Bryan Reissman Email & Phone Number

Northfield, Illinois, United States

Morton Grove, Illinois, United States

• Effectively managing the on-time delivery of online grocery order picking process with exceptional associate pick rates in addition to managing customer service issues and cash handling services. Also responsible for.
• Accountable for the proper training and delegation of 15 associates at a time while ensuring receiving and inventories cycle counts are accurate, which led the store to hit target goal of less than one percent INF’s.
• Responsible for increasing productivity for associates by 8% through analytical deep dives and implementing updated training initiatives.
• Safety Lead for the store responsible for holding monthly safety meetings, implementing and creating new safety initiatives to ensure the safety of all employees.

Arlington Heights, Illinois, United States

• Oversee the arrival and departure of dispatch companies. Audit vehicles and drivers for safety aspects and uniforms. Ability to quickly problem solve any issues the drivers have with missing and/or lost and damaged.
• Implemented, tracked and provided coaching for Dispatch times that led to more organized dispatching of drivers and decreased wave times by 10% and saved 15% of allotted time for each dispatch company.
• Created and implemented new form of Driver issues and problem-solving notes that led to improved communication between cross-functional departments which led increased productivity by 10% and 5% more packages delivered.
• Recruited two individuals from a top performing Dispatch company that became Driver Trainers.
• Integral part of the DLN3 Launch team that achieved an unprecedented national ranking of #1 for On Time Dispatch several weeks in a row throughout Peak 2020.

Due to my strong leadership and managerial background, I was hired as the Lead for the Sushi Station. I was in charge of ordering all supplies from several vendors, food preparation, customer service and scheduling. I transitioned to the Meat and Seafood Department where I became the lead as well. I was in charge of inventory, ordering, customer service.

Chicago, Illinois

I was the Food Service Director of the largest dining hall at Loyola University. I was in charge of overseeing daily operations, managing P&L, scheduling, ordering, inventory, and training. I was the lead for Prima, Aramark's inventory and food management system, for the entire campus assisting other locations with inventory and menu development issues..

Supply Chain And Inventory Management, Logistics, Materials, And Supply Chain Management

Bachelor Of Applied Science - Basc, Hotel, Motel, And Restaurant Management

Associate'S Degree, Culinary Arts/Chef Training, 3.7