Eric Wolf
ewolf713@gmail.com 602-384-5559
To utilize my career experience in a sales role for a company that promotes professional growth and outside of the box thinking. Skilled at interpersonal communication, relationship building, and leadership.
Professional Experience
Vienna Beef, Regional Sales Manager, June 2021 – May 2022
Managed 10MM+ sales territory including AZ and NM
Increased bulk sausage category 80k lbs in less than 1 year
Conducted product trainings for Shamrock Foods and Greco
Executed monthly and weekly sales objectives with reports based on business gains/losses
Performance Food Group, Area Manager, June 2019 – November 2020
Managed Phoenix Metro sales territory
Developed and executed business plans to achieve budgeted sales and profit objectives
Performed regular calls on existing and potential customers
Managed pricing and monitored credit term compliance
Affinity Elite, Operator Specialist, January 2017 – June 2019
Representing over 50 food manufacturing lines including Sun-Rich
Developed key relationships for LLO’s, regional chains, and other operator segments
Continuous growth for largest distributor in Arizona (Shamrock Foods)
Line manager for Smithfield fresh pork
Organized monthly vendor fairs and food shows
Merit Foods of Arizona, Sales Representative, February 2015 – January 2017
Built a multi million-dollar route in less than 12 months
Achieved over 10% gross profit margin in same time frame
Installed beef program for Casino AZ (largest account in Arizona)
McFaddens Saloon & Calico Jacks, Regional Chef, February 2013 – February 2015
Hired, trained, and developed new kitchen managers for 3 locations
Formatted order guides and cost sheets with Excel
Managed Kitchen staff of 35 employees and 3 locations
Conducted daily negotiations with vendors to ensure costs and quality
JW Marriott Desert Ridge, Sous Chef, April 2007 – February 2013
Created monthly seasonal menus and held tastings
Managed labor using POSiMaintained high Steritech scores and trained staff on sanitation
Hired, trained, and developed a new Sous Chef
Held monthly cooking classes
Operated stations in all outlets (Banquets, Tuscany’s, Meritage, Spa, Blue Sage)
Efficient in all aspects of cooking procedures
Specialized in making fresh pastas from scratch in Italian restaurant outlet
Highlights/Qualifications
Scottsdale Culinary Institute Class of 2004
Certified Maritime firefighter
Maricopa County Food Handler ManagerSafeServPhoenix magazine’s Best New Restaurant “Tuscany’s”
Member of the competitive BBQ Team: Desert Ridge Pit Masters
References available upon request
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