Manager Sales
Resume:
Arthur Moskowitz
Seeking a position ...
*Culinary Professional*
Providing Exceptional Skills And Experience To Any Organization From Day
One
[pic]
I am a seeking a position that would utilize my extensive experience,
knowledge and education. Having many years of specialized product training
enables me to succeed in multiple capacities. I have extensive knowledge
of equipment and supplies and love talking and selling this category. I was
one of the top salesman in terms of percentage of sales in my last
position. My team leading experience and product knowledge would make me an
excellent candidate for Sur La Table
Professional strengths include:
Productivity and Process Change and Crisis Management Strategic Planning
Improvements Team Development and Training Business Forecasting
Organizational Building and Maintaining Customer Service and
Management Professional Relationships Relationship Management
Team Supervision Building Customer Base and Motivational Leadership
Budgeting and Budget Annual Revenues Exceptional Communicator
Management 1.3 Million in sales Multi-tasking
Profit and Loss Top 5% in Equipment and Meeting and Exceeding
Performance Supplies sales percentage Goals and Objectives
Purchasing and Inventory Vendor and Supplier Employee Relations
Control Negotiations to Obtain Front/Back of House
Reducing Operational Competitive Pricing Operations
Costs Developing Wine Lists
Extensive Knowledge of
Wine
Related Professional Experience
[pic]
*Marketing Associate*
SYSCO Food Services of Los Angeles., Walnut California
5/07- 1/11
. Sales consultant for the largest food and supply distributor in North
America.
. Provide sales, menu analysis and development, product alternatives,
financial and product services and culinary advice to new and existing
customers.
. $1.3 million in annual sales
As a culinary professional, I pride myself on bringing value to my
customers by finding ways for them to be more profitable. This is
accomplished by helping to develop new menu ideas and helping to implement
them. This has resulted in additional sales, lower food costs and better
customer retention. Many of these new menu ideas have become their
signature dishes. My extensive culinary training, education and experience
would be a major asset to any organization within the culinary field.
[pic]
Arthur Moskowitz Page 2
Related Professional Experience (continued)
[pic]
* General Manager/Food & Beverage Manager/Owner *
GOURMET CREATIONS, INC., Newport Beach, CA 10/05 - 5/07
. New start-up catering venture
. Catering operation providing off-location event planning and
implementation to customers both large and small.
. Developed menus, ordered supplies, negotiated with vendors and
maintained food and labor costs.
[pic]
* Beverage Manager *
THE GROVE OF ANAHEIM (A Venture by Aramark), Anaheim, CA 1/05 - 10/05
. Managed beverage operations for events such as sports, rock band and
comedian performances and off-broadway plays.
. Developed schedules, ordered supplies and provided on-site management
of events. Generally utilized former events to forecast labor and
beverage needs. Responsible for developing a successful wine list.
. Managed costs by scheduling only the bartenders needed (about one per
150 anticipated guests) and ordering only as much beer, wine and
spirits as required for such an event.
[pic]
* Food & Beverage Manager *
HILTON GARDEN INN, Anaheim and Garden Grove, CA 10/03 - 1/05
. Developed and implemented new procedures in catering, banquets and the
restaurant to reduce waste and improve food cost. Responsible for
recalculating and dropping the par levels in inventory to reduce waste
and eliminating high protein items in inventory and on the menu that
were not selling. Improved the selection process for selecting fresh
fruits and eliminating items that would spoil prior to consumption as
part of newly implemented daily breakfast buffet. Dropped food cost
from 38% down to an average of 31%.
[pic]
* Food Service Director *
P & A FOODS, Santa Ana, CA 5/03 - 7/03
. Corporate cafeteria and temporary position after graduating culinary
school.
Arthur Moskowitz Page 3
Work History During and Prior To Culinary School
[pic]
Internship (Culinary Arts School Student), Roy's Restaurant, Newport Beach,
CA 1/02 - 6/02
Chef/Exhibition Chef, The Turnip Rose Caterers, Orange, CA
4/01 - 2/05 & 3/03 - 10/03
Operations Manager, Brookfield Development, Inc., Santa Ana, CA
2/91 - 4/01
Education and Certifications
[pic]
Culinary Institute of America, Hyde Park, NY
Associate in Occupational Studies, Culinary Arts, Graduate With Honors,
2003
Hilton Hotels, Inc.
Star and Hilton Trained
Serv-Safe Certified
TIPS Certified
Professional Affiliations
[pic]
Member, American Culinary Federation
Mentor, New Applicants to The Culinary Institute of America from Orange
County, CA
President of the Food Art Club, The Culinary Institute of America
Education and Certifications
[pic]
Culinary Institute of America, Hyde Park, NY
Associate in Occupational Studies, Culinary Arts, Graduate With Honors,
2003
Hilton Hotels, Inc.
Star and Hilton Trained
Serv-Safe Certified
TIPS Certified
Sysco Product/System
Certified
24 Andalucia
Irvine, CA 92614
abhuiw@r.postjobfree.com
Contact this candidate