Customer Service Account Management
Resume:
Lee Sands
Lafayette, LA. *****
Phone / Text : 337-***-**** *****.***.**@*****.***
Food Brokerage and Sales
National Account Management
Strategic Planning Development
Extensive Culinary Expertise
Business Plan Development
Budget/Business Management
Development of Customer Service Plans
Negotiated Contracts
Manage Account Receivables and Credits
Order Guide and Restriction Chart management
Customer On Boarding
Accomplished manager recognized for identifying innovative solutions across wide array of customer bases. Have a diverse sales and customer service background ranging from account management roles with national and regional companies to sole propriety as well as start-up companies. Have a strong expertise in revenue, account management and hospitality which has led to a more profitable companies and optimized customer support.
Employment
Argonne Culinary Concepts international 2024-present
Venue, development, restaurant layout, ordering, inventory analysis and operational management. Louisiana, New York, Israel, and England. Full service culinary concept company focused on individual results.
Sysco Food Service USA 2019-2024
Program Sales / National Accounts Executive (CMU, LCC and Regional)
Responsible for over 15 million dollars in annual sales. Managed national, LLC, CMU, and regional accounts. Audit national accounts for pricing accuracy and missed margin opportunity. Managed 125 accounts and concepts including Boyd Gaming, Crumbl, Hilton, Marriot, SAMS, Target, Assisted Living and Quizno’s. Penetrate existing accounts and minimize lost business to achieve profitable sales growth and special objectives. Personal achievement Record Breaker six times with three consecutively.
Research customer business needs and develops a mix of products and service to meet needs.
Evaluate market trends and recommend products to customers, based on business needs and goals.
Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided.
Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (for example, out of stock items, special order items, LTO, low inventory, etc.
Assist with onboarding of new accounts and additional units, as well as credits and returns.
Swiss Chalet Fine Foods 2017-2019
Outside sales representative for Louisiana territory consisting of over 300 accounts covering primarily New Orleans, Baton Rouge, Lafayette, Alexandria, Shreveport, and Monroe. Primary sales focus European chocolate and pastry specialties. Manage client service relations, budget development, territory expansion and sales growth for local and national companies.
•Recognized experienced with cold calls and up-sale strategies in order to increase both the clients and company’s bottom line.
•Managed core product line transition to new manufacture with over a 97% conversion rate. (Felchlin to Carma)
•Redeveloped under preforming territory for a 7% growth through new accounts and regenerating dormant accounts.
•Worked regularly multiple warehouses throughout the US to insure accurate and timely product delivery to accounts.
Exécutive Sous-Chef Audubon Nature Institute 2008 - 2017
Executive Sous Chef responsible for purchasing, culinary production, employee management, festival sales and department wide recycling efforts for Audubon Tea Room.
•Reduced food cost for Audubon by 10% to 18.6% in 24 months which was maintained for 7.5 years.
•Slashed payroll/administration costs 25% by negotiating pricing and fees, while ensuring the continuation and enhancements of services.
•Developed the creation and marketing for “Zoo Do Gold” a 100% organic compost produced on site and sold throughout metropolitan New Orleans.
R & D and Production Manager for Confidential USDA Proprietary Food Manufacturer 2008 -2009
Manage and supervise production of proprietary recipes for national and local chains
•Experienced in HACCP requirements and training, as well as USDA inspection protocol
Stirling Properties 2004-2007 NIA/Latter and Blum 2007- 2009
Commercial Sales and Leasing agent for private holdings company in LA and MS
•Extensive experience negotiation and representation in leasing, listing, selling and property management.
•Property evaluation of various commercial, retail, industrial, office and non-residential properties.
Tavern on the Park Restaurant 1986-2003
The Owner/Chef of a fine dining contemporary creole restaurant with 25 employees, seating capacity of 250 and annual sales of $2.125 million dollars. I have been personally involved in all aspects of this business from start up through build out including day to day operations.
•Chef/Owner 1992-2003 Kitchen manager/ Partner 1986-1991
•Managed budget, inventory, staff, production, and marketing
•Developed Trained, supervised, and evaluated staff, coached seminars on improvement and management skills.
Westin Hotels and Resorts
•Culinary Apprentice Program October 1989 – May 1992
Westins in house 8,000-hour traditional European culinary apprentice program consisting of all areas of production and management including practicums, exams and collage curses administered by national corporate apprentice committee.
Canal Place New Orleans, La.: Crown Center Kansas City, MO.: Plaza New York, N.Y.
Community Involvement
•Chairman of Taste of the Nation New Orleans Chapter 1998
•Secretary of ACF New Orleans Chapter, 1993
•Graduate of Federal Bureau of Investigation’s FBI Citizens’ Academy 2005
•Member of New Orleans Police and Justice Foundation
•Charter member COPS3, support organization for NOPD’s 3rd District
•Charter member Marine Support Group New Orleans, La.
•Active and titled member of several national professional culinary organizations. ACF, ICA and NACE
•Hosted numerous diplomatic functions for the United States State Department, U.S. Navy,
U.S. Marine Corp, British Marine Corps and Dutch Marine Corps. (Tavern on the Park)
Honors & Awards
Employee of the year 2011 Audubon Nature Institute and Zoo
First place menu design competition LRA Restaurant Show 1993
First place best wine menu LRA Restaurant Show 1993
Gold Medalist, apprenticeship division Baton Rouge Culinary Classic 1989
Silver Medalist, professional division Baton Rouge Culinary Classic 1989
Chairman of Taste of the Nation New Orleans Chapter 1998; hosted and inaugurated Chef’s Soirée Dinner featuring guest chefs locally and from the region as well as event gala at St. Ann’s Convent.
Education
Bachelor’s degree, University of Alabama, Speech and Public Relations with Advertising minor 1989
Certified Commercial Investment Management, “CCIM” candidate designate Present
Certified Chef de Cuisine, American Culinary Federation 1993
Associates Degree, Delgado Community College / Westin Hotels International, Culinary Arts 1992
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