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Supply Chain Sales Manager

Fort Lauderdale, FL, 33301
75000 +
January 31, 2024

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Plantation, FL 33325


Passionate, spirited and classically trained culinary professional with expertise in menu development, kitchen management and staff training. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Skilled in building relationships and developing high-performing teams. Leader in creating unique and delicious dishes while controlling food and labor costs. Experienced with many types of seafood and meat cuisines, sourcing ingredients, controlling budgets, and boosting restaurant profiles.


Food Preparation and Safety

Food Service Safety Training

Restaurant Operations

Hospitality Service Expertise

Recruiting, Hiring, and Performance Management

Coaching/Mentoring and Professional Development

Food and Beverage Pairings

Cooking Technique Demonstrations

Garnishing and Plating

Restaurant Supply Chain Management

Customer Engagement

Strategic Planning


TERRITORY SALES MANAGER 06/2017 to 05/2023

Norman Window Fashions, South Florida - Southern Region, FL

Leading 135 Dealers to deliver increasing sales growth and customer satisfaction over a 6-year period

Trained associates in new products, selling fundamentals and customer engagement/satisfaction techniques

Penetrated new markets by investigating competitor products, services, and trends.

Expedited resolutions to correct customer problems and complaints.

Developed and implemented new sales strategies to update product lines.

OWNER 05/2005 to 01/2017

Budget Blinds Of Ft Lauderdale And Weston - CEO - Fort Lauderdale, FL

Built a business that delivered annual sales revenues over $1.5M with 95% customer satisfaction ratings

Developed and maintained over 20 vendor partnerships to provide over 1500 sales appointments and 750 installation projects annually

Led corporate initiatives such as the Million Dollar Club

Established operational goals and objectives, as well as detailed plans and assignments to team members

Implemented process control systems, project forecasting, and cash flow projections

Utilized a variety of problem-solving methods to deliver improvements in financial performance and customer satisfaction.

GENERAL MANAGER 09/1998 to 04/2005

Legal Seafood

Opened three restaurants in Washington, DC, as well as one in Fort Lauderdale that delivered Company financial goals

Recruited, trained, and empowered 5 Managers and over 100 employees to achieve Company performance metrics

Established new store operational objectives, recruiting, and hiring practices, as well as standardized team assignments

Promoted a positive atmosphere that went above and beyond to guarantee that each customer received exceptional food and service

Maintained the highest standards of hygiene and safety for employees and guests

Managed inventory levels and conducted corrective action planning to minimize long-term costs

Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies

Developed thorough opening, closing and shift change standards to maintain daily operational standards

OWNER 04/1986 to 08/1998

St. Greggory's La Fondue - Fort Lauderdale, FL

Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.

Developed and maintained the new store's opening budget

Recruited, trained, and developed all staff

Maintained sanitary and safe working conditions

Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies

Identified team weak points and implemented corrective actions to resolve concerns

Managed payroll, daily deposits, and cost controls

Planned and executed strategies to increase customer loyalty and retention

Oversaw successful marketing campaigns to increase restaurant exposure and awareness


Auguste Escoffier School of Culinary Arts - Boulder, CO

Associate of Arts

Culinary Arts, Expected in 11/2023

Florida State University - Tallahassee, FL

Bachelor of Science

Hotel And Restaurant Management

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