Highly motivated Sales Associate with extensive customer service and sales experience. Outgoing sales professional with track record of driving increased sales, improving buying experience and elevating company profile with target market.
Summary of Skills
Managed the business plans of several accounts in achieving 45% business growth while maintaining over 90% delivery performance
Managed an inventory reduction team resulting in a 75 thousand inventory reduction.
Implemented a major production scheduling process to ensure greater service levels within all the school districts.
Created and implemented a complete Sanitation program for all the six districts which in turn achieved a 100% on all Inspections as well as HACCAP inspections.
Education
Mount Mary CollegeMilwaukee, WIExpected in 1995 ā āMasters:Business Administration - GPA:Masters, Business Administration 1995 Mount Mary College, Milwaukee, WI
UWMadison, WIExpected in 1985 ā āBS:Applied Science of Nutrition - GPA:BS, Applied Science of Nutrition 1985 UW-Madison, Madison, WI
Accomplishments
Professional Experience
Brenntag - Food and Nutritional Services Director North East, PA, 01/1999 - 01/1999
Designed and implemented a robust strategic business planning process within the several school districts, including sales collaboration, product management initiatives and financial forecasting.
Invested and organized the opening of a new Subway Franchise within the school district's cafeteria. This being the first Subway store in any High School in the United States. Then lead the committee to implement the motion strategic business planning process to obtain more Franchise within the districts.
Developed a team responsible for the increased business strategic demand/supply planning process, which included new products availability within the various school districts' cafeterias.
Obtained a Number 2 Status in Niche Ratings "The Best Food Service in Wisconsin", also a ranking of 62nd in the United States.
Turned a $200,000 thousand dollar account into a 1.2 million dollar account within 3 years of operation, through effective planning and re organizing the current programs. This increased district's ability to maintain a fund balance, and to replace needed equipment.
Planned, developed and implemented a computerized production and inventory programs, which in turn gave the district more flexibility in ordering a variety of products, also eliminated waste, which improved the quality of the total program.
Department Of The Interior - Regional Operations Manager Keams Canyon, AZ, 01/1996 - 01/1999
Philadelphia, PA 1996-1999 Contract Food Service Management Company, corporate offices in Pennsylvania Regional Operations Manager: Troubleshooter for the 50 States Manage and audit the activities associated with additional sales for financial results, human resources, and quality assurance standards across the Midwest, South & East Coasts.
Planned and executed an effective schedule in gathering information to contact districts who were about to bid for Food Services, Obtained information from the districts, put bid packages together, and worked closely with other team members to seal the contracts, this resulted into financial gain for the company.
Designed and implemented management training program on sanitation, food production and food safety, which reduced operational costs daily.
Increased satisfaction in threaten accounts, this in turn increased client satisfaction, also guest satisfaction, which in turn impacted the company's financial stability in retaining the accounts.
Coached unit Managers in achieving additional sales within their own units, each Manager received added bonus and recognition for the sale, this in turn resulted in financial gains for the employees as well as the company.
Worked closely with other team members in providing marketing, training and change management recommendations to the STAR Project team for implementation beginning spring 1998 for the year 2000 changes.
DAKA RESTAURANTS - District Manager City, STATE, 01/1995 - 01/1997
Contract Food Service Management Company, corporate offices in Massachusetts Managed the food service operations of 20 accounts over five states with a total sales revenue volume of $21 million.
Developed an effective schedule of obtaining information from the sales staff in obtaining new business. This helped my district's volume growth, which in turn increased my profitability to myself as well as the company.
Established and communicated expected standards of performance, reviewed actual performance, counseled a staff of 20 managers and took corrective action where necessary, resulting in higher levels of performance.
Designed and implemented management-training programs on: Guest satisfaction, food handling and sanitation, which improved quality within the individual units.
Turned a $3.4 million dollar account into a profitable account with an increase in sales revenue by 9% over previous year, which in turn helped my district to retain the account for another five years.
Reorganized and restructured the management of several accounts reducing corporate expenses by $10-15,000 annually, while delivering effective service.
Professional Affiliations
Skills
Food Service, Sales, Operations, Sanitation, Satisfaction, Training, Million, Audit, Change Management, Contracts, Food Production, Food Safety, Food Services, Human Resources, Marketing, Operations Manager, Quality Assurance, Quality Assurance Standards, Sales For, The Accounts, The Sale, Account For, Corrective Action, In Sales, Increase, Sales Revenue, Sales Staff, The Sales, Training Programs, Business Planning, Financial Forecasting, Forecasting, Including Sales, Inventory, New Products, Ordering, Product Management, Accounts In, Business Plans, Inspections, Production Scheduling, Scheduling, Scheduling Process
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