I have been Regional Sales Manager through 3 acquisitions from Great Eastern Premium Pet Foods to Super Dog to Phillips Feed. I had a team of 3 to 5 Territory Managers with between 19 million to 62 Million in sales. My knowledge of the New England customers and close relationship with the high volume customers made my transition into each company important. I currently have a team of 6 Territory Managers and cover New England and Buffalo NY. We use a consultative approach to selling, our customers gain through our consistent call cycle I cover 1200 Pet Specialty retailers with sales of 40+ million. My duties include managing our in house call tracking and focus brand bonus programs, maintain contact with vendor reps. In addition I ride regularly with the TM’s and direct and guide their sales pitch in a coaching at the end of each call. I have achieved the company goals in the year I have been with Phillips.

People and Sales Leadership across 9 states and 11 direct reports.

Responsibility includes the supervision of four territory sales managers in the New England region and includes coverage of over 1,200 accounts. Maintained and grew 30 plus pet food lines while integrating 150 hard good lines. Additional responsibilities include the preparation of territory budgets, hiring a sales team and employee evaluations. I am the primary corporate contact for the top 20 volume accounts in New England.

Responsible for the direct sales and brand marketing to over 300 accounts in Maine and New Hampshire, and I achieved an average territory sales growth rate of 25% in the first two years. Until the company was purchased in 2007, I maintained my sales territory while also supervising two outside sales reps in New England.

I had direct sales responsibility to a 300 account base starting with 2 million in sales and ending with 10 million. I would call on 6 to 10 accounts daily and provide product, advice and tools to create a successful retail business.

I owned and operated a 46 seat restaurant with a full convenience store.; people in a 7 day, 16 hour operation, serving 3 meals a day in addition to take

My wife and I owned a 36 seat restaurant with full convenience store and take out. I employed 18 people while operating this facility.

I was a route salesman for 48 stores. Servicing the accounts on a weekly basis, I managed a growing base of impulse items in a convenience store setting.

I was the restaurant manager for a high-volume, Burger King on the Maine Turnpike. I employed and managed 45 people in a 24 hour a day fast food restaurant.