Tracy Bailey
Grants Pass,OR
Summary
Sales leader with expertise in territory sales planning and contract negotiation. Achieved revenue targets through strategic customer engagement and collaboration with cross-functional teams, leveraging market insights to drive business growth.
Overview
26
26
years of professional experience
Work History
TERRITORY MANAGER
US FOODS/ FSA
01.2017 - Current
- Devised territory sales plans to exceed revenue and market penetration goals.
- Develop new business through product penetration and addition of new accounts
- Managed territory sales for food service distribution and client satisfaction.
- Form strategic customer plans based on operational resources, market conditions and trends
- Negotiated contracts with new clients while maintaining existing business relationships.
- Negotiated pricing and terms with clients to ensure clear implementation dates.
- Collaborated with cross-functional teams such as operations, marketing and finance to achieve organizational goals.
- Developed relationships with customers to understand their needs and preferences.
- Analyzed market trends to identify growth opportunities in assigned region.
- Conducted comprehensive market analysis to identify new business opportunities.
- Monitored competitive activity and adjusted strategies to maintain market position.
- Resolved customer complaints promptly and professionally.
CAFE MANAGER
GESTALT STUDIOS
01.2015 - 01.2017
- Set and ensured high standards of service
- Grew sales through LTO, seasonal specials, and customer requests
- Oversee daily shop operations
- Created environment that showcased art and enhanced customer experience
- Develop strategies to expand catering services
EXECUTIVE CHEF
THOMAS CUISINE @ WEST PARK HOSPITAL
01.2013 - 01.2015
- Led kitchen operations ensuring compliance with health and safety regulations.
- Developed seasonal menus focusing on fresh, local ingredients.
- Coordinated menu planning and recipe development for daily hospital, long-term care, and restaurant operations.
- Trained kitchen workers on culinary techniques. Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Led a team of 20 employees, providing training, communication, and yearly reviews.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Monitored resource usage and waste levels, identifying areas for operational efficiency.
- Conducted regular staff meetings to align on menu changes, special events, and promotions.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
EXECUTIVE CHEF
RED REFLET RANCH
01.2011 - 01.2013
- Menu creation and implementation from scratch
- Oversaw inventory management processes to ensure consistent supply availability for smooth daily operations
- Facilitated communication among guests, staff, vendors, and owners to enhance service delivery
- Taught cooking classes and organized special events to engage customers and promote culinary offerings
FOOD PRODUCTION MANAGER
ARAMARK at Northwest College
01.2008 - 01.2011
- Menu creation, cost out and production records
- Managed weekly inventory process, including ordering, receiving, and inputting data
- Evaluated costs and analyzed data to uncover trends
- Employee scheduling, conflict resolution and yearly reviews
- Supported catering manager in planning and executing special events
- Participated in college-sponsored events to foster community engagement
OWNER/OPERATOR
Papaw Tom's BBQ
01.2006 - 01.2008
- Oversaw production and service, creating menus and recipes to enhance customer experience
- Managed financial records and transactions to ensure accurate accounting and reporting
- Coordinated organization and service of catered events, ensuring seamless execution and client satisfaction
Chef
Bill Cody Ranch
05.2004 - 09.2005
AM Chef
Kay El Bar Ranch
10.2003 - 05.2004
AM Chef
Sheep Mountain Lodge
05.2003 - 09.2003
- Coordinated preparation, planning, and production of meals for guests and staff, ensuring satisfaction and dietary needs were met.
- Conducted staff training and managed ordering and inventory to maintain operational efficiency.
- Customized kitchen designs to align with individual owner preferences and enhance functionality.
Assistant Restaurant Manager
Charley Browns Steakhouse
01.2001 - 01.2003
- Ensured highest quality food and service, resolving guest complaints promptly
- Managed ordering, inventory, receiving, and invoicing of kitchen and bar supplies
- Strict adherence to policies regarding food safety and sanitation
- Scheduled on average 30 employees
- Addressed employee conflicts to maintain a positive workplace environment
- Performed nightly and weekly cash balancing, bank deposits, and reporting
- Monthly Menu Specials
Education
AOS degree - Culinary Arts
California Culinary Academy
San Francisco, CA01-2001
High School Diploma -
Ocean View High School
Huntington Beach, CA06-1996
Skills
- Territory sales planning
- Contract negotiation
- Market analysis
- Strategic customer planning
- Cross-functional collaboration
- Customer relationship management
- Conflict resolution
- Training and development
- Verbal and written communication
- Upselling and cross selling
- CRM tracking
- Trends analysis
- Client consultations
- Consultative sales
- Price structuring
- Staff management
- Brand promotion
- Account penetration
- Sales forecasting
- Account servicing
Timeline
TERRITORY MANAGER
US FOODS/ FSA
01.2017 - Current
CAFE MANAGER
GESTALT STUDIOS
01.2015 - 01.2017
EXECUTIVE CHEF
THOMAS CUISINE @ WEST PARK HOSPITAL
01.2013 - 01.2015
EXECUTIVE CHEF
RED REFLET RANCH
01.2011 - 01.2013
FOOD PRODUCTION MANAGER
ARAMARK at Northwest College
01.2008 - 01.2011
OWNER/OPERATOR
Papaw Tom's BBQ
01.2006 - 01.2008
Chef
Bill Cody Ranch
05.2004 - 09.2005
AM Chef
Kay El Bar Ranch
10.2003 - 05.2004
AM Chef
Sheep Mountain Lodge
05.2003 - 09.2003
Assistant Restaurant Manager
Charley Browns Steakhouse
01.2001 - 01.2003
AOS degree - Culinary Arts
California Culinary Academy
High School Diploma -
Ocean View High School