Sales Leadership providing the best energy data solutions and landowner marketplace to developers, investors, and other professionals.

Providing the best data and analytical tools for land resources and energy investments.

Sales leader for Renewable Energy and Power Utility Software - 211% Attainment (Company Record)

Management of National/International Accounts for Fresh Produce, Frozen Produce, and Seafood. Introduction and Sales Enablement for New Market - Seafood

- Sales & Sales Enablement- Management of college and customized programs- Global Sales top performer - Delegation Leader: Led/managed a delegation of 40 American students throughout the largest Japanese island of Honshu.

Chef Nickerson's work includes renovation of kitchen, remodel of flow of food and establishment of a food organization. Ryan worked as the key component to help bring The Lodge at Cypress Falls and Cypress Falls Event Center another pillar to achieve full-service hospitality of becoming the "Wimberley Water Resort". Ryan hand-picked all purveyors of food and products along with hiring of all catering staff in the midst of becoming integrated into the local community. Ryan's idea with local collaboration intends to receive positive local support to maximize marketing influence in a tourist-driven market.

Event planning, design, and development. Assist in overseeing operations of weddings and other events. PR exposure and containment of liabilities amongst the venues amenities and accommodations. Custom catering to any and all clients. Influence of sustainable practices and catering operations development whilst assisting in decor conceptualization.

Market and advertise services around San Marcos area. Deliver effective sales pitch and find new clients. Manage accounts to cater to clients needs. Deals with customers such as Sororities, Fraternities, Businesses, and Apartment Complexes. Focus on increasing the effectiveness of PR for clients. Guerrilla Marketing, Social Media, Word of mouth, the whole nine yards.

Oversees production of restaurant practices. Coaches and guides employees to success. Manages cost control and ensures quality and speed in order to provide customers with an extraordinary service. Works closely with GM to maintain a lucrative, and smoothly-running business.

Manage and facilitates production of prep, cooking, and plating for catering events, including weddings of 100-250 guests. Most noted client was the "Oceanview" in Nahant, Massachusetts. Worked closely with dining room captain and house staff to collaborate with my team to provide guests with an exceptional experience. Our quality is noted and highly reviewed on "The Knot". Check it out!

Pull tickets, side-by-side with Sous Chef on a 14-man line. Maintain Grill, fry, oven, or sautee' production. 15-hour days with 2000+ covers a day taught me the thrill and passion one must have to work in the hospitality industry.