• Educating, training, coaching, and managing sales associates alongside the Store Manager.• Collaborate with the leadership team to create companywide SOPs.• Monitor sales and identify causes of product loss or stock wastage.• Analyze customer preferences to craft product displays and store layout.

• Interviewing, hiring, training, retention/succession planning, discipling, and terminating.• Conduct inventory checks and maintain inventory records.• Create strategic plans to achieve store sales goals in conjunction with the Store Manager.

• Manage territory of existing and prospective clients through strategic outreach.• Collaborate with middle and high school teachers to launch international travel programs.• Forecast and deliver key account metrics through monthly and quarterly sales projections.• Support client throughout entire travel process, including in-person international tour attendance with client.

• Determine startup costs, potential overhead, and break-even point.• Perform market research across the greater Atlanta area to determine our target market’s wants and needs.• Create a business plan for the company that ensures steady growth based on trend and market analysis.• Created growth models and pro forma financial statements based on future projections.

- Open and close restaurant. - Take payments, worked closely with company’s point of sales software, record sales and orders, as well as track inventory. - Ensure that orders are made accurately, efficiently, and that presentation remains consistent.- Managing quality and quantity during the product life cycle and helped train new employees in both the front and the back of house.

- Worked 40-hour weeks preparing food and making full recipes for upcoming service. - Worked in a team/group atmosphere with shared goals, assignments, and projects. - Promoted multiple times resulting in apprenticeship under three different professionally trained chefs.