Highly motivated Sales Associate with extensive customer service and sales experience. Outgoing sales professional with track record of driving increased sales, improving buying experience and elevating company profile with target market.
Core Qualifications
Learning Transformation
Leadership Development
Culture and Change Management
Performance Management
Associate Engagement
Assessments and Competencies
Relationship Management
Cost-control Strategies
Training & Team Building
Customer-centric Cultures
Strategic Planning
Budgets & Forecasts
Operations & Financial Management
Education
Western Governors University, Expected in 2015 ā āBachelors of Applied Science (B.A.Sc:Human Resources Management - GPA:Human Resources Management
, Expected in spring 2017 ā āMasters of Science:Management and Leadership - GPA:Management and Leadership
Certifications
ServSafe Food & Alcohol Instructor and Proctor, (2009-Current)
*Professional in Human Resources (PHR), (2015-2018)
*SHRM Certified Professional (SHRM-CP), (2015-2018)
*CompTIA Project Plus Certification, (2015-2018)
Professional Experience
Food Safety Net Services - Director of Training , , 03/2016 - Current
for 67 restaurants.
Responsible for working with all levels of Management at Potomac Family Dining Group to determine developmental needs of the business.
Develops and delivers programs and initiatives designed to build talent within the company.
Responsible for acting as a liaison between senior operations, support center departments and the field through professional and productive relationships.
Actively assists the Operations Teams in achieving company, regional department and personal goals.
Key Responsibilities: Created and implemented a new Manager in Training calendar to provide a more comprehensive training experience for new Managers in Training.
Partner with and support Area Directors and Training General Managers (TGMs) throughout the on-boarding process of Managers in Training.
Plan, coordinate, and manage all Training related aspects of new restaurant openings and restaurant revitalizations which include: coaching of training team, scheduling of training activities and support weeks, and meeting budget and operational goals.
Lead and facilitate training classes, meetings and workshops; including communications, preparation, scheduling and meeting established ROI objectives.
Identify and assess training related opportunity areas and trends; develop and implement corrective action plans in conjunction with supervisor and operations team.
Create and provide required reporting to supervisor per established expectations and processes.
Provide field Human Resources support when needed to conduct on site investigations and follow up.
Air Evac Lifeteam - AREA DIRECTOR , , 01/2008 - 03/2016
Direct operations across seven to eight units providing $12M+ in revenue, from strategic planning and goal-setting through training and development of high-performance management teams focused on delivering high-quality customer service and satisfaction.
Monitor performance and seize improvement opportunities.
Provide insight into and administer budgets; analyze metrics / P&L and identify / address trends.
Apply return-on-investment (ROI) methods to enhance profitability.
Ensure adherence to corporate policies and regulatory requirements.
Oversee hiring, training and development.
Key Responsibilities: Directing the sales, forecasting, cost control and product quality functions in diverse environments.
Coach and Develop comprehensive and progressive knowledge of all standards and company processes in my General Managers and their Management Teams to effectively build top-performing and customer-focused teams.
Change Champion for culture change intervention, supporting a new franchisee's initiative to become a top performing Applebee's Franchise.
Effectively roll out new initiative and campaign training (initiatives include new systems, processes, menu changes and rollouts).
Northwest By Southern Hospitality - GENERAL MANAGER , , 01/2004 - 01/2008
Oversaw business planning and execution across all internal functions and departments, front of house and back of house (FOH, BOH); hired, trained and developed four-person management team and employees.
Prepared budgets, forecasts and P&L analyses.
Managed staffing and scheduling; directed inventory and supplies, including vendor relationships.
Implemented initiatives to foster positive, guest-centered culture and maximize guest satisfaction; addressed escalated customer issues within organizational guidelines.
Controlled labor, supply, and beer, wine and liquor (BWL) costs.
Provided on-going training and development.
Selected accomplishments:.
Motivated team to achieve 108% of sales objectives aClaire with 114% of projected bar sales.
Built customer-focused culture that achieved 100% guest satisfaction scores in highly competitive area.
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