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Click here or scroll down to respond to this candidateCandidate's Name
EMAIL AVAILABLE PHONE NUMBER AVAILABLESummaryHighly motivated food sales representative with honed skills in forming close interpersonal relationshipsand delivering sales targets to drive organizational profitability and case growth. With deeply diverse experiences as a chef, a restaurant owner, a leader and sales representative, I possess a unique view of the culinary ecosystem to identify and drive successful sales opportunities.Signature StrengthsSales-DrivenA HunterProven LeaderFlexibleProblem SolverExtremely DedicatedJames Beard Winner Best New Restaurant in the Country, Rose PistolaZagat rated 24 for Kitchen@868 Grant Ave and a excellent Sunday Pink Section Review, Michael Bauer S.F. Chronicle.C.Douglas Consulting, LLC September 2023-PresentPrivate charters, Chauffeur, Black Car executive serviceDoor to Door Automotive Transfer- going the extra mileFreelance sales workLipari Foods, Inc Warren Mi/Sales Representative March 2022-July 2023Managed 35,000 stocked items and a vast territory, emphasizing face to face sellingProspect and acquire new business, using monthly sales flyers, shipper deals and pre-sellsEnsure merchandising standards are executed in all accountsWorked closely with category managers to bring in new items, increasing case growth and salesChefs Cupboard, Jupiter Island Club/Assistant Manager August 2021-March 2022Responsible for ordering, receiving and maintaining accurate inventoryOversee opening and closing tasksCoordinating outside catering, pickups and special eventsChefs Warehouse, Pembroke Pines, Fl/ Outside Sales Representative January 2020-March 2020Successfully completed training and took over assigned book of businessSold specialty oils, vinegars, chocolate, grains, artisan cheese and center of the plate proteinLaid off due to CovidBirite Food Service, Inc San Francisco, Ca/ Direct Sales Representative June 2017- November 2019Responsible for day-to-day marketing and sales of over 14,000 stocked itemsAchieved annual sales, profit and case growth through driving new street business and account penetration.Partnered closely with chefs and owners as a sales consultant to help develop diverse menus, increase profit and sell in new menu items.Guckenheimer Events, South San Francisco, Ca/ Chef de Cuisine January 2015-June 2017In charge of 40 employees, maintaining a food cost of 29%Responsible for the timely execution of over 1,800 meals a day to various corporate accountsHelped develop and write menus to keep food exciting, new and fresh. Menu would not repeat for 8 weeks.Ross Valley Kitchen, San Anselmo Ca/ Chef and Partner December 2013-Jan 2015Partnered with architect on implementing restaurant and kitchen designSourced all equipment, food suppliers and farmsExecuted all hiring, training and menu planningStephen Singer Olio, BakerLane Vineyards, Berkeley Ca/Sales Exec Assistant March 2006-April 2013Managed over 40 local and national accounts, plus wine shipping complianceSupplying and tracking all direct-to-consumer sales from online storeKitchen@868 Grant Ave, Novato, Ca April 2004-January 2009Created an ingredient driven menu highlighting local farms and purveyorsReceived excellent reviews, including Zagat, SF Chronicle, Marin IJ and YelpForeign Cinema, SF Ca Chefs John Clark and Gayle Pirie June 2001-Febuary 2004Roundsman working all stationsInside/Outside of the pass expeditorPromoted to Sous ChefNice Ventures( Chef Reed Hearons restaurants LuLu, Rose Pistola, Black Cat, Roses Caf) 1993-2000Was on opening team of all 4 restaurants, working all stations: wood grill and oven, Saut antipasti, wok and Garde managerRose Pistola, James Beard new restaurant 1997 |
