Specialty Retail and On Premise Sales Representative for wine distributor. Responsible for sales growth, new account development and care and maintenance of current accounts. Responsible for learning “book”, developing wine knowledge and expertise, and for showcasing specific wines to customer base.

Owner/Operator of Court House Deli & Grill responsible for all operational aspects of establishing and running a deli. Responsible for developing menus; staff management, performance evaluations, corrective actions for staff including chef, line cook, and front end staff. Responsible for establishing excellent customer service; merchandising; and developing a fresh and healthful approach to deli food. Built a loyal customer base.

General Manager for premier gourmet food retailer. Responsible for day-to-day operations of a nine million dollar a year facility. Duties included: hiring, training of staff and managers, scheduling, budgeting, profit and loss evaluation, catering and customer service, event planning, supervision of twelve managers and over ninety staff. Responsible for total store appearance, merchandising and sales performance, managing shrink, loss and profit. Successes include a dramatic improvement in store appearance and merchandising standards and an improvement of nine percent over budget sales goals. Promoted to General Manager from Store Manager.As Store Manager, responsible for managing day to day operations of multiple revenue producing departments, as well as training and development of department heads. Duties included: Budgeting, profit and loss evaluation; high-end customer service; supervision, direction, and correction for over ninety staff members; shrink and loss prevention. Planned and executed special event, Taste of Reston.

Department Manager responsible for merchandising, budget, staff management for dairy, bulk and grocery departments.

Assistant Manager and Deli Manager for “big box” operations supplying to restaurants and to businesses. Hired to upgrade deli/perishable operations and train for branch management. Responsible for perishables including: ordering and purchasing, receiving and inventory control as well as HACCP compliance. Assist customers, control costs, reduce shrink and manage staff.

General Manager responsible for day-to-day operations of a store with annual sales of twelve million dollars. Duties include: staffing, payroll compliance in a three tier union system, scheduling, profit and loss evaluation, and budgeting. Participated in a change management special project which involved travel, conducting meetings and brainstorming sessions as well as facilitating changes to the corporate culture with high level managers and hourly staffers.

General Manager for gourmet food retailer. Responsible for day-to-day operations of a ten million dollar facility. Included: hiring, training of staff and managers, scheduling, budgeting, profit and loss evaluation, catering and customer service, event planning, supervision of twelve managers and ninety staff. Responsible for store appearance, merchandising, sales performance, managing shrink, loss and profit. Turned store sales performance from a negative 2% to a positive 1%.Began working for Sutton Place as a Seafood Associate. Promoted to Department Manager, Grocery Manager, Store Manager and General Manager over a period of five years.