Kramer Beverage - Hammonton, NJ 2013 – 2015Brand Development Manager• Responsible for approximately $1 Million in sales & marketing dollars annually (Yuengling, Diageo, Mike’s, Moosehead)• Developed, recruited and grew Wine and Spirits Division(doubled in volume year 2)• Created and implemented sales incentives to motivate sales staff to execute key sales drivers• Developed and maintained pricing analysis for all brands• Maintained excellent working professional relationships with all suppliers and personnel• Designed and created programs to drive brands volume and distribution goals in an effort to • exceed business plan• Drove performance and results through goal setting and accountability.• Managed all innovation /renovation launches in Market• Developed monthly projections by brand and package• Delivered ABP and QBP targets. • Worked in conjunction with NAC/KAM’s to ensure flawless execution of chain programming• Responsible for ensuring sales staff was properly prepared with brand information and field training• Conducted staff training and tastings of portfolio • Ensure all program deadlines and expenses were managed appropriately • Manage third party vendors for POS and below the line marketing• Secure promotional marketing materials, ad support, etc.• Ordered, maintained, and allocated POS and promotional materials• Mentored and coached employees to enhance team engagement

Manage front and back of house restaurant operations for high volume restaurant. Direct efficient guest flow through participative shift management, scheduling a full working staff of up to sixty five crew members including servers, bus persons, hosts/hostesses and bartenders. Oversee employee relations encompassing staff recruitment, training and performance evaluation Prepare and distribute payroll for all employees. Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food, beverages, liquor, beer and small wares. Effectively lead and motivate employees through implementation of in-house training and incentive plans, resulting in increased productivity levels and employee satisfaction. Prepare and track sales budgets, consistently meeting a weekly sales volume of $90,000. Hold P&L accountability; manage sales analysis, forecasting, and reporting activities. Report directly to Corporate, and communicate with 23 regional area locations. Ensure the integrity of restaurant operations through excellence in customer relations. Participate in Menu Planning Committee meetings to collaborate on the development of new standardized menu, contributing to item, pricing and design changes. Attract, retain, and develop employees through training, certification and problem resolution

Managed the overall performance of food service facility and kitchen operations. Directed the recruitment, interviewing, hiring, training, motivation and evaluation of crews. Oversaw the quality of recipes, service standards, and sanitation practices. Controlled fiscal aspects of business operations and met financial goals. Coordinated work schedules, ordered food and supplies, and developed restaurant team. Supervised the preventative maintenance and upkeep of equipment, facility, and grounds. Ensured a safe workplace and pleasant customer service experience. Maintained customer relations and coordinated promotions to drive new business.