snow Tubing ParkAmerica’s #1 Indoor WaterparkAmerica’s Longest Zip-lines 4000ft Twin Flyer

Create, train, and implement service standards throughout the South Florida Region. Handle openings for Hilton Worldwide with a direct focus on SOP's, culture and style of service for cuisine specific/dining. Conduct training for all FOH departments as well as Management to ensure our culture is something that our leaders full embrace in order to lead by example to create an experience for the guest that is unparalleled. Supplement training designed for each restaurant and style of service, with an emphasis on Cuisine, Spirits 101, Wine 101, Beer 101, Steps of Service, First Five, Mitigating the Final Loss, Service vs Hospitality, Culture, Leadership and Communication.

 Created/Developed P/L, Inventory costing, Waste Logs & Budget Designed FOH service standards for both of their establishments Conduct group-training sessions during new restaurant openings. Intensive two week training for all positions of each new location. Re-certify existing staff members annually on current and new product information and guidelines.  Managed a team of 100 employees consisting of FOH and BOH at two locations Redesigned menu with executive chef in order to increase guests volume Established service standards to raise the level of the guest experience P&L, recap analysis, cost and expenditures, creating a budget and maintaining labor cost to meet budget.

Designed wine pairing to compliment menus that help develop the basic knowledge of our guest to unique regions of the world.Focused on increasing sales through gaining new guests by connecting with the community and creating a environment that continues to draw guests back. Working with and developing the skills of my staff to always maintain the efficacy of the restaurant, service, menu and most of all atmosphere.Ensured consistency in timely and accurate execution of financial reporting, operating forecasts, and cash flow planning

Designed food and beverage menus that captured attention and a loyal customer base.Generated over 150k in revenue per week, while maintaining the efficacy of our cuisine and service.Ensured consistency in timely and accurate execution of financial reporting, operating forecasts, and cash flow planningIncreased sales of lesser-known products such as Mezcals, certain Tequilas and Specialty craft cocktails through promotional strategies.

In charge of all aspects of the business including staffing, training, product control, P&L control, inventory, budgeting, ordering, and product development.The restaurant was very successful doing over $10 million a year.Voted “Best Mexican Bar in Venice ” 2 years in a row in The Best of The BeachExceeded restaurant sales goals by 27% for 2012.Reduced inventory costs by 33% through evaluating and streamlining vendor selection.

Elevated gross sales of 22% in first year as food services manager and by 12% or more every year thereafter. Achieved record profitability of restaurant and catering operations for the past three years. Cut food and labor costs by 16% while increasing sales, food/service quality and guest satisfaction.Renegotiated terms with vendors/suppliers; halted rampant waste; and unified front- and back-of-house staff to create a cohesive team Effectively directed all financial, operating, purchasing, and public relations functions

Restored profitability to restaurant propelling a 25% margin swing (from -6% to +18%) in one year. Launched banquet sales blitz targeting hoteliers and convention companies that successfully increased banquet sales by additional $250K/yr. while motivating staff to increase up-selling average per dinner tickets with goals of adding $425k/year in new revenue.Provide a “Customer Dining Destination” experience with superlative customer service and support that garners repeat business and customer loyalty.Aggressively pushed corporate banquet sales, strategically trained service staff that improved up-selling initiatives, and emphasized corporate 10-step service model that branded unit as the premiere dining destination experience.

Cultivated a customer-centric operation and energized staff to ensure top customer satisfaction rate. Maintained turnover rate of less than 10%.Streamlined operations and increased customer ticket times by splitting worker stationsMotivated staff through daily meetings, employee contests, and performance monitoring.Increased sales by over 15% Reduced food and beverage cost through effective supervision and inventory control; resulted in increased profit margin.