Management, Training & Operations

Vincent Zuber

**** ****** ***** ****, ******, IL 60503

H: 630-***-**** C: 630-***-****

********@*********.***

TRAINING OPERATIONS MANAGEMENT PRODUCTIVITY IMPROVEMENT

Successful background of change management and process improvement in a broad variety of training and field operations environments – boosting performance levels of individuals and organizations. Proven capacity for evaluating training needs, creating cost-effective solutions, building cross-functional implementation teams, and following through to completion. An excellent developer of employee talent, able to create high-performance teams that achieve results beyond requirements and expectations.

Extensive professional skills & experience, including:

· Delivering High-Impact Training Programs

· Maximizing Customer Service & Retention

· Hiring, Coaching, Motivating & Team-Building

· Designing Classroom & E-Learning Systems

· Assuming P & L Accountability

· Assessing Individual & Group Training Needs

· Coordinating Start-Ups & Product Launches

· Creating Advertising & Marketing Campaigns

· Improving Key Processes & Procedures

· Implementing Quality & Sanitation Programs

Professional Background

Sara Lee Foodservice (brand-name food products) Downers Grove, IL 2004 – 2008

-- Solutions Training Manager (beverage operations) 2006 - 2008

· Established a cultural change within Sara Lee by developing a new in-house sales process. Each salesperson using the system achieved a 5-8% increase in their area for opening new business.

· Developed and successfully implemented an online sales training program for a new piece of equipment. Saved the company $95,000 in travel and training costs.

· Designed and coordinated the vision of a new training lab for Sara Lee. Led to a better way to train all internal and external customers in product and sales, with an average of 550 trainees a year.

-- Training & Operations Manager (gourmet coffee) 2004 - 2006

· Coordinated and executed a marketing survey of Java Coast customers, which is a trade dress for Sara Lee. Resulted in a better understanding of the business format for future market penetration.

· Changed training strategies for a three-day training session. Allowed the company to have two of the same sessions for the cost of one.

Briazz Corporation (nationwide gourmet café operations) Seattle, WA 2004

-- Regional Market Manager (Chicago)

· Managed a market of $2.7 million with 85 employees, and recommended to the board of directors that the region be closed. Saved the company $250,000 a month in losses.

· Created and implement a new marketing plan with a new gourmet menu. Improving sales by 30% and allowed the menu items to compete with other quick service restaurants in the market.

Vincent Zuber -- page 2 (Professional Background, continued)

Dunkin Donuts / Baskin Robbins / Togo’s (Allied Domecq QSR, franchisor) Randolph, MA 1998 – 2003

-- Operations Consultant (Chicago) 1999 - 2003

· Coached and counseled franchise owners with a total of 52 restaurants. Results were 32% ahead of budget and revenues were 26% ahead of the operating plan.

· Ordered and supervised installation of all equipment and millwork for 24 Dunkin Donuts and Baskin Robbins stores. Avoided lost revenue on costly change orders during the remodel process.

· Guided franchise owners on the importance of food safety and quality. These efforts improved the market’s overall brand equity.

-- Opening Specialist 1998 – 1999

· Formulated a new beverage and marketing plan for the Chicago Market with Dunkin Donuts and Pepsico. Improved Pepsi sales for the region from 50,000 to 150,000 cases annually.

· Coordinated new store openings and remodels with operators and vendors. This resulted in a 15% sales increase per store and construction savings of $30,000 per location.

Unison Consulting Group / Pier 57 (airport food services) Chicago, IL 1997 – 1998

-- Regional Development Manager (research & development of restaurant concepts)

· Created a restaurant concept from infancy stages, including design, menu and operations. Saved over $100,000 in consulting fees, and delivered a ready-to-build concept.

· Implement new systems and procedures for training and operations, as well as cost controls. Achieved dramatic increases in productivity and profits for three existing restaurants.

· Developed and created all marketing plans and POS for restaurant concept. Achieving a savings of 3% on the over all budget for the development of the new restaurant concept.

Bruegger’s Corporation (nationwide bagel restaurant operations) Chicago, IL 1995 – 1997

-- Regional Training Manager (franchise training systems) 1996 - 1997

· Organized major “turnarounds” of two training stores, resulting in 10% and 12% profit improvements.

· Implemented and managed a recruiting and training program for franchise markets, saving each franchise roughly $10,000 in training costs.

-- Operations Manager, Special Projects 1995 - 1996

· Developed a comprehensive training program for the Point-of-Sale (POS) system, resulting in an annual cost savings of $11,000 per location.

· Designed and launched a new marketing plan and catering program. Increased brand awareness and boosted sales throughout the market area.

Education & Training

B. A. – Biomedical Scientific Photography, Northeastern Illinois University, Chicago, IL, 1994.

National Certified Professional Food Manager – National Assessment Institute.

Additional training in leadership skills (How to Team up for Success), presentation skills management,

presenting with impact, lean thinking, retail business innovations, and food safety.

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