David Hirth Email & Phone Number

Jensen Beach

Jensen Beach

Fort Pierce, Florida Area

Responsible for 2, High volume 24/7/365 Convenience Stores with Fueling. A Leader in outstanding customer service, merchandising, suggestive selling, and all aspects of daily operations and responsibilities. I have been Instrumental in improving operations resulting in balancing inventory and increasing sales and profit. Receiving, Controlling Inventory waste/shrink, Bookkeeping, Payroll, Cash control, Facilities management, Dispute resolution, High stress situations management, and more.

Responsibilities included the daily operations of an 11,000 sq. ft. store selling Vitamins, Supplements, Sports Nutrition, Body care, Groceries, Produce, Dairy, Meats, and Bulk.Sales, Customer Service, Hiring, Training, Personnel, Purchasing, Store resets and displays, Promotions and Advertising, Special Events, P & L Statement, PayrollLead by example a team of 5 managers and 30 associates.

Created and developed the concept for a gourmet healthy market including organic and natural groceries, organic dairy, free range meats, organic produce and food service operation including a full service restaurant, juice bar, bakery, and prepared foods. Design development and coordination with professional team of architects, engineers, and designers. Supervision of building construction process, coordination with general contractor and subcontractors. Product procurement working with over 75 vendors to complete the product lines. Menu development for restaurant, bakery, and juice bar. Hiring and training of managers and staff. Involved in all aspects of store and restaurant opening. Responsible for all aspects of store operations including Ordering, Receiving, Merchandising and Displays, Payroll, Banking, Cash Management, P & L Statement, Excellent Customer Service, Successful Marketing and Promotions, and Motivating Personnel.Leader to a management team of 4, and to a staff of 35.

Oversee Food and Beverage Department, including Breakfast Lunch and Dinner Buffets for Guests, Visitors, and Staff. Juice Bar Operations and Green House Growing operations. Purchasing, Menu planning and food preparation for 50 to 100 people. Individual Consults with guests regarding Special dietary needs and special menus. Receiving of supplies, Coordinating deliveries. Conduct weekly Food Demos for guests. Supervise and support with ongoing training for department staff of 15.

Menu development of healthy gourmet menu, Hire and train staff, Vendor selection, ordering and receiving of all products. Food preparation. Customer service. Cash management and Accounting. Supervise staff of 15 to 20.

N.Y. Metro AreaResponsibilities included 9 facilities which were a combination of seasonal and year round. I was in charge of a management team consisting of 5 managers to oversee the daily operations including Personnel Staffing and Training, Purchasing, maintaining Carvel Standards for product, Customer Service, maximizing sales, banking, daily sales records, and facility appearance. Interacting with concession management, Labor Union Stewards, and Facility management in an effort to build a positive and productive working relationship.Planning, start-up, and close down regarding seasonal facilities.Everything Yogurt

Responsible for a staff of 10 operations supervisors for the Concepts: Everything Yogurt, Bananas Frosty Fruit Shakes, and South Philly Steaks and Fries.Planning and coordinating new store openings. Pre-store opening regarding store construction, equipment, supplies, inventory, and travel arrangements. New Store opening including set up, Comprehensive Training of Operations Supervisors, Franchisees, Managers and all staff, Franchisee support during opening of business. Follow up support regarding personnel and training, operational issues, QSC standards, P & L Statement, and all other operational franchisee concerns as needed.