Experience

Stone-Mart

• Design Services

• St. Pete Branch Manager

  • Aug 2020 - Present

  Territory manager for Central West Counties from St. Petersburg up to Springhill FLManage over 900 contractor accounts.Manager for overall operations and staffing for the St. Petersburg Branch.Conduct out side visits, meet clients in their showrooms and offices ensuring out side representatives is maintaining displays, and conducting routine visits.Continually growing sales year over year an average of 23-30%.Oversee, train, coach, manage, and develop showroom sale reps.Built very strong and loyal relationships with all VIP clients.Manager overall property, appearance and maintenance.Responsible for warehouse inventory and cleanness.Perform facility safety inspections.Host training PK's for all contractors.Closed one of the largest retail orders in company history.Responsible for leading my team to find new builders, make the cold calls and grow our territory. Ensure all new arrivals are presented to all accounts.*Certified Forklift Operator**Employee of the month Sept 2020* Show less

• Territory Sales Lead & St. Petersburg Branch Leader

  • May 2019 - Aug 2020

  Territory leader for Central West Counties from St. Petersburg up to Springhill FLManage over 900 contractor accounts.Set up account visits for our Outside sales manager, ensuring we are keeping display clean and up to date. Grow sales year over year an average of 23-30%Built very strong and loyal relationships with all VIP clients.Host training PK's for all contractors.Closed one of the largest retail orders in company history.Responsible for leading my team to find new builders, make the cold calls and grow our territory. Ensure all new arrivals are presented to all accounts.*Certified Forklift Operator**Employee of the month Sept 2020* Show less

• Showroom Sales

  • Mar 2019 - Apr 2019

  Responsible for delivering excellent customer services to showroom guest.Write and finalize quotes.Skills in chase pay, sign now, and activate.Performed cold and warm calls to regain and earn clientele.Learned how to operate and control a forklift for customer pick ups.



If I brewed the world

• Bartender

  • Mar 2020 - Mar 2022

  Beer tender: Serving up cold, delicious, unique beers! All while creating an at home feel and vibe. My goal is to make you feel like, you at a family or friends house; enjoying legendary craft brews while sharing life stories. When you are here, you will vibe to the old school 90’s hip hop and rap music that fills our brewery. Oh yeah.. Come check out Nettie, our brew cat! Don’t get it twisted she is boss and will let you know it. Cheers!! Beer tender: Serving up cold, delicious, unique beers! All while creating an at home feel and vibe. My goal is to make you feel like, you at a family or friends house; enjoying legendary craft brews while sharing life stories. When you are here, you will vibe to the old school 90’s hip hop and rap music that fills our brewery. Oh yeah.. Come check out Nettie, our brew cat! Don’t get it twisted she is boss and will let you know it. Cheers!!



Oak and Stone

• Real Estate

• Server

  • Mar 2019 - May 2019

• Manager

  • Aug 2018 - Mar 2019

  Bar manager, key focused on beverage development and marketing.Developed bar specials for special occasions and DJ nights. Revamped cocktail recipes. Fixed and helped control beverage price changes and inventory limits. Worked with GM and Director on standard liquor brands.Put bar inventory on a shelf to sheet ordering system.Developed an company standard liquor order guide, and action plan formatted structure.



Hawkers Asian Street Fare

• FOH/Bar Manager

  • Jan 2016 - Aug 2018

  FOH management, AOR focused on bar, and HACCP standards. Involved in the EDGE district, chamber of commerce as store liaison ; networked with local business owners to Learn demographics and sales trends. Opened and developed the store location. Built and maintained professional relations with community and guest. FOH management, AOR focused on bar, and HACCP standards. Involved in the EDGE district, chamber of commerce as store liaison ; networked with local business owners to Learn demographics and sales trends. Opened and developed the store location. Built and maintained professional relations with community and guest.



Ecolab Pest Elimin

• United States
• Consumer Services
• 500 - 600 Employee

• Service Specialist

  • Jul 2015 - Jan 2016

  Service all my accounts throughly and professional. Sales calls to grow business Inventory for products and equipment Maintenance of equipment and service vehicle Route management Time management Continuous training in company, state and federal mandates. Respond to customers needs in a timely manor Follow mandate laws for appropriate pesticide applications. Service all my accounts throughly and professional. Sales calls to grow business Inventory for products and equipment Maintenance of equipment and service vehicle Route management Time management Continuous training in company, state and federal mandates. Respond to customers needs in a timely manor Follow mandate laws for appropriate pesticide applications.



Sodexo

• France
• Facilities Services
• 700 & Above Employee

• Retail Manager

  • Jan 2014 - Jul 2015

  Managed the Spartan Club dinning hall and Rathskellar on The beautiful University Of Tampa Campus. Sales over $3.2 million per an 8 month rolling school year. Over saw and managed 8 unit managers, who are responsible for all daily operations from ordering, team building and development, scheduling, weekly inventory, cashier aduits, HACCP / saftey standards, and disciplinary actions.Manage brand concepts including Chick-Fil-Aand Einstein's Bagels.(Certified Einstein's Manager) Other concepts range from a Boar's Head deli concept with a we prodly brew Starbucks concept.Brought the cooperate Einstein’s audit score from46% to a 99%. Manage and coordinate all concessions events for multiple sports on campus. Sales average $175k and growing. Responsible for weekly P&L reporting and weekly variance reports. Responsible for writing monthly forecasting. Show less

• Retail Manager

  • May 2012 - Jan 2014

  -Providence College Flagship Food Court responsible for entire campus serving lunch and dinner available to all students, facility, and guests. Account has 40+ Retail Unionized Employees.-Daily operations serving 1500+ people with a variety of food platforms involving grill, pizza, Mexican, sushi, ethnic, snacks, Grab n Go, Sandella’s, Starbucks, and Deli.-Primary focus on BOH operations form ordering, inventory, HACCP, safety, proper use of Sodexo recipes, establish and maintain pars, menu development, execution of all LTOs, NSF audits, employee training-Responsible for all retail outlets to reflect and adhere to Sodexo SOP, goals, and costs control.-Develop all pricing for total operations and products requiring competitive price analysis investigations of local competition. Set all pricing specific to current market values while meeting Sodexo’s margins.-Control all expenses and maintain financial goals, while continuously looking to grow the business and expand our offering gaining a competitive edge. Show less



Panera Bread

• United States
• Restaurants
• 700 & Above Employee

• Assistant Manager

  • Jan 2008 - May 2012

  Managed daily operating procedures, food cost and labor cost, Panera service goals and standards, to ensure our Panera warmth, creating a every day oasis for all guest. Head of food cost department, responsible for all orders, tracking and coding all invoices, keeping all operating supplies below budget. Ran food cost loss margins constantly at 2.8% . Average 28% Food and paper cost. Responsible for daily training and development of all staff members. Managed daily operating procedures, food cost and labor cost, Panera service goals and standards, to ensure our Panera warmth, creating a every day oasis for all guest. Head of food cost department, responsible for all orders, tracking and coding all invoices, keeping all operating supplies below budget. Ran food cost loss margins constantly at 2.8% . Average 28% Food and paper cost. Responsible for daily training and development of all staff members.



HMSHost

• Food and Beverage Services
• 700 & Above Employee

• Multi Unit Manager

  • Jun 2006 - Jan 2008

  Managed daily operating procedures, food and labor cost, ensured adherence to SOP service standards, for front and back of the house operations. ensured guest satisfaction was exceed, while meet forecasted sales. • Managed supervisors to make sure the units ran up to our customer service standards, and to ensure daily responsibilities are met. • Directed daily operations including planning, budgeting, expense control, recruiting, staffing, inventory control, menu planning, facilities management and guest service standards form multiple units exceeding 8.5 million in annual sales. • Took over a failing unit/restaurant; I designed and implemented production plans and unit standards; to cut waste and track product, implemented HASP recipes and retrained staff. This resulted in a food cost reduction 20% in one period • Responsible for associate performance reviews. Show less



NEWPORT CREAMERY LLC

• United States
• 1 - 100 Employee

• Assistant Manager

  • Apr 2005 - Jun 2006

  Managed employees for service and performance standards, portion control, and appearance. Made daily and weekly purchases for produce, milk, Perkins, paper and chemical supplies. Responsible for daily cash outs and deposits. Reviewed payroll to ensure accuracy. Responsible for petty cash/ expense reports. Managed employees for service and performance standards, portion control, and appearance. Made daily and weekly purchases for produce, milk, Perkins, paper and chemical supplies. Responsible for daily cash outs and deposits. Reviewed payroll to ensure accuracy. Responsible for petty cash/ expense reports.



Pawtucket Country Club

• United States
• Recreational Facilities
• 1 - 100 Employee

• Assistant Banquet Chef

  • Jul 2002 - Jun 2006

  Catered events ranging from 15-900 people Worked with the Executive Chef and management team to build the BEO. Responsible for inventory with Executive Chef Took part in *show off cooking* in the front of the house Designed beautiful breath taking food sculptures for all events Coordinated with guest of honor the time lay out of their event. Catered events ranging from 15-900 people Worked with the Executive Chef and management team to build the BEO. Responsible for inventory with Executive Chef Took part in *show off cooking* in the front of the house Designed beautiful breath taking food sculptures for all events Coordinated with guest of honor the time lay out of their event.