Focused on evaluating and optimizing purchasing processes while maintaining inventory levels to fuel growth in identified areas of opportunity. Analyzing procurement data along with historical sales trends, assessing product performance and identify areas of strategic focus. Collaborating with sales leaders to drive strategic sourcing decisions, create efficiency and alignment within CORE product strategy and increase market share. Create departmental connection and maximize communication to provide continuity of overall sales and inventory goals.

Branch Manager of both Michigan locations, Detroit and Grand Rapids, as well as Cincinnati, Ohio. Leading a growing team both virtually and in-person; ownership of hiring, onboarding and training programs for new team members. Developing market share strategies, collaborating with inside sales teams and product line management to capitalize on target opportunities and focusing on people development to further branch and company growth. Continuous value-forward selling and service of top accounts. Involved with key projects surrounding acquisition and integration.

Branch Manager of both Michigan locations, Detroit and Grand Rapids, leading a team both virtually and in-person. Managing multiple branch sales and growth goals, gaining market share through using business intelligence reporting and insights aligned with market and company initiatives as well as growth and retention for top market accounts.

Focused on account management by engaging in continuous connection with customers to grow their business and partnership with Grimco, a wholesale sign and graphics supply manufacturer and distributor. Impacting daily sales and distribution efficiencies to increase market share. Providing a resource for extensive application and product knowledge by staying up-to-date on industry trends and expanding relationships and outreach to partners. Involved in company projects including: acquisition customer and systems integration, marketing PIM (product information manager) data collection and uploading, as well as CRM beta testing and feature development.

Responsible for overseeing multiple outlets simultaneously in season across the property; the club pub (28 indoor seats, 45 outdoor seats), golf grille and pool grille, along with the formal dining room open Friday and Saturday evenings (100 seats). Overseeing staff during their daily duties and ensuring member satisfaction. Duties include managing the Northstar point of sale system, creation of menu material (content, formatting) for each outlet separately, as well as weekly promotional drink menu material (creation of content, formatting) in accordance with local food and beverage trends. Also responsible for inventory and ordering of beverage items.

Responsible for assisting the Food and Beverage Director to manage the daily a la carte operations of the Twin Grill, the member dining outlet. Assigning daily duties for the service staff while keeping each member of the service team up to date with daily specials and menu knowledge. Primarily handling training and implementation of Twin Orchard Country Club's standards for food servers, food runners and bus personnel. Enhancing the training program which incorporates service basics, along with hands-on training to aid in the success of service staff with ranging food and beverage knowledge from no experience to experienced fine-dining service staff.Maintains the Point of Sales system in the Twin Grill to accurately depict food cost, run sales analysis by day segment and area of the club, and ensures ease of use through organization and upkeep of the POS layout.

As the primary point of contact with members and sponsored guests who wish to plan private events at the club, I made sure all of the wants and needs of members and guests were constantly exceeded. I worked closely with members for their events throughout the process from inception to planning and execution. I oversaw all administrative and operational aspects of preparing and serving events, including supervising staff, working closely with the Clubhouse Manager, Executive Chef, Head Golf Professional and various Club Committee members. I advised menu selections based upon each individual member's needs and tastes and coordinate with front of house and back of house personnel to provide seamless service, start to finish. I developed and implemented sales goals and objectives to increase private event sales as well as the number and variety of member and club events, while staying within assigned budgets and focusing on efficiently increasing revenues. I managed the social media campaign for the club using Twitter, Facebook and Pinterest as alternate outlets for information sharing and internal promotion. I worked to grow followings and teach members about usage and sharing as a large part of maintaining and enhancing connectivity for these platforms.

As the Catering Supervisory Intern at Exmoor, I worked closely with the Clubhouse and Catering Managers in assisting to book, plan and run private events per the BEO and staffing provided. I created themed-menus for private parties and drink specials; including flyers and buffet signs. I worked closely with the Banquet Captain and staff to create unique buffet set ups with linen, risers, candles and floral. I also assisted in creating centerpieces for themed events per the appropriate committee's approval. It was my duty to lead and supervise the banquet staff and create sidework and section assignments, along with set-up and break-down duties for each event. I was also responsible for snaking the room during food service of private parties with plated meals and identifying and distributing special meals to those with allergies and special requests and direct my banquet staff throughout service. Further, I assisted the Dining Room Manager with A La Carte service. I also participated with the Greater Chicago Chapter of CMAA with their club tours and scholarship process and was able to receive a scholarship for the second consecutive year in the Chicago area as an intern from GCCMA.

As a Food and Beverage intern, I was involved with serving banquets, private parties, weddings and A La Carte formal dining, both indoors and outdoors. As an intern, I attended weekly intern meetings with the various Department heads at the Country Club to learn more about their functions within the club.I was involved with the GCCMA's summer intern program, where interns toured different country and city clubs and networked with managers from the Greater Chicago area. I received the second highest scholarship through the GCCMA Scholarship Foundation for my involvement and achievement over the course of my internship.