Developed a profitable sales territory by continuously prospecting new business from various restaurants, hotels, country clubs, and other foodservice related operations. Prospected and managed 39 accounts as a part of a team concept in Washington, D.C. from 2010-2013 and 63 accounts in my present independent territory outside of Baltimore, MD.
2010-2013 Washington DC Sales Team- Initially hired to grow Washington DC sales team consisting of four individuals which was under budget since its conception three years prior. After first year, increased sales with new growth which resulted in not only our team exceeding budget, but winning multiple awards and bonuses. Won sales team of the year in 2012. Also helped develop a complete HAACP plan for one of our high volume seafood restaurants. After such a vast improvement, in 2013 the VP of sales asked if I was interested in taking over a stagnant territory to which I eagerly accepted.
After three years I tripled my sales and in 2016 I was the recipient of the "Record Sales Growth" award, which is one of six possible yearly awards given to 1 out of the 35 salesmen at Saval. 2016 also exceeded both yearly budget and gross profit budget. Top of the sales force for center of the plate, mainly for boxed beef and custom cut steaks sold to all of my accounts including diners up to high-end white tablecloth restaurants. Full food service product knowledge. Aggressive pursuant of new business, leads, and customer referrals. Complete customer retention rate and have a highly loyal customer base through constant development, menu review, new ideas and exceptional customer service. Very proactive in keeping a current and updated accounts receivable. Prepared pricing sheets with portion costs, projected menu price, and potential profit. Trained a class of 7 new sales staff on Essential Integrity which is part of Conscious Business training focus here at Saval. Generated pricing and reports on Excel and Word. Daily use of SugarCRM and Outlook.
Developed and managed a profitable sales territory by continuously prospecting new business from various restaurants, hotels, country clubs, and other foodservice related operations. Managed and grew 50+ accounts in a multi-city area focusing primarily on Washington, D.C. Maintained yearly sales well above company average. Achieved highest sales increase in one quarter which was sales of $197,000 increasing to $630,000. Total yearly sales in 2008 of 3.5 million. Job duties included new client prospecting, client account maintenance, contract/pricing negotiations and extensive produce knowledge. Also, yearly produce forecasting of trends due to the weather effecting crops and keeping customers abreast of potential situations, which would not only increase their costs but also lower the quality. Weekly updates on new seasonal local items available as well as gourmet and specialty produce to white tablecloth restaurants with prominent D.C. chefs.
2011-Excellence in Sales Award-Sales Team of the Year-DC Team
2011-Sales Star Award-Rookie of the year that has exceeded budget and gross profit
June 2011- Employee of the Month-Only sales person to ever win this award. Earned for landing the bid for the US Open golf tournament in Potomac, MD that year.
2012- Excellence in Sales Award-Sales Team of the Year-DC Team
2016 Sales Achievement Award-highest sales increase from previous year in the entire company of 35 salesmen
Excellence in Sales performance awards-
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