Ken has a wealth of experience and knowledge in real estate transactions, home repairs and improvements, as well as financial acumen. He is passionate about providing exceptional customer service and will guide you every step of the way on your home buying or selling experience. He takes time to understand his customers’ needs and wants in each transaction to deliver the best possible results. Want an easy conversation starter with Ken? Here are some fun topics: bacon, movies, hockey in… Show more Ken has a wealth of experience and knowledge in real estate transactions, home repairs and improvements, as well as financial acumen. He is passionate about providing exceptional customer service and will guide you every step of the way on your home buying or selling experience. He takes time to understand his customers’ needs and wants in each transaction to deliver the best possible results. Want an easy conversation starter with Ken? Here are some fun topics: bacon, movies, hockey in Seattle, boating, woodworking, downhill skiing and water skiing, Seattle Seahawks, cooking… and of course real estate! Show less

Restructured standards of purchasing, inventory and security of vital assets resulting in decreased inventory of food by 30% and overall cost of goods by 2%. Developed key expense tracking tools for food cost, overall controllable expenditures and labor costs. Improved workplace environment resulting in a decrease of employee turnover, overall increase of measurable customer satisfaction. Increased sales by 25% over 4 years , while also improving profit by 50% durung the same time period.

Developed distribution market from scratch: negotiated lease for warehouse, created target market, detailed target accounts, developed key contacts in target markets, and established weekly sales tracking and planning. Consistently beat budgeted sales-growth projections and grew market 30% faster than comparable markets in a down economy through excellent customer service, high-quality products, and superior relationship-building. Organized office to separate markets, ensuring the easy and… Show more Developed distribution market from scratch: negotiated lease for warehouse, created target market, detailed target accounts, developed key contacts in target markets, and established weekly sales tracking and planning. Consistently beat budgeted sales-growth projections and grew market 30% faster than comparable markets in a down economy through excellent customer service, high-quality products, and superior relationship-building. Organized office to separate markets, ensuring the easy and quick retrieval of all market data; developed and implemented warehouse and distribution procedures to maximize storage space and eliminate delivery errors. Sourced manufacturers and played key role in the development of new products specific to Pacific Northwest. Leveraged contacts to provide additional training and suggestions to improve market-development activities. Proactively enrolled in and completed sales-training courses on cold calling and developing new relationships. Show less

Managing P & L statements of multiple departments totaling more than $7M in revenue. Repositioned all menus in each hotel outlet and brought them up to standards surpassing those of competitors: increased food and beverage sales 10% & became part of a culinary-test program for new corporate initiatives. Implemented new procedures and technology to manage inventory in food-and-beverage department, resulting in best beverage cost in region, 7% improvement in food cost, and 47% improvement in… Show more Managing P & L statements of multiple departments totaling more than $7M in revenue. Repositioned all menus in each hotel outlet and brought them up to standards surpassing those of competitors: increased food and beverage sales 10% & became part of a culinary-test program for new corporate initiatives. Implemented new procedures and technology to manage inventory in food-and-beverage department, resulting in best beverage cost in region, 7% improvement in food cost, and 47% improvement in compliant purchases. Created new culinary-training program for Marriott, providing specialized training for standout overseas talent. Received numerous awards: Manager of the Quarter Award (2007), Annual Management Passion Award (2007), Best Beverage Cost in Region Award, Best Improvement in Associate Opinion Survey Award, Most Improved Region in Quality Assurance Award, and Most Improved Region in Compliant Purchases Award Show less

Held responsibility for managing P & L statements of a department generating more than $9M in total revenue, including revenue from multiple restaurant outlets as well as 24,000 square feet of banquet and meeting space. Transformed a struggling three-meal-a-day corporate restaurant into a three-meal-a-day destination restaurant: improved food-quality scores by 6.4 points and overall-breakfast-quality score by 5.7 points, and dramatically increased hotel-guest-satisfaction score from bottom 5%… Show more Held responsibility for managing P & L statements of a department generating more than $9M in total revenue, including revenue from multiple restaurant outlets as well as 24,000 square feet of banquet and meeting space. Transformed a struggling three-meal-a-day corporate restaurant into a three-meal-a-day destination restaurant: improved food-quality scores by 6.4 points and overall-breakfast-quality score by 5.7 points, and dramatically increased hotel-guest-satisfaction score from bottom 5% within the company to top 25% within the company. Honored with a Manager of the Quarter Award, as well as an award for Most Improved Quality Assurance. Show less

Served as opening banquet chef for award-winning, four-diamond property (Marriott’s 2,500 hotel) with a banquet kitchen generating $29M in annual revenue and servicing over 200,000 square feet of meeting space, simultaneously handling multiple parties, including high-profile clients, such as BMW and Snap-On Tools. Established initial standards and benchmark practices for kitchen and achieved highest food-quality scores in company during opening year and consistently ranked in top five in food… Show more Served as opening banquet chef for award-winning, four-diamond property (Marriott’s 2,500 hotel) with a banquet kitchen generating $29M in annual revenue and servicing over 200,000 square feet of meeting space, simultaneously handling multiple parties, including high-profile clients, such as BMW and Snap-On Tools. Established initial standards and benchmark practices for kitchen and achieved highest food-quality scores in company during opening year and consistently ranked in top five in food quality. Created in-house butcher shop, including architectural design: provided all nine hotel restaurants with superior cuts of meat, poultry and fish; and resulted in more than 1.5% savings in food cost for the culinary department. Show less

Adjusted ordering guidelines and the requisition system for the banquet kitchen, improving food cost by 1.5%. Improved production methods and streamlined overall kitchen organization, resulting in improved efficiency and productivity, as well as a 4% increase in the score for quality of banquet food on guest-satisfaction surveys. Played integral role in planning the “Chef’s Tasting Room,” resulting in nearly $75M in future hotel revenue. Redesigned banquet menu, with regionally inspired… Show more Adjusted ordering guidelines and the requisition system for the banquet kitchen, improving food cost by 1.5%. Improved production methods and streamlined overall kitchen organization, resulting in improved efficiency and productivity, as well as a 4% increase in the score for quality of banquet food on guest-satisfaction surveys. Played integral role in planning the “Chef’s Tasting Room,” resulting in nearly $75M in future hotel revenue. Redesigned banquet menu, with regionally inspired dishes utilizing local ingredients as well as created an award winning room-service menu from The Gambit Weekly magazine. Show less