Jonathon Forbes

• Oversaw all sales, training of team leaders and sales staff.
• Provided technical support for customers when needed, answering questions about product features and capabilities. Hiring.
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• Cultivated strong professional relationships with suppliers and key clients to drive long-term business development.
• Established ambitious goals for employees to promote achievement and surpass business targets.
• Implemented process changes to streamline sales department workflow.
• Analyzed customer data to identify trends, preferences, and opportunities for growth.
• Established relationships with key clients, while maintaining existing customer base.
• Developed and significantly grew assigned territory using strong engagement and marketing skills.
• Improved profit margins by effectively managing expenses, budget and overhead, increasing closings and optimizing product turns.
• Coached, developed and motivated team to achieve revenue goals.
• Managed daily operations of sales department, including supervision of staff members.
• Led sales planning, development and account management to grow existing accounts and establish new sales accounts.
• Collaborated with marketing team to create promotional materials for target customers.
• Conducted market research and reported on competitors.
• Trained, coached, and mentored junior sales personnel to ensure success in their roles.
• Enhanced sales volume through skilled support to both new and inactive customers.

Executed diverse roles including food preparation, cooking, and cleaning for various functions such as weddings and corporate events.

• Trained kitchen workers on culinary techniques.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
• Exercised portion control for items served, eliminating waste.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.

Worked in the bistro, food preparation, cooking, a la carte menu to order , also set up Bain Marie type set up , pre-made ready to serve roasted meats, mix of vegetables, sauces , gravies. Lots of functions, also host 70-80+ Bowlers 3 times a week , luncheons, morning tea, afternoon tea. Would run bistro 2 nights a week alone, with a kitchen hand, and wait staff , 30 to 50 covers.

• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Exercised portion control for items served, eliminating waste.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Prepared workstations with ingredients and tools to increase efficiency.

Started as kitchen hand 2 1/2 + years then signed as 1st year Apprentice Chef, only completed 3 years of my apprenticeship, but can do everything if not better than most qualified chefs I've worked with.