CAREER

OBJECTIVE:

Dynamic and experienced training and leadership professional seeking new challenges in training and development or operations leadership /management with a growth oriented company where excellent guest / customer service and leadership skills, hospitality industry knowledge, and training / development talents will be best utilized to positively impact employer revenue through increased sales and profits while fostering professional and personal growth, success, and advancement.

BACKGROUND

PROFILE:

Twenty eight years experience in the food service / hospitality / retail industry with frontline beginnings and progressing through the restaurant management and corporate leadership ranks, culminating to Division Training Manager position responsible for the training and development of approximately 415 managers, 7900 crew members, and 98 restaurants in eight states throughout the country.

EXCELLENT INTERPERSONAL, ORGANIZATIONAL AND COMMUNICATION SKILLS . . . Strong skills organizing work flow, ideas, materials, and people; innate ability to handle people with an enthusiasm and motivation that generates confidence, excitement, and an over-all feeling of rapport and trust; keen focus toward the guest and skilled at handling the public with a personable manner that radiates appreciation, professionalism, sensitivity, and respect.

TRAINING / DEVELOPMENT . . . Excellent ability to utilize human learning techniques; innovative, creative, and imaginative; novel facilitation and presentation techniques that inspire participants to learn effectively and enjoy classes / instruction; ability to identify training needs and develop / modify programs to improve performance and attain successful results; possesses talent to tailor presentations to target audience, working well in diverse situations and with varying knowledge / experience levels of class participants; embraces change an implements in a positive, inspiring manner.

MANAGEMENT / LEADERSHIP . . . Ability to plan, formulate, and execute policies and procedures; knowledge of various administrative concepts and ability to apply them to different organizational environments; comfort with systems and numbers to prepare and review various reports; maintain production and inventory controls and records; leads by example and gains respect by managing with credibility and integrity; strong commitment to the theory that the customer truly drives the organization and must be satisfied at all cost; dedicated to the idea that the guest experience can only be as good as the employee experience which is driven by the manager experience; devoted to the concept that managers just control…but leaders truly inspire and motivate people to success.

RELEVANT

EXPERIENCE:

MARKET TRAINER - OFFICEMAX, INCORPORATED - NAPERVILLE, ILLINOIS (CHARLOTTE-BASED)

September, 2008 to November 2008

Responsible for consistent delivery of company-wide training programs, building knowledge and skills through facilitation of company directed training initiatives supporting field activities in the Retail, Contract, Call Center and Supply Chain organizations, and assisting in developing the learning culture by serving as advisor on training and development to company leaders. In charge of ensuring training sessions delivered in a high quality manner with cross-functional audiences within OMX workforce; subject matter expert on training programs and learning resources by being knowledgeable about all OMX curriculums (classroom and e-learning); work with business partners to successfully implement training classes consistent with strategic priorities while building solid working relationships to ensure training success. Serve as a change agent in the field and help others through change and periods of ambiguity, teach and coach others in good change management, and serve in a leadership role that reflects the company position and vision.

DIRECTOR OF OPERATIONS AND DEVELOPMENT - PAULIE’S ORIGINAL COAL FIRED PIZZA

October, 2007 to May, 2008

Visionary planning and strategizing through hands-on leadership in operations and development of casual dining, full service restaurant and lounge; Initiation of procedures and systems to accomplish short term and long term goals for growth and expansion; Direct involvement and participation in recruitment / selection, training and development of staff and management, forecasting and scheduling, human resource applications and employee relations, menu planning and development, purchasing, inventory control, vendor selection and management, customer relations, and quality assurance; Development of marketing, public relations, and community involvement projects; Brand development, recognition, and standards; Ultimate profit and loss, product quality, and guest satisfaction accountability.

INSTRUCTIONAL TECHNOLOGIST - ALLTECH INTERNATIONAL, INC. - VIENNA, VIRGINIA

June, 2007 to October, 2007

Contracted to Lockheed Martin for the Department of Homeland Security Transportation Security Administration project designed to train and provide support for training requirements of assigned projects. Training included formal and informal training courses and follow-up training requirements. Developed and updated training materials using applicable technical manuals, factory training course materials and other documentation deemed technically accurate and keeping with guidelines set forth to aid in the development of current curriculum.

DIVISION TRAINING MANAGER - RED LOBSTER RESTAURANTS - ORLANDO, FLORIDA

GENERAL MANAGER - RED LOBSTER RESTAURANTS - ORLANDO, FLORIDA

March, 1984 to July, 2006

Responsible for training and development of hourly crew members, restaurant management, Directors of Operations, and Senior Vice Presidents in 98 restaurants throughout 8 states. Conducted certification classes, developed training programs for implementation of new initiatives, coordinated on-going training and refreshers, managed leadership development training, and organized and executed training processes for opening ten new restaurants. Conducted all field training with direct report to Restaurant Support Center.

As a General Manager, responsibility for all restaurant operations including managing an average $3 - $5 million in annual sales, the overseeing of a four member management team and 100 plus crew members, and exceptional leadership to motivate team to deliver excellent guest service and consistently high quality food and beverage. Monitored all selection and staffing, purchasing, inventory, and accounting functions. Opened twenty new restaurants and relocated four existing restaurants throughout the country.

RESTAURANT MANAGER - MILLRIDGE INN RESTAURANT & LOUNGE - DUNEDIN, FLORIDA

GENERAL MANAGER - GEORGE ALIN’S RESTAURANT & LOUNGE - DUNEDIN, FLORIDA

February, 1978 to November, 1981 / March, 1982 to January, 1984

Accountable for daily operations of fine dining, 450 seat restaurant serving lunch and dinner. Managed 125 employees, scheduling, and coordination of special functions (banquets, weddings, meetings) including menu planning, entertainment, decorations, staffing, quality assurance, and execution of operations. Accounting functions included payroll, accounts payable, accounts receivable, purchasing, inventory control, and banking. Designed new décor creating a European atmosphere and collaborated with chef to develop corresponding menu.

HIGHLIGHTS OF

QUALIFICATIONS:

Self-starter; ambitious, enthusiastic, willing to assume responsibility, and profit oriented. Highly motivated to set and achieve goals. A conscientious, energetic, hard-working individual, responsive to challenge and opportunity. Takes pride in achieving the best possible results.

A decision maker; well organized, resourceful, and works well independently. Demonstrates a strong ability to identify, analyze and solve problems, weighs alternative decisions before taking action, and carefully evaluates alternative risks. Able to manage all aspects of a complex project. Can be counted on to get the job done without supervision.

Special flair for relating with a wide range of people, organizations, and businesses; Effective in persuading others through excitement and enthusiasm. Possesses personal magnetism and displays a winning, energizing, and outgoing personality. Demonstrates high standards of professional ethics and conduct with a pleasant, polished, and confident charisma and charm. Displays many positive character traits.

EDUCATION:

ASSOCIATE OF ARTS DEGREE

Saint Petersburg College - Clearwater, Florida. Concentration on Business Management.

“SITUATIONAL LEADERSHIP” - 2008

The Ken Blanchard Companies - Orlando, Florida

MIND MAPPING - 2006

The Knowledge Shop - Orlando, Florida

“GET MOTIVATED!” SEMINAR - 2006

Get Motivated Seminar, Inc - Orlando, Florida

“PROBLEM EMPLOYEES” SEMINAR - 1987

Padgett-Thompson Seminar - Orlando, Florida

“EMPLOYEE MOTIVATION AND DEVELOPMENT” SEMINAR - 1988

Padgett-Thompson Seminar - Daytona Beach, Florida

HUMAN INTERACTION LAB - 1989

National Training Labs Institute - San Diego, California; One week lab environment; human relations training and interaction.

SERVSAFE TRAINING AND CERTIFICATION - 1996 - 2001 - 2005

“EMPLOYEE SELECTION AND HIRING PRACTICES” SEMINAR - 2002

National Restaurant Association - Tampa, Florida

“DARDEN DIVERSITY TRAINING” LEVELS I, II, III - 2002 - 2003 - 2004

Darden Restaurants - Orlando, Florida

“MANAGING THE GENERATIONS” SEMINAR - 2002

Human Resource Training Company - Atlanta, Georgia

“EVERYDAY CREATIVITY” SEMINAR - 2003

Starthrower - Dewitt Jones - Orlando, Florida

PERSONAL:

Enjoy traveling and working in a variety of settings and surroundings

Willing to relocate as necessary with employer assistance

Adapt easily to new environments and situations…a perfect fit to an existing team and/or department

Willing to pursue training to further develop personal and professional skills