Blue Café is a gastro café, serving upscale breakfast and lunch service. We utilized a network of local farmers that allowed us to consistently offer our guests the freshest products on our menu. My duties and responsibilities included creating the weekly breakfast and lunch specials, ordering of inventory items, monthly inventory, training of staff to adhere to professional culinary standards and improve the standards of the business through management practices. The website for the business is www.ourbluecafe.com.Brother's Two Importing 2007-2009Owner, Director of PurchasingSelf owned company involved in the importation of fresh and frozen seafood products from the Bahamas and Caribbean. The business mainly involved purchasing fresh seafood from local fisherman and storage of products till sold to a processor for importation to the US. My duties included all day to day operations from purchasing seafood, negotiating contracts with processors and adhering to all national and foreign laws.

Recruited to manage a multi-million dollar, regional sales route for sector leader. During tenure increased revenue by 120 %. Awarded national sales award for new business and sales retentionBuilt and maintained relationships with key accounts. Increased retention rates by 90%.Acquisition- During my tenure, I landed a key national account with 27 unitsCultivation - I cultivated an environment of trust and integrity with my accountsManagement- I utilized structured time management capabilities to maximize my salesMarketing - utilized my culinary talents as a chef and helped the Corporate Chefs at national, state and local food shows to showcase company brands.

Responsible for operations of food services facility serving 150 residents per day. Direct supervision of 25 employees and all human resource development activities. Provided fiscal oversight including Implementation of cost-savings program which resulted in a 10% savings during FY'03.; Selected as Executive Chef at one of the region's most exclusive country clubs.

Oversaw operations of four food serving venues on club property including staff of 50.Working with the membership on private parties in the club or at members house, Writing menus for the 3 Sunday brunches on club property, accounting for all food service related operations including food and labor costs and all sanitation and hygiene practices; Served as Executive Chef at one of Delray Beach's iconic dining spots. During tenure was able to improve quality standards, maintain local health codes and retain key employees

Increased sales from $1.2 million to over $2.5 million dollars Management supervising 15 employees, all menu updating and pricing, all food cost and labor costing, Marketing - performing cooking classes in the restaurant to help promote the business, Established the "Jazz on the Avenue" concept which is still going on today, all training involving new menu ideas, sanitation and hygiene, all purchasing of food and non food products and working with the owner to make it all around more profitable.