TODD NOWACKY
Waxhaw,NC
Summary
Store Manager focused on maximizing productivity and increasing customer base. Exceptional customer service is essential to retail success.
Overview
31
31
years of professional experience
Work History
Logistics Manager
Harbor Freight Tools USA
08.2022 - 09.2023
- Selected, trained and developed logistics personnel to achieve high-performing teams.
- Kept corporate departments and customers updated on critical shipments.
- Developed warehouse system that provided best cost with appropriate service levels to achieve organizational goals.
- Trained new staff on job duties, company policies, and safety procedures for rapid onboarding.
- Improved inventory accuracy by developing and implementing enhanced control systems.
- Led third-party vendors in achieving delivery time and cost targets.
- Secured discounts from third-party logistics service providers to deliver substantial cost savings.
- Oversaw warehouse staff and maintained efficiency in fast-paced environment.
- Created and enforced detailed organization processes to increase quality and service standards.
- Reduced worker accidents by implementing improved safety standards and monitoring procedures.
- Maintained established levels of goods based on sales forecasts and demand to fulfill orders on time.
- Integrated warehouse operations with existing and new business processes.
Sales Supervisor
Harbor Freight Tools USA
03.2022 - 08.2022
- Supervised staff successfully, utilizing effective communication and dynamic interpersonal skills.
- Worked jointly with team members to assist with closing sales, cross-selling and upselling of products and services.
- Trained team members in successful strategies to meet operational and sales targets.
- Effectively coached team members to reach weekly and monthly sales goals.
Co-Manager
Harris Teeter– Multiple Markets
12.2014 - 03.2022
- Directly responsible for total Grocery department
- Directly responsible for total perishable departments including Deli, meat & seafood, floral and produce
- Posted in multiple markets with sales volume between 16 and 20 million annually
- Hired, trained and evaluated staff for all positions
- Reported to the Store Manager regarding all store and staff issues
- Increased profits through effective sales training and troubleshooting profit loss areas
- Ensured all orders were completed per Harris Teeter Policy
- Received passing scores on every Loss Prevention audit
- Instructed staff on appropriately handling difficult and complicated sales
- Assigned employees to specific duties to best meet the needs of the store
- Managed staff between 85 to 140 sales associates & seven team leaders
Store Manager
Earth Fare
08.2013 - 11.2014
- Generated repeat business through exceptional customer service
- Increased sales volume by 3% in less than one year
- Implemented a new ordering process and identified poor work habits to improve process effectiveness
- Trained and developed new associates on POS system and key sales tactics
- Reported to the district manager regarding all store and staff issues
- Increased profits through effective sales training and troubleshooting profit loss areas
- Scheduled and led weekly store meetings for all employees
- Planned budgets and authorized payments and merchandise returns
- Examined merchandise to verify that it was correctly priced and displayed
- Hired, trained and evaluated personnel in sales and marketing
- Instructed staff on appropriately handling difficult and complicated sales
- Assigned employees to specific duties to best meet the needs of the store
- Managed staff of sixty five sales associates, seven team leaders and one assistant manager.
Assistant Store Manager
Earth Fare
07.2012 - 08.2013
- Interviewed job candidates and made staffing decisions
- Counted cash drawers and made bank deposits
- Managed staff of eighty sales associates and seven team leaders
- Assigned employees to specific duties to best meet the needs of the store
- Reordered inventory when it dropped below predetermined levels
- Instructed staff on appropriately handling difficult and complicated sales
- Hired, trained and evaluated personnel in sales and marketing
- Examined merchandise to verify that it was correctly priced and displayed
- Reported to the district manager regarding all store and staff issues
- Generated repeat business through exceptional customer service
- Conducted store inventories once per quarter.
Food Service Manager
Earth Fare, Ballantyne, NC
05.2008 - 07.2013
- Ensure all area of food service are fully stocked, dated and displayed attractively per Earth Fare guidelines
- Responsible for scheduling over 18-25 employees while maintaining 12% labor budget
- Ensure associates utilize product properly to meet monthly margin (food cost)
- Manage all kitchen employees & departments including cooks, bakers, juice bar, deli, and utility
- Train and develop all associates in all departments of food service
- Responsible for monthly inventory
- Manage & organize all food and dry storage areas
- Responsible for purchasing from over 15 different venders
- Over two million dollars of purchasing per year
- Evaluate quality control and make corrections as needed
- Supervise staff in production of all menu items, operation of kitchen equipment, using high quality organic ingredients
- Manage daily invoices to insure weekly profit is meet
- Was part of the "New Store Opening Team" opening 10 new store locations in three years
- Ensure all sales, specials and demo events were ordered and displayed properly
- Responsible for the preparation, display and proper rotation of over 50 gourmet & organic deli items which included proteins, salads & sides
- Increased weekly comp sales by as much as 25% - an $180,000 increase in 10 months
- Maintained one of the highest gross profits in entire company consistently 48% to 55%.
Assistant Food Service Manager
Earth Fare
09.2007 - 05.2008
- Ensure all area of food service are fully stocked, dated and displayed attractively per Earth Fare guidelines
- Responsible for scheduling over 25 employees
- Ensure associates utilize product properly to meet monthly margin (food cost)
- Manage all kitchen employees & departments including cooks, bakers, juice bar, deli, and utility
- Train and develop all associates in all departments of food service
- Assist in monthly inventory
- Manage & organize all food and dry storage areas
- Responsible for purchasing from over 15 different venders
- Evaluate quality control and make corrections as needed
- Supervise staff in production of all menu items, operation of kitchen equipment, using high quality organic ingredients.
Chef De Cuisine
Hilton at University Place
03.2007 - 09.2007
- Manage kitchen employees, including line cooks & dishwashers
- Ensure efficient and effective preparation of food orders
- Check quality and consistency of food to ensure all quality standards are met
- Supervise staff in production of all menu items, operating kitchen equipment, using high quality ingredients, and evaluating foods, portioning, and garnishing
- Maintain high levels of sanitary codes set forth by state, local, and Hilton
- Plan all food items and menus
- Train employees in execution of food items
- Check function sheets and staffing levels allocated and ensure proper coverage
- Assist in monthly inventory, physical count and organization of all food areas
- Ensure training of all new staff
- Implement and enforce employee policies
- Evaluate quality control and make corrections as needed
- Meet with Executive Chef to coordinate operations and review member satisfaction issues.
Executive Sous Chef
River Hills Country Club
10.2006 - 03.2007
- Manage all kitchen employees, including sous chefs, line cooks, & dishwashers, Ensure efficient and effective preparation of food orders
- Check quality and consistency of food to ensure all quality standards are met
- Supervise staff in production of all menu items, operating kitchen equipment, using high quality ingredients, and evaluating foods, portioning, and garnishing
- Maintain high levels of sanitary codes set forth by state, local, and club
- Plan all food items and menus
- Train employees in execution of food items
- Check function sheets and staffing levels allocated and ensure proper coverage
- Assist in monthly inventory, physical count and organization of all food areas
- Assist executive chef in planning annual budget, cost and capital budget
- Ensure training of all new staff
- Implement and enforce employee policies
- Evaluate quality control and make corrections as needed
- Meet with Executive Chef to coordinate operations and review member satisfaction issues
- Communicate with members to ensure satisfaction.
Sous Chef
Polo Club
09.2003 - 08.2006
- Manage all kitchen employees, including sous chefs, line cooks, & dishwashers, Ensure efficient and effective preparation of food orders
- Check quality and consistency of food to ensure all quality standards are met
- Supervise staff in production of all menu items, operating kitchen equipment, using high quality ingredients, and evaluating foods, portioning, and garnishing
- Maintain high levels of sanitary codes set forth by state, local, and club
- Plan all food items and menus
- Ensure training of seasonal staff - over 35 new employees every season
- Responsible for the opening & closing of three outlets every season - this included menus, staffing, menu costing & scheduling all while meeting labor & food cost guidelines
- Train employees in execution of food items
- Create menus
- Check BEO for functions and staffing levels allocated and ensure proper coverage
- Assist in monthly inventory, physical count and organization of all food areas
- Assist executive chef in planning annual budget, cost and capital budget
- Instill budgetary controls using established budget
- Ensure training of all new staff
- Implement and enforce employee policies
- Evaluate quality control and make corrections as needed
- Meet with Executive Chef to coordinate operations and review member satisfaction issues
- Communicate with members to ensure satisfaction.
Rounds man
The Polo Club
10.1999 - 09.2003
- Responsible for food preparation and production in a high-volume atmosphere
- Involved in all outlets of club, including fine dining, upscale casual dining, and casual dining
- Served in all positions, including expediter, broiler, sauté Grill, pantry, cabana, omelet, carving, and pasta station
- Organized and oversaw banquets
- Created, prepared, and displayed banquet themes.
Lead
Sauté, Flavors of Italy
07.1999 - 10.1999
- Performed various duties of lead sauté in a fine dining environment
- Assumed leadership responsibilities in sauté station.
Sauté, Romano's Macaroni Grill
05.1998 - 07.1999
- Performed various duties of sauté in a casual dining environment.
Rounds man
Tuscan Oven
05.1996 - 04.1998
- Rotated through all stations
- Responsible for training employees in all positions
- Supervised kitchen on various occasions.
Rounds man and Certified Trainer
Cafe Winberie
08.1994 - 04.1996
- Developed working knowledge of all stations
- Responsible for training employees.
Kitchen Supervisor
Village Fish Market and Restaurant
07.1992 - 08.1994
- Supervised employees
- Worked all positions
Education
GED
Skills
- Active Listening
- Flexible and Adaptable
- Teamwork and Collaboration
- Written Communication
- Multitasking Abilities
- Self-Motivated
- Training and Development
- Policy Development and Enforcement
- Employee Motivation
- Staff Scheduling
Timeline
Logistics Manager
Harbor Freight Tools USA
08.2022 - 09.2023
Sales Supervisor
Harbor Freight Tools USA
03.2022 - 08.2022
Co-Manager
Harris Teeter– Multiple Markets
12.2014 - 03.2022
Store Manager
Earth Fare
08.2013 - 11.2014
Assistant Store Manager
Earth Fare
07.2012 - 08.2013
Food Service Manager
Earth Fare, Ballantyne, NC
05.2008 - 07.2013
Assistant Food Service Manager
Earth Fare
09.2007 - 05.2008
Chef De Cuisine
Hilton at University Place
03.2007 - 09.2007
Executive Sous Chef
River Hills Country Club
10.2006 - 03.2007
Sous Chef
Polo Club
09.2003 - 08.2006
Rounds man
The Polo Club
10.1999 - 09.2003
Lead
Sauté, Flavors of Italy
07.1999 - 10.1999
Sauté, Romano's Macaroni Grill
05.1998 - 07.1999
Rounds man
Tuscan Oven
05.1996 - 04.1998
Rounds man and Certified Trainer
Cafe Winberie
08.1994 - 04.1996
Kitchen Supervisor
Village Fish Market and Restaurant
07.1992 - 08.1994
GED
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