Kellyann Beene Email & Phone Number

Philadelphia

DispenseDoc takes care of all your point of care dispensing needs. Our mission is to continue to be industry leaders in the pharmaceutical dispensing market, creating long term relationships with our physician practice partners through our service and expertise. Connecting with our practices to understand their needs & in turn having them connect with.

Philadelphia, Pennsylvania, United States

Assisted with pre-production through close of the 6 week event. Handled all customer facing staff, vendors, and all customer support. Worked hand in hand with the client, venue, security, parking, sanitation, and F&B management.

Greater Philadelphia Area

• Operation and logistic specialist advising on operation of 10+ annual events held across 6 MLB stadiums in Philadelphia, Pittsburgh, Minnesota, Arlington, Houston and Tampa with average ticket sales of 15,000/festival.
• Advise company founders and executive team on operations and event management of specialty and All-Star craft beer, wine, and cocktail festivals at professional league sports stadiums and large-scale venues
• Operational lead/chief operation officer for All Star Events hosted in cities in the U.S., acquiring all vendors (n=150) and daily employees (n=200) acting as point of contact for all staff, vendors, and executive team
• Solely produced and operated Wine Festivals, Food Festivals, Beer and Cocktail Festivals, super Bowl Parties for over 2,000 people.
• Produced over 25 NYE parties in Philadelphia

Philadelphia

• Owned and operated a 6,000 square foot restaurant and bar named “Best in Philly” offering a diverse pub menu, twelve taps and 60+ bottles/cans located in the heart of the Fairmount neighborhood in Philadelphia, PA
• Managed the performance of 45 employees and personnel; responsible for internal promotions of personnel to senior management roles
• Responsible for all operations and management of business finances, including payment to external vendors, suppliers for products/services rendered
• Execution of marketing plan and strategy for the re-opening of the restaurant under new ownership with met metrics including pre-launch outreach to 1000+ individuals
• Responsible for new customer acquisition and the building of brand awareness via the launch of grassroots campaigns with local small businesses and neighborhood vendors
• Managed business operations and staff of 45 employees, including hiring, onboarding, and termination processes

• Direct oversight and management of 15 field marketing managers, with responsibilities including promotion of beverage specials, development of talent, and sales goals analysis
• Created, promoted, and managed brand identity across digital and physical platforms via marketing, sales, and project execution resulting in $250,000,000 in company revenue
• Assisted in the delivery of annual, quarterly, and monthly execution targets for assigned market of Philadelphia county for 1630 accounts
• Planned and led weekly meetings with area sales manager and team to review introduction of new products, review metrics and sales objectives, KPIs, and initiatives
• Developed extensive contact networks within the beer and beverage industry

• Supervised a staff of 120 employees and led a multidisciplinary team for one of the elite restaurants in the STARR Restaurant Group with operational monthly revenues totaling $1M
• Exercised supervisory authority over restaurant operations and bar. Implemented training manuals, supervised employee training, planned and conducted staff meetings. Conferred regularly with staff to coordinate.
• Prepared and analyzed administrative and operations reports including timesheets, daily staffing reports, inventories, cash reports
• Supervised and assisted as necessary with all operations, including line set-up and restocking; customer service; menu development, event planning

• Founding member of the executive team that opened the first Philadelphia franchise
• Controlled P&L and led executive management team that established strategic direction for the organization, driving it from a startup business in 2002 to a company with annual revenue of $2,500,000
• Supervised and managed 80+ employees, throughout departments, appraising employee work performance to ensure superior performance
• Disciplined and developed all assistant general managers, supervisors, dining room staff, chef, kitchen staff
• Led multidisciplinary collaboration with the chef and assistant managers to develop promotions, food and craft beer pairings, menu items, and presentations
• Fostered and developed collaborative partnerships with suppliers, external vendors, and clientele to create efficiencies related to value and service; established a customer base of 7,000+ individual clients in.