Devon Davis

• Built relationships with customers to encourage repeat business.
• Provided positive first impressions to welcome existing, new, and potential customers.
• Engaged with customers to build rapport and loyalty.
• Answered customer questions about sizing, accessories, and merchandise care.

• Managed luxury auto sales operations for a white-glove online dealership, overseeing the full sales cycle.
• Executed lead generation, client outreach, and closing strategies to achieve sales targets remotely within New York State.
• Cultivated and nurtured client relationships, ensuring high levels of repeat business and customer satisfaction.
• Provided tailored solutions and exceptional customer service, driving long-term brand loyalty, and repeat sales.

• Managed high-value OTC cryptocurrency sales for retail and institutional clients, providing tailored trade execution and market insights.
• Built and maintained client relationships to drive repeat business and upsell digital asset offerings.
• Supported onboarding of new clients, including KYC verification and AUSTRAC-compliant reporting for seamless trade approvals.
• Contributed to revenue growth by facilitating timely trade settlements and delivering responsive, high-trust client service.

• Collaborated with marketing team on promotional events and special menus to attract new clientele and boost revenue.
• Successfully launched new restaurants from concept development to opening day execution, overseeing all aspects of kitchen setup and staff recruitment.
• Led a diverse team of chefs across multiple restaurant locations, fostering collaboration and consistent quality standards throughout the group.

• Set up all kitchen systems including point of sale, waste tracking, recipe standardization and order management tools which provided real time data on

business success.

Hiring and training a team of 10 chefs on a menu with a 75% margin on retail price, monthly sales over 150,000 to 200,000 AUD, covering over 350 in peak.

periods.

• Managed payroll.

• Featured on Channel 3, The Morning Show.

• Created a dessert in collaboration with Magnum Ice Cream.

• Oversaw restaurant operations, maintaining food costs at 22–25% and kitchen labor under 17%.
• Hired, trained, and managed a high-performing kitchen and front-of-house team.
• Streamlined kitchen workflows and prep schedules to reduce waste and improve consistency.
• Developed seasonal menus and special offerings to boost customer engagement.

• Led kitchen operations during head chef’s absence, managing a team of 5 and overseeing multi-course menus and private events.
• Coordinated kitchen stations during peak hours to maintain food quality and timely service.
• Implemented inventory control measures to reduce waste and optimize resources.
• Collaborated on seasonal menu development and supported event planning and execution.