I began my professional career as a line cook for Marriott… many, many years ago. I put myself through culinary school, then worked my way up to become Executive Chef and eventually the Food and Beverage Director of the top grossing hotel in Vail, Colorado. I worked hard to advance my career and become a member of the Executive Committee. Over the years, I fine-tuned my culinary skills, but also grew as a manager. While I excel at building personal relationships, I find that other managers within the hotel looked to me as a leader due to my knowledge of total hotel operations. I was honored to be recognized as a hotel wide leader when I received the Principal Leadership Award from the Colorado Hotel and Lodging Association in November of 2017.In this position, I was an employee of Marriott, Vail Resorts, and Diamond Rock Hotels. In other words- I am no stranger to meeting budgets as I answered to three publicly traded companies. I am comfortable with writing budgets, analyzing financials, and I know my way around a P&L statement. Every year I was challenged with finding new and creative ways to keep profit margins in line without sacrificing quality or customer satisfaction. My favorite aspect of being a chef was purchasing, inventory, and cost management, and I love to negotiate a good deal with providers, so the transition to supply chain came naturally. My position with Hammer Nutrition has allowed me to delve further into the world of contract manufacturing and my knowledge base has helped me grow sales of the top and oldest sports nutrition companies on the planet. My recommendations on SKU sizing and consolation, as well as inventory management helped Hammer realize a 18% increase in profits from 2019 to 2020. As a lifelong athlete in many disciplines, working for Hammer Nutrition has allowed me to not only capitalize on my professional strengths but also incorporate a work setting that is personally relevant.