Norman Renner

General Manager

Jimmy John's

05.2019 - Current

Developed and implemented strategies to increase sales and profitability.
Managed budget implementations, employee reviews, training, and schedules.
Monitored financial performance, set goals, and controlled expenses to provide financial stability and long-term organizational growth.
Maximized efficiency by coaching and mentoring staff on management principles, industry practices, and company procedures.
Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
Implemented operational strategies and effectively built customer and employee loyalty.
Formulated policies and procedures to streamline operations.
Introduced new methods, practices, and systems to reduce turnaround time.
Analyzed market trends and competitor activities to create competitive advantages.
Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.
Trained new employees on proper protocols and customer service standards.
Scheduled employees for shifts, taking into account customer traffic and employee strengths.
Interacted well with customers to build connections and nurture relationships.
Managed in recruiting, hiring and training of team members.
Trained and guided team members to maintain high productivity and performance metrics.
Handled problematic customers to assist lower-level employees and maintain excellent customer service.
Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
Monitored daily cash discrepancies, inventory fluctuations, and rectified any issues that came of it.
Observed each employee's individual strengths and initiated mentoring times to improve areas of weakness.
Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
Mitigated business risks by working closely with staff members and assessing performance.
Reduced operational risks while organizing data to forecast performance trends.
Made and carried out projected food preparations guides for each day of the week.
Performed quality control on food and service using a variety of methods and teaching the staff how to use them effectively while monitoring the shelf life of select items and reviewing the quality of service provided to customers while correcting any issues and helping the staff to improve future experiences
Managed labor in correlation with productivity, sales, and expected performance for each individual, their skill sets, and the efficiency of how they work together on each shift.