Sarah Winslow
Middletown
Summary
Dynamic professional with extensive experience in brand management and team leadership, notably at P.F. Chang's China Bistro. Proven track record in developing training programs that enhanced service quality and guest satisfaction. Proficient in Aloha POS and adept at fostering vendor relations to drive operational success. Passionate about delivering exceptional customer experiences.
Overview
2026
2026
years of professional experience
Work History
Produce Market Specialist
SWEET BERRY FARM
2026 - Current
- Served as Produce Market Leader responsible for complete operational oversight
- Assisted in developing marketing materials for seasonal promotions and events.
- Collaborated with team to ensure product availability during peak seasons.
- Maintained accurate records of inventory and sales data for analysis purposes.
- Identified customer needs through market research and analysis and developed forward-thinking strategies.
- Managed ordering, inventory, and stocking of high-quality goods
- Coordinated with internal teams to ensure timely delivery of projects within budget constraints.
- Analyzed consumer trends, competitor activities, and industry developments to recommend changes to marketing plans.
- Performed POS system editing and makeup to ensure accurate pricing and data tracking
- Enforced strict quality control standards to enhance customer experience and satisfaction
- Cultivated relationships with local farmers and suppliers to secure premium product offerings
- Organized on-site events and promotions to increase market foot traffic and sales volume
- Analyzed market trends to identify customer preferences and emerging demands.
Restaurant Training Manager
P.F. CHANG'S CHINA BISTRO
- Recruited and trained staff for the launch of a high-volume 450-seat bistro with 250 employees
- Facilitated onboarding sessions to introduce company culture and service standards.
- Conducted regular training workshops to enhance team skills and performance.
- Updated training materials to reflect menu changes and operational procedures.
- Monitored trainee progress and provided constructive feedback throughout training phases.
- Assisted in creating a positive learning environment fostering teamwork and communication skills.
- Monitored and evaluated employee progress throughout the training process.
- Maintained accurate records of all completed training sessions including attendance sheets, course evaluations, certificates issued.
- Planned workshops or seminars focused on teaching essential skills required for successful employment within the restaurant industry.
- Organized team building activities for the entire restaurant staff.
- Coordinated with vendors on delivering quality services related to training materials or equipment needed for successful completion of courses.
- Provided ongoing coaching support for employees during their transition period from initial hire through full-time employment status.
- Managed annual revenue of $5 million with full accountability for P&L statements and financial reporting
- Analyzed profit and loss reports to identify variances and implement cost-saving measures
- Directed non-food product inventory, purchasing, and vendor negotiations to control operational costs
- Created a training program that improved service standards and increased guest satisfaction scores
- Designed a launch plan that resulted in a record-breaking grand opening week with $160,000 in sales
- Led the introduction of high-end wine programs to increase beverage profit margins
- Developed training programs for new staff in a fast-paced restaurant environment.
General Manager
WINSTON'S RESTAURANT
- Directed daily operations of a 3½ star fine dining establishment
- Hired, trained, and evaluated a staff of over 40 employees to ensure service excellence
- Managed marketing, branding, and public relations initiatives to drive cover counts
- Launched special events and expanded clientele through community networking
- Oversaw all front-of-house and back-of-house activities to maintain quality standards
- Managed daily operations to ensure smooth restaurant functioning.
- Oversaw staff scheduling to maintain optimal service levels.
- Coordinated inventory management and supply orders for kitchen and dining areas.
- Developed training programs for new employees to enhance service quality.
- Implemented operational protocols to improve food safety and hygiene standards.
- Led team meetings to communicate goals and address concerns effectively.
- Maintained financial records and assisted with budget planning processes.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Resolved customer complaints quickly while maintaining high quality standards of service delivery.
- Trained employees on duties, policies and procedures.
- Administered employee discipline through verbal and written warnings.
- Created a positive work environment by developing team building activities that encouraged collaboration among departments.
- Managed inventory levels and conducted corrective action planning to minimize long-term costs.
- Delivered exceptional client experiences through hands-on leadership of associates and managers.
- Maintained relationships with vendors to obtain the best pricing on supplies and materials.
- Ensured compliance with local health department regulations regarding food safety standards.
- Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
- Conducted regular meetings with senior management team to review progress against established objectives.
Assistant Vice President
CHATEAU DE PIQUE WINERY
- Directed operations for two retail stores and wine tasting locations covering Northern and Southern Indiana
- Managed logistics and planning for large-scale weddings, wine festivals, and private catering events
- Developed new brand identity and marketing strategies to expand market reach
- Launched an e-commerce website to drive remote sales and brand awareness
- Built strong community relationships to support local tourism and event attendance
- Coordinated marketing efforts to enhance brand visibility in the wine industry.
- Managed inventory systems to ensure accurate stock levels and timely replenishment.
- Developed training programs for staff on customer service best practices.
- Analyzed sales data to identify trends and inform strategic planning initiatives.
- Implemented quality control measures to maintain high product standards in winemaking.
- Prepared reports outlining progress on projects, budgets, staffing needs.
- Facilitated communication between internal stakeholders regarding project updates and changes.
- Monitored departmental performance metrics to ensure objectives were met or exceeded.
- Networked within communities to identify and capitalize on business opportunities.
- Resolved customer complaints in a timely manner while maintaining excellent service standards.
- Directed market research and analysis to identify trends and inform business decisions.
- Developed and implemented strategic business plans to drive growth and profitability.
- Managed annual budgeting process, including forecasting and financial analysis to optimize resources.
- Oversaw quality assurance efforts to maintain high standards of product and service delivery.
On-Air Presenter
FOOD TV NETWORK
- Presented cooking classes focused on bourbon pairings and culinary techniques
- Delivered engaging presentations on culinary topics and food trends.
- Answered questions and engaged others one-on-one for dynamic interactions.
Instructor
BEAM GLOBAL
- Taught a series of Jim Beam Small Batch Bourbon educational classes
- Adapted teaching methods to accommodate various learning styles.
- Conducted lectures, demonstrations and group activities in order to enhance learning experience.
- Developed engaging lesson plans for diverse student groups.
Advisor
ANNETTE ALFORD FARMS
- Advocated for organic food practices in the regional market
- Facilitated communication between farm teams and management for operational efficiency.
Education
M.D. -
University of Louisville
Louisville, KY01-2006
Bachelor of Science - Hospitality
Sullivan University
Louisville, KY05-2003
Skills
- Aloha POS and HotSchedules
- Keystroke and Mercury Pay
- Microsoft Office Suite and Adobe Creative Suite
- General management and team leadership
- Vendor and customer relations
- Brand management and marketing strategy
- Toast POS
- Homebase
- Microsoft and Google Product Suite
Awards
- Best Mixed Drink Award - Kentucky Bourbon Festival
- Best Mint Julep Award - Kentucky Derby Contest
- Wine Spectator Award (Four Consecutive Years)
- Team Silver Medal - National Culinary Competition, Hot Foods
Concurrent Experience
- On-Air Presenter, Food TV Network, Not Provided, Not Provided, Not Provided, Not Provided, Not Provided, Not Provided, Presented cooking classes focused on bourbon pairings and culinary techniques
- Instructor, Beam Global, Not Provided, Not Provided, Not Provided, Not Provided, Not Provided, Not Provided, Taught a series of Jim Beam Small Batch Bourbon educational classes
- Advisor, Annette Alford Farms, Not Provided, Not Provided, Not Provided, Not Provided, Not Provided, Not Provided, Advocated for organic food practices in the regional market
Timeline
Restaurant Training Manager
P.F. CHANG'S CHINA BISTRO
General Manager
WINSTON'S RESTAURANT
Assistant Vice President
CHATEAU DE PIQUE WINERY
On-Air Presenter
FOOD TV NETWORK
Instructor
BEAM GLOBAL
Advisor
ANNETTE ALFORD FARMS
Produce Market Specialist
SWEET BERRY FARM
2026 - Current
M.D. -
University of Louisville
Bachelor of Science - Hospitality
Sullivan University