Paul Senato

Serving excellent customer service and providing food ideas.

• Hands on in store mixing, scaling, proofing & baking.
• Training, mentoring and promoting associates to improve their career and life.
• Daily management of a high profile fresh bakery with 20 associates.
• Supervise associates in production of breads/rolls, decorated pastries, special order cakes and full line bakery items.
• Accountable for COG's, G.P., and shrink to within margin of 3%.
• Roll out of FPR and systems related to daily production and inventory management.
• Mentor development through direct training and systems.

• Start up of the brand for this A-D through a real estate broker partnership to enable us to quickly penetrate the market in established trade areas.
• I located and wrote site evaluations submitted to the franchisor for approval.
• I opened three locations in highly sought after retail trade areas within three months of moving to Baton Rouge.
• My primary focus was to continue to find locations for quick start brand recognition in the DMA.
• When I left there were five more locations in development. Increase of 50%.
• I was responsible for creating and executing the brand marketing program through local media excitement and the franchisor print and commercials.
• Set up and approved all ADVO (both solo and marriage mail), FSI as well as network/cable television.
• I was successful in obtaining for our first location a Sunday Business cover feature with photographs on our organization and the franchisor; Papa Murphy's.
• Operationally I brought systems and disciplines to the day to day while following the standards of the concept.
• Arkel Food Services, LLC
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.

• Team member for operations in new US expansion. Target market New England.
• Franchise Area Director Operations Management.
• Direct and manage daily execution of the brand through Area Franchise management.
• Successful partner with 31 locations, growing brand in new markets to double-digit growth.
• 100% travel position.
• Developed franchise administration for timely consistent reporting.
• Delegated in the role of inspector, analysts, developer and business partner.
• Coordinates store opening activities.
• Execute standards and procedures.
• Conducts store audits with action plans for success.
• Implement and guide franchisees through budget planning process and P & L management.
• Growth opportunity; New England emerging market.
• Relocated 2005.
• THD, Inc.
• Oversaw daily operations, ensuring adherence to company standards and policies.
• Implemented training programs for staff, enhancing service quality and operational efficiency.
• Analyzed performance metrics to identify areas for improvement and drive strategic initiatives.

• Managed all aspects of this Bagel Bakery & Restaurant Café and commissary operations including marketing, menu development, and guest service, vendor relations, franchises deliverables and new location startup.
• Managed budget of $9M and staff of 20.
• Position eliminated with closure of division.
• Created a new guest service time mission statement that improved throughput times to three minutes.
• Researched and restructured the menu which streamlined and improved product freshness and guest service.
• Created and implemented a Neighborhood Marketing Guide that effectively rewarded the frequent guest and attracted new guests.
• Developed and implemented a pro-forma and business plan that led to a merger with a key franchise.
• Formulated new commissary recipes improved the cost of goods by 11% and reduced waste.

• Responsible for budgets of $40M and staff of 45, company and franchise operations located in nine markets.
• Extensive travel.
• Designed and developed manufacturing commissaries adding $5M in new revenues.
• Wrote a five week management training program, creating a certification process for all corporate and franchise managers.
• Streamlined restaurant operations from six regional directors to four; lowering labor costs $100K.
• Created concept prototypes; interior design, construction costs per location reduced by $50K.
• Systematized franchise deliverables; held annual franchise meetings and administered marketing programs.
• A $40M publicly traded company with manufacturing and QSR restaurants.
• Directed operational strategy to enhance efficiency across multiple bakery locations.
• Implemented process improvements that streamlined production workflows and reduced waste.
• Oversaw supply chain management, ensuring timely delivery of fresh ingredients and materials.
• Developed training programs for staff, fostering a culture of excellence and accountability.

• Traveled extensively to redesign marketing programs; developed Neighborhood Marketing Guide, reduced LSM costs by 10% and consolidated marketing budget.
• Formulated new menu items; expanded primary daypart of breakfast to lunch; incremental daypart sales rose 24%.
• Created Step Up To Excellence program for Regional Directors to utilize management, promoting mentoring and success from within.

• Researched and implemented private label proprietary products program; set-up and approved vendors which resulted in providing products that allowed nationwide brokerage networks to Brand retail products.