Over 20 years in Sales with the last 15 being in the Food Service Industry. Having owned, operated and managed 2 Restaurants, bring an expertise in ethnic cuisine, restaurant management and sales acumen, providing customers with a unique package.
Manage a portfolio of 15 National accounts and over $10 million in sales.National accounts include Whole Foods Markets, Aramark, Sodexo, Sysco, US Foods, HEB, Brookshires, Safeway, PFG, Costco, American Food and Vending.Increased College and University presence from 8 to over 30 Nationally.Negotiate prices, terms of sales and service agreements.Contact new and existing customers to discuss how their needs can be met through specific products and services. Quote prices, credit terms and other bid specifications.Hire, train and manage Brokers in all territories where there is a significant presence. Active participator in Trade Shows and exhibitions, such as NACUFS, ACUI, IDDBA, Expo East etc.Constantly create strategic brand building events to expand the current product portfolio.Meet existing customers to review current services and expand sales opportunities.On going building of relationships with customers and the community to promote long term business growth.Work with Team in New York on new products, providing market feed back and relay market trends for new products.
Managed a portfolio of 4 Regional Whole Foods Markets accounts and $3 million in sales.Increased sales volume by adding 3 additional Whole Foods Regions.Negotiated prices,terms of sales and service agreements.Quoted prices, credit terms and other bid specifications. Selected the correct products based on customer needs, product specifications and applicable regulations.Attended monthly sales meetings and quarterly sales trainings.Created strategic brand building events to expand the current product portfolio.Expanded presence to Universities, hospitals, and other B&I.
General Management responsibility for the whole site (2 restaurants). Very much hands on operation, 70 hours per week. 40 employees. Ensured a high standard of food preparation, presentation and menu planning while maintaining a high standard of health and hygiene in the kitchen and bar areas.Established administration office systems, cash handling, and pay roll.Stock management, food and liquor inventory policies and procedures.Menu development.Hiring of Chefs and general staff.Staff training and development with high focus on the end consumer experience and retention.Function/ Event organization.
Voted Best Indian Restaurant by Arizona Republic, New Times and AZ Central 3 years in a row including Best New Restaurant in 2005.
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