Sales Vice President

Michael l. wieland

***** *** ******* ****. *********, NC 28031 Phone: 614-***-****

Email: *******.****@*********.***

Experienced Restaurant Operations Professional

Skills Profile

- Effectively develop, implement, and execute the appropriate business plans for specific operating environments.

- Provide necessary coaching, counsel, and assistance to ensure that plans include specific objectives and strategies in

support of an organizations operations and marketing plans.

- Monitor progress and goal achievement status to ensure that the organization, it’s people, and it’s locations that I

work with are successful.

- Provide leadership in developing and managing marketing performance through effective partnerships with

appropriate departments, vendors and outlets.

- Able to determine financial status of a business segment and monitor for progress. Provide impactful advice and

counsel to position entities for optimal financial health. Achieved through Profit and Loss analysis and proforma

based tools.

- Implement strategies to assist locations in executing human resource, training and professional development plans

and programs.

- Work in conjunction with individual business entities to establish and execute effective development, reinvestment

and renewal strategies.

- Develops and manage operating budget for my area of influence.

Employment History

FRANCHISE AREA DIRECTOR – HUDDLE HOUSE INCORPORATED

8/2013 - PRESENT

Charlotte, NC

Recruited to lead the direction of the Operations Field Team for the 400 unit franchised family diner style concept.

Provided strategic direction on short term cultural changes to focus on basic restaurant operations.

I structured the training and roll out of our new quality, service, cleanliness, and brand standards evaluation process.

Currently explaining, demonstrating, and coaching a restaurant capability style of consulting based on the analysis of the

current operating level of the restaurant and then diagnosing the correct need and implementing the correct tool to raise the

locations capability thus increasing top line sales and bottom line profitability.

Sales declines have been reversed in the short term and strategic initiatives are currently being developed to target systemic

issues that if corrected can drive both franchisees sales and their profitability which will ultimately lead to future development

and growth of the Brand.

Area Vice President of Operations – Food and Treat Concepts - Eastern Great Lakes 1/2010 5/2013

Region – International Dairy Queen Corp.

Columbus, OH

- I developed and supervised a staff of 8 business consultants who worked directly with approximately 320 direct

licensed Dairy Queen Grill and Chill, Dairy Queen Brazier, Dairy Queen Orange Julius, and straight Dairy Queen

locations throughout Michigan, Ohio, and West Virginia.

- I was member of the operations leadership team who help to develop the short and long range goals that were

designed to increase market share of our franchisees. Ultimately one of our most important roles was that of

increasing individual store sales and franchisee profitability.

- Along with my staff we developed business plans for individually owned and operated locations and worked with

those franchisees based on the current operating capability of that location. By working with a focused approach on

what was needed we built short and long term goals that ultimately supported the restaurant to operate and execute

at a higher level in its trade area and in so doing help that location to increase sales and franchisee profitability.

Locations for three years outpaced the burger QSR business. Franchisees were able to build bottom line

profitability based on controlling cost while building sales strategically using the restaurant capability model.

- I coached and counseled business owners on the proper structure to put into place in order to grow above a single

store operating environment towards multi-unit development in order to grow the brand.

- Through training, demonstration, and emphasis on great restaurant operations I saw same to same sales growth in

the Region year after year with approximate 7.5% same to same in 2012. Even with a very mature brand.

- I trained my staff and led the successful roll out of the Orange Julius smoothie platform throughout the Region

based on sales to investment information and market share opportunities. ROI was realized in under two years for a

product line that resulted in 5% of product mix.

- I averaged 10 remodel projects within the Region per year at base level all the way up to replacement and relocation

projects. Directed Business Consultants on the sales, follow through, and completion phases of each project. I

oversaw 12 project remodels of existing locations in 2013.

- Worked in conjunction with our marketing department to focus restaurants on participation and execution of

combining local store marketing efforts to better promote nationally advertised products and strategies. I focused

locations on becoming entrenched within the trade area that they do business.

Area Vice President of Operations – Treat Concepts - North East Region – International 7/2008

Dairy Queen Corp. 1/2010

Director of Operations – Treat Concepts – North East Region 1/2007 7/2008

–International Dairy Queen Corp.

Columbus, OH

- I had the responsibility for building a new team of 8 business consultants who worked exclusively with Mall and

Treat Only Street Locations throughout the North Eastern US.

- During this time I worked along with the team to garner interest in individual restaurant owners to reinvest in a new

updated store design along with the roll out of Orange Julius Smoothie line on a test basis throughout the Region.

The North East Region led the country in remodel project each year I led the area.

- Stayed in very close contact with the Area Vice President responsible for Food Operations in the same geography.

Thus a dual leadership style was accomplished that continued to grow both segments as one master brand.

- Worked closely with our Brand Team on market testing for our store made waffle cone product. A product that has

since rolled nationally and is currently being promoted with a Blizzard in a waffle cone in which we investigated

during early testing.

- I continued to develop and coach business consultants through restaurant visits on identifying and building a goal

oriented process to work with franchise owners in order to be better business people and better business operators in

order to grow their top line sales along with their bottom line profitability.

- I was promoted from Director of Operations to Area Vice President during this tenure of my career.

Director of Operations – Food and Treat Concepts – Eastern Great Lakes Region – 4/1996 1/2007

International Dairy Queen Corp.

Columbus, OH

- I was promoted from Business Consultant to Director of operations responsible for all Dairy Queen Locations on the

street in Michigan, Ohio, and Western Pennsylvania.

- During this span I ran a Regional Office in Worthington, OH and had coached and developed 8 District Managers

reporting to me.

- Worked with both Direct Licensed Restaurants and Territory Operators on the operations of their restaurants.

- It was a period of building relationships with franchisees who had become disgruntled over the years. It was a

relationship based on mutual respect that I continued to build and grow throughout my tenure.

Degree

Bachelor of Science in Business Administration

Central Michigan University

Mount Pleasant, MI

Willing to relocate

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