LEE HYSSONG

Distribution sales with some retail sales included.  Responsible for increasing sales and profitability.  Was tasked with mentoring the inexperienced sales people.

Develop customers for a beef facility opening in Alberta, Canada.  Helped develop operating systems and processes for sales and statistical reporting.

I was in charge of a JBS distribution center servicing Boston to Washington DC.

Was in charge of buying, account development, supervising the sales team, managing the P&L, and increasing sales volume and profits.  JBS sold the business to Colorado Boxed Beef and I continued in the same capacity for them.

Managed the beef sales for a plant processing 2000 head per day.  Responsible for the P&L, inventory management, scheduling, and a sales force of six people.

In charge of sales, inventory, pricing, and customer development.  Worked closely with production due to the Kosher business we had

Managed a sales force of 10 people with a plant processing 2400 head per day.  Responsible for pricing, cut out management, and inventory pricing.  Helped create new business through product mix and new customers.

Distribution sales primarily from Maryland to Boston and all of New York state.  We sold all proteins to food service, retail, and other distributors.  I was also responsible for managing the portion control operation at Empire.  My job was pricing, purchasing protein supplies, and supervising a 6 person cutting team.

General beef sales throughout the country.  Was also in charge of developing their ground beef program which included working closely with the plant, opening business with new customers, increasing production, and profitability.

Started out as a line boner in the plant.  Also worked in QA and packaging.

Was promoted to various supervisor positions and eventually plant manager.  Responsible to manage a crew of 210 people, yields, line speed, development of the supervisory staff.   Moved over to sales and spend three years learning the job.

Started as a grocery clerk and moved into the meat department in September 1969.  Served a 2 year apprenticeship before becoming a master butcher working with all available proteins.