Chadd Tyler
Forest City,PA
Summary
OVERVIEW & SKILL AREA
Enthusiastic Sales and Customer Service professional with expertise in communication and negotiating. Driven to provide superior quality customer service. Innovative in leveraging extensive knowledge of products and services as well as creating solutions for customers to drive loyalty, retention and revenue. Highly adept at training, managing, coaching and mentoring sales and customer service associates with talent for interacting with staff at all levels of organization and public.
Overview
17
17
years of professional experience
Work History
Sales Consultant
SYSCO Food Services
01.2019 - Current
- Used consultative sales techniques to understand customer needs and recommend relevant products and services to grow sales and build customer relationships.
- Individualized customer menu developement and cost analysis.
- Follow up with existing customers to provide additional products, services, and solutions to aid in profitable growth.
- Increased sales by fostering relationships with customers, consistently implementing partnership selling process.
- Boosted customer satisfaction by providing personalized consultations and tailored product recommendations.
- Generated increased sales revenue through effective lead generation and follow-up efforts with brokers, and specialist.
- Enhanced team performance by sharing successful sales strategies and best practices in regular team meetings.
- Conducted comprehensive product demonstrations for clients, resulting in increased understanding of features and benefits.
Executive Sous Chef
Country Club Of Scranton
03.2014 - 01.2019
- Managed sixteen person kitchen team in preparation of entrees, banquet buffets, specialty dishes, and deserts in a high volume fast paced country club banquet/restaurant setting
- Create unique menu items and plate presentations while adhering to strict time constraints
- Collaborate with executive chef on inventory, purchasing, cost control, and all budgets concerning culinary department
- Upheld and enforced all company procedures and policies regarding employees and operational standards of the facility.
- Verified compliance in preparation of menu items and customer special requests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Sous Chef
Russell’s Restaurant
08.2011 - 03.2014
- Responsible for managing a preexisting culinary team of ten people at an upscale, high volume restaurant, also collaborated in group projects to execute banquet and weekly menu preparations
- Assisted executive chef with development of menu items and with day to day purchasing of goods necessary to run and maintain a successful kitchen.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Kitchen Manager
Waymart Hotel
01.2010 - 08.2011
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques these tactics reduced company loss by 75% in the first quarter.
Collateral Recovery Agent
Northeast Investigative Agency
05.2007 - 01.2010
- Proficient at executing collateral recovery orders from twelve different financial institutions in a safe, cost effective, and timely manner.
- Upheld strict safety standards and achieved challenging schedule targets with smooth oversight of daily launches and landings.
- Answered all customer inquiries.
- Negotiated with customers to assist with setting up payment plans satisfying needs of both parties.
Education
Associates of Culinary Arts -
Keystone College
La Plume, PA12.2013
Associates of Diesel Technology -
Pennsylvania College of Technology
Williamsport, PA06.2001
Skills
Proficient in
- Microsoft Suite
- Menu Planning
- Human Communication
- Effective Time Management
- Employee Training Coordination
- Operations/Logistics Planning
- Organizational Communication
- Budget Development
- Manage High Stress Situations
- Microsoft Outlook
- Microsoft Excel
Timeline
Sales Consultant
SYSCO Food Services
01.2019 - Current
Executive Sous Chef
Country Club Of Scranton
03.2014 - 01.2019
Sous Chef
Russell’s Restaurant
08.2011 - 03.2014
Kitchen Manager
Waymart Hotel
01.2010 - 08.2011
Collateral Recovery Agent
Northeast Investigative Agency
05.2007 - 01.2010
Associates of Culinary Arts -
Keystone College
Associates of Diesel Technology -
Pennsylvania College of Technology
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