Hi, I’m
Andrea Duisik
Kansas City,MO
Summary
Results-oriented achiever with a proven track record of surpassing targets and achieving success in fast-paced environments. Possesses a unique blend of strategic thinking and hands-on experience, enabling the delivery of impactful solutions that enhance organizational performance. Adept at identifying opportunities for improvement and implementing effective strategies to drive growth and maximize results.
Overview
8
years of professional experience
Work History
US Foods
Territory Manager
06.2022 - 02.2024
Job overview
- Build and maintain partnerships with multi-level stakeholders and drive customer satisfaction through superior service and product knowledge.
- Primary point of contact for customers to resolve issues and upsell solutions.
- Analyze customer data to identify and expand customer portfolio.
- Enhanced team performance by conducting training sessions and sharing best practices.
- Facilitated cross functional communication between sales, merchandising and logistics to provide seamless service to customers
- Monitor market trends to advise customers on ways to increase profitability in a rapidly evolving climate.
- Analyzed sales data to identify areas for territory improvement and implemented strategies to maximize sales growth.
SYSCO Food Services
Sales Consultant
03.2017 - 05.2022
Job overview
- Oversaw territory, generating $20M in sales; averaging a 15% annual increase.
- Used consultative sales techniques to understand customer needs and recommend relevant products and services.
- Exceeding annual sales and profit goals by identifying new opportunities and account growth.
- Participate in all company initiatives to develop new business and penetrate accounts.
- Cultivated internal and external relationships to increase customer satisfaction.
- Menu development and design considering cost analysis.
- Achieved top performance by strategically adapting to rapidly changing, competitive environment.
The French Bee Bakery
Pastry Chef
09.2014 - 12.2016
Job overview
- Pastry Chef, overseeing all pastry production.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Manage orders, inventory, and proper use of ingredients to minimize waste.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Meet with clients for tastings and event planning.
BLT Steak, JW Marriott, Camelback Inn
Pastry Chef/Supervisor
04.2009 - 06.2014
Job overview
- Hire, train, and direct a team of pastry cooks.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Motivated staff to perform at peak efficiency and quality.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Education
Le Cordon Bleu, ParisOttawa, Ontario
Diplome De Patisserie from Culinary Arts
Maple Woods Community CollegeKansas City, MO
Associate of Arts from Business And Social Sciences
Rio Salado Community CollegePhoenix, AZ
No Degree from Restaurant Sustainability
Skills
- Strategic Selling
- Influential Negotiation
- Persistent Networking and Relationship Building
- Customer Retention
- Data Analysis
- CRM – Salesforce
- Microsoft Office
- Customer Relationship Management
- Sales Forecasting
- Contract Negotiation
- Pipeline Development
Timeline
Territory Manager
US Foods
06.2022 - 02.2024
Sales Consultant
SYSCO Food Services
03.2017 - 05.2022
Pastry Chef
The French Bee Bakery
09.2014 - 12.2016
Pastry Chef/Supervisor
BLT Steak, JW Marriott, Camelback Inn
04.2009 - 06.2014
Le Cordon Bleu, Paris
Diplome De Patisserie from Culinary Arts
Maple Woods Community College
Associate of Arts from Business And Social Sciences
Rio Salado Community College
No Degree from Restaurant Sustainability