Nicholas A. Diaz6 Dunham Road ♦ Hewitt, NJ 07421 ♦ (201) 919-3647

E-mail: nickd1250@yahoo.com

SKILLS SUMMARY:

• Ability to develop and manage territory operating budget and consistently meet or exceed sales objectives• Strong leadership and teaming skills with proven ability to build relationships with customers, vendors/manufacturers,

and associates• Promote product lines via preparation, set up, and presentation at foods shows and sales meetings• Coordinate sales calls, demonstrations, and product orders, understanding the customer needs and ensuring delivery of

the company's commitment• Excellent written and verbal communication skills• Computer Skills including MS Word, MS Outlook, Excel, E-mail, Internet, Power Point, Lotus Notes, and various

industry-specific applications.• Ability to build sales opportunities via professional cold calling, networking, telemarketing techniques. • Developed recipes and menu concepts; cooked for food shows, product demonstrations and sales meetings • Full-range of restaurant/culinary experience, such as Executive Chef and Food Service Manager

HIGHLIGHTS

More than 15 years of experience in the food service industry in multiple capacities, supported by culinary training and skills, as well as sales and management skills and experience.

Full-range of restaurant/hospitality product experience — from purchasing and preparation as a customer, to high volume sales and customer service as a sales representative.

Thorough knowledge of a multitude of product lines and equipment, supporting one-on-one and group sales techniques that include sampling and demonstration.

Results-oriented, hands-on creative problem-solver with proven adaptability over diverse situations, personalities, and work environments.

Ability to meet targets and effectively promote new products.

Culinary talents to support recipe/menu development and cooking for food shows, demonstrations for features and benefits of products against competitors, and new product marketing.

Self-motivator, team player, and goal oriented.

• Designed, developed and executed menus, quality control, and seasonal specials; planned and arranged dinners, luncheons, and receptions for up to $10M private dining establishment.

EXPERIENCE SUMMARY:

Territory Sales Manager, Oasis Foods Company, Hillside, NJ , July 2013 - Current• Develop relationships with more than 50 customers in the Metro NY markets. • Manage account activity; develop account-specific sales programs; develop sales through current and target accounts.• Train and motivate customer sales teams (DSR’s); promote products via tastings/cuttings and recipe development.• Actively promote product line using recipe development to showcase products, marketing assistance and programs,

and excellent customer service to distributors and operators.• Coordinate competitive pricing information and end user programs.• Complete weekly, monthly, and quarterly sales reports and presentations, including monthly and annual forecasting. • Provide company presence at trade events, including follow-up summary and lead pursuit.• Increased sales 40% in 2014.• Increased sales 51% in 2015.

Executive Chef, Harbor Hills Day Camp, Mendham, NJ, April 2013 – July 2013• Oversaw food preparation and service for 500-600 children and staff daily.• Managed daily operations, including food and supplies inventory.• Supervised and trained kitchen staff; insured that H.A.C.C.P. and food safety protocols were followed.Executive Chef, Kevoo Catering, Wayne, NJ, November 2012 – March 2013• Executed menu planning and recipe creation in support of client requirements.• Supervised catering staff.• Prepared meals for events for 35 to 3,000 guests.• Provided catering services for the Macy’s Thanksgiving Day Parade, Olivia Newton John and CBS events.Regional Account Representative, Unilever Ice Cream, Englewood Cliffs, NJ, July 2008 – September 2011• Established and maintained relationships and sales to key customers.• Worked with BDMs and Sales Representatives on training and development of their respective territories.• Promoted products through sales incentives, rebates, and end user programs. • Completed monthly sales reports and forecasts; performed audits.Regional Account Manager, Campbell’s Food Service, April 2007 – May 2008• Responsible for sales through Sysco Metro, Jkings, Sysco Albany, USFS Albany, Ginsburg, and Quandt’s.• Increased sales 8% by using sales blitzes and networking with MAs.• Responsible for managing (2) brokers: Key Impact and Spectrum.• Created customer and distributor promotional programs.• Organized, set-up, and participated in frequent food shows throughout the region.Territory Sales Manager, Hormel Foods Corporation, January 2004 – December 2006• Responsible for sales through Sysco Metro New York, Vesuvio Foods, New Young Wah and Buckhead Beef generating

1.4 million pounds of product per year.• Increased sales 390% in first year through sales blitzes, attending every sales meeting and networking with MAs.• Managed bill backs, deductions, marketing programs, spiffs/promotions and account receivables for each distributor.• Serviced large hotel/casino chains such as Hilton, Wyndham in New York City, and the Trump Casinos in Atlantic City Operator Sales Specialist, Grant Hanson Metro, August 2001 – December 2003• Conducted operator calls representing 35 different manufacturers in the NY Metro area.

• Coordinated distribution through US Food Service. • Made operator calls for all segments of the market from pizza and deli shops to the Parker Meridian and the Plaza Hotel• Worked with the operator to improve their business by presenting them with product ideas and solutions.School Food Service Manager, New York City Board of Education, March 1998 – January 2001• Managed all daily operations in support of food preparation and service for 2,100 children• Supervised staff of 21 employees; mediated and resolved scheduling and staffing problems.• Responsible for payroll and training of both clerical and foodservice employees.• Managed food and supplies inventory, handled all purchasing and conducted regular inventory audits.• Provided catering/refreshment services for special functions of the principal or staff for up to 400 guests.

EDUCATION:

Bachelors in Food Service Management, Johnson and Wales University, 1998 Associates in Culinary Arts, Johnson and Wales University, 1996 Certificate of Completion with Honors for Food Service, Eastern Suffolk B.O.C.E.S., 1995

PROFESSIONAL TRAINING & DEVELOPMENT:

Certified in H.A.C.C.P. food safety Certified in NYC Board of Health “Food Handling” ServSafe Certified till August 2018 Black Belt since 1994 and training since 1990