Ann Arbor Sales Associate
Resume:
Benjamin Wells
Experienced professional looking to leverage over a decade of management, sales,
and operations knowledge in a new career.
Ann Arbor, MI 48103
**************@*****.***
EXPERIENCE
Sales Associate Curaleaf Ann Arbor
2020 - Present
● Frequent winner of Sales Competitions both in-store and nationally; 100% record of placing among the top three sales associates while staying true to a consultative sales approach.
● Globally recognized in the company for operational efficiency and budget savings idea; proposed initiative to reduce marketing costs associated with promotional materials.
TRAITS
Organized, Reliable, Resourceful,
Calm Under Pressure, Adaptable,
Collaborative and Empathetic.
Culinary Instructor Sur La Table Ann Arbor
2019 - 2021
● Led team in repeat customers, class sign-ups, sales from class, and positive reviews with an average basket size of $500.
● Experience teaching classes of up to 18 people with varying skill levels and personalities.
SKILLS
Budgeting Food costing is a daily
struggle and keeping up with the
pricing means keeping close
relations with vendors, as well as
labor cost monitoring.
Executive Chef Pretzel Bell Mission Hospitality Group Ann Arbor 2018 - 2019
● Executed exclusive contract across multiple restaurant outlets that resulted in company food and chemical cost savings of 10%.
● Responsible for operations management, including budgeting, management, and scheduling of BoH employees and bar staff.
● Created policies and processes regarding food safe practices and sanitation operations. This resulted in the best county health inspection score on the business’ record.
Inventory Keeping organized,
sustainable clean inventories when
things are constantly moving.
Predictive Stocking staying aware
of the most relevant trends and
keeping a close eye on usage.
Lead Line Cook Mani Restaurant Group Ann Arbor
2017
● Mentored junior line cooks
● Refined expediting process to ensure food-safe adherence and shortened ticket time.
● Created and opened a Brunch program bringing in additional revenue for the restaurant at a low cost.
Customer Service Understanding,
evaluating, translating, and making
sure the customer feels that you
have done all in your power to
help.
Sous Chef Aventura Savco Hospitality Ann Arbor 2016
● Decreased food costs to 23% while keeping Yelp reviews consistent as the most senior member of BoH.
● Trained both BoH and FoH on a new point of sale software.
● Responsible for the success of 2-3 special items each week.
● Created a program where any member of the BoH was eligible to pitch specials for the week which resulted in decreased turnover from the line, greater variation in weekly specials, and increased weekly foot traffic. EDUCATION
University of Wisconsin
Madison, WI
Bachelor of Arts - Theatre Arts
Aug 2004 - May 2007
Le Cordon Bleu
Chicago, IL
Culinary Arts
Aug 2011 - May 2012
Chef De Cuisine The Edgewater Madison, WI
2015 - 2016
● Edited menu from 65 dishes to 45 to remove dated, passé dishes and execute effective dining procedures
● Co-created new menu items while boosting food sales and decreasing food cost
● Assisted in the hiring of Executive Chef Joseph Heppe
● Worked with Bartolotta group consultants, owner, and hotel director without a head chef or F&B director to help build a successful 24/7 food program of 5 outlets, multiple catering, and in-room dining.
● Grew catering program to annual revenue of $8MM
CERTIFICATIONS
Red Cross CPR Certified
ServeSafe Certified
Sous Chef Reno Webster’s Wine Bar Group Chef Johnny Andres 2012 - 2014
● Experience building restaurant from the ground up; planned kitchen layout and opening menu
● Consistently ran a 21-25% food cost when ordering for restaurant
● Opened brunch, dinner, bar, & coffee bar program. Line Cook Avec One Off Hospitality Chicago, IL Chef Koren Grieveson, Chef Erling Wu-Bower, and Head Chef Paul Kahn
2010 - 2012
● Apprenticed under butcher with 40-plus years of experience
● Learned environmentally-friendly kitchen practices and was integral in the creation of a compost program
Manager Michael LaConte Gallery Chicago, IL
2008 - 2011
● Inventory, artist management, marketing, team management, event planning, customer sales, customer relations.
● Managed a staff of 3-6 employees and 5000+ square-foot retail space; responsibilities included scheduling, and disciplinary action/terminations if required.
● Provided retail assistance by helping customers, and planning gallery openings and evening events.
● 50% revenue growth by creating new customer contacts via networking and in-gallery events.
Marketing Stiles Chiropractic Chicago, IL
2008 - 2009
● Administrative work
● Cold calling; schools and select target audiences to set up massage events and booth work.
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