Shane Bodkins

• Manage inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
• Supervise operations staff and keep employees compliant with company policies and procedures.
• Develope and implement strategies to maximize customer satisfaction.

Managed all operations of our restaurant including customer service and relations, staffing, scheduling, menu development, vendor relations and price negotiation, data entry, some book-keeping, and team building.

Successful self start-up pool maintanance company. I started SPF with no previous experience.  I grew my business from 1 pool to 100 through word of mouth, knocking doors and social media.  I owned/operated all aspects of my business. (Customer aquisition, Customer service, customer relationships, inventory, purchasing, bookkeeping, data-entry, pool-balacing and maintenance).

• Demonstrated strong leadership skills by effectively managing a team of 20 employees, providing training and guidance to ensure high performance and customer satisfaction.
• Successfully launched and grew a  business from conception to profitability within a competitive market.
• Oversaw all aspects of daily operations, including budgeting, inventory management, and customer relations.   Grew our gross- sales 70% from 2014 to 2021, and 20% profit margin by 2015.

• Demonstrated strong leadership skills by effectively managing a team of 25+ employees, providing training and guidance to ensure high performance and customer satisfaction.
• Successfully launched and grew a  business from conception to profitability within a competitive market.
• Oversaw all aspects of daily operations, including budgeting, inventory management, and customer relations.  We enjoyed a 15% profit margin from from our third year in business until we sold in 2016.

• Demonstarated leadership skills by effectively managing 30+ front and back of house employees
• Guided Warehouse brewery Tours
• Warehouse inventory management
• Bar and Grill/Beer Garden inventory management

Was responsible for general daily front and back of house management Including staffing, scheduling for 130+ team members, Monthly,quarterly and year-end Inventory: beer, wine & Liquor, food, small wares, dry goods.  Daily reconciliations and logs. 

• Oversee daily operations of a bustling restaurant, ensuring smooth service and high-quality dining experience for all guests
• Develop and implement staff training programs to cultivate a team of skilled and motivated employees
• Manage inventory levels and food costs to optimize profitability and minimize waste
• Uphold strict health and safety standards to maintain a clean and sanitary environment for both customers and staff
• Collaborate with chefs to create seasonal menus that cater to diverse customer preferences and dietary restrictions