Robert Wojtkiewicz Email & Phone Number

Green Bay, Wi, Us

Responsible for supervising the activities of the sales staff assigned to my district. Participate in the establishment of the region's sales plan and accountable for the sales and profitability and accounts receivable performance of the district. Supervises associates to include, but not limited to: staffing, training, coaching, performance management and problem resolution. Develop and educate sales staff on product knowledge, sales techniques and company policies by developing and conducting monthly sales meetings. Attain targeted sales as determined by business goals. Operate department and assigned personnel within budgetary guidelines. Demonstrate awareness of customer needs and establish policies and practices to effectively meet those needs. Develop interpersonal relationships, which encourage openness, candor and trust, both internally and externally. Provide informative and professional assistance when working with the public/customers/vendors and coworkers. Participate in industry organization monthly meetings. Develop and presents major account presentations. Formulate and analyze information on competition. Attend industry shows and events. Interact with customers and vendors in a friendly, timely and quality manner; ensure customer and vendors' questions are answered accurately and in a timely manner. Manage customer's complaints, issues and emergencies. Establish and monitor major account prospect lists. Process customer rebates and incentives.

Sales position responsible for promoting the company’s products and services and for building relationships with new and existing accounts. Help Sysco customers succeed while achieving sales and profit goals. Answer customers' questions about products, prices, availability, and product uses. Provide product information and practical training to customer personnel. Communicate and collect accounts receivable, work with the credit department and client; collect all balances due based on approved credit terms. Manage deliveries to the routing schedule published by the transportation department. Assist with the training of new employees. Review and analyze daily and weekly reports. Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits and pick-up requests, preparing sales quotes and menu suggestions.

Own and operate 500 seat restaurant and bar, supervised 50 member staff, duties include:Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Establish standards for personnel performance and customer service. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance. Schedule staff hours and assign duties. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Maintain food and equipment inventories, and keep inventory records. Order and purchase equipment and supplies. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance. Arrange for equipment maintenance and repairs, and coordinate services. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Monitor budgets and payroll and review financial transactions to ensure that expenditures are authorized and budgeted. Plan menus and food utilization based on anticipated number of guests. Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased. Create specialty dishes and develop recipes to be used. Managing dining reservations. Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Own and operate 75 seat supper club and bar, supervised 15 member staff, duties include:Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Establish standards for personnel performance and customer service. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance. Schedule staff hours and assign duties. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Maintain food and equipment inventories, and keep inventory records. Order and purchase equipment and supplies. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance. Arrange for equipment maintenance and repairs, and coordinate services. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Monitor budgets and payroll and review financial transactions to ensure that expenditures are authorized and budgeted. Plan menus and food utilization based on anticipated number of guests. Assess staffing needs and recruit staff, using methods such as newspaper advertisements or attendance at job fairs. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased. Create specialty dishes and develop recipes to be used. Managing dining reservations. Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.

Hotel Restaurant Management

Culinary Arts