JASON BERGERON

ACCOUNT AND SALES MANAGER

CONTACT

337-***-****

adn4o3@r.postjobfree.com

***** ****** **** **.

Conroe, TX 77385

EXPERTISE

● Account Acquisition and

Retention

● Project Monthly, Quarterly, and

Yearly Goals

● Business Development

● Operations Management

● Product Knowledge

● Market Analysis & Research

● Revenue & Profitability

Management

EDUCATION

Atlantic Culinary Academy

Dover, NH

2003

Associate of Science in

Culinary Arts

Le Cordon Bleu N. American

Schools

Dover, NH

2003

Diplóme d’Art Culinaire

University of Louisiana at

Lafayette

Associate of Business

Restaurant Management

Lafayette, LA

2008

PROFILE SUMMARY

Dedicated and Process-focused professional with extensive experience in business operations, sales strategies, and service-based positions. Adept at utilizing sales techniques to identify opportunities within the company and clients. Proven record of success in conceptualizing and executing elaborate campaigns to propel business growth, improve gross profit percentages, and client satisfaction.

WORK EXPERIENCE

BUSINESS DEVELOPMENT MANAGER

Seafood Wholesalers Houston, TX February 2021- Present

● Obtain multi-unit concepts and high volume seafood businesses, which grew sales from zero to $35,000 average a week in the first 6 months.

● Provide consultation for customers about markets, availability, and costs during post-pandemic economies, resulting in growth in sales.

● Identify potential clients in the target market and complete appropriate research on prospective client’s business and equipment needs.

● Partner with sales teams to create contract-winning proposals for current and prospective clients and stakeholders

● Cultivate positive interactions and relationships with sales representatives, team leaders and managers, and executives to evaluate sales strategy and results.

● Communicate effectively with the business development team to create new project strategies and develop ways to improve the customer experience and build brand loyalty.

SALES ASSOCIATE

Buckhead Meat & Seafood Houston, TX May 2015 - November 2019

● Drove yearly sales revenue from $2.5 million to $4 million +, generated daily service reports, including managing product distribution and gross profit dollars.

● Managed inventory levels, special orders, and administered allocations while maintaining knowledge of current sales/promotions.

● Championed promotional items to increase and actualize consultative sales techniques on designated products during seasonal promotions.

● Performed account management functions, developed effective customer service in the Greater Houston area, and resolved customer complaints to strengthen the company’s reputation and grow customer retention.

TECHNICAL SKILLS

● Microsoft Office Suite

● Entree Operating Software

● Microsoft Dynamics NAV

CORE SKILLS &

COMPETENCIES

● Proven ability in documenting

business / functional and

nonfunctional requirements to

create high-level project

deliverables

● Skilled in identifying and

documenting quality user business

requirements for new product

implementation and major

enhancement

● Recognized for superb work ethic,

strong attention to detail, and the

capacity to resolve sales issues and

company policies.

● Possess a collaborative approach

in leadership and positivity with an

aptitude to foster a team oriented

environment.

● Demonstrated interpersonal skills

through professional interactions

with customers/ users needs with

business requirements, budgetary

restriction and logistical

considerations to meet project

deliverables.

REFERENCES

Available on Request

WORK EXPERIENCE

EXECUTIVE SOUS CHEF

Table on Post Oak Houston, TX March 2013 - May 2015

● Provided administrative leadership support by overseeing the operational activities of the kitchen staff.

● Monitored the purchases and usage of kitchen inventory, ingredients, and equipment, effectively minimizing waste, theft, and misuse of equipment.

● Spearheaded the staffing process for kitchen employees; recruitment, training, scheduling, and enforcement of corrective actions.

● Maintained detailed records of food and products ordered, working with existing systems to improve waste reduction and manage the budget.

SOUS CHEF

Mark’s American Cuisine Houston, TX March 2011-February 2013

● Performed monthly food inventory, sous vide items, creative menu ideas, and productions of the kitchen, and coordinated workflow to ensure a smooth running operation between lunch and dinner.

● Consulted and researched new ideas and specials to maintain a modern, creative fine dining concept while collaborating with other kitchen staff in the development of flavors to complement entrees, appetizers, and desserts.

● Oversaw the preparation of multiple sauces and utilized sauces in garnishing and presenting the dishes in adherence to Mark Cox’s standards and expectations.

● Maintained work areas, equipment and ensured that all areas and equipment were in pristine and sanitary condition. SOUS CHEF

Philippe Restaurant & Lounge Houston, TX December 2010 - March 2011

● Spearheaded the development of menu options based on seasonal changes and customer demand and assisted with planning dish designs

● Communicated with customers personally, responded to dish inquiries, and addressed customer concerns.

● Provided support to junior sous chefs and kitchen staff with various duties.

● Oversaw the recruitment and training of new kitchen staff to meet a high level of kitchen standards.

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