BRIAN R. HADDAD

Responsible for building client relationships, promoting and selling the company’s alcoholic and non alcoholic beverage portfolio to retailers, restaurants and bars.

• Successfully manage 72 on and off premise accounts totaling over $3.2 million in sales
• Provide in depth knowledge and industry insight to clients on existing and new to market products including spirits, beer and wine
• Analyze market data and sales trends to identify opportunities for growth
• Partner with on premise managers to develop cocktail menu strategies and coordinate effective sales promotions such as tastings, bar spends, and staff training
• Track weekly and monthly goals to ensure growth and help achieve success with incentives and bonus programs

• As a portfolio manager I was responsible for managing and growing a supplier’s product portfolio, including developing sales promotions, optimizing gross profit and coordinating brand launches and marketing efforts with suppliers.
• Supplier Liaison – serve as the primary point of contact for assigned suppliers including Campari America
• Develop and execute sales promotions, incentive programs and marketing initiatives to drive brand growth and revenue
• Analyze market conditions and pricing to optimize gross profit and achieve market share goals
• Ensure proper inventory levels and effective pricing controls for the portfolios
• Extract and analyze sales program data to track performance and identify opportunities for improvement
• Provide regular updates and analysis of programs and performance to suppliers, sales force, managers, presidents and ownership

• Promoted to Front of House & General Manager in 2012 following the expansion of the new 9,000 square-foot Haddad’s Ocean Café restaurant, featuring 400 seats, an indoor and outdoor bar and function room.
• Successfully operate a 400-seat restaurant including event space with a yearly sales average of $4.5 million
• Purchase an annual average of $350,000 in liquor inventory between 12+ vendors and suppliers
• Organized and created seasonal bar menus resulting in an average of $1 million in sales over the last five years
• Manage all liquor, beer and wine inventory for restaurant and event space
• Oversee, hire, train and schedule all front of house staff – 60-year round and 100+ seasonal employees
• Program Micros POS and Toast POS systems for in house dining and events
• Excellent problem solver and decision maker with experience working long hours and weekends