Responsible for overseeing all physical day-to-day operations of the company.• Manages and coordinates all warehouse employees, both full-time and temporary.• Meets vendor expectations and maintains good standing within partnerships.• Ensures processing of shipments.• Designs refurbishment projects as needed by vendors. • Enforces and maintains industry regulations and guidelines, including OSHA, vendor requirements, etc.• Acts as a liaison between sales force and warehouse operations ensuring that all data is properly communicated.• Promoted from Warehouse Manager to Vice President of Operations within 3 years.

Oversees daily operations including inbound receiving, outbound staging, refurbishment operations and temporary employees. Leads production fulfillment and schedules pick-ups. Works on any other special projects. • Daily production maintained a 100% production rate without any additional labor despite doubling in size due to practicing lean efficiency.• Created a warehouse inventory management system from the ground up to improve overall inventory control.

Responsible for overseeing all physical day-to-day operations of the company.• Manages and coordinates all warehouse employees, both full-time and temporary.• Meets vendor expectations and maintains good standing within partnerships.• Ensures processing of shipments.• Designs refurbishment projects as needed by vendors. • Enforces and maintains industry regulations and guidelines, including OSHA, vendor requirements, etc.• Acts as a liaison between sales force and warehouse operations ensuring that all data is properly communicated.• Promoted from Warehouse Manager to Vice President of Operations within 3 years.

Oversaw daily restaurant operations and all front of house staff. Improved ordering and inventory management. Worked to improve overall organization and maintain all health standards in accordance with state and federal laws and regulations. Responsible for special event planning and seasonal forecasting. • Through initiatives such as cost and pricing analysis, securing new vendors and wait staff training the restaurant went from losing $2,000 per month to weekly profit in just four months.• Researched market trends and changed the bar menu to reflect those trends while implementing specials to spark innovation and monitor the market for future changes.• Maintained strong vendor relationships.• Implemented stricter inventory control initiatives and reduced overall waste.

Managed catering attendants while assisting with overall event planning and implementation. Assisted with inventory control.• Fasted promoted supervisor in the history of the position. • Planned and set up events for guest counts up to 2,500. • Coordinated catering attendants and excelled in time management in high pressure situations. • Helped surpass 2013 yearly sales goal of $4.3 million.• Maintain relationships with high-profile clients, i.e. President of the University, Secretary of Agriculture, governors and senators.