David Casler

Manage the merchant, their users, and the enablement cycle to deliver on time. Provide key cutover plan including transition to support and/or Merchant Success. Advocate for clear handoffs and communication between all merchant facing departments pre- and post-onboarding for a seamless transition.

Drove user adoption of SaaS services for e-commerce shipping processing and automation. Interacted with hundreds of merchants as they began using ShipStation, assisting merchants throughout the trial account creation and setup processes. Ultimately, expedited time to first value and converted trial users into subscribers.

Transcribed documents for the Digital Newbury project. Documents primarily from the 18th, 19th, and early 20th century, including the following collections: Family Life in the Midwest: Letters; Family Life in the Midwest: Diaries; American Indian History: Letters & Diaries; and U.S. Western Expansion: Letters & Diaries.

Managed full B2B sales cycle for all-in-one restaurant accounting and operations suite. Prospected independently and in-tandem with Sales Development Representative to book discovery calls and demos for restaurants and groups in the SMB market segment. (1-5 locations) Generated $120+ in ARR in new business and cross/up-sold current customers.

Restaurant365 is a software company that specializes in cloud based restaurant accounting and store operations software. We provide an all-in-one solution to help simplify the complex management of restaurant accounting and day to day operations for restaurants of every type. With thousands of restaurants using our software daily, we affect a large (and fast growing) segment of the restaurant market. Restaurant365 is a California based company with offices in Austin, TX and is based on the founding principles of Innovation and Accountability. Innovation of our products and our process. Accountability to our customers, our co-workers and our core values themselves.

Managing team of approximately 15 junior- and senior-level account managers. Supervising and developing cross-market initiatives to streamline operational procedures, develop platform features, and improve vendor performance. Monitoring emerging market progress and evaluating vendor KPIs on local and national levels. Building on inter- and outer-market relationships and establishing frameworks for mentorship and collaboration.

Manage full sales cycle from prospecting to closing, bringing 15 new vendors on board per quarter. Mentor new vendors post-onboard, troubleshooting and/or revising concepts as needed. Monitor individual/aggregate performance of Seattle vendors. Assist other emerging markets with lead generation, documentation, and menu accuracy/auditing. Assess and respond to in-market client requests.

Executed ice cream production for a 14-flavor, rotating menu with approximately 10 toppings. Developed and helped to implement better hydrocolloid/stabilizer procedure for sorbet and vegan ice cream production. Assisted in the training of new employees and ensured adherence to sanitation/safety procedures. Coordinated production under supervisor’s absence and ordered provisions/took inventory counts. Traveled to- and worked at other shop locations as dictated by staffing needs.

Completed daily, small-scale (200-600) production of artisanal, yeasted doughnuts. Prepared fillings, including in-house jams, curds, custards, meringues and creams. Aided Pastry Chef with research and development, including formulae, recipes, and flavor iterations. Prepared mise en place for adjoining restaurant pastry programs, showcasing a uniquely PNW flair for classical and contemporary pâtisserie.

Performed both pastry production- and service-related tasks for a Michelin-Starred restaurant, serving 40-150 guests per evening. Executed impromptu vegan, gluten-free, and kosher plates and modifications as necessary. Under the guidance of executive chef, developed new dessert options for 2014 holiday diners.

Developed original, seasonal menu items for prix fix menu, chef's tasting menu, private banquets, and specially- themed events, such as the "Beer Dinner" and "King of Mushrooms Dinner." Formulated over 50 production formulas for breads, pastries, and plated desserts. Integrated a new, rotating selection of sorbets and ice creams. Introduced mignardises as a component of the guest’s dining experience.

Prepared for and executed plating of desserts in a fine dining atmosphere for 75-150 guests per evening. Actively experimented with new techniques, developed new mignardises, and expanded upon the selection of frozen desserts and cheeses under the guidance of an executive pastry chef. Composed “Pastry Gifts” for VIP guests, employing a variety of technique and bold approach to flavor.