Summary
Overview
Work History
Education
Skills
CAREER SUMMARY
Timeline
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ANDREW VERRIER

Menifee,CA

Summary

Sales Professional with a proven track record of opening and maintaining new business. With a background as a progressive culinary professional with repeated success in opening and managing profitable high-end restaurants. After transitioning to the sales side of the food service distribution, I have been able to bring and display a unique blend of talents. Taking a consultative sales approach has helped to lead customers and grow businesses in to positive directions. What I learned and value most of all is the developed and lasting relationships with my customers.

Knowledgeable Sales Executive with background in driving sales growth and expanding market territories. Proven track record of building strong client relationships and identifying new business opportunities. Demonstrated expertise in strategic planning and negotiation to meet and exceed sales targets.

Overview

19
19
years of professional experience

Work History

Territory Sales Manager

Anderson Seafoods Company LLC.
11.2022 - Current
  • Anderson Seafoods was established in 1979 and has been at the forefront of seafood manufacturing in southern California. Manufacturing of a full line of fresh seafood, removing fish from the frame to order as well as cold storage seafood items. With a production facility of 35,000 square feet, they gross 600+ Million in revenue. As a territory sales manager, I was able to build and maintain multiple territories. Stretching from the coast to the desert. Increasing sales by 6 million in the first year I was able to create great lasting relationships with my customers.

Sales Account Executive

Shamrock Foods Company
06.2021 - 11.2022
  • Shamrock is a 100-year-old family-owned company. Since growing into California, they have taken 20% market share and are grossing 6 billion annually. As an account executive with Shamrock, I was responsible for opening and maintaining new business. In less than 10 months I was able to build a territory and open 26 new accounts. By focusing on the consultative side of sales I was able to penetrate accounts by identifying the pain points of an operation. I was able to work with restaurant owners and operators to reduce their labor and food costs by recommending labor saving products, sharing in new product innovation, supporting menu engineering, as well as identifying their cost breakdown to profit. Lastly, I was able to create strong relationships with customers which I believe is the biggest part of my success.

Chef De Cuisine

The Mission Inn Hotel and Spa
09.2018 - 02.2020
  • Leading the flagship restaurant, Duane’s, that generates 5 million in sales annually. I focused highly on using locally sourced and seasonal ingredients. Duane’s has been serving the top ⅓ prime steaks and sustainable seafood for over 20 years. I managed a staff of 10 seasoned team members in the kitchen. Since being the Chef de Cuisine, I have implemented a four course tasting menu that changes weekly depending on availability of seasonal ingredients. I am proud to have created a team environment between FOH and BOH staff that adds to the highest quality of service and standards. I am responsible for all variable costs that attribute to the bottom line and control a tight food and labor cost

Sous Chef

Stone Brewing
12.2017 - 09.2018
  • Managed banquets and weddings as well as the restaurant for a company that is generating 12 million annually. We are focused on using as much of an organic menu as possible, sourcing local ingredients from farms as well as our food vendors. We also focused our menu on world inspired menu items that are not your typical fare. Managing a staff of 45 team members in the BOH. Responsible for management of food and labor costs, revenues, menu changes that can contribute to the P&L

Executive Chef

Dash and a Handful Inc.
02.2016 - 07.2017
  • Overseeing of two separate operations generating three million in annual revenues. Dash and Handful catering is an ultra luxury catering company that specializes in large parties such as weddings and private events. We focused on coordinating your event start to finish. Dash and a handful has grown to generate 1.6 million annually. 533 Viet-fusion is the newest branded concept offering casual upscale Asian fusion. With a recent remodel we added two new menus, including a spring roll menu that is at the core of our brand as the spring roll bar was the focal point of the restaurant. 533 Viet Fusion grew sales by 50% since the remodel and rebranding. Included in that was hiring and training of staff, implementation of new systems, management of costs, execution of new menu items. Responsible for top to bottom line management of the P&L.

Executive Chef

The Avalon Hotel
04.2015 - 02.2016
  • Executive Chef for the Avalon hotel generating five million in annual revenues. I worked in collaboration with F/10 Creative and conceptualized a new menu format using seasonal local ingredients and opening of a new restaurant concept, Chi Chi at the Avalon, inside the former Viceroy hotel and takeover as the new Avalon hotel operated by Proper Hospitality. Implemented systems to allow success from all aspects of the operation. Maintained the highest standards of food quality from preparation to plating. Management of daily operations and staff of 20 plus kitchen staff. Effectively controlled all back of the house controllable expenses. I hired, trained, and delegated to all BOH staff members. Overseeing and execution of 2.3 million dollars in annual special event including wedding revenues. Execution of 3 meal restaurant operations including room service, pool food service as well as banquets and weddings. Maintained consistent 26% budgeted food cost.

Executive Chef / Sous Chef

Fox Restaurant Concepts
02.2014 - 02.2015
  • Chef for Fox restaurant concepts, Worked in 3 separate stores within the company and generated 12+ million annual revenues in 2 of the operations and 3.5 million in 1 operation. Maintained extremely high health standards through eco-sure, maintained daily operations, management of 40+ BOH employees. Maintained top to bottom line P&L cost management. Execution of 4 meal periods as well as banquet of up to 400. maintained food cost of 28% constantly under budget

Executive Chef

Garces Restaurant Group
01.2011 - 01.2014
  • Executive Chef for three acclaimed Iron Chef Jose Garces restaurants, Tinto and El Jefe, generating 6 million in annual revenues. Maintained the highest standards of food quality from preparation to plating. Management of daily operations and staff of 30 plus kitchen staff. Controlling of all back of the house controllable expenses. Hired, trained, and delegated all BOH staff members. Execution and management of large experienced culinary staff. Execution of multiple 3 meal restaurant operations including in room dining, pool food service as well as banquets. Maintained consistent 29.4% budgeted food cost. Planned and executed banquet operations generating 3 million annually.

Chef De Cuisine

Agua Caliente Resort and Casino
01.2007 - 01.2011
  • Managed daily operations and bilingual staff of 45 employees, serving an average of 800 meals per day. Created a lively Bistro/Asian fusion menu, hired and trained staff and performed Executive as well as Chef De Cuisine duties. Successfully increased restaurant profitability while maintaining high quality standards for food and service. Execution of two different menus, one of them being an Asian menu with 28 dishes. Responsible for room service operations. Created multiple weekly special menus that rotate to accommodate hotel guests. Assumed responsibility for in-room dining, creating menus and standards of service. Achieved the status of four diamond AAA rating. Maintained an average food cost of 31%. Reduced overall labor costs from opening by 17%.

Education

Bachelor Degree - Food Service Management

Johnson and Wales University
Denver, CO
01.2007

Associate Degree - Culinary Arts

Johnson and Wales University
Charleston, SC
01.2005

Skills

  • Computer proficiencies include: Microsoft Office; Excel, Microsoft Word, Salesforce
  • Staff development
  • Team building
  • Profit and loss analysis
  • Product demonstration
  • Account penetration
  • Territory expansion
  • Sales closing
  • Territory growth
  • Business growth and retention
  • Strategic planning
  • Sales presentations
  • Lead prospecting
  • Salesforce
  • Revenue generation
  • Business management

CAREER SUMMARY

  • Leadership: Hired and trained staff of up to 45 food service professionals. Performed performance evaluations, led quality and efficiency improvements. Strong focus in improving service while maintaining the highest levels of food quality.
  • Operations: Managed high volume/highest quality line for up to 1,500 covers daily. Great record of troubleshooting operations and recommending and implementation of effective cost controls. Management of sous chefs, chef de cuisines and line level culinary professionals including scheduling and staff performance. Maximized kitchen productivity.
  • Financial Management: Focused on profitability and highly skilled at performing cost analysis. Performed vendor evaluations, pricing and purchasing daily, as well as implementing cost controls. Skilled at labor cost controls and other controllable expenses.


Timeline

Territory Sales Manager

Anderson Seafoods Company LLC.
11.2022 - Current

Sales Account Executive

Shamrock Foods Company
06.2021 - 11.2022

Chef De Cuisine

The Mission Inn Hotel and Spa
09.2018 - 02.2020

Sous Chef

Stone Brewing
12.2017 - 09.2018

Executive Chef

Dash and a Handful Inc.
02.2016 - 07.2017

Executive Chef

The Avalon Hotel
04.2015 - 02.2016

Executive Chef / Sous Chef

Fox Restaurant Concepts
02.2014 - 02.2015

Executive Chef

Garces Restaurant Group
01.2011 - 01.2014

Chef De Cuisine

Agua Caliente Resort and Casino
01.2007 - 01.2011

Associate Degree - Culinary Arts

Johnson and Wales University

Bachelor Degree - Food Service Management

Johnson and Wales University

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