Sales Manager

Joseph A Bruno

**** ****** ****** ***** ****** Fl 33327

Cell 305-***-****

E-Mail: ***********@*****.***

Professional Skills

Leadership, Strong Multi Tasking Skills, Lean Management, Analytical

Approach to Resolution, Budget Development, Vendor Relations, Procurement

Professional Experience

2003-Present Weston FL

UNITED ELECTRONICS CORPORATION

UNITED ELECTRONICS CORPORATION

Materials Manager, QC Supervisor, Sales Engineer, Account Manager

Key Responsibilities:

Interact with Executive Management to develop and format an Expenditure and

Manufacturing plan that supports the Sales and Financial needs of the

organization.

Recruit, Lead, Motivate and Train a diverse staff to effectively maintain a

commitment to continuously improving interdepartmental communication and

the achievement of stated requirements of organization.

Duties:

Manage and Direct daily activities in Purchasing, Planning, Warehouse,

Shipping and Receiving.

Review and Communicate to Executive Management performance related to

daily/weekly revenue plans.

Coordinate Manufacturing and Assembly activities in multiple departments.

Interact and Participate with Engineering and Quality on New Product

Development.

Achievements:

Negotiated with several vendors for cost reductions and improvement of

Quality.

Implemented and Maintained an Inventory Control System (20,000 plus skews)

that for four consecutive external audits had an absolute deviation less that 2%.

This ultimately led to a waiver of the need for future audits.

Reduced Lead-Times on Core Products to an Industry leading one week ARO.

Maintained zero past dues on Core Products with multiple Key Customers.

Increased Inventory turns on Core Products by 30%.

Developed and Maintained Structured Bill of Material criteria that resulted in

Part Number Simplification and Process Controls.

2000-2003 Miami, FL

TOTAL FOOD SERVICE DIRECTION - Fine Host - Aramark

Carnival Cruise Lines, Foodservice Director

Overall management in a multi faceted corporate dining facility, serving over

9000 covers a week. Built volume to over $1,300,000

Directed and motivated a staff of 18 including 2 supervisors and an

administrative assistant.

Oversaw menu planning, inventory controls, ordering and day to day operations

of the unit.

Responsible for all Financials aspects dealing with a profit or loss food service

operation to include sales development, food and labor cost, unit merchandising

and promotions.

Met food cost of 32%

Maintained a 28% labor cost

Oversaw vending operation for 2500 Carnival employees

1998–1999 Miami, FL

TOTAL FOOD SERVICE DIRECTION, FINE HOST CORPORATION

Amadeus Corporation, Manager

Supervision of 6 employees in a multi faceted account serving 700 employees.

Responsible for Financials, Payroll, Unit Merchandising, Customer & Client

Relations.

Implementation of internal communication network to include electronic

distribution of weekly menus, promotions and health & nutritional information.

Oversaw 300k renovation project. Serving full fare of daily menu by setting up

satellite kitchen at another account.

Development of catering menu using customer surveys and hosting a Catering

Expo to introduce new & trendier items. Catering sales have increased by 125%.

1996–1998 Miami, FL

TOTAL FOOD SERVICE DIRECTION, FINE HOST CORPORATION

Carnival Cruise Lines, Executive Chef – Corporate Dining Facility

Supervision of 9 back of the house employees and one supervisor in a multi

faceted account serving 2500 employees including; daycare, electronic ordering

Delivery service, executive dining, internal & external company catering, coffee

pantry service. Responsible for Inventory Control, computerized purchasing,

receiving and cost controls. Development of cycle menu and culturally diverse

Promotions as well as daily “On Exhibition” Specials. Unit Merchandising and

Customer & Client Relations.

Electronic distribution of weekly menus, promotions, health & nutritional

information.

Increased unit profitability by 296% and sales by 21.4 % over first year,

compared to previous five years of operation.

1998 sales exceeded $800,000.00

Experience Continued

1987-1996

A background of experience preparing for a career in food management. Details

upon request.

Education

American Institute. Lmt 2010

National Restaurant Association ServSafe Certification, 1998

Masters: Hospitality Management, 1995 Canterbury University on Line

Computer Literate, Microsoft; Excel; Word; Power Point and Outlook.

Certified in “Train the Trainer” / HACCP Certified

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