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Sales Manager

Location:
Duluth, GA, 30097
Salary:
75000
Posted:
August 27, 2012

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Resume:

SCOTT ROTHENBERG

**** ******* ***** 770-***-****

Duluth, Georgia 30097 i9h63x@r.postjobfree.com cell 770-***-****

CORE COMPETENCIES

** ***** *********** **********

and Retail Sales Experience Build & Manage Pipeline

Consistently Achieved Sales Quota

Sales & Marketing Strategies New Account Development

Strategic Planning Key Account Retention

Budgeting/Forecasting Pricing Programs

Broker Hiring and Development New Product Development

Contract Negotiations Fortune 500 Experience

PROFESSIONAL EXPERIENCE

Champion Foods LLC New Boston, MI

Regional Sales Manager 2010-Present

Negotiate with Directors; VP’s to bring new business to a close. Closed on the biggest contracts in company history.

Rolling out new Foodservice segment, B2B, Private label/branding (CPG), DSD. Worked closely with broker network.

Setting up appointments with perspective new clients, conducting demos.

Creating and presenting PowerPoint. Used CRM based software.

Participating in industry trade shows as well as customer’s shows.

Collaborating with buyers to present our products to their segment of the market using the FAB technique.

Setting up P&L’s, budgeting and forecasting. Used IRI data for customer demographics.

Build and manage sales pipeline through proactive efforts including, but not limited to, lead generation, regional networking, cold calling and email campaigns. Used and managed broker network.

Consistently exceeded quota by a minimum of 125% as one of the top individual contributors. Continuously maintained 95% client retention.

Sysco Food Services of Atlanta College Park, GA

Sales and Marketing Associate 2000-2010

Responsible for all aspects of organizational development using consultative selling techniques to provide the customer with the correct product of usage for their application.

Manage entire sales process, including developing leads, identifying specific needs and decision makers of organization, software demonstrations, and contract negotiation.

Oversee the transition from sales effort to implementation to maintain good client relationship.

Support marketing effort at Trade Shows.

Account Executive, Responsible for developing existing clients and increasing revenue.

Proven sales success-2002-35% increase in sales 20% increase in gross profit, 2003-39% increase in sales 29% increase in GP, 2004-54% increase in sales and 75% increase in GP, 2005-45% increase in sales and 32% increase in GP, 2006-23% increase in sales and 21% increase in GP, 2006-24% increase in sales and 19% increase in GP, 2007-38% increase in sales, 2007-42% increase in GP. 2008-36% increase in sales and 28% increase in GP (President’s Club).

Many Corporate awards including: Chairmen’s Club, Elite Club, President’s Club. Involved in District of the year awards for 3 different years.

Developed new marketing strategies which are adopted by the entire sales force. Trained many new Sysco recruits.

Business Development: Helped new sales associates close on new business by establishing relationships.

Everyday use of Microsoft Applications including: MS Word, MS Excel, MS Outlook, MS PowerPoint and SAM (Sysco account manager; ESYSCO).

American Golf Corporation San Leandro, CA

Food and Beverage Director 1999-2000

Accountable for a 75 seat restaurant as well as a 70 seat banquet room, a snack bar, beverage cart, fully stocked bar.

Oversaw all cooking, operations, and ordering.

Produced P&L statements and conducted inventory and budgeting for the following year ahead.

Worked cooperatively with banquet captain to assure customer satisfaction

Maintained a perfect Department of Health report.

NY City Board of Education Long Island City, NY

School Food Service Manager, Food & Nutrition Services 1995 - 1999

Responsible for six school sites feeding 3,000 students daily.

Ordered $20,000 food and supplies monthly, and managed inventory.

Met with school personnel to assure all nutritional needs of children were met. Interviewed and trained new managers, and supervised staff of 30.

Monitored cooking for proper temperature control, storage, portion control, and adherence to health, safety and environmental regulations.

Developed and implemented training/motivational workshops.

EDUCATION

BS, Hotel/Restaurant Administration 1994

New York Institute of Technology Old Westbury, NY

AAS, Restaurant and Foodservice Management 1992

State University of New York at Delhi Delhi, NY



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