TONY HEMPEL
Peru,IN
Summary
Experienced Area Supervisor dedicated to streamlining operations and maximizing team performance. Proactively driven to improve processes and reduce costs through a hands-on management style. With over 6 years of experience in the field, honed strong communication, planning, and problem-solving abilities. Strategically planned and implemented changes to improve warehouse work processes by 20%, resulting in a more efficient fulfillment system. Motivated Area Supervisor well-versed in CRTV in the Supply Chain of Home Depot. Excels at training staff, maximizing productivity, and controlling inventory.
Overview
31
31
years of professional experience
Work History
Area Supervisor
Home Depot
07.2017 - Current
- Evaluated employee skills and knowledge regularly, training and mentoring individuals with lagging skills
- Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts
- Revitalized operational structures and procedures to successfully control turnover and waste, enhance output and boost overall quality
- Conducted routine inspections to check quality and compliance with established specifications
- Prepared, calibrated and monitored production levels to achieve targets
- Collaborated with internal teams to streamline operations across materials handling, production and shipping
- Determined performance benchmarks and completed ongoing evaluation of employee work
- Tracked hours and inventory usage, and prepared associated reports
- Planned sequence of operations and established schedule
- Minimized resource and time losses by addressing employee or production issue directly and implementing timely solutions
- Processed orders and issued documentation
- Walked through department multiple times each shift to evaluate and correct issues such as cleaning and stock replenishment needs
- Promoted business' development by building and maintaining relationships with new clients
- Effectively allocated tasks during high-traffic times to keep operations running smoothly and employees focused
- Developed growth strategies for network of Number stores
- Submitted reports to senior management to aid in business decision-making and planning
- Aligned inventory processes with demand projections to maximize organizational and budget efficiency
- Developed and nurtured lasting relationships with clients through dedicated assistance, issue resolution and active listening
- Assigned jobs to individual employees by considering factors such as previous training, current abilities and general knowledge
- Maintained focus during busy times and delegated tasks to employees to keep business running smoothly
- Developed, implemented and enhanced employee targets and operational policies to promote productivity and strengthen team performance
- Achieved 13% increase in trailer loads through effectively helping with cubicle metric
- Achieved Results by completing Tasks with accuracy and efficiency
- Documented and resolved Issues which led to increased results
- Supervised team of 40 staff members
- Used Microsoft Excel to develop inventory tracking spreadsheets
- Collaborated with team of 10 + in the development of Cranbury CRTV Pilot Program
Assistant Manager
Bob Evans Restaurant
02.2011 - 02.2017
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Developed strong working relationships with staff, fostering a positive work environment.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
- Improved customer satisfaction by addressing and resolving complaints promptly.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Managed inventory levels to minimize stockouts while reducing overhead costs.
- Generated repeat business through exceptional customer service.
- Assisted in recruiting, interviewing, hiring, and onboarding of new employees to maintain adequate staffing levels.
- Promoted teamwork within the workplace by encouraging collaboration among staff members on various project tasks.
- Conducted employee performance evaluations, providing constructive feedback for growth and development.
- Led weekly team meetings to discuss goals and review performance, fostering culture of continuous improvement.
- Maintained compliance with health and safety regulations, ensuring safe environment for both staff and customers.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
Training Coordinator
Walmart
02.2009 - 02.2011
- Maintained accurate records of employee participation in training events, tracking progress towards learning objectives.
- Collaborated with department managers to design customized training plans aligned with organizational goals.
- Coordinated logistics for training events, including scheduling facilities, securing necessary equipment, and managing participant registration.
- Provided ongoing coaching and mentoring support for employees seeking professional growth and development.
- Developed engaging instructional materials, including presentations, handouts, and interactive activities.
- Evaluated the effectiveness of training initiatives, making adjustments as needed to optimize results.
- Delivered high-quality classroom instruction using a variety of teaching methods tailored to individual learning styles.
- Promoted a culture of continuous learning within the organization by encouraging employee engagement in training opportunities.
- Facilitated communication between trainers and participants before and after sessions to ensure clear expectations and follow-up support were provided as needed.
- Enhanced employee performance by developing and implementing comprehensive training programs.
- Streamlined onboarding processes for new hires, resulting in reduced time to full productivity.
- Led cross-functional teams comprised of subject matter experts to create collaborative solutions addressing complex organizational challenges through targeted skills development efforts.
- Championed a performance-driven culture by aligning training initiatives with key performance indicators and individual development plans.
- Increased employee retention rates through targeted training interventions and career development opportunities.
- Collaborated with HR to align training initiatives with overall talent development strategies, supporting career progression paths.
- Increased training session attendance, actively promoting sessions through engaging communications and scheduling flexibility.
- Developed comprehensive training programs for new software rollouts, leading to smoother transitions and reduced downtime.
- Enhanced employee engagement and learning retention by designing and implementing interactive training modules tailored to diverse learning styles.
- Facilitated cross-departmental training sessions to promote better understanding of interdepartmental roles and improve collaboration.
- Developed and implemented successful onboarding program.
- Conducted needs assessments to identify gaps in performance and develop targeted learning solutions.
- Created and oversaw 120 training programs for operations.
Dietary Chef
Clarian Hospital
04.2002 - 07.2009
- Conducted regular staff training sessions on culinary techniques, safety protocols, and customer service best practices.
- Boosted employee morale through clear communication, teamwork promotion, and positive reinforcement.
- Implemented food safety measures including proper handling procedures, equipment maintenance, and pest control efforts to ensure a safe dining experience for all guests.
- Safeguarded food quality by adhering to proper storage techniques and temperature controls.
- Enhanced patient satisfaction by developing and executing creative and nutritious meal plans tailored to individual dietary needs.
- Contributed to a positive dining atmosphere by fostering strong relationships with residents, staff members, and visitors through open communication channels and proactive problem-solving efforts.
- Assisted in achieving facility accreditation by complying with local health department guidelines regarding foodservice operations at all times.
- Increased overall customer satisfaction ratings through continuous improvement of menu offerings based on feedback from residents and staff members.
- Streamlined kitchen operations by coordinating efficient meal preparation, cooking, and plating processes.
- Promoted a culture of continuous learning among kitchen staff through ongoing performance evaluations, constructive feedback loops, and goal-setting exercises.
- Created visually appealing meal presentations that enticed diners while still meeting their unique nutritional requirements.
- Maintained accurate records of daily food production, consumption levels, and special dietary requests for easy reference during menu planning.
- Collaborated with healthcare professionals to design specialized diets for patients with specific medical conditions.
- Coordinated special events catering services while adhering to budget constraints without compromising quality or presentation standards.
- Ensured compliance with strict sanitation regulations by maintaining a clean and organized kitchen environment.
- Improved cost efficiency by negotiating favorable contracts with suppliers, ensuring high-quality ingredients at competitive prices.
- Reduced food waste by implementing effective inventory management and portion control strategies.
- Optimized workflow in the kitchen by creating detailed schedules for food preparation tasks and assigning responsibilities accordingly.
- Raised awareness about healthy eating habits among residents through informative presentations and cooking demonstrations.
- Evaluated and adapted recipes to accommodate dietary restrictions, allergies, and personal preferences without sacrificing taste or presentation.
- Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
- Followed standard recipes, menus and apportions according to established standards.
- Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
- Provided nourishing and health-conscious food to customers under sanitary conditions.
- Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
- Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
- Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food temperatures throughout preparation and serving process.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Planned menus complying with established health guidelines and budget limitations.
Executive Chef
Library Steakhouse and Pub
04.1994 - 07.2002
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
Education
Associate Of General Studies - Organizational Leadership
Home Depot University
Atlanta, GA06.2018
Diploma - General Studies
Thomas Carr Howe Comm High School
Indianapolis, IN06.1990
Skills
- Cost Containment
- Continuous Improvements
- Team Leadership
- Scheduling
- Inventory Control
- Staff Management
- Employee Training
- Employee Retention
- Performance Appraisals
- Business Planning
- Faculty Training
- Store Operations
- Quality Management
- Performance Management
- Training Documentation
- Product Knowledge
Accomplishments
- Effectively allocated tasks during high-traffic times to keep operations running smoothly and employees focused.
- Developed growth strategies for network of Number stores.
- Submitted reports to senior management to aid in business decision-making and planning.
- Aligned inventory processes with demand projections to maximize organizational and budget efficiency.
- Developed and nurtured lasting relationships with clients through dedicated assistance, issue resolution and active listening.
- Assigned jobs to individual employees by considering factors such as previous training, current abilities and general knowledge.
- Maintained focus during busy times and delegated tasks to employees to keep business running smoothly.
Timeline
Area Supervisor
Home Depot
07.2017 - Current
Assistant Manager
Bob Evans Restaurant
02.2011 - 02.2017
Training Coordinator
Walmart
02.2009 - 02.2011
Dietary Chef
Clarian Hospital
04.2002 - 07.2009
Executive Chef
Library Steakhouse and Pub
04.1994 - 07.2002
Associate Of General Studies - Organizational Leadership
Home Depot University
Diploma - General Studies
Thomas Carr Howe Comm High School
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