- Little League baseball coach for the last 6 years
Nicholas DiGiovine
Spring House
Summary
Results-driven executive professional with experience in driving organizational success. Skilled in strategic planning, operational management, and fostering collaborative work environment. Known for reliability and adaptability in achieving business objectives and leading teams. Extensive professional sales experience with proven track record in developing and maintaining key client relationships to drive revenue growth. Reliable team player with strong adaptability and negotiation skills.
Overview
25
25
years of professional experience
Work History
President
PureMed DME, Inc.
Pittston, PA
02.2022 - Current
- Developed strategic partnerships to enhance service delivery and expand market presence.
- Streamlined operational workflows, improving efficiency in supply chain management and distribution.
- Implemented quality assurance programs to ensure compliance with industry standards and regulations.
- Led cross-functional teams to drive initiatives focused on customer satisfaction and service excellence.
- Negotiated contracts with suppliers, securing favorable terms that reduced costs and improved service levels.
- Oversaw financial planning, budgeting, and forecasting to support organizational growth objectives.
- Hired and managed employees to maximize productivity while training staff on best practices and protocols.
- Prepared annual budget forecasts and monitored performance to meet organizational objectives.
Territory Manager - Sales and Service
SYSCO Food Services
Philadelphia, PA
06.2004 - 02.2022
- Developed and implemented strategic sales initiatives to enhance market penetration.
- Managed key customer relationships, ensuring high levels of satisfaction and retention.
- Analyzed territory performance metrics to identify growth opportunities and drive sales.
- Collaborated with cross-functional teams to optimize product offerings and service delivery.
- Leveraged CRM systems for tracking sales activities and managing customer interactions.
- Exceeded quarterly sales targets consistently by utilizing strong negotiation skills to close deals effectively.
- Fielded customer complaints and facilitated negotiations, resolving issues and reaching mutual conclusions.
- Attended monthly sales meetings and quarterly sales trainings.
Executive Chef Instructor
Baltimore International College
Baltimore, MD
01.2002 - 06.2004
- Developed and implemented culinary curriculum for diverse student populations.
- Led hands-on cooking demonstrations to enhance practical skills among students.
- Mentored aspiring chefs, fostering professional growth and culinary creativity.
- Evaluated student performance through assessments and constructive feedback.
- Managed the only restaurant open to the public and staffed by the students at the college.
Executive Chef
J. Paul's Restaurant
Baltimore, MD
01.2001 - 02.2002
- Developed and executed seasonal menus, enhancing customer satisfaction and dining experience.
- Supervised kitchen staff, ensuring efficient operations and adherence to food safety standards.
- Trained culinary team in advanced cooking techniques and presentation standards, improving skill levels.
- Collaborated with suppliers to source high-quality ingredients, optimizing menu offerings and cost management.
Education
Associate of Science - Business Administration And Management
Penn State University
Abington, PA05-2013
Associate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NY01-2001
Skills
- Leadership and team building
- Organizational leadership
- Strategic planning
- Operational excellence
- Diligence and hard working
- Networking
Interests
Timeline
President
PureMed DME, Inc.
02.2022 - Current
Territory Manager - Sales and Service
SYSCO Food Services
06.2004 - 02.2022
Executive Chef Instructor
Baltimore International College
01.2002 - 06.2004
Executive Chef
J. Paul's Restaurant
01.2001 - 02.2002
Associate of Science - Business Administration And Management
Penn State University
Associate of Arts - Culinary Arts
Culinary Institute of America