Built the company’s Key Accounts Department from the ground up, leveraging decades of hospitality industry experience and 15+ years with Combi Ovens to drive new business, ignite a high-conversion pipeline, and capture key North American accounts with major players in the foodservice industry. Constructed and continue to lead and improve UNOX’s North American sales strategy, developing innovative approaches to sales and delivery processes to fuel profitability.➜ Built zero-based North American sales market to 100% growth in its second and third years, embedding products into key accounts and securing long-term commitments such as deployment into all 24K Circle K stores by 2020.➜ Negotiated global partnership agreements with major brands including Couche-Tard’s “Circle K”, IHG, Salata, Focus Brands, and the largest single-brand restaurant chain in the world—among others—doubling revenue YOY.➜ Lead and coach a group of 10 individual producers—representing 10% of the total salesforce—in generating 30%-50% of total company revenue, traveling extensively to support sales call execution and key account management.➜ Focus heavily on training and development of territory sales leaders, equipping them with the in-depth product and competitive differentiation knowledge to serve as trainers and product evangelists in their own territories.➜ Accompany a handful of clients to the Italy-based factory each year, building relationships with key account decision-makers, demonstrating a willingness to do more, and leveraging observation skills to uncover new opportunities.

Conceptualized, built, and operated a custom food truck based on an original menu, a from-scratch approach, and the business and marketing skills to generate awareness, engagement, and repeat and referral business.➜ Established a reputation as a top food truck in the area—based on quality and service—excelling based on foodservice background, attention to detail, business acumen, and genuine desire to delight customers.

Turned an idea into a thriving restaurant concept specializing in creating and serving wholesome and flavorsome Mexican cuisine in a relaxing environment and vibrant dining room. Designed the physical space and kitchen layout, developed original menus with from-scratch recipes, and hired and trained the service-driven staff critical to success.➜ Built what became one of the region’s busiest establishments—profitable within 6 months of launch, unheard of in the restaurant industry—leading all aspects of the business across both back- and front-of-house operations.➜ Featured on (and won!) the Australian reality television show The Chopping Block (Season 2, Episode 7) a show where two restaurants are reviewed by a secret critic and provided funds to earn the critics’ approval.

Developed formalized processes, restaurant policies, HACCP and operations programs, and labor and food cost controls for one of the busiest restaurants in Sydney—averaging $120K/week in sales—and worked diligently to train a 40-member staff to elevate awareness, compliance, and accountability. Purchased and maintained inventory and equipment, balancing expenses and budgets to provide the capital critical to the expansion of the operation to new locations and a new concept.➜ Drove unprecedented levels of sales and profitability—allowing for the opening of 5 new restaurants—modernized the menu, elevated production standards, and achieved 18% labor and 20% food costs. Laid the foundation for the group’s initial expansion and continuous growth of the business; restaurant group recently sold for $200M.➜ Managed operations across 3 kitchens producing $500K in sales in a single week during Oktoberfest, overseeing a complex operations process to ensure volume did not negatively impact quality, consistency, or timeliness.