942 Scheffer Avenue, St. Paul MN 55102 ⬥ 612-940-1264 ⬥ amie.m.bresnahan@gmail.com

Amie M. Bresnahan Personal Summary:

I am an accomplished Training Professional looking to join the Training or Human Resources Department of a culture-rich company. My experience ranges from daily operational management to corporate executive-level training with proven results in team member engagement and performance development. I am driven by a passion for developing people personally and professionally as well positively contributing to the team I am on. I possess a natural talent for managing people and situations with grace, while focusing on the bigger picture and desired objectives.

Professional Background:

§ 15 years’ corporate level training department management § 19 years’ people management experience in daily operations and corporate office environments § 5 years’ event sales, coordination and management experience for on-site and off-site catering § 20 plus years’ experience in hospitality and casual dining environment § High focus on brand presence & concept culture; passionate advocate & ambassador of both § Strong talents in written & verbal communication, interpersonal, organizational, and leadership skills § Polished public speaking and professional presentation skills § Exceptional versatility with the ability to manage multiple tasks in a high pressure environment § Proficient in various technology including several POS programs, Mac & PC, web based onboarding

& scheduling and several forms of Social Media § Experienced in LMS platforms and Webinar training facilitation § Professional Certifications: ServSafe Food Manager & Responsible Alcohol, ELI Civil Treatment,

Leadership from the Heart/Life Skills for Success § Membership experience in several industry related organizations: C.H.A.R.T., Women’s Foodservice

Forum, National Restaurant Association and Association for Talent Development

Qualifications:

§ Curriculum development for educational programs centered on employee and customer education § Management of sales and event coordination for groups of up to 500 attendees § Operations and bar management in high-volume award winning restaurants § Experienced in scratch kitchen operations focused specifically on small batch cooking § Beverage program development including ideation, recipe formatting and material production § Direct report teams of three to ten individuals within both field and corporate environments § Area operations management for three locations and nine field managers § Mentor to new members of corporate training department during initial months on team § Partner with the executive team as lead project manager of high scale company programs; new

restaurant openings, brand guest experience team, ethics survey & training, emerging leader continued development

§ Develop foundational metrics programs for new restaurant opening and on-going operational success measurement

§ Oversee inaugural LMS development for hourly team members § Facilitate training to hourly, management and corporate level teams in classroom, on-the-job, webinar,

eLearning and large group presentation formats § Develop and manage company programs including: Manager training, Hourly Team Member training,

Shift Leader, Certified Trainer, menu & recipe changes, performance evaluations

 

Brand History: Jimmie’s Old Southern BBQ Smokehouse 2015 to Present Director of Training & Development

§ Oversee and train managers on all daily operations: guest relations, marketing initiatives, sales & labor goals, inventory, ordering, staff management, hiring, training and operational systems

§ Recruitment, interview, hire, schedule and performance management of all managers-in-training § Development and facilitation of all company training programs for management and hourly teams § Partner with owner for brand and concept development as a start-up operation § Develop and oversee the New Smokehouse Opening program; goal of 5 new stores annually

Blue Plate Restaurant Company – Minneapolis, MN 2014 to 2015 Operations/Bar Manager & Company Training Manager

§ Daily operations management: guest relations, marketing initiatives, and sales & labor goals § Event sales and coordination for parties of 20 to 100+ at a unique brewery & restaurant venue § Interviewing, hiring, scheduling and performance management of hourly team members § Inventory, ordering and cost control; maintaining budget of 20% pour cost § Monthly promotion ideation and implementation focusing on unique bar offerings § Development and facilitation of company training programs for management and hourly teams § Develop and maintain company beverage program

Lone Oak Grill – Eagan, MN 2013 to 2014 Bar and General Manager

§ Daily operations management: guest relations, marketing initiatives, and sales & labor goals § Hire, train and oversee the Shift Leader key hourly team of five § Training material development for all restaurant positions § Bar inventory, ordering and cost control; maintaining budget of 20% § Monthly promotion ideation and implementation focusing on craft beer offerings § Grew same store sales by 3% over 6-month period through entertainment and bar promotions

Famous Dave’s of America – Minneapolis MN & Chicago IL 1996 to 2013 Corporate Training Manager, Project Management – 2008 to 2013

§ Oversee the annual Manager Certification program consisting of operations manager training § Develop and lead training sessions for field Managers § Partner with HR to conduct on ethical and civil treatment training & conduct annual ethics survey § Key member on a cross-functional team focusing on culture-based operational projects § Develop, maintain and manage the key-hourly Shift Leader program

New Restaurant Openings Manager – 2003 to 2008

§ Oversee the new restaurant opening process for 30 restaurants annually § Project management of new location openings including recruitment strategy, interviewing & hiring,

ordering & receiving of operational supplies, coordination of pre-opening marketing events and supervise the management & training team objectives including overall budget

§ Supervise the development of all hourly team member training materials § Manage training team while deployed to new restaurant openings § Develop and facilitate training programs for the annual general managers conference § Responsible for annual strategic planning, creation and management of department budget including

payroll, supplies, travel and training programs § Two direct reports in training administration and instructional design § Coach franchise partners on the development of internal training systems, building of training teams,

and compliance with corporate standard-operating-procedures § Partner with corporate vendors to improve services and supplies while lowering costs

References Available Upon Request