Experience

FobeSoft

• United States
• Software Development
• 1 - 100 Employee

• Managing Partner

  • Jan 2022 - Present

• VP of Sales

  • Sep 2016 - Feb 2022

  We are teaching financial responsibility to restaurant operators and their teams. We have developed a tool that allows restaurants to see their P & L's on a daily basis, and it takes less than 5 minutes a day. No more waiting till the end of the month to see how you did. Know where you stand right now and make decisions that are loyal to your bottom line. This program will help the person with one location who needs to add a few points to their profit margin or the operator, with multiple locations looking for an easy way to check the pulse of each business individually. Teaching financial responsibility and serving fresh P & L's daily, that's FobeSoft. Show less



Multiple organic,(and a few non organic) forward thinking, food based companies on the First Coast

• Jacksonville, Florida Area

• Director of Sales and Marketing

  • Oct 2015 - Present

  I help put the controls in place that are improving the bottom lines for several food service business's. Their a number of ways that I accomplish this: - INVENTORY AUDIT - Depending on the situation, we will look at every aspect of the purchase process and 9 out of 10 times we can find a smarter / cheaper way to do it. - OVERALL ORGANIZATION - Everything from major logistical projects down to how the work station is set up, the goal is to stream line production to make your product faster and cheaper while NEVER sacrificing the quality. - MARKETING - Reintroduction to the community initiatives, boots on the ground information drops, social media management, B2B email campaigns, B2B appointment setting and network marketing presence. - TRAINING - Company values, performance, efficiency, safety, client interaction, best on boarding practices and and employee motivation. -NEW LINES - Strategically launching new brand initiatives such as catering, delivery, update take out, new products, beverage service, as well as implementing grocery items. Show less



Palmetto Organics

• Jacksonville, Florida Area

• Director of Sales and Marketing

  • Jun 2015 - Present

  There is a culture shift happening right now in Jacksonville. Never before have ORGANIC fruits, vegetables and grocery items been more accessible and affordable. We are going directly to the farms both locally and nationally that are growing food “ORGANICALLY” (without the use of pesticides, synthetic fertilizers, sewage sludge, genetically modified organisms, or ionizing radiation) then delivering it directly to the customer’s home or business. By partnering with some of Jacksonville’s leading business we are changing how employees and their families approach a healthy lifestyle. Businesses are embracing any opportunity to engage employees in smarter decisions when it comes to health. Health insurance has spun out of control and the best way to control cost is to have healthy / happy employees and families. We keep the cost low, deliver for free and have a team of chefs and a holistic health care counselor on staff to help families every step of the way. Show less



Owen and Associcates

• Jacksonville, Florida Area

• Marketing Executive

  • Feb 2014 - May 2015

  * Over saw new business growth from initial lead generation through close of sale, by utilizing web blast, association marketing, telephone marketing, site visits, email, referral, and purchased ad space. * Responsible for conception of creative marketing strategies implemented by sales team. * Created in depth reports to track the process of a campaigns, agents and sales. * Oversaw sales and training meetings * Over saw new business growth from initial lead generation through close of sale, by utilizing web blast, association marketing, telephone marketing, site visits, email, referral, and purchased ad space. * Responsible for conception of creative marketing strategies implemented by sales team. * Created in depth reports to track the process of a campaigns, agents and sales. * Oversaw sales and training meetings



Aflac

• United States
• Insurance
• 700 & Above Employee

• Special Projects Coordinator

  • Apr 2009 - Feb 2014

  * Started as a commission only agent and was soon offered positions of leadership. * Successfully created the Aflac footprint with First Coast Manufacturers Associations, generating sales over $300,000 within 18 months, and doubling that in the next year. Most business is still on books to this day. * Was one of only 6 (out of over 1000) agents to work exclusively with top three brokers in North Florida and was awarded title of Special Projects Coordinator by State Sales Coordinator Troy Deslatte. Show less



Matthews Market and Catering

• Jacksonville, Florida Area

• Executive Chef

  • Oct 2007 - Apr 2009

  * Concept deli and prepared food store attached to 3 Star 3 Diamond restaurants, winner of the golden spoon award. * Recruited and managed a team of 8 kitchen staff, 10 front of the house sales staff, and 35 part time catering cooks and servers, 1 catering director. * Concept deli and prepared food store attached to 3 Star 3 Diamond restaurants, winner of the golden spoon award. * Recruited and managed a team of 8 kitchen staff, 10 front of the house sales staff, and 35 part time catering cooks and servers, 1 catering director.



Waters View Restaurant

• Littleton NC

• Executive Chef

  • May 2006 - Sep 2007

  * Recruited as Executive Chef to take over brand new, but failing resort style restaurant. * Established, hiring, training, menu, inventory, food costing, scheduling, discipline, conflict resolution, and code of conduct policies that are still used today. * Turned business around and did 1.1 Million in sales first year with 16% profit. * Recruited as Executive Chef to take over brand new, but failing resort style restaurant. * Established, hiring, training, menu, inventory, food costing, scheduling, discipline, conflict resolution, and code of conduct policies that are still used today. * Turned business around and did 1.1 Million in sales first year with 16% profit.



JK'S Fine Dining steak house

• Raleigh-Durham, North Carolina Area

• Executive Sous Chef

  • Jul 2005 - May 2006

  * Recruited by James Beard award winning chef to assist in hiring and training of a staff of 35 kitchen crew members through opening of new restaurant in the very busy, high end Raleigh town center. * Responsible for food cost control of chefs award winning menu design. * Tasked with sourcing food and establishing relationships with local growers at every possible opportunity. * Managed relationships with all vendors of the restaurant from food, bar, payroll companies, linen, and placement companies. Show less



A Southern Season

• Chapel Hill NC

• Executive Chef

  • Apr 2003 - Jul 2005

  * Hired to open the largest ever specialty food store in the country. Nationally recognized leader in the specialty food industry. * Driving force behind the deli, prepared food, cheese department, frozen food, bakery, and catering department overseeing a staff of 45 creative, passionate individuals. * Responsible for conception of recipes and creative marketing strategies implemented by sales team. * Created in depth reports to track the process of food cost, payroll, quality control, catering development, and employee recognition. * Negotiated with everything from local farmers and national vendors to cottage industry food manufacturers from all over the world to bring specialty foods from all over the world to our magnificent customers. * Successfully implemented a demo and sampling daily of our goods to increase sales and customer loyalty. * Taught several cooking classes in a world renowned cooking school attached to the store that featured the likes of Martin Yan (Yan can cook), Masahuru Morimoto (Iron Chef Morimoto) and Emeril Lagasse along with hundreds of other world-renowned chefs Show less



Shark Club and Pacific Grill

• Washington D.C. Metro Area

• Executive Chef

  • Feb 1998 - Feb 1999

  * Oversaw the menu development and kitchen staff of 5 nightclubs in the Washington DC area. * Hired and trained 5 kitchen managers and put the policies in place to have consistency throughout all locations. * Negotiated with food distributers to control the cost on all food for 5 locations. * Transitioned from a club with bar food only to a hotspot for higher end dining. * Oversaw the menu development and kitchen staff of 5 nightclubs in the Washington DC area. * Hired and trained 5 kitchen managers and put the policies in place to have consistency throughout all locations. * Negotiated with food distributers to control the cost on all food for 5 locations. * Transitioned from a club with bar food only to a hotspot for higher end dining.



US Navy

• United States
• Armed Forces
• 700 & Above Employee

• BMSN

  • Dec 1996 - Dec 1998

  * Graduated boot camp top of class as Honor Recruit. * Stationed aboard USS Ponce LPD 15. * Deployed to Mediterranean Sea, North Africa, Bulgaria, Romania, Turkey, Spain, Portugal, and Greece earning veteran status. * Qualified sharpshooter, advanced first aid, basic SAR swimmer. * Graduated boot camp top of class as Honor Recruit. * Stationed aboard USS Ponce LPD 15. * Deployed to Mediterranean Sea, North Africa, Bulgaria, Romania, Turkey, Spain, Portugal, and Greece earning veteran status. * Qualified sharpshooter, advanced first aid, basic SAR swimmer.