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Results-Oriented Sales and Marketing Management Professional who works to develop the operational efficiency of the organization. Exceptional communicator with a consultative sales style, strong negotiation skills, and a keen ability to assess clients needs. Experienced in creating and conducting oral and written … Read More
Results-Oriented Sales and Marketing Management Professional who works to develop the operational efficiency of the organization. Exceptional communicator with a consultative sales style, strong negotiation skills, and a keen ability to assess clients needs. Experienced in creating and conducting oral and written presentations. Self-motivated and dynamic professional with diverse credentials which combine solid & tactical leadership expertise with a strong sales background, an ability to work collaboratively, & a commitment to achieving corporate goals. Demonstrated ability to develop & implement strategic plans to ensure growth. Focused on achieving continuous & improved business performance. Proactive team builder & tactical planner with the ability to secure lasting business relationships. Exemplary communication & attention to detail to exceed customer expectations and maintain high levels of client satisfaction.

 Leadership/Motivation/Teamwork
 Profit Optimization/Cost Control
 Builds & Maintains Relationships
 Marketing/Business Development
 Company/Operations Development
 Communication/Customer Relations
 Strategic Business Planning/Analysis
 Account Management/Development
 Expert Sales Pitching & Closing
 Project and Process Management
 Staff Training and Development
 Computer Program Knowledge Read Less
  • Territory Manager/ Corporate Chef
    US Foodservice — Manassas, VA, USA
  • Executive Chef/ Food and Beverage Manager
    Steamboat Restaurant/ Piankatank River Golf Course — Hartfield, VA, USA
  • Executive Chef
    Doubletree Hotel — Nashville, TN, USA
  • Executive Chef/ Food and Beverage Manager
    Telliqhua Resort — Tellico Plains, TN, USA
  • Executive Chef/ Food and Beverage Manager
    Cedar Grove Mansion Inn — Vicksburg, MS, USA
  • Chef/ Owner
    Ol' River Steakhouse — Tylertown, MS, USA
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TERRITORY SALES MANAGER / CORPORATE CHEF, US Foodservice, Manassas, VA, 2008 to 2009
• Orchestrated recipe/menu development based on guest trends/preferences and seasonal considerations
• Lead and taught PKU Chicken classes & educated customers on true food costs & restaurant operations
• Established and mainta… Read More
TERRITORY SALES MANAGER / CORPORATE CHEF, US Foodservice, Manassas, VA, 2008 to 2009
• Orchestrated recipe/menu development based on guest trends/preferences and seasonal considerations
• Lead and taught PKU Chicken classes & educated customers on true food costs & restaurant operations
• Established and maintained professional and productive relationships with customers and businesses
Key Accomplishments and Contributions as the Territory Sales Manager and Corporate Chef:
• Established a new territory which generated up to $48,400 in additional revenue per month
• Maintained an Accounts Receivable average of 95+% and a Gross Profit of 17.49+% at all times

EXECUTIVE CHEF / FOOD & BEVERAGE MANAGER, Steamboat Restaurant, Hartfield, 2007 to 2008
RESTAURANT AND CATERING CHEF, Swank’s on Main Restaurant, Kilmarnock, Virginia, 2007
• Facilitated innovative & effective training programs for employees which increased motivation/morale
• Created staff schedules while staying on budget and ensuring proper staffing for the average volume
• Developed, monitored, and maintained restaurant budgets and profit and loss/financial statements
• Consistently ensured an enjoyable customer experience for customers while maintaining profitability
• Conducted cost analysis, maintained inventory control, negotiated costs with vendors, & ordered stock
• Coordinated on and off-site catering events and created Edible Fruit Sculptures and Special Entrees

EXECUTIVE CHEF – FINE DINING RESTAURANT, Doubletree Hotel Restaurant, Nashville, TN, 2007
• Lead the renovation, design, and opening of a fine dining restaurant and created the menu & its design
• Supervised, trained, and evaluated a team of 25 employees and scheduled staff for 2 restaurants & 1 bar
• Facilitated innovative & effective training programs for employees which increased motivation/morale
• Developed, monitored, and maintained restaurant budgets and profit and loss/financial statements
• Conducted cost analysis, maintained inventory control, negotiated costs with vendors, & ordered stock
• Coordinated on and off-site catering events and created Edible Fruit Sculptures and Special Entrees

EXECUTIVE CHEF / FOOD & BEVERAGE MANAGER, Telliquah Resort, Tellico Plains, 2006 to 2007
• Supervised, trained, and evaluated a team of 40 employees and scheduled staff for 2 restaurants & 1 bar
• Facilitated innovative & effective training programs for employees which increased motivation/morale
• Developed, monitored, and maintained restaurant budgets and profit and loss/financial statements
• Conducted cost analysis, maintained inventory control, negotiated costs with vendors, & ordered stock
• Coordinated on and off-site catering events and created Edible Fruit Sculptures and Special Entrees

EXECUTIVE CHEF / F&B MANAGER / HOTEL MANAGER, Cedar Grove Mansion Inn, 2005 to 2006
• Facilitated innovative & effective training programs for employees which increased motivation/morale
• Developed, monitored, and maintained restaurant budgets and profit and loss/financial statements
• Conducted cost analysis, maintained inventory control, negotiated costs with vendors, & ordered stock
• Coordinated on and off-site catering events and created Edible Fruit Sculptures and Special Entrees
• Orchestrated recipe/menu development based on guest trends/preferences and seasonal considerations

EXECUTIVE CHEF / RESTAURANT OWNER, Ol’ River Steakhouse, Tylertown, MS, 2000 to 2005
• Orchestrated recipe/menu development based on guest trends/preferences and seasonal considerations
• Facilitated innovative & effective training programs for employees which increased motivation/morale
• Created staff schedules while staying on budget and ensuring proper staffing for the average volume
• Developed, monitored, and maintained restaurant budgets and profit and loss/financial statements
• Consistently ensured an enjoyable customer experience for customers while maintaining profitability
• Conducted cost analysis, maintained inventory control, negotiated costs with vendors, & ordered stock
• Coordinated on and off-site catering events and created Edible Fruit Sculptures and Special Entrees
• Managed, trained, motivated, & evaluated a team of employees and ensured production/development
• Developed and implemented strategic marketing campaigns which increase brand identity and sales
• Screened, interviewed, and hired qualified employment candidates for all positions in the restaurant. Read Less
American Culinary Federation–Certified Chef  Culinary Institute of Louisiana  SW MS Community College
Phoenix State University Master Gunsmith—Phoenix State University Firearms Instructor
Westfield University Bachelors Degree Business Management
Member Since: Apr 4, 2011