Sean McMonigle

• Quadrupled book of business in first year from 8 to 35 clients.
• Increased sales revenue by identifying and pursuing new business opportunities.
• Used my extensive knowledge of specialty food products to sell to the top restaurants on Oahu.
• Was able to build very strong and trustworthy relationships with Chefs and Owners by treating them as partners.

• Former partner from Square Barrels asked me to come back and open Pint & Jigger, a roughly $12mil a year juggernaut restaurant located in a high-end hotel.
• Established strong relationships with local vendors, securing fresh ingredients at competitive prices.
• Optimized inventory management systems for better tracking of supplies and reduced waste.
• Implemented cost-saving measures in ingredient sourcing, reducing overall food costs without compromising quality.

• Started as a line cook and became Executive Chef within a year.
• After being the chef for a year I was given a 10% ownership in the business.
• Turned new restaurant very profitable within 2 years of opening.

• Hired by former sales manager from King Food Service to help his start up during COVID.
• Crafted exciting catering options for clients.
• Created catering menu based upon client specifications, event type, dietary needs, and budget.

• Maintained a 4.99-5.00 star rating for 9 months.

High school and college job; worked during all summers and school breaks.