In this fast growing and expanding company, I have worked on many projects and managed differentareas and focuses. Below are some of the responsibilities I have held. • Fleet Management of over 50 service vehicles and portable generators • In- house service team support of over 50 technicians and growing • At times assisted with interviewing, hiring, training and/or managing: Shop/ Field Service Technicians,Office support staff, and Parts room employees • Managed a Parts Room supplying over 550 stores with parts for their equipment through a work ordermanagement system • Managed the resupplying of over 50 field technicians weekly parts replenishment and immediateparts needs • Project Management • Developed vendor relationships • Worked to fine tune procedures in processes throughout the department • Worked with a team to make sure excessive and obsolete inventory was being cycled properly • CMMS - Service Channel • Became proficient with Oracle as a way to manage inventory and Accounting processes • Manufacturer warranty processing • Shipping and receiving

• Improve operational systems, processes and policies in support of organizations mission --specifically, provide world class customer service and be the best restaurant equipment repaircompany in New England. • Manage and increase the effectiveness and efficiency of Support Services such as implementation ofnew technology (smart phones, tablets, cloud-based software) to technicians and office staff. • Assist in the management of the financial and program budgets • Mergers and acquisitions • Strong relationship development with equipment dealers and manufacturers for servicingapproximately 100 commercially recognized brand names • Play significant role in strategic future planning and execution of business plans • Manage a service team including 18 technicians and an incoming call center covering most of NewEngland • Inventory Management of over 10,000 parts including a warehouse and a fleet of over 17 servicevehicles

Executing sales and collections programs • Create, manage and execute plans to increase sales and conversion percentages • Managing and maintaining inventory • Assuring product delivery, service and returns • Manage P&L • Logistics management • Building Customer relationships to increase business and traffic to store • Create, manage and execute plans to increase sales • Train, motivate and evaluate coworkers • Manage 5-6 employees

Worked at a variety of locations for a variety of venues across the country: • Managed 10-100 seasonal employees • Massachusetts: Tsongas Arena, Lowell MA: Assistant GM for the food and beverage working 130+events a year. (5 seasons). • The Big E and Suffolk Downs. • New Hampshire: Water Country, Portsmouth, NH. 3 Summers at New England's Largest water parkwhere I was part of the management team responsible for the food and beverage on site. • Colorado: Opened a brand new Hockey/Basketball/Concert Arena with 7000+ seats and 29 clubsuites, Broomfield Event Center. (2 seasons) • Kansas: Kansas State University: Helped manage all food and beverage for Bill Snyder family Stadiumfor the Kansas State Wild Cats. Spent one football season there managing the 50,000 seat venue. • Rhode Island: University of RI, Ryan Center: Managed all Concessions stands inside the Ryan centerand for the football stadium for 2 seasons. • Connecticut: Ocean Beach Park in New London CT. Spent 2 summers managing New England's finestbeach and boardwalk. There were 3 main locations open from Memorial day to Labor day. • Managed food, beverage and alcohol operations • Maintained all equipment, including ice machines, coolers, freezers ovens and fryers • Handled Administrative duties • Planned and executed a wide variety of events from family shows to concerts, MMA fights andsporting events • Responsible for hiring and training • Worked with building management staff to coordinate events • Handled high volume cash room operations

Held various positions with progressively larger responsibilities. • Managed various concession stands: 4-14 people at any given time • Maintained each location's cleanliness, appearance and upheld customer service policies. • Complied with HACCP and Board of Health regulations. • Verified payroll answered the phones and assisted with scheduling. • Supervised bartenders in instituting alcohol server policies.