Manager Sales
Resume:
Jeff Chow
Henderson, NV *****
702-***-**** home 702-***-**** mobile
*************@*****.***
I have over 22 years of experience in the restaurant industry and 15 years in the distribution of fine wines and other specialty beverages. My particular emphasis has been on creative development, food & wine programs, operational efficacy, and facilitating communications. I have been disciplined and instrumental in the opening of new restaurants from their design and construction to their post-opening development. I have excellent written and verbal communication skills. My business, computer, interpersonal and leadership abilities have all been proven in the field. I can be characterized by my creative sense, patient and comprehensive teaching, innovative management style and a strong work ethic.
EMPLOYMENT HISTORY
VIN SAUVAGE, Las Vegas, Nevada (February 2009- July 2020)
Sales Rep- Fine wines, craft beers, artisanal spirits, premium sakes.
Increased sales by minimum of 10% every year through generating and maintaining relationships with 100 accounts and effectively selling products.
Conducted on-site wine, liquor, beer and sake training for several accounts to highlight features, answer questions, and solve concerns regarding sales.
Won Winery trips to Spain and Argentina for further education due to winning sales contests.
APPELLATION WINE & SPIRITS, Las Vegas, Nevada (July 2007- February 2009)
Sales Rep- Fine wines
Recruited by owner to help open a new distributorship. Acted as liaison for owner and suppliers for work-withs, depletions, events, and negotiations.
Exceeded yearly projected sales revenue for the first two years.
Very instrumental with new supplier acquisition.
BREAKTHRU LIQUOR & WINE, North Las Vegas, Nevada (December 2005 – July 2007)
Sales Rep- Fine wines, spirits and beer
Responsible for sixty-five on-premise location with sales exceeding $9 million.
Increased overall revenues every month for accounts opened for a least one year.
Won trip to Bourbonfest 2006 in Kentucy for exceeding case goals.
Twice honored as Employee of the Month.
AQUAKNOX, Venetian Casino and Resort, Las Vegas, Nevada (May 2004 – June 2005)
Assistant General Manager/Wine Director
Recruited to assist in operating this very upscale and trendy seafood restaurant with $8.5 million in annual revenues.
Also acted as Wine Director/Sommelier of the 500+ selection wine list
Earned “Best New Restaurant” 2004 from Taste of Vegas & Nightlife Guide.
Nominated as “Best Seafood” from AOL City Guide
MIDWEST BEVERAGE, Denver, Colorado (October 2003- May 2004)
Sales Rep- Fine wines
Responsible for fifty restaurants primarily in downtown Denver.
Had second best on-premise score in Colorado for sales contest for trip to France
Increased sales territory revenues for each quarter from the previous year.
SACRE BLEU, Denver, Colorado (June 2001 – September 2003)
Managing Partner
Best new restaurant in America” by Bon Apetit magazine.
Awarded “Best Restaurant Recovery” in Westword Magazine’s Best of Denver issue, 2002
Obtained an average user rating of 9.6 out of 10 in Citysearch website
Nominated for Best Restaurant, Most Romantic Restaurant, Best Martini, and Best Place to See and Be Seen by the users of Citysearch and Digital City websites.
BROOK’S STEAK HOUSE, Denver, Colorado (January 1999 - June 2001)
General Manager/Wine Director
Successfully helped stabilize and improve operations of this $5 million per year fine dining restaurant, which is listed as one of the “Top Ten Independent Steak Houses in America.” Responsibilities and highlights included:
Awarded “Best Steak” by 5280 Magazine, July, 2000
As Wine Director, responsible for two sommeliers and wine list of over 700 selections
Received “Award of Excellence” for wine list in Wine Spectator, September 30, 200
P B & J RESTAURANTS, INC.
YIA YIA’S EURO CAFE, Denver, Colorado (January 1996 - January 1999)
Assistant General Manager/Wine Director
PB&J is a Kansas and Missouri industry leader with ten operations featuring cutting edge upscale-casual themes. I was hired as an opening manager in the company’s only Colorado venture. Hands-on role with construction, creative conceptualization, and design of operational systems of this $4 million per year business. Highlights included:
Voted “Best New Restaurant 1997” by Westword Magazine
James Beard Honoree 1999
4.5 stars out of 5 stars in City Search
UNIQUE RESTAURANTS INC.
Maxaluna Tuscan Grille, Boca Raton, Florida (1992–1995)
Manager
This multi-unit upscale restaurant group had several award-winning restaurants including my base, Maxaluna Tuscan Grille. This 4-star 165 seat ultra-fine dining spot was rated the second-best restaurant in South Florida by Zagat and was a DiRona and Wine Spectator award winner.
OCEAN PROPERTIES, LTD, Boca Raton, Florida (1985-1988 & 1990-1992)
Worked in three hotels for this privately owned mega-multi-unit hotel company. Promoted from dining room manager to restaurant manager to assistant food & beverage director to director of food & beverage. Responsibilities and highlights of each property below included:
GLADES ROAD, Boca Raton, Florida (1990-1992)
Director of Food and Beverage/Wine Director
Assigned the responsibility of stabilizing and increasing sales for “Dominic’s”, the hotel’s main restaurant that was in disarray. Sales increased and stabilized after six months.
BAR HARBOR REGENCY, Bar Harbor, Maine (1990-1992)
Director of Food and Beverage/Wine Director
Open annually from April through October, this resort with three restaurants, two bars and 6200 square feet of convention space generated $2 million in food and beverage revenue.
Instrumental in the design, construction, and post-opening development of the newest restaurant of the resort, “Stewman’s Lobster Pound”.
CAMINO REAL RESORT, Delray Beach, Florida (1985-1988)
Assistant Director of Food and Beverage/Wine Director
This property is a 150 all-suite Marriott beach resort. Started as a restaurant manager, then hotel banquet manager, then promoted to Assistant Director of Food & Beverage.
Formal rooftop 150 seat, “Seacrest Room”, locally renowned and critically acclaimed for its gourmet tableside cooking, French style service, and live piano music.
EDUCATION & PROFESSIONAL DEVELOPMENT
Florida International University, Miami, Florida- Post graduate studies in Hotel & Restaurant Management
Middlebury College, Middlebury, Vermont- B.A. 1983
Professional Training
Sake Educational Council- Certified Sake Professional, October 2013
International Wine Guild- Certified Wine Sommelier, August 2000
Court of Master- Certified Sommelier, June 2002 (Achieved highest test score at Court of Master’s certification)
Extensive beer training at Vin Sauvage
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