U.S. FOODSERVICE CORPORATION *Boca Raton, FL.

2009- Present
Sales Territory Manager
Manage the district through organizational skills, account strategies, and terri
tory planning. Oversee and manage the performance of customers. Establish and ma
intain industry contacts that lead to sales growth. Establish an on-going commun
ication path with the customer and ensure sales growth opportunities. Sales incr
eased 20% ( 90K ) per quarter since inception of my business development / custo
mer support best practices
SYSCO FOODSERVICE CORPORATION * Miami, FL 2003-2009
Executive Culinary Director
Procure, manage, and merchandise all center-of-the-plate food and beverage produ
cts for sales team and corporate management. Develop and direct marketing strate
gies, menu engineering, and vendor/product negotiations. Spearhead hands-on culi
nary training for over 150 industry professionals and provide creative ideas, pr
oducts, and strategies that result increased profits for Sysco, sales associates
, and customers.
* Exceeded overall sales growth and profit plans[ increasing net profits $1.5 m
illion dollars during year one. Earned President's Club membership for influenci
ng outstanding sales. Promoted from Marketing Associate during my second year of
tenure.
* Attained highest retention rate and product knowledge index within region.
* Earned 2006 Regional Chef of the Year award, 2003 Rookie of the Year award, a
nd 2004 Corporate Torchbearer award for outstanding, high-impact service.
* Increased sales of products in under-developed regions by implementing high-c
aliber associate training program.
EXECUTIVE PERFORMANCE, CONT.
TIMPANO ITALIAN CHOPHOUSE * Ft. Lauderdale, FL 1999-2003
Director of Food and Beverage Operations
Developed critically acclaimed, award-winning restaurant concept with 275-seat d
ining and banquet facility. Directed all aspects of operations from products to
presentation with complete oversight for front-of-house and back-of-house activi
ties. Performed brand recipe research and development and detailed procedure exe
cution to match restaurant concept and consumer buying trends.
* Drove brand growth of 25% per year and opened one new unit annually.
* Realized 100% internal promotion rate and 95% staff retention rate, directly
impacting brand's profit and notoriety.
* Earned four-star/four-diamond rating during time as Executive Chef.
* Authored front-of-house and back-of-house employee handbooks, training manual
s and succession plan to coach and mentor staff to fullest potential.
PLANET HOLYWOOD'S ALL-STAR CAF * New York, NY 1995-1999
Corporate Executive Chef
Directed operations, customer service, and corporate recipe development at flags
hip, 750-seat Times Square location, serving full schedule of banquet and upscal
e public relations and business events on busiest corner in world. Spearheaded c
orporate employee training and development, vendor negotiation, and business gro
wth. Drove realization of quality and profit goals and ensured accurate financia
l analysis and reporting for informed business decisions that optimized profits.
* Oversaw launch of 16 new units in two years, realizing corporate-wide, double
-digit growth each year.
JAVITS- N.Y.C. CONVENTION CENTER * New York, 1989 - 1995
Executive Chef / Director Food and Beverage
Directed three full-service fine dining restaurants while increasing revenue and
improving staff proficiency through hands-on leadership. Served as Catering Dir
ector for high-volume, upscale banquet and event facility. Controlled all culina
ry- and financial-related operations.
* Developed and served four-star delicacies to world connoisseurs for many Fort
une 500 fine dining galas.
* Hosted annual N.R.A. International Hotel and Restaurant Show.
EDUCATION & CERTIFICATIONS
A.A.S in Culinary Arts, Culinary Institute of America 1987 - Hyde Park, NY
A.A.S in Business Administration, S.U.N.Y. Rockland 1985 - Suffern, NY
Certified Executive Chef * Certified Pastry Chef
Certified Foodservice Sales Professional