Ron Rhodus
Saraland,Alabama
Summary
Results-Oriented Retail Manager who works to develop the operational efficiency of the organization. Exceptional communicator with a consultative managing style, strong negotiation skills, and a keen ability to assess customer and trend needs. Experienced in creating and conducting oral and written presentations. Self-motivated and dynamic professional with diverse credentials which combine solid & tactical leadership expertise with a strong culinary background, an ability to work collaboratively, with a strong commitment to achieving corporate goals. Demonstrated ability to develop & implement strategic plans to ensure growth. Focused on achieving continuous & improved business performance. Proactive team builder and tactical planner with the ability to secure lasting business relationships. Exemplary attention to detail to exceed customer expectations and maintain high levels of customer satisfaction.
Overview
25
25
years of professional experience
Work History
Store Manager
Farmer's Home Furniture
Saraland, AL
01.2021 - Current
- Hiring, oversee training, and retention of a top team of Sales Associates
- Promoting superior customer service by ensuring associates are greeting and assisting customers and always taking that extra step
- Responding to customer inquiries and complaints in a professional and timely manner
- Monitoring associate sales activities and productivity
- Acknowledging and communicating performance to associates;
- Motivates and trains associates to achieve full potential and sales goals
- Performing operational duties that drive sales through product knowledge, store cleanliness, and other related duties
- Ensuring that the credit department is collecting accounts
- Maintaining inventory levels per guidelines
- Effectively managing warehouse/delivery employees
- Actively sharing strategic ideas that support the company vision and growth plans
Store Manager
The Fresh Market
Mobile, AL
01.2014 - 01.2021
- Completes store operational requirements by scheduling and assigning employees; following up on work results
- Maintains store staff by recruiting, selecting, orienting, and training employees
- Maintains store staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results
- Achieves financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
- Identifies current and future customer requirements by establishing rapport with customers and vendors
- Ensures availability of merchandise and services by approving contracts; maintaining inventories
- Formulates pricing policies by reviewing merchandising activities; determining additional needed sales promotion; authorizing clearance sales; studying trends
- Markets merchandise by studying advertising, sales promotion, and display plans; analyzing operating and financial statements for profitability ratios
- Secures merchandise by implementing security systems and measures
- Protects employees and customers by providing a safe and clean store environment
- Maintains the stability and reputation of the store by complying with legal requirements
- Determines marketing strategy changes by reviewing operating and financial statements and departmental sales records
- Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies
- Maintains operations by initiating, coordinating, and enforcing program, operational, and personnel policies and procedures
- Contributes to team effort by accomplishing related results as needed
Assistant Store Manager
The Fresh Market
Mobile, AL
01.2013 - 01.2014
- Responsible for driving all areas of the business and leading teams to deliver results
- Also in charge of monitoring sales opportunities within a fast paced, high volume retail environment
- Working with the General Manager to improve operations, sales and profitability
- Maximizing profits by controlling labor costs and expenses
- Continuously reviewing and managing team performance
- Supporting the Store Manager in identifying opportunities for commercial advantage
- Providing exceptional in store experience for customers
- Checking off and signing invoices and credit notes on a weekly basis
- Managing staff training requirements, and hiring new team members
- Safety and Maintenance Coordinator
- Merchandising and setting up tasteful displays and sampling stations
- Inventory Control Manager
Seafood Buyer
The Fresh Market
Mobile, AL
01.2012 - 01.2013
- Daily management of the fresh and frozen seafood inventory for 6 retail stores
- Responsible for achievement of department and company procurement objectives by completing accurate purchase orders and maintaining accurate files used for proficient costing and invoicing using the IBM FOOD STAR AOS 400 buying system to manage supply chains, logistics, vendors, national accounts and brokers
- Procure, price and drive profitable Seafood sales growth
- Interact with customers, vendors and Sales Force in a timely and quality manner
- Ensure all questions are answered accurately
- Consult with Company personnel regarding customer requests and product specifications
- Procure and sell assigned Seafood categories
- Respond to sales and customer service requests and inquiries
- Negotiate pricing for special promotions and programs
- Manage the overstock products
- Manage Rebate Programs and ensure confidential treatment of related information
- Establish customer base to ensure the Seafood category grows to plan expectation
- Establish new vendor accounts
- Promote and manage marketing program at location
- Developed, implemented, and maintained the ordering, rotation, inventory, and organization of stocked LTL freight products through brokers and distributors
- Responsible for the institution and maintenance of the company's social networking, blog and website
- Created marketing production and updated industry information development by analyzing new products, applications and trends through web based applications like the USDA's Agricultural Marketing Service daily live animal cutout and negotiated market reports concerning animal proteins for the company and customers
- Participated in system code creation and pricing updates, sales reports and promotions, and product slotting using the Excellence in Computing (EIC) and Microsoft software programs
- Participated in regional distributor food shows demonstrating new products, protein portion control, and finished food products
- Interacted extensively with the USDA/FSIS inspectors to ensure that all protein products were safe, wholesome, properly labeled, and correctly packaged
- Personally wrote the fresh seafood HACCP plan and was responsible for the physical warehouse inventory control and oversight
- Directly worked as one of the managing partner's primary strategic business advisor
Business Development Manager/ Corporate Chef/ Recruiter
EJ Conrad and Sons Seafood LLC
Lancaster, VA
01.2009 - 01.2012
- In 2009, I launched Upper Deck Crab and Rib House
- Owning and operating my own company helped me acquire the skills needed to achieve the goals I set out to learn about the seafood industry
- For four years, my attention has been focused on the seafood industry, specifically the oyster and blue crab industry
- I have been involved in food safety for the last several years, joining a team of food safety experts that are developing new technologies to ensure safer food
- I worked beside, and supervised top food engineers during all field-testing, which provided the necessary data and information needed to analyze and package my seafood and fish breader
- In 2010, I started harvesting local oysters and crabs that were sold and processed in our facility
- I demonstrated excellent on-site results, that gave us another line of income, which produced and extra 400k in revenue
- I also started on and off site catering that introduced another 125k in revenue
- In 2011, I started Overnightseafoodandprimesteakexpress, where we started shipping fresh seafood and dry aged beef overnight
- This produced another 750K in revenue
- I conduct myself in a professional manner; focusing on start-up operations, strategic planning, advertising, marketing, channel development, sales, business development; negotiated contracts with foodservice agencies, health authorities/departments, commercial fisherman, seafood processors, domestic distributors, brokers, and retailers
- Start-up Specialist, operations, strategic planning, marketing, branding and identity, licensing, purchasing, business development and management
- Category Management, Socially Responsible Sourcing, Sustainability, Merchandising, Strategic and Selective Seafood Sourcing and Procurement, Wholesale Sales, Product Development and Food Safety
- Establishes recruiting requirements by studying organization plans and objectives; meeting with managers to discuss needs
- Builds applicant sources by researching and contacting community services, colleges, employment agencies, recruiters, media, and internet sites; providing organization information, opportunities, and benefits; making presentations; maintaining rapport
- Determines applicant requirements by studying job description and job qualifications
- Attracts applicants by placing job advertisements; contacting recruiters, using newsgroups and job sites
- Determines applicant qualifications by interviewing applicants; analyzing responses; verifying references; comparing qualifications to job requirements
- Arranges management interviews by coordinating schedules; arranges travel, lodging, and meals; escorting applicant to interviews; arranging community tours
- Evaluates applicants by discussing job requirements and applicant qualifications with managers; interviewing applicants on consistent set of qualifications
- Manages new employee relocation by determining new employee requirements; negotiating with movers; arranging temporary housing; providing community introductions
- Improves organization attractiveness by recommending new policies and practices; monitoring job offers and compensation practices; emphasizing benefits and perks
- Manages intern program by conducting orientations; scheduling rotations and assignments; monitoring intern job contributions; coaching interns; advising managers on training and coaching
- Avoids legal challenges by understanding current legislation; enforcing regulations with managers; recommending new procedures; conducting training
- Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
- Accomplishes human resources and organization mission by completing related results as needed
Territory Sales Manager / Chef
US Foodservice
Manassas, VA
01.2008 - 01.2009
- Orchestrated recipe/menu development based on guest trends/preferences and seasonal considerations
- Lead and taught PKU Chicken classes & educated customers on true food costs & restaurant operations
- Established and maintained professional and productive relationships with customers and businesses
- Established a new territory which generated up to $85,400 in additional revenue per month
- Maintained an Accounts Receivable average of 95+% and a Gross Profit of 17.49+% at all times, on food sales
Restaurant and Catering Chef
Swank's on Main and Steamboat Restaurant
Kilmarnock, VA
01.2007 - 01.2008
- Facilitated innovative & effective training programs for employees which increased motivation/morale
- Created staff schedules while staying on budget and ensuring proper staffing for the average volume
- Developed, monitored, and maintained restaurant budgets and profit and loss/financial statements
- Consistently ensured an enjoyable customer experience for customers while maintaining profitability
- Conducted cost analysis, maintained inventory control, negotiated costs with vendors, & ordered stock
- Coordinated on and off-site catering events and created Edible Fruit Sculptures and Special Entrees
Executive Chef / Food & Beverage Manager / Hotel Manager
Telliquah Resort
Tellico Plains
01.2006 - 01.2007
- Supervised, trained, and evaluated a team of 40 employees and scheduled staff for 2 restaurants & 1 bar
- Facilitated innovative & effective training programs for employees which increased motivation/morale
- Developed, monitored, and maintained restaurant budgets and profit and loss/financial statements
- Conducted cost analysis, maintained inventory control, negotiated costs with vendors, & ordered stock
- Coordinated on and off-site catering events and created Edible Fruit Sculptures and Special Entrees
Executive Chef / F&B Manager / Hotel Manager
Cedar Grove Mansion Inn
01.2005 - 01.2006
- Facilitated innovative & effective training programs for employees which increased motivation/morale
- Developed, monitored, and maintained restaurant budgets and profit and loss/financial statements
- Conducted cost analysis, maintained inventory control, negotiated costs with vendors, & ordered stock
- Coordinated on and off-site catering events and created Edible Fruit Sculptures and Special Entrees
- Orchestrated recipe/menu development based on guest trends/preferences and seasonal considerations
Executive Chef / Restaurant Owner
Ol' River Steakhouse
Tylertown, MS
01.2000 - 01.2005
- Orchestrated recipe/menu development based on guest trends/preferences and seasonal considerations
- Facilitated innovative & effective training programs for employees which increased motivation/morale
- Created staff schedules while staying on budget and ensuring proper staffing for the average volume
- Developed, monitored, and maintained restaurant budgets and profit and loss/financial statements
- Consistently ensured an enjoyable customer experience for customers while maintaining profitability
- Conducted cost analysis, maintained inventory control, negotiated costs with vendors, & ordered stock
- Coordinated on and off-site catering events and created Edible Fruit Sculptures and Special Entrees
- Managed, trained, motivated, & evaluated a team of employees and ensured production/development
- Developed and implemented strategic marketing campaigns which increase brand identity and sales
- Screened, interviewed, and hired qualified employment candidates for all positions in the restaurant
Executive Chef - Fine Dining Restaurant
Doubletree Hotel Restaurant
Nashville, TN
01.2007
- Lead the renovation, design, and opening of a fine dining restaurant and created the menu & its design
- Supervised, trained, and evaluated a team of 25 employees and scheduled staff for 2 restaurants & 1 bar
- Facilitated innovative & effective training programs for employees which increased motivation/morale
- Developed, monitored, and maintained restaurant budgets and profit and loss/financial statements
- Conducted cost analysis, maintained inventory control, negotiated costs with vendors, & ordered stock
- Coordinated on and off-site catering events and created Edible Fruit Sculptures and Special Entrees
Education
SW MS Community College
Certified Angus Beef (C.A.B.) -
Roundup School
American Culinary Federation -
Certified Chef
Skills
- Leadership
- Motivation
- Teamwork
- Strategic Business Planning
- Strategic Business Analysis
- Profit Optimization
- Cost Control
- Account Management
- Account Development
- Relationship Building
- Sales Pitching
- Sales Closing
- Marketing
- Business Development
- Project Management
- Process Management
- Company Development
- Operations Development
- Staff Training
- Staff Development
- Communication
- Customer Relations
- Computer Program Knowledge
Timeline
Store Manager
Farmer's Home Furniture
01.2021 - Current
Store Manager
The Fresh Market
01.2014 - 01.2021
Assistant Store Manager
The Fresh Market
01.2013 - 01.2014
Seafood Buyer
The Fresh Market
01.2012 - 01.2013
Business Development Manager/ Corporate Chef/ Recruiter
EJ Conrad and Sons Seafood LLC
01.2009 - 01.2012
Territory Sales Manager / Chef
US Foodservice
01.2008 - 01.2009
Restaurant and Catering Chef
Swank's on Main and Steamboat Restaurant
01.2007 - 01.2008
Executive Chef - Fine Dining Restaurant
Doubletree Hotel Restaurant
01.2007
Executive Chef / Food & Beverage Manager / Hotel Manager
Telliquah Resort
01.2006 - 01.2007
Executive Chef / F&B Manager / Hotel Manager
Cedar Grove Mansion Inn
01.2005 - 01.2006
Executive Chef / Restaurant Owner
Ol' River Steakhouse
01.2000 - 01.2005
SW MS Community College
Certified Angus Beef (C.A.B.) -
Roundup School
American Culinary Federation -
Certified Chef