Account Executive - Ace Endico - Woonsocket, RI
(2025-11)
- Created and managed strategic partnerships to drive business growth.
- Developed and implemented long-term business strategies to maximize profitability.
- Developed and implemented strategies to increase customer loyalty.
- Established and maintained a positive corporate image.
- Oversaw the development of key business relationships and partnerships.
Territory Manager - Costa Fruit & Produce - Boston, MA
(2021-03 - 2025-11)
- Managed key client accounts by developing tailored sales strategies.
- Help develop and be apart of new restaurant openings.
- Maintain control of contractual pricing and rebate programs for corporate accounts.
- Oversaw restaurant groups such as Longwood Events, Big Night Entertainment, Gordon Ramsay, Avendra Hotels
- Help develop sales reps and manage their day to day.
- Assisted in helping the company in closing of big future accounts.
Executive Chef - Oceanaire Seafood Room - Boston, MA
(2013-09 - 2021-07)
- Ensured all tasks and activities were delegated according to task urgency and staff skill level.
- Managed day-to-day kitchen operations in an institutional environment.
- Involved in menu developing and seasonality
- Worked directly with vendors to assure best quality of product
- In charge of scheduling for staff and managers for BOH
- Ensured food cost numbers were met at company specs weekly
- Train and development of staff for future restaurant needs
Executive Chef - American Express (Compass Group) - Fort Lauderdale, FL
(2011-05 - 2013-06)
- Maximized profitability by minimizing food waste and optimizing portion control.
- First time working in corporate setting
- Successfully managed and trained a team of 15+ chefs and kitchen staff.
- Utilized creative problem-solving techniques to resolve customer complaints.
- Monitored food costs to ensure profitability and cost-effectiveness.
Executive Chef - Todd English Restaurant Group - Boston / West Palm Beach, MA / FL
(2008-03 - 2011-01)
- Promoted from Sous Chef to Executive Chef and opening chef to multiple locations
- Worked directly with vendors to assure quality in products
- in charge of all duties of opening a new restaurant. Which included hiring, menu development, kitchen staffing, vendor contracts and all opening kitchen task requirement
- Built the day to day foundation to help lead the BOH team to successful restaurant opening, and regular shifts
- Ensured the highest food preparation and storage standards were maintained.
- Collaborated closely with the food and beverage director to conduct staff meetings and resolve service, product, and personnel issues.
