Bill Nichols

Answered inbound calls related to issues with pool equipment and water quality, both commercial and residential.

Tested pool water brought to the the location for chemical makeup and advised customers on what chemicals needed to be added to maintain or improve water quality.

Organized and scheduled maintenance work to be conducted both residential and commercial.

Ordered pumps, heaters, automation, filters and all supplies needed to conduct repairs and new pool equipment installation.

Prepared repair and replacement quotes of equipment for customers both residential and commercial.

Prepared and emailed pool service quotes for monthly pool service.

Called on customers both residential and commercial to collect revenue due to outstanding and overdue account balances.

• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
• Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
• Managed payroll, daily deposits, and cost controls.
• Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
• Set employee schedules, delegated work, and monitored food quality and service performance.
• Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
• Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
• Recruited, hired, and trained talented staff to fill vacancies.
• Supervised daily activities of restaurant and 22 employees.
• Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
• Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
• Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
• Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
• Implemented effective inventory management systems to minimize waste and control food costs.
• Developed and executed marketing strategies to attract new patrons, resulting in higher foot traffic and improved revenue.
• Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
• Negotiated favorable lease terms with property owners, securing prime location spots at reduced rental rates.
• Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Oversaw food preparation and monitored safety protocols.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

• Increased wine sales by conducting in-store tastings and engaging customers with product knowledge.
• Coordinated with event planners to secure sponsorships or partnerships for various wine-related events, leading to increased exposure for the company and its products.
• Maintained consistent communication with existing clients, ensuring satisfaction and repeat business.
• Managed a diverse portfolio of wines, consistently meeting or exceeding monthly sales targets set by the company.
• Developed strong relationships with restaurant owners for better wine placement on menus and increased order volume.
• Implemented strategic sales plans targeting specific demographics, resulting in higher market penetration rates.

Researched hundreds of public companies every week to identify publicly traded companies suitable for acquiring.

Utilized the Edgar system on a daily basis to conduct the research of the public companies.

Worked with corporate attorneys, public attorneys, transfer agents, market makers and accountants to facilitate public corporation restructure

Called the board of directors of hundreds of companies to inquire as to why their companies are in a state of distress.

Identified public companies for restructure, and was very successful in finding companies that could be restructured to a 0 asset 0 debt condition for a reasonable expenditure of time and resources.

Invented the Klip Kaddy cigar holder with my father.

Gained a U.S. patent for the product.

Designed the packaging and retail display for the Klip Kaddy.

Developed the marketing and sales strategy to sell over 300,000 Klip Kaddy's nation wide.

Trained and ran a call center of 8 salespeople.