● Team player - actively supports co-workers and US Foods as a whole to provide the best service possible.● Efficient and detail oriented when resolving questions, requests, and issues. ● Knowledgeable about US Foods products, systems, and tools.● Integral liaison between customers, Specialists, District Sales Managers, and Product Sales Support Administrator● Managed and solicited and received support from brokers for nearly all sample requests.● Ability to determine needs of the customer and provide knowledgeable guidance to products that meet their needs, which includes upselling. ● Efficient utilization of Edge to ensure commonly ordered items are purchased by customers and sales are not missed.● Detail oriented when taking orders, resolving issues, and assisting TMs, DSMs, RSM, VPLS. ● Provides administrative support to TMs and Sales Management to process credits, special orders, drop-ships, rerouting delivery days, and will calls.● Initiative in taking lead on special projects. ● Excels at processing multiple issues simultaneously while creating a successful resolution. ● Provided back-up support and worked new customer Leads while Ticey Whipple was on vacation.

● Hired and trained front of house staff.● Managed staff retention, advancement, coaching, scheduling, annual reviews, and progressive discipline. ● Handled buying duties for beverage program. ● Managed beverage program and exceeded ownership cost goals every quarter.● Educated staff on products available in the beverage program to ensure customer satisfaction. ● Nurtured relationships with vendors and was rewarded with a trip to Italy in May, 2013 with Bedford International.● Managed private party bookings as well as several restaurant buy outs.● Oversaw and facilitated switching from Maitre D point of sale system to Aloha.● Developed and oversaw the creation of systems to open future units with a cohesive idea, handbook, and culture.● Helped maintain a profitable business despite economic challenges between 2008 and 2012.● Facilitated cohesive relationships and training between front and back of the house.

•Hired to open the 4th restaurant in the Hapa Group.•Hired, trained, coached, and developed a new staff for a 200 seat restaurant.•Created new systems for restaurant management including scheduling, daily sales forecasts, and employee incentives.•Oversaw training, roll out, and implementation of Open Table reservation system.•Promoted teamwork and high standards of service by supporting front and back of the house staff.

•Served, trained, and supported new servers at Ocean. •Promoted to manager of nine 75 after three months of employment with the company.•Promoted to general manager eight months following promotion to manager and managed a staff of 35.•Developed and improved the wine list, happy hour menus, and specialty cocktail offerings. •Kept costs below projections for fifteen straight months.•Responsible for staff hiring, training, retention, and discipline. •Created and facilitated wine and liquor classes for staff.•Maintained controllable costs below budget and increased private party bookings through my tenure as general manager.•Created and implemented staff incentives for wine sales, food sales, and positive customer feedback.•Created and implemented training protocol to promote success of servers and the restaurant as a whole. •Developed and maintained positive relationships with food, wine, liquor, and beer vendors.