Mount
(352) 516-4164
Wide range of successful
foodservice experience with proven sales, leadership, culinary, and financial
skills, in both distribution and hospitality. Developed two new market segments and refined
and implemented the sales training program for the leading food service sales
organization.
SYSCO
Food Services of
1997 The
largest foodservice distribution company in
to 2004 Marketing
Associate (2003 – 2004)
· Took over
territory WK17-FY2004, and have increased sales by 26.5%, SYSCO Brand by over 1
point, and per stop sales by $125. YTD
sales growth of 17.1% at a margin of 21.9%.
· C.A.R.E.S.
award winner for the 3rd quarter of FY2004 for dedication and
service to our customer.
· Sales in
excess of $1.5 million for FY2004 with profit growth of 22.9%
Training
Manager and Corporate Chef (1998 – 2003)
· Over 77% of
the sales force has matriculated through the training program over the last 5
years under my direction, with annualized turnover (including transfers) of
only 6.8% for graduates.
· Managed the
Asian program introduction with FY2003 sales of almost $11 million and a sales
increase of 56%. The program has
developed to the current level of one specialist and four MA’s.
· Developed a
school fundraising program in FY2003 that generates a 10% margin for the
charitable organization, and for SYSCO, an average drop of $1200 and margins of
19.87% over tax cost.
· Partnered
with local ACF Chapters by implementing the annual “Chef’s Challenge” at our
food show to benefit their chapter scholarship programs. Organized the event and sponsors for the two
days of culinary competitions, ice carvings, and cooking demonstrations since
1999.
· Developed
and published the monthly sales newsletter, The SYSCO Scoop, since January
1999.
Marketing
Specialist (1997 – 1998)
· Developed
the Epicurean category (imports and specialties) while also selling non-foods.
· Received
the Marketing Excellence Award (local), Sales Support of the Year Award (local)
and the Elite Black Diamond Award (Corporate S&E department) for
achievements during FY1998.
Lakeside
Inn;
1994 Eighty-eight
room hotel listed on the National Register of Historic Places.
to 1997 Executive Chef
and Food and Beverage Manager (1995 – 1997)
· Effectively
managed the entire F&B operation with complete P&L accountability,
annual gross sales in excess of $1.8 million, bottom line profits of almost 20%,
and a staff of 50.
· Increased F&B
sales 20% in 1997 with an 87% increase in profits, as compared to 1996.
· Increased
total F&B profits for 1996 during the “off season”, reporting a 12%
increase in revenues and a 62% increase in profits, as compared to 1995.
Executive
Chef (1994 – 1995)
· Implemented
a successful food operation turn-around by reducing food cost 11 points by the
end of the first month of my employment.
The hotel was 200% above profit budget during the first two quarters of
1994, an 830% increase as compared to the previous year.
· Champagne
Brunch was named “The Best Dining Experience of the Year” (1994) by Scott
Joseph, food critic for the Orlando Sentinel.
1993 Exclusive 340 member suburban
to 1994 Executive Chef
· Effectively
supervised staff of 15 serving lunch, dinner, Sunday brunch and banquets.
· Implemented
an Order-Par-Inventory system; upheld food cost standards established by the
House Committee.
Mission
Inn Golf and Tennis Resort; Howey-in-the-Hills,
1991 Formal dining restaurant (El Conquistador) at this
Mobil Four Star resort.
to
1993 Chef
· Promoted
from Line Cook to Chef in August 1992.
· Effectively
managed kitchen and stewarding employees.
The
Culinary
AOS;
Culinary Arts; August 1991