The Mark Wine Group is a distinguished national portfolio of family owned and independent wineries spanning the globe from Napa Valley to the Douro Valley, to McClaren Vale, Marlborough, Mendoza and beyond.The Mark Wine Group is the largest collection of wineries under one roof available to the On Premise National Account arena — more 90+ scores than any other company, from 100+ prestigious and well known independent and family owned wineries.With guaranteed national distribution and support, The Mark Wine Group's unique approach and vast networking capabilities allow the nimble, flexible and creative approach that has brought us into partnership with over 150 national chains since 2007.Using The Mark Wine Group as a national access point to the highest quality fine wines, national restaurant and hotel buyers from coast to coast have been able to unlock the door to create truly interesting wine programs with that independent feel that allows them to stay one step ahead and in line with consumer trends.

• Major job responsibility is to liaise between suppliers, sales team and accounts. Working to volume goals and standards of distribution with suppliers and brokers, develop sales strategies, then implement and manage sales strategies for the entire sales division to achieve the goals. Impeccable and complete execution of all sales goals is mandated and achieved consistently.• Overseeing statewide sales for over 125 suppliers in portfolio, throughout each of the islands (Oahu, Maui, Big Island, Kauai, Lanai and Molokai) • Managing a team of 20 sales representatives and managers on Oahu for the attainment of monthly and fiscal sales goals, and overseeing sales for the entire Better Brands General Market sales team of 40 sales representatives and managers.• Orchestrate comprehensive deals with major chain restaurants, hotels, airline, cruise lines and restaurant groups. Prime contact for the biggest On Premise accounts in the state of Hawaii.

• Directed the operations of eleven bars and lounges, and beverage services for catered events up to 3000 people.• Generated $8.5 million annually in beverage revenue while posting a 25% increase the first year.• Met and exceeded budgeted labor and beverage costs through skilled management, forecasting and inventory control. Managed wine inventory, controlled storeroom, purchased all beverages for the hotel.• Responsible for planning all beverage promotions and features for the hotel, • Recruited, trained and supervised sixty beverage department employees. Conducted comprehensive wine course and beverage training for all food and beverage hotel employees.

• Executed the set-up and breakdown of meetings, receptions, buffets, weddings, and sit down dinners for up to 2500 people working closely with meeting planners with responsibility for managing, training and scheduling the banquet staff of 120 employees.• From 1998 to 1999 responsible for all beverage operations in the hotels two lobby outlets.• Oversaw and supervised operations for over 60,000 square feet of indoor meeting and function space as Asst. Director of Banquets. • Generated banquet, meeting and convention revenue of $50 million.

• Implemented programs and standards to maintain Five Diamond/Five Star Award status• Worked closely with celebrities, dignitaries and Heads-of-State to ensure their every need was anticipated and met.