Experience

Ritchie Marketing
• United States
• Food and Beverage Services
• 1 - 100 Employee
• Account Manager

  • 2019 - Present

Tyson Foods
• United States
• Food and Beverage Manufacturing
• 700 & Above Employee
• Food Service Sales Developement Manager

  • Oct 2017 - 2019


AdvancePierre Foods

• United States
• Food Production
• 400 - 500 Employee

• Regional Business Manager

  • Oct 2002 - Oct 2017

  Territory Management, Goal setting, Performance reviews, budgeting, Planning, Vision, Strategy, Execution. Territory Management, Goal setting, Performance reviews, budgeting, Planning, Vision, Strategy, Execution.



First Watch Restaurants

• United States
• Food and Beverage Services
• 700 & Above Employee

• General Manager

  • Aug 1999 - Apr 2002

  Daily Operation of restaurant, managed either the kitchen or front of house. Guest Service, Food quality, Food Cost, sanitation and overall cleanliness, staffing and training, coaching. Working with Regional manager to hit goals and objectives for month and year. Live the Ten Steps of Service Daily Operation of restaurant, managed either the kitchen or front of house. Guest Service, Food quality, Food Cost, sanitation and overall cleanliness, staffing and training, coaching. Working with Regional manager to hit goals and objectives for month and year. Live the Ten Steps of Service



Hyde Park Golf and Country Club

• Food and Beverage Services
• 1 - 100 Employee

• Executive Chef

  • Feb 1989 - Jun 1999

  Daily operation of all food service. Staffing, Training, Scheduling, Creatnig, writing, costing, menus for a al carte service, catering menu, banquet service, snack bar. Training staff on all phases of the completion of taskes. Managing staff of 20-30 seasonally. Purchasing, inventory control, food costing. Relationships with GM, AGM, Bar manager, Club Profeesional, Club Board of Directors and officers. Daily operation of all food service. Staffing, Training, Scheduling, Creatnig, writing, costing, menus for a al carte service, catering menu, banquet service, snack bar. Training staff on all phases of the completion of taskes. Managing staff of 20-30 seasonally. Purchasing, inventory control, food costing. Relationships with GM, AGM, Bar manager, Club Profeesional, Club Board of Directors and officers.