Kelley Dalo Email and Phone Number

Managed over $45 million in annual sales for national contract foodservice accounts in multiple sectors, including healthcare, restaurants and sports/entertainment.Targets new sales opportunities within existing accounts.Accountable for growing sales through account penetration by analyzing current sales and volume, sales presentations and contract compliance.Builds personal and business relationships with key decision makers and buyers within accounts to ensure customer satisfaction and business goals are reached.Has a working knowledge of GPO contracts and oversees all communication for Chicago distribution center with large GPO.Interprets and implements all contractual requirements of the customers’ contract by maintaining relationships with local and national contacts, implementing and reviewing pricing agreements, and managing and tracking the performance of all assigned accounts to ensure maximum sales and profits are being achieved while exceeding the customers’ expectations for service. Serves as a knowledge resource for the accounts to increase contract compliance, evaluate market trends and recommend products.Collaborates with cross functional teams such as Merchandising, Operations, Transportation and Customer Service to understand the processes and develop solutions for customers.Succeeded in decreasing off-day deliveries to an average of 2% to, which reduced Transportation costs and increased profitability on orders. Scrutinizes all orders to ensure fill rate goals are met or substitutes are shipped, which achieves higher satisfaction among customers and reduces the need for recovery deliveries.

Sells food and foodservice supplies to the away from home eating market. Works as a consultant with restaurant owners, managers and chefs by proposing new menu ideas, showing new products, assisting in problem-solving, researching and sharing industry and market information. Prospecting and developing new business by customer referrals, Internet research, community information and new business openings.• Exceeds sales goals on a weekly and quarterly basis.• Completed Management Training Program.• Worked as a sales consultant with restaurant owners, managers and chefs.• Grew sales and gross profit with new and existing business.• Part of the Marketing Associate Training and Mentor Program.

Served as an integral part of the sales & marketing team planning, managing and producing off-site corporate, non-profit, association, political events and weddings. Customized menus and proposals for individual clients. Collaborated with strategic partners to develop menus, events, and incentives to increase sales and number of events executed. Managed event staff: including servers, bartenders, Chefs and operations staff. Cultivated new business through outside sales, networking events, site inspections, written communication and developing new markets.• Exceeded 2007 sales goal of $1 million, a 25% increase over 2006 sales.• Spearheaded sales blitzes for the department to promote venues and new or specialty seasonal menus.• Planned and executed open house events for both corporate and wedding clients to showcase venues and suppliers.• Assisted with the planning and promotion of in-store events, cooking classes and wine tastings.

Responsible for entire event production, from initial customer contact to on-site event management and post event follow through. Familiarized potential clients with services by providing tours, proposals, and menus. Managed and organized Sales process including status of leads, pending clients, contracts and files. Communicated with Chef, Captain, and other internal managers planning events. Worked with vendors to ensure proper planning of all events.• Managed partnerships with various suppliers and recommended services, including labor unions.• Developed and generated leads using professional networking associations, local trade organizations, and Stefani Signature Restaurant relationships.• Assisted in creating new marketing material for outside sales calls, direct mailing and Internet site.

Developed proposals, planned and executed off-premise catering events individually and in conjunction with the Director of Catering. Responsible for the administrative needs of the department.• Assisted with hiring off-premise catering staff: including servers, bartenders and field Chefs.• Designed forms and templates for proposals, ordering, and staffing needs.