JONATHAN WILLIAMS
Waverly,NY
Summary
Highly proactive manager with 12 years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management and front and back-of-the-house operations. Effective planner Extensive catering background Hospitality and service industry background Menu marketing expertise Service-oriented Inventory control and record keeping Marketing and advertising Staff scheduling Natural leader Strong work ethic Point of Sale (POS) system operation Proven cost-control expert Trained in performance and wage reviews Results-oriented
Sales professional with commitment to excellence and history of delivering impactful results. Extensive experience in developing and executing sales strategies that align with business objectives. Known for fostering collaborative team environment and adapting to dynamic market conditions. Proficient in client relationship management and strategic planning.
Qualified [Desired Position] with proven track record in driving revenue growth and leading high-performing sales teams. Successfully implemented strategic sales initiatives that resulted in significant market expansion. Demonstrated expertise in building strong client relationships and leveraging market insights to optimize sales strategies.
Experienced with strategic sales planning, consistently identifying and capitalizing on market opportunities. Utilizes data-driven insights to inform decision-making and drive sales performance. Track record of cultivating strong client relationships and leading teams to achieve ambitious sales targets.
Overview
26
26
years of professional experience
Work History
Director of Sales
Kecks Food Service
01.2024 - Current
- Directed sales strategy development to achieve revenue growth and market expansion.
- Mentored sales teams to enhance performance and foster professional development.
- Analyzed market trends to identify opportunities and drive competitive advantage.
- Implemented CRM systems for improved customer relationship management and data analysis.
- Collaborated with marketing to align campaigns with sales objectives and enhance lead generation.
- Established strategic partnerships to expand distribution channels and increase product reach.
- Developed comprehensive training programs to elevate team skills and knowledge in sales techniques.
- Oversaw budget allocations for sales initiatives, ensuring resource optimization and cost efficiency.
- Achieved regional sales targets through effective territory management and relationship building with key clients.
- Enhanced customer satisfaction levels by addressing concerns promptly and providing tailored solutions.
Sales Representative
Kecks Food Service
07.2016 - 01.2024
- Developed strong relationships with clients, enhancing customer loyalty and retention.
- Identified and pursued new sales opportunities through targeted outreach and networking.
- Conducted market research to understand competitive landscape and inform sales strategies.
- Collaborated with cross-functional teams to align product offerings with customer needs.
- Delivered presentations to prospective clients, effectively communicating product benefits and value propositions.
- Trained and mentored junior sales staff, fostering skill development and team cohesion.
- Implemented CRM systems for improved tracking of customer interactions and sales performance.
- Analyzed sales data to identify trends, enabling strategic adjustments to meet targets effectively.
- Generated additional sales opportunities with upselling and cross-selling techniques.
- Enhanced client satisfaction by addressing concerns promptly and providing exceptional service.
Executive Chef/ Restaurant Manager
Railhouse Restaurant and Taproom
07.2005 - 07.2016
- Carefully interviewed, selected, trained and supervised staff.
- Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
- Carefully developed a lucrative annual food and beverage marketing plan and strict budget to maximize profits.
- Correctly calculated inventory and ordered appropriate supplies.
- Strategically developed effective marketing plans to increase sales and profits while managing costs.
- Actively participated in ongoing customer service programs to build sales and rapport in the community.
- Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Led and directed team members on effective methods, operations and procedures.
- Developed, prepared for and executed new menu implementations.
- Developed, implemented and managed business plans to promote profitable food and beverage sales.
- Skillfully interacted with external vendors to obtain the best quality in pricing and product.
- Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
- Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
- Reduced labor costs by 10 percent while maintaining excellent service and profit levels.
- Expertly managed 18 member staff and maintained appropriate staffing levels throughout shifts.
- Comprehensive knowledge of food and catering trends.
- Verified freshness of products upon delivery.
- Successfully reduced the restaurant's annual food and labor costs by 19 % through proper budgeting, scheduling and management of inventory.
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
Sous Chef
Elmira College
08.2003 - 07.2005
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
- Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
Cook/ Night Manager
The Falls
01.2000 - 06.2002
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
Education
Associate of Science - Kinesiology/ Accounting
Ithaca University
Ithaca, NY01.2003
Skills
- Effective planner
- Extensive catering background
- Hospitality and service industry background
- Menu marketing expertise
- Service-oriented
- Inventory control and record keeping
- Marketing and advertising
- Staff scheduling
- Natural leader
- Strong work ethic
- Point of Sale (POS) system operation
- Proven cost-control expert
- Trained in performance and wage reviews
- Results-oriented
- Sales training and leadership
- Revenue growth
- Sales funnel management
- Sales team training
- Pipeline development
- Deal closing
- Sales process optimization
Timeline
Director of Sales
Kecks Food Service
01.2024 - Current
Sales Representative
Kecks Food Service
07.2016 - 01.2024
Executive Chef/ Restaurant Manager
Railhouse Restaurant and Taproom
07.2005 - 07.2016
Sous Chef
Elmira College
08.2003 - 07.2005
Cook/ Night Manager
The Falls
01.2000 - 06.2002
Associate of Science - Kinesiology/ Accounting
Ithaca University