Responsible for developing andmaintaining the relationships with 50 “Key Accounts” across the full state of New Jersey.Worked directly with 18 internal Sales Representatives to further educate and expand liquor sales directly with the customer.Executed diverse administrative responsibilities, such as analyzing daily shipping and accounts receivable reports, and preparing samples, sell sheets, and point-of-sale shelf talkers.Designed barmenus and conducted staff educational seminars on behalf of our clients to assist in the increase of bar sales.Collaborated with distilleries and buyers on hosting dinners, training sessions, and tastings to expand knowledge and increase sales of priority brands.

Led the creation and management of the bar menu.Oversaw purchasing and cost control for all liquor, ensuring optimal inventory levels, negotiating supplier contracts, and implementing cost-saving measures to enhance profitability.Established a flavored ice initiative for all cocktails and introduced hand-chipping techniques for beverage preparation.Transitioned the production of bitters and barrel-aged cocktails in-house, enhancing quality and control while reducing costs.Manage, trained, and scheduled staff of up to 25 employees across all restaurant sections.

Designed a comprehensive cocktail program with a strong emphasis on quality and coat management.Managed, trained staff up to 100 across all reatuarant sections.Responsible for inventory and ordering for wine and spirits. Established and managed programs and procedures for all house made bitters, barrel aging, and artisnal ice.Collaborated with distributors to showcase new products being introduced to the market.