Manager Human Resources

sue reynolds

?human resources ? training program creation ? employee development ?

? ******@***.*** ? 630-***-**** ?

www.linkedin.com/pub/sue-reynolds/16/a51/394 ?

Successful, well-rounded Human Resources professional with extensive

experience establishing HR systems, creating training and on-boarding

programs, creating processes, managing teams, developing employees, and

recruiting. Solid experience with 2 start-up companies from conception to

launch. While much of my experience has been in restaurant industry, at

this time of my career I am looking to other industries. Interested in

position as Human Resources Manager.

CORE COMPETENCIES

Team Leadership & Development

Creating Training Programs & Materials

Organizational Skills

Strong Interpersonal Skills

Strategic Planning

Budgetary Responsibilities

Policy Development

Expert Presentation & Facilitation Skills

"Roll Up Sleeves" Approach

Excellent Oral & Written Communications

PROFESSIONAL EXPERIENCE

consultant

2011 -

present

General consulting in areas of strategic planning and marketing.

Tom and Eddie's restaurant - Woodridge, IL

2009 - 2011

Human Resources, Training, Manager

Recruited by Ed Rensi (former McDonald's President and CEO) and his co-

founder to help them launch a fast casual dining restaurant start-up.

Participated in strategic development of all of areas of operation: menu

development, equipment selection, salary administration, talent acquisition

and staffing, people policies, creation of training materials, operational

procedures, development of managers and restaurant employees.

> Created DDI (Development Dimensions International) interview

process, which led to successful hiring of 5 managers and 1 market

manager for first restaurant.

> Developed 5 day training program for managers, training manuals, and

operational procedures.

> Designed interview process for hourly staff, including on-boarding

and training materials.

> Coached and trained managers and 90 employees in preparation for

restaurant opening.

> Wrote Employee Benefit Policies and Procedures handbooks for

managers and hourly staff.

> Oversaw creation of employee hospitality training module, resulting

in 90% or better in customer satisfaction.

> Established job descriptions and salary structure for all employees

and managers.

> Conducted EEOC investigations, as well as wage and hour audits to

ensure compliance.

> Created and documented Standard Operating Procedures (preparation,

production, service, and cleanliness).

> Monitored employee satisfaction via ongoing feedback and interaction

with staff.

> Developed training budget and schedule to ensure cross training of

staff for restaurant openings.

> Launched first restaurant with 1st day sales of $10,000.

Dedicated time to support family endeavors, volunteer in schools, &

personal development. 2001 - 2009

Mc DONALD's corporation - Oak Brook, IL and various locations

1976 - 2001

Began career as manager trainee, rapidly promoted to store management,

human resource supervisory roles, field consultant to owner-operators &

corporate stores, trainer at Hamburger University, created & led entire

training program for entertainment start-up venture, led high-profile

corporate projects, and finally Operations Director before departure due to

corporate downsizing.

Director, Operations: "Drive Thru" for Great Lakes Division (1999 - 2001)

Director, Operations: "Made For You" for Northeast Division (1998 - 1999)

Consulted with several regions on national initiatives, partnering with

Construction, Operations, and Training.

Director, Operations for New Jersey (1996 - 1998)

Directed $25M multi-unit company-owned restaurant operations. Defined

business goals and strategies. Responsible for total operations: P&L,

profitability, reinvestment, sales forecasting, & marketing. Analyzed &

consulted with managers and supervisors on: hiring, training, employee

relations, EEOC, wage and hour, development and performance management,

> Increased profitability from 4% to 12%.

> Oversaw 5-7 supervisors and over 100 managers.

sue reynolds ? 630-***-**** ?

******@***.*** ? Page 2 of 2

Mc DONALD's CORPORATION (Continued)

Director, Operations Development (1994 - 1996)

Designed processes and practices to support successful co-branding

initiatives between McDonald's petroleum convenience store leaders

(including Mobil and Chevron) as well as specialty stores. Led team of 13

department heads.

> Created site-specific documents detailing each store's interface

for: operating systems, delineation of sales, safety/security,

internal/external property maintenance and cleaning.

Director, Corporate Training for Leaps & Bounds (1992 - 1994)

Selected by Ed Rensi to develop training system for McDonald's start-up

which offered free-standing playlands in national markets. Analyzed

operations to establish best practices.

> Designed day-to-day operational guidelines and safety & security

procedures for hourly staff and management.

> Created 5-day curriculum and operating manual for management

development program.

> Developed manual for new sites which included comprehensive 305-step

"Countdown-to-Go" detailing strategies and procedures related to:

construction, marketing, operations, security, training, customer

service, and cleaning. Led to organized, on-time, efficient

openings, thus optimizing sales.

> Thorough training helped generate $75K in monthly sales for one

business segment.

> Stepped in at 200-Day mark to handle construction and opening of

Denver site.

Mid-Management Development Manager at Hamburger University in Oak Brook, IL

(1989 - 1992)

Class Manager for Corporate Staff Training. Orchestrated training

schedule, presenters & facilities planning. Created and presented

curriculum to: Training & Field Consultants, Area Supervisors,

Department Managers, & Field Service Managers.

> Developed train the trainer curriculum, which included techniques in

class facilitation, utilization of props in presentations, voice

energy and modulation. Critiqued their videotaped presentations.

> Taught financial skills to better equip Consultants to understand

and interpret balance sheets.

Field Service Manager, Franchisee in West TX (1987 - 1989) and Field

Consultant, West TX (1986 - 1987)

As Manager, supervised 5 Field Consultants with 200-250 restaurants.

Oversaw creation and development of 20 presentations as "go to" contact

person at 5-day National Black McDonald's Owners' Association Convention in

Dallas.

As Consultant, advised 5-6 owner-operators (franchisees) that operated 35-

40 restaurants in rural, West Texas. Developed strong consulting and

relationship building skills, as position was one of advisement, not

requirement. Gained trust and respect of even the most reluctant owner-

operator.

> Evaluated and consulted on 5 criteria for expansion: reinvestment

needs, people development, marketing, financials (P&L), and

restaurant operations (quality, service, and cleanliness).

> Introduction and training on new products and restaurant rollouts.

Area Supervisor, Operations for Dallas Area (1984 - 1986)

Oversaw group of 5 restaurant managers and local store marketing person.

Focused on training and developing managers and their staff to increase

sales and profitability and improve restaurant operations. Developed

strong relationships with team members, department heads, & supervisors.

> Four of the 5 stores raised their grades from F to low B or C. One

store increased from C to B+.

Personnel Supervisor, Human Resources for Washington, DC Region (1980 -

1984)

First Manager-level employee promoted to Human Resources. Handled all HR

issues for 40-60 stores by supporting 2-3 Operations Managers. Fostered

environment to encourage early-on request for advice to resolve issues,

develop plans.

> Handled: Dept. of Immigration, store auditing, harassment & EEO

violations claims, & corporate attorney.

> Led regional succession planning: recruited, interviewed, and

promoted managers & supervisors. Monitored and evaluated potential

managers in 3-Day "On-the-Job Experience."

Additional Restaurant Management Positions: (1976 - 1980)

Manager Trainee, 2nd Assistant, 1st Assistant, Store Manager, and Store

Manager (New Store Opening)

Experience culminated in opening new restaurant and all related matters:

i.e., ordering, hiring/training 70 employees, calibrating and verifying

equipment operations, and facility clean-up. Achieved sales of $1.4

million,

EDUCATION

Bachelor of Arts, Liberal Arts

Regis College in Weston, MA

TECHNICAL PROFICIENCIES

Microsoft Suite: Word, Excel, PowerPoint

Contact this candidate