Northern US Regional Sales Manager

North East Team Lead Territory Manager

Key strategic contributor selling to independent restaurants.Generate revenue and turn qualified leads into opportunities for the organization.Qualified and established business from partners and potential interested entrepreneurs.Collaborated with peers in the hospitality sector in a local and national setting.Advanced both my knowledge and client knowledge of the restaurant technology space, in order to help restaurateurs improve their businesses by using the ChowNow platform and marketing strategies.Consulted and worked with local businesses everyday and guided them in becoming more profitable, professional and competitive in the modern world.

Designed and constructed a new restaurant, including menu options, layout, and operational procedures.Developed restaurant menus to differentiate it from its competitors in the food and beverage industry.Prepared and implemented a hiring and training program for management and kitchen staff.Established and manage the restaurant's point of sale system for smooth daily operations.Assumes responsibility for the budgeting process, including payments to vendors and payroll each week.

Oversaw 5 spaces used events and public workspaces.Maintained non-profit budgets and finances.Ensured all locations were fully staffed by coordinating management team and staff schedules.Promoted inclusive environments through Boston Seaport partnerships, business startup opportunities, and entrepreneurs' programs.Performed an evaluation and negotiation of leases with companies and vendorsResponsible for oversight of food and beverage with onsite caterers.Provided coordination with the marketing department to ensure alignment of core goals and increased public awareness and reputation of the non-profit organization.

Managed day-to-day operations of the restaurant, including the human resources plan, maintaining nearly 50 employees, and scheduling full-time and par-time employees.Responsible for more than a dozen annual off-site events and catering requirements.Participated in marketing and business development initiatives, including promotions, social media, and public relations.Developed COVID-free working conditions for staff and patrons, implemented social distance policies and procedures throughout the pandemic.Maintained working relationships with vendors and ensured timely payment of invoices.

Responsible for the hiring process, including recruiting new employees, preparing job descriptions, and posting advertisements.Created and designed the concept for a restaurant, including the name of the restaurant and the method of service.Managed all aspects of the project's construction from start to finish.Oversaw three locations at the same time and providing hands-on guidance.Expanded company growth with three NRO’s (new restaurant openings).Developed menus, catering menus, seasonal specials, websites, and marketing strategies for our restaurant.Responsible for opening restaurants, hiring employees, training staff, and overseeing daily operations.

Supported Eataly Boston with its opening procedures, the hiring of 70+ employees, four sit-down restaurants, fast casual concepts, and banquets.Managed the company's largest sit-down restaurant as well as fast casual concepts.Maintained daily operations schedules and monitor sales.

Waited on over 150 guests per shift and trained new serversUtilized POS system as well as new table side POS system

Started as an internship and promoted after one month to banquet chefResponsible for setting up and serving events, banquets, benefits, weddings and reunions

Responsible for cold and hot foods. Average 300 meals per night and trained multiple cooks on the lineRotated with the front of the house to host and train hosts