Managed multiple customer accounts nationwide. Scheduled, planned, booked, and tracked hundreds of freight loads weekly. Connected and developed a working relationship with many brokerage firms to help assist with network deficits. Maintained SOP's and adjusted daily goals based on KPI projections. Fielded hundreds of emails and phone calls daily. Main point of contact when issues arose. Hosted and attended weekly client meetings, customers on boardings, and performance reviews. Worked directly with sales to confirm network needs, which required a thorough understanding of the needs of the national network. Solicited customers for freight, and followed up with clients when our commitments weren't being met. This was an incredibly fast-paced career and required quick decision making and problem solving. Unfortunately, due to DART Transit downsizing by nearly 60%, my position along with many others were terminated without notice.

Processed Platelets (post-manufacturing) per FDA regulations. Helped to grow the distribution network and efforts. Passed an FDA inspection with flying colors! Assisted the lab with processing, handling, and documenting platelet product. Once processing was finished, I would drive from Edina, MN to Rochester, MN and back (170 mile round trip) to deliver platelets to Mayo Clinic daily.I also was in charge of managing our off-site storage.

Managed beer sales for the company. Conducted sales trips, deliveries, hosted events at local venues, businesses. Completely self-driven.

Processed and invoiced all sales orders. Participated in and conducted sales trips. Planned promotional events, with hundreds of breweries in attendance.

I passed my defensive driving course with flying colors. I became the lead courier for the busy airport, college & downtown routes for next and same-day deliveries in Fargo, ND.

Started off bartending, and then succeeded in becoming a manager a few months after being hired. Throughout my career here, I spent about 60-40% bartending - managing. I learned many skills, including how to manage people and the day-to-day business of a smaller restaurant.