Alex Fineberg Email & Phone Number

Kitchener, On, Ca

Vaughan, Ontario, Canada

Mississauga, Ontario, Canada

Full innovation and implementation of all culinary related initiatives – menu design, menu engineering, cost control, training, and operations.Identified operational inefficiencies and leveraged analytical thinking to seamlessly integrate new strategies, process, and procedures.Oversaw all company-wide revenue producers - food & beverage for all 25 locations, generating more than $100 million annually.Managed success of costs and operations through analytics, SSS and KPI’s.Regional Business Development Manager for six locations.

Burlington, Ontario, Canada

Responsible for developing and implementing all training programs, operational material, standards, on-site learning resources as well as policies & procedures for the WingsUp! brand.Provide culinary trends, insights, feedback, and best practices to the franchisees and team members to develop appropriate action plans and implement operational changes.Acting autonomously on all facets of training and development. Executed individual and group franchisee training, hired and trained all team members and provided in-store support throughout.Conceptualized and executed on all facets of the new store opening process, which included: franchisee selection, store construction, sourcing equipment, product and food inventory as well as training all staff members.

Ontario, Canada

Sourced by full service restaurants, food service and hospitality companies to create, launch, and direct team training and streamline operations.Establishing new processes and procedures impacting overall operational efficiency; revamping back office reporting practices and ensuring accuracy of financial data.Training managers in new systems and processes; overseeing hiring practices; coaching and mentoring managers and support teams in service standards and performance improvementsEducating ownership groups including senior management on effective use of POS reports to track sales, profit centers and inventory to aid in forecasting and planning to eliminate waste and maximize profits.

Toronto, Canada Area

Conceptualized, created, and utilized a variety of training systems that include tools, classroom-style instruction, group work, and guest lectures for the purpose of generating higher engagement levels, improve opportunities, optimize performance and yield results.Monitored the effectiveness of training programs by measuring and evaluating learning outcomes. Managed budgets associated with the training and development.Created online learning modules covering leadership and strengths-based training via the company’s proprietary software program.Successfully opened over a dozen new locations. Responsibilities included: fully training franchisees, store set up, hiring, on-boarding and training all team members. On going support for location.

Head Office

Collaborated with Corporate executives in creation and development of menu items, training materials, operational practices and brand standardsResponsible for the opening of over a dozen new and the renovation of over two dozen East Side Mario’s nationwide. Led and developed training teams and instructed over 1,000 associates while conducting training sessions, seminars and operational on-site audits to ensure brand standards.Conducted and documented training restaurant visits to constantly evaluate operational effectiveness and training standards.

East Side Mario’S (Flagship Location)

Controlled all facets of in-store operations and financial goals.Control purchases and inventory through extensive knowledge of inventory control and food cost systems; Optimum Control, Micros and RBOS.Effectively positioned location from a sub 50% score on Operational Audits to 85%+.Contributed to the development of the site team; managed and measured the success of the training process, collaborated with site leaders on all training activities, and provided in the moment coaching, action plans, and performance management for associates.

Guelph, On

Ranked number one in SRS of 75+ locations. YoY sales exceeding $5,000,000Coached and monitored staff for consistent guest experience, sanitation and food qualityPurchased and controlled inventory with attention to budgetary guidelines Reviewing and evaluating usage reports; analyzing variances; implementing action plans to ensure an efficient and equitable operation

Hotel & Restaurant Management/Culinary Skills, Cooking And Related Culinary Arts, General

Graduated with honours, maintaining a 3.75 GPA Food service systems and control through strategic analysis Food & beverage cost control.

Bachelor’S Degree, Police Foundations