Handling all issues pertaining to retail, wholesale, customer interactionsBuilding sales in both retail and wholesale aspects of the businessManaging all inventory for retail and wholesalePurchasing all inventory and supplies for the storeDelegating all tasks required for daily operationsTraining and hiring new staff membersCreating and implementing all marketing materialsManaging accounts payable and accounts receivable Maintaining proper cash flow for businessResearching and developing for new product linesLooking for and creating areas of opportunities for increased sales in both retail and wholesale

Managed staff and prep work for quality, reduction of waste, and consistencyChecked in and placed orders for proteins, produce, and dry goodsTrained new employeesAssisted in systemizing production and service for maximum efficiency and reduction of ticket times Produced elaborate sushi platters and omakase in high volume environment in a timely manner

Searched and purchased distressed or under market value properties Constructed contracts of sale, and lease contracts for tenantsMarketed units by designing attractive listings for quicker closingPlanned, designed, and supervised renovations from full gut rehabs to minimal alterations Hired and scheduled contractors, laborers, and maintenance workersManaged funds, kept all projects on budget, and organized and stored all records

Trained, scheduled, and hired kitchen staffOversaw quality assurance of ingredients and deliveriesImproved recipes for flavor, cost, and efficiencyOrdered all ingredients and supplies needed for the kitchenManaged communications between front of house and kitchen

Managed vending at several regional farmers markets Constructed elaborate displays for indoor and outdoor storing of perishablesOversaw inventory of high-end gourmet cheeses, meats, prepared foods and organized sales data weeklyCoordinated transportation of inventory and prepared foods from Blue Ridge Mountains to DMV areaScheduled and trained employees for sales and food preparationServed as live-in chef at mercantile in Little Washington, Virginia