CHRISTOPHER J. WEST

* **** **** ****, ******* VA adxgeq@r.postjobfree.com 757-***-****

PROFILE

I have been in the Food/Hospitality Industry for 34 years, with experience in restaurant and hotel management, food preparation, safety and health issues and alcohol licensing in both corporate and private establishments. For the last 16 years, I have been on the sales side of the industry, providing food, beverage, commodity, equipment, and fixtures to private and corporate run establishments. I have proven adept at establishing and maintaining customer relationships, increasing market share for my company, promoting new products and increasing my customer base through cold calling.

SALES

US Foodservices, Inc. (Virginia Beach and Roanoke Districts) 2004 to 2020, 16 years- Territory Manager

●Responsible for existing and new client sales of commodity food products, special order food and equipment, large appliance equipment and restaurant fixtures. Demonstrated extensive knowledge of elaborate product catalog, as well as providing tips on applications and techniques.

●Year-over-year sales growth at 11%. Client retention at 95%. Responsible for $75k weekly sales during peak season.

●Currently maintaining a client base of 55 customers; routinely adding 1-3 new accounts monthly.

●Proven capability to learn new processes, computer applications and data quickly. Adept with MS Office Suite – Excel, Word, PowerPoint, Outlook.

●Culinary experience is an added benefit for customers- able to assist with menu design and culinary techniques, prove functionality of products, and personally attest to quality of products.

MANAGEMENT

Petersburg Radisson (Petersburg, VA) 1998 to 2001, 2 year - Food & Beverage Director

Crown Plaza (Richmond, VA) 2001 to 2002, 1 year - Food & Beverage Director

●Responsible for staff (hiring, education, discipline), inventory of consumables, VA ABC licensing requirements, accounting and budgets.

CULINARY

Sheraton Hotel (Harrisonburg, VA) 1985 to 1990, 5 years - pantry/line cook

Marriott (Charlottesville, VA) 1990 to 1993, 3 years - Executive Chef

Duke University – Dave Thomas Management Center 1993 to 1996, 3 years – Exec. Sous Chef

Berkeley Hotel (Richmond, VA) 1996 to 1998, 2 years – Sous Chef

River’s Inn (Gloucester, VA) 2002 to 2004, 2 years– Sous Chef

●Self-taught, with yearly formal continuing education in butchering, baking and sommelier techniques.

●Responsible for +500 person banquets, designing menus, developing recipes, training of staff.

EDUCATION

STARS Cold-Call Training through USFoods

Education on products and performance through USFoods

Collegiate-level culinary classes through J. Sergeant Reynolds Community College in Richmond, VA