Responsible for managing all aspects of the implementation of systems and equipment into the customer’s environment while holding customer satisfaction, completion in a timely matter and profitability at the highest priority. Responsible for working closely with client to customize and program their POS systems as well as train Managers on advanced system settings and Employees on everyday system settings.• Utilized webinars and self-motivation to gain technical knowledge on POS system software, in new company record time, in order to develop and program POS systems and test for accuracy.• Scheduled and maintained all communications between customers and CBE during the Implementation process. Facilitated meetings between CBE Customers and Field Engineers as well as presented CBE Officers with regular project updates.• Preformed “On Site Surveys” to ensure site was properly prepared and wired for future installation. • Present for all Installations, to assist Field Engineers as needed and guide customer through the installation process.• Trained customer staff on FOH and BOH system operations, assessed and removed any program issues and collected payment. • Improved intra-company communications by invoking weekly status meetings for department heads to attend and gain knowledge of ongoing projects.• Regularly worked outside of job description to tackle issues on the Customer Help Desk or with Salesforce. • Traveled to customer sites and provided phone support regularly to ensure high level of customer satisfaction as well as proper project implementation.• Maintained Client Project records both manually and digitally with frequent updates and to completion in order to efficiently serve customers on future needs.

Appointed to maintain department operations, develop a team, and execute menu items, in accordance with corporate standards and prearranged budget.Committed extensive knowledge of Nordstrom Specialty Coffee blends, flavors, origins and their preparation to memory, in order to develop team members, capable of producing standard menu items and selling both with a passion and strong emphasis in exemplary customer service.Motivated sales team with unique incentives resulting in a company- wide record for the sale of coffee bags sold in one day, doubling previous performance records and consistently meeting expectation where other stores found difficulty.Cultivated relationships with Department Managers and Sales Associates to increase customer base and utilize cross selling.Generated monthly P&L statements, utilizing reports collated with information updated daily from multiple Restaurant Bookkeeping Applications.Ordered and received inventory, maintained equipment, and paid invoices to meet budgeted sales percentages. Recognized for extraordinary ability to stock and invest in retail customers would respond to and grow sales.Upheld personal standards of work place cleanliness, warranting divisional recognition.Received regional accolade for maintaining the lowest labor percentage during the fiscal year, out of eleven stores.Maintained a positive sales trend against Comp Sales, regardless of a difficult location with concentrated competition.Established increased profitability against budgeted expectations during the 2013 Fiscal Year.

Managed both back of the house and front of the house business for a high volume café and coffee shop.Maintained a $170,000+ store with a profitability 12% margin.Developed a team of 20 and organized a set schedule to reflect synchronized labor and revenue peaks.Created Open Mic Night which increased alcohol sales by 150% in three months.Lowered Prime costs to 30% total from 60% to the year prior.Maintained weekly catering business by reaching out to customer base and fulfilling orders (took orders, prepped them, and delivered them.)Utilized social networking sites and Power Point to expand the customer base.

Manage the back of the house, including the product and its employees. Maintain superior customer service and menu quality, while decreasing prime costs. Continued to run inventory and lower food costs to 25% weekly.Hired, trained and organized schedule for responsible, trustworthy employees in a cost effective manner.Created daily specials utilizing extra product and minimize waste.Calculated inventory and food costs using Restaurant Resort for the back of the house.