Human Resources Sales Team
Resume:
Ronald J. Santoro Jr.
**** ***** *** ****, ********, FL 33810
********@*****.***
Sales/Marketing Executive
A dynamic senior level food service protein professional with extensive practical experience and a thorough understanding of a diverse range of key business objectives. This includes sales / marketing / operations / P&L / human resources / training and team development. An analytical individual with strong communication and problem-solving capabilities that partners and serves the challenging concerns of restaurateurs, distributors and suppliers. Professional Experience:
Exceptional Foods 2/24 - 10/24
Vice President of Sales
• Managing a team of 3-4 sales people.
• Marketing, P&L, Staffing, Education and Training of Sales Team.
• Holding sales team members to sales and profit goals.
• New business and penetration sales.
• Total annual sales approximately 20 million.
Ashley Foods 1/18 - 1/24
Director of Sales
• Managing a team of 6-8 sales people.
• Marketing, P&L, Staffing, Education and Training of Sales Team.
• Setting sales and profit goals for the company and sales staff.
• Holding sales staff accountable to those goals.
• New business and penetration sales.
• Increased total annual sales from approximately 15 million to 25 million.
• Increased total annual gross profit dollars from approximately 5% to 11.5% of total sales. Certified Hereford Beef 2/16 - 12/17
Regional Manager
• Partner with foodservice distributors and retailers to sell Certified Hereford Beef.
• Territory - Maine to Florida, Texas, Alabama, Mississippi, Ohio, Tennessee and Kentucky.
• Conduct presentations and provide training via sales meetings or ride with’s.
• Support our foodservice distributors at food shows or similar events.
• Run promotions, supply marketing support and make end-user calls.
• Major Accomplishments
1. Opened two new foodservice distributors in 6 months. 2. Helped two foodservice distributors connect with a further processing facility to provide CHB portion cuts.
3. Increased sales in my territory by 1 million pounds. Sysco Foods 9/08 - 12/15
Buckhead Beef Inter-Company Sales Manager
• Partner with center of the plate specialists and buyers at each Sysco house in the northeast to grow center of the plate sales.
• Running promotions and specials to increase center of the plate sales.
• Increased sales in Metro NY (9%), Boston (11%), Albany (5%) and Philadelphia (4%). Center of the Plate Specialist
• Responsible for growing center of the plate sales.
• Work with marketing associates to gain the center of the plate business in their accounts.
• Provide education and training via sales meetings, district meetings, food shows and ride with’s.
• Obtained Masters of Brand Advantage (MBA) from CAB.
• Major Accomplishments
1. Secured 100% NY Strip, Ribeye and Filet business for GF Properties nationwide. The estimated new business was in the hundreds of thousand of dollars. 2. Secured the dry aged NY strip for the champions dinner for the US Open at Merion Country Club.
3. Converted numerous customers (Pietro’s, William Penn Inn, KC Prime and Normandy Conference Center) from our competition to the tune of a 4% increase in new business, 11% increase in penetration sales while limiting churn to less than 1%. 4. Spearheaded successful promotion “Meat Head of the Quarter”. Resulting in an increase sales (12%), cases (8%) and profit (6%) for the quarter in center of the plate business.
Marketing Associate
• Responsible for marketing, selling services, sales, gross profit and new business growth.
• Cultivate relationships with restaurant owners and chefs.
• Major Accomplishments
1. Grew a $20k per week territory to a $45k per week territory in one year. 2. Increased penetration numbers by 15%, new business 11% and decreased churn to 2%.
3. Penetrated two Muti-unit accounts Lilly’s and Carey Groups. Select Grille - DBA Austin’s/J.B. Dawson’s 5/02 - 8/08 General Manager
• Primarily responsible for the daily operation of a high volume, full service restaurant earning over $4 million in annual sales.
• Training, professional development and supervision of a team of 4-5 managers.
• Experienced in P&L’s, food cost control and labor control. Education
The Pennsylvania State University May 1992
Bachelor of Science in Hotel Restaurant & Institutional Management References:
Available upon request
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