Noel Schuman

• Assist my mom with daily living activities for improved quality of life.
• Managed medication schedules for my mom, ensuring proper dosages and adherence to prescribed regimens.
• Provided emotional support to my mom.
• Enhance my moms well-being by providing compassionate and attentive care.
• Clean house, run errands, managed laundry, and completed weekly grocery shopping.
• Assisted with feeding and monitored intake to help my mom achieve nutritional objectives.
• Assist with hygiene, dressing guidance, and grooming.

• Started with Buddy's Pizza in November 2019 as the Front of the House Manager assuring 100% Guest Satisfaction. Learned ordering for all Beer, Liquor, and Wine.
• I was promoted to Kitchen Manager within six months. Trained, coached and mentored staff to support smooth adoption of new Covid procedures and protocols expected by OSHA and Local Health Departments. Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies by cross-training employee's
• I was promoted to General Manager of Operations of the Troy Michigan location. There I was responsible for recruiting, hiring and training of team members. Implemented innovative programs to increase employee loyalty and reduce turnover.
• I was responsible for employee payroll, accounts payable, and weekly inventories.
• Managed budgets, financial forecasts, and resource allocation to ensure achievement of organizational goals.
• In charge of catering at my locations. Up to $7000 per week.
• Enhanced customer satisfaction with proactive communication, timely issue resolution, and continuous process improvement initiatives.
• Established a culture of continuous improvement by identifying opportunities for enhancement in operations, systems, and procedures.
• Ensured compliance with industry regulations, company policies, and best practices within all areas of operation.

Started with Big Boy Restaurant's in 2004 as an Assistant Manager. I was promoted to General Manager in 2005 and took over the West Bloomfield Location. I increased sales 1.25% 9 periods. I increased bottom line profit 3% in a 9 month period. I decreased labor 4% in 3 Periods. I lowered Food Cost by 3% in 3 Periods. I over saw 32 employee's at this location and 2 Assistant Managers.

-In 2006 took over the Rochester Location. In 1.5 years I raised sales 1.5% per period. I lowered Food Cost 1.7% in a 2 month period.

I also began training management staff for other Big Boy Locations.

2009-2010 Road Construction on Rochester Rd. & M-59 effected sales and sales decreased to $74,000 per period. I still made $15,000 EBITDA each period by watching and maintaining all controls such as Labor, Foodcost, Paper Supplies, Cleaning Chemicals and Repair and Maintenance.

2011 Road construction ended and sales trended upwards to $27,000 per week $108,000 per period. Food Cost at 28.2%,Labor at 18.5%, EBITDA at $20,000 +. I oversaw 45 Employee's 2 Assistant Managers at this location.

-October 2016 The Company gave me the opportunity to take over the Madison Heights location that made Top Line Sales of $136,000 per Period/1.6 Million per Year. Also because of my success with motivating individuals to follow all standards and with my low turnover percentage they thought I would excel at running a Franchise turned Company Location. We did not want to lose any crew members or management staff in the transition. In the 1 year 9 months I ran this location I raised top line sales 145,000 per period/1.7 Million per year. Lowered Food Cost from 31.2% to 28.1%, Lowered Labor from 27.3% to 19.5%, and brought $28,000 period/$336,000 per year EBITDA. I over saw 55-60 Employee's here, 2 Assistant Managers, and 1 Shift Manager.

My every day responsibilities are

• Hire, train, and develop staff for my location
• Interview, hire, train and develop all Management Staff for the Big Boy Corporate Restaurants
• Complete Payroll for all Employee's
• Test new food programs and standards,policy changes before they are implemented in all other Big Boy Restaurants
• Inventory
• Ordering
• Maintain clean and safe work environment
• Interact with guests and maintain a high level of guest satisfaction
• Hold staff meetings and ensure policy is enforced
• Count and deposit all business cash flow
• Entered details such as payments, account information into the computer system
• Increase top line sales while minimizing staff turnover
• Implementing a local store marketing plan that will increase top line sales
• Scheduled employees for shifts, taking into account customer traffic and employee strengths
• Complete Performance Evaluations on all employee's
• Terminate employee's

• Hiring and training all staff members
• Weekly and monthly store inventories
• Managed the scheduling for store shifts so that there was proper staffing at all times
• Engaged with customers in a sincere and friendly manner
• Completed all point of sale opening and closing procedures, including counting the contents of the cash register

• Hiring and training new staff Members
• Weekly and Monthly Inventories
• Scheduling
• Completing all Food Ordering
• Ensures all Safety Policies are implemented and follow
• Scheduling and Running Crew Meeting
• Maximized sales and minimize Staff turnover through excellent guests service and adherence to standard practices