Manager of Employee Development and Trainiing

My name is Ed •••••, I was born and raised in Helena Montana, For ••••• years I worked for a retail grocery chain holding several positions in the store and in corporate office. The common thread in all my work is my ability to motivate employees, to analyze a process to maximize production, and to inspire and encourage a workforce to grow and develop with the company.

The last ••••• years I worked for a 3rd party logistics warehouse where I was responsible for developing a standard of recruiting, initiation, and employee development for hourly and salaried personnel. I was responsible for training HR managers with respect to payroll, benefits, enforcement of company policies and handling of grievances.

I developed a Lead Trainer program where a new employee was given the training they needed to be an effective productive employee on the first day of work. I was able to increase productivity by ••••• %, and reduce turnover by •••••% for probationary employees.

Every morning before I go to work, I ask myself••••• How can I do it better, how can I adjust the system, modify a process or create a program that will inspire myself and others to do a better job.

Im looking for a career and an industry where I can use my skills.

••••• L. •••••
••••••••••(•••••) ••••• - •••••
Omaha, NE ••••••••••el••••• •••••

A results-orientated leader with the ability to troubleshoot, modify and implement change to exceed standards and expectations.
Proven ability to motivate, encourage, inspire, manage and direct a workforce to accomplish set goals and projections.

Sales and Merchandising•••••Customer Service•••••Quality Control Operations Development•••••Inventory Control•••••Management Training Decision Making•••••Product Development•••••Process Training

BUSINESS EXPERIENCE
Millard Refrigerated Services, Omaha, NE
Manager of Employee Development and Training, ••••• - •••••
Developed and implemented computer-based training for the company. Responsible for developing a standard of recruiting, initiation and employee development for all hourly and salaried positions.
Developed a Lead Trainer program to orientate and train a new employee on warehouse terminology and processes, and to certify them on equipment before they started work. The result of this program was an increase in production of •••••% for probationary employees.
Developed and implemented modules for every warehouse process: receiving, running, picking, drops, relocations, blast and shipping was mapped out step by step in PowerPoint presentations.
Identified the need for management training, especially with front line supervision. Developed a management training program that concentrated on the core competencies. Classes were implemented with a Learning Management System to monitor progress, and as a result, turnover decreased by •••••% with probationary employees.
Successfully identified and resolved issues that resulted in 6 union organizing campaigns.

Buttrey Food and Drug / Albertsons, Great Falls, MT
Store Manager, ••••• •••••
Successfully managed retail store achieving company standard guidelines for gross, net, labor and sanitation for multiple departments: Grocery, general merchandise, pharmacy, meat, bakery, deli, produce, food court and service center.
Our focus was on in-stock position, competitive pricing, customer service, sanitation and cleanliness.
Increased store sales by motivating and challenging the management team to think outside the box in terms of displays and sales without additional labor. Innovative, attractive and stimulating displays resulted in double digit increases, a decrease of 2% in total store labor and an increase in •••••% in overall store net.

Director of Bakery Deli Merchandising, ••••• •••••
Successfully directed the bakery and deli operations with respect to product mix and pricing, product development and implementation, gross margin, net, sanitation, new store department design; wrote weekly ads and marketing bulletins.
Improved the overall gross margin of the bakery operations for a •••••store retail chain. The bakery had moved from scratch/mix operation to a frozen dough / thaw and sell operation. The result was erosion in gross margin

Modified the existing variety list and implemented a three-tier production process that improved quality, reduced labor and increased gross margin from •••••% to •••••%.
•••••
Developed eight successful bakery managers who were able to make their projected gross margin, labor %, net, while maintaining well-organized sanitary shops and developed additional managers for the company. •••••


Bakery Supervisor, ••••• •••••
Analyzed and corrected department problems with relationship to sales, gross margin, net, production and sanitation.
Successfully opened ••••• new in-store bakery departments and ••••• remodeled facilities with respect to sales, merchandising, OSHA and AIB regulatory standards.

Certifications
Six Sigma Green Belt Certification