Tana Artussee

Regional Manager

QSR Foods, Inc. (dba Subway)

04.2025 - Current

Conducted on-site customer operational and systems analysis for the identification of problems and enhancement opportunities.
Analyzed weekly financial reports with costs of goods and reviewed actual against expected amounts with the franchisee.
Coached the manager on taking catering orders, helped with pricing a large catering order and delivered catering to a local business.
Provided direction and feedback to the franchisee on managers’ strengths and opportunities for improvements.

Sales Manager

SVP

10.2019 - 03.2025

Led a team of sales people to demonstrate and close sales of high-end sewing machines, accessories, and software.
Matched customer needs for machines and the software for the project.
Calculated sales projections, ordered equipment and scheduled employees.
Provided customer demonstrations utilizing strong closing techniques.
Managed the stores expenses according to store performance and expectations.
Taught a series of classes for individuals who had purchased machines or software within the last year to help them use their equipment to its full potential.
Organized creative classes for both sewing and embroidery for customer enjoyment.
Built professional relationships with customers and responded to external and internal clients.

Business Consultant/Marketing Manager

Subway Development of TN

07.2005 - 03.2019

Conducted business reviews of KPI’S and reviewed information with franchisees and managers.
Analyzed weekly, monthly, and annual financial reports to see that stores were within acceptable guidelines for costs of goods, labor, and store sales and on trend for profitability.
Worked with existing franchisees to develop 1 year and 5-year business plans for their stores including marketing, advertising, staffing, remodeling, and relocation of stores.
Reviewed sales, traffic and customer counts and developed marketing plans and strategies for underperforming stores in the market to help franchisees increase profitability.
Communicated with the development team, the franchisees and store managers to ensure that corporate marketing and POP materials were properly presented.
Provided operational hands-on-training of franchisees, managers, and sandwich artists to improve the quality of our products and preparation processes including bread baking, portion control and sandwich assembly with proper formulas.
Reviewed the operations of assigned stores for food safety practices including hot and cold product temperatures, prep dates, hand washing and cross-contamination.
Reviewed store customer service including friendliness, handling of complaints, speed of service and cleanliness.
Created long and short-term action plans with managers and franchisees to correct critical issues.
Trained franchisees, managers and employees on new product and equipment rollouts including the assembly of lemonade bubblers, prepping the lemonade drinks, assembly of wraps and chopped salads added to the menu.
Made improvements on bread which is the most important ingredient of a sandwich across the Subway market through testing bread, baking procedures and store equipment to evaluate equipment under normal daily use in restaurant conditions.
Worked with Subway Research and Development (R&D) to test and revise Omega-3 bread, granulated sugar 9-grain bread, 40-minute proofing, 5 wide bread forms and a bread measuring gauge.
Worked with American Pan and Subway R & D and tested Bundy pans and perforated pans for use in baking bread and cookies.
Started an annual baking week including seminars and a baking contest presented by Otis Spunkmeyer representatives to focus on improving the quality of bread and cookies in the territory; these were held annually for 8 years.
Joined the Subway National Catering Committee as part of a team and was instrumental in developing catering into one of the five 2015 Subway Initiatives.
Developed catering sales training, product training and held annual meetings to train managers to follow Subway processes on how-to-instructions and catering sales role plays.
As a result, catering evolved in 99% of the stores in the Middle TN Area as a part of the Subway Catering Call Center and Website.
Catering continues to be a growing part of Subway's mature business.
Sold a record number of Subway lunch box meals for a student/community event held by Lipscomb University.
Communicated with the Associate Dean of Campus Life and the franchisee of the nearby Subway Restaurant just off campus to complete the transaction.
Made a concentrated focus on marketing the 25 Subway Stores located inside Wal-Mart Stores and Supercenters.
Coordinated and developed marketing plans.
Held group meetings with the franchisees and managers to increase sales by improving customer service, by couponing and sampling potential customers.
Worked with Proof Advertising to design coupons for ICEE drinks, J & J Pretzels, and Otis Spunkmeyer cookies.
Planned and organized franchisee meetings including the agenda, the invited food and equipment vendors and served as a moderator, topic speaker and presenter.

Summary

Overview

Work History

Regional Manager

Sales Manager

Business Consultant/Marketing Manager

Education

BBA - Management - Marketing Emphasis

Skills

Education And Awards

Timeline

Regional Manager

Sales Manager

Business Consultant/Marketing Manager

BBA - Management - Marketing Emphasis

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