Experience

Mihlfeld & Associates

• United States
• Transportation, Logistics, Supply Chain and Storage
• 1 - 100 Employee

• Vice President of Client Services

  • Nov 2018 - Present

• Director of Operations

  • Nov 2016 - Nov 2018

  At Mihlfeld, we are committed to providing Logistics Services and Technology that reduces costs, improves efficiency, and builds value for our clients through specialized transportation, distribution, and information services. It is my goal to provide our clients with a superior product while controlling costs. My goals are achieved and measured by proven leadership skills, as well as a strong ability to problem solve and make sound decisions that encourage corporate growth.

• Senior Account Manager

  • Nov 2013 - Nov 2016

• Account Manager

  • Dec 2006 - Nov 2013



Fish Restaurant

• Co-Owner and Operator

  • 2004 - 2006

  Built Fish Restaurant, a 250-seat restaurant from the ground up with partner Chef James Clary. Project managed with Mr. Clary during all facets of construction, interviewing, hiring, and training, and held an ongoing leadership role for a staff of 90. Sales revenue exceeded $1.5 million in 2005 and $1.7 million in 2006. Instituted and managed policy development, quality control, catering, scheduling, payroll, bookkeeping, inventory control, vendor relationships, budgeting, cost control and analysis. Responsible for advertising, marketing, and special promotions and-successfully wrote and recorded radio spots. Spearheaded several promotional events that invited guest’s involvement weekly which encouraged repeat business. Fish was voted "Best New Restaurant" and "Best Seafood Restaurant" by the 2005 417 Magazine "Best of 417" reader's poll. Personally honored with the “Top 20 under 30” award while employed at Fish by 417 magazine.



Clarys Restaurant Inc

• United States
• Food and Beverage Services

• General Manager

  • 1999 - 2004

  Upon college graduation, advanced from Server to Catering Manager, and in 2000, became General Manager. Gained organizational skills through catering events that ranged from 2 to 700 people. Lead a team of 35 employees and achieved the 417 Magazine "Best Service" award in 2003. Responsible for bookkeeping and payroll, hiring, training, scheduling, dismissal of employees, purchasing, inventory, catering planning, costing, and implementation. Upon college graduation, advanced from Server to Catering Manager, and in 2000, became General Manager. Gained organizational skills through catering events that ranged from 2 to 700 people. Lead a team of 35 employees and achieved the 417 Magazine "Best Service" award in 2003. Responsible for bookkeeping and payroll, hiring, training, scheduling, dismissal of employees, purchasing, inventory, catering planning, costing, and implementation.