Keith Eberle Email & Phone Number

Charleston, South Carolina, United States

• Set and achieve the highest standards of retail execution. • Build a positive work environment of outstanding teamwork, mutual respect, effective and timely communication, and exceptional morale.• Interview, select, train, develop, mentor, motivate and counsel Team Members in a manner that builds and sustains a high-performance team and minimizes turnover.• Effectively train, delegate, and empower Associate Team Leaders and Team Members.• Follow through on all customer questions, requests, and resolve concerns as needed. • Maximize productivity, efficiency and productivity through proper scheduling and analysis of product ordering, transfers, rotation, waste and spoilage. • Develop and maintain creative store layout and product merchandising.• Achieve sales, margin, expense, and labor targets.• Maintain proper product assortment, merchandising, and inventory control.• Ensure products are cross-merchandised in accordance with regional and global guidelines.• Follow and comply with all applicable procedures and regulations, including Weights and Measures, FDA, health and sanitation, Department of Labor, ADA, HAACP, OSHA and safe work practices.• Create and Maintain accurate Planograms• Ensure adherence to category management schedule and planograms.• Ensure nutritional aspects are displayed correctly.• Ensure proper care and maintenance of all equipment.• Keep all cases and shelves clean, well-stocked and properly rotated.• Demonstrate advanced product knowledge; maintain awareness of new products and regularly incorporate new products into the overall product mix.

Denver, Colorado, United States

•Liquor store and Warehouse Operations (Separate units and businesses) •Maintain staffing at LS and MFC; Hire, review, discipline, termination, etc. •Schedule writing for both facilities•Maintain Facilities •Track and improve KPIs •Enforce policies and procedures

•Manage Center Operations•Met and maintained center financial objectives, safety standards, and staffing •Accomplished center objectives through recruiting, training, scheduling, coaching and disciplining crew and management. •Enforced policies and procedures •Proficient is all areas of the Center; Bar, Kitchen, Front Desk, Serving, Events Planning, and Event Hosting

Centennial, Co

•Annual Sales Volume: $ 7.3 Million - $9 Million•Works with other Food Team Leaders to manage Ikea Restaurant, Bistro and Swedish Food Market•Partner with Food Leaders to interview, hire, and train all new IKEA Food co-workers•Partner with food team leaders to implement efficient restaurant changes, ensuring that all coworkers taste and learn about new products prior to their launch•Lead food co-workers in ensuring all IKEA food is prepared in accordance with IKEA standards including, but not limited to; Preparation, Safety, Sanitation and Handling•Follow all IKEA guidelines in regard to recording daily HACCP, ensuring recipes, proper product sheets, and cost calculations are up to date•Ensure all food incidents or potential incidents are reported accordingly in the CASY system•Plan, prepare, and maintain menu items•Ensures and maintains recipes, proper product sheets, and cost calculations•Contributes to the IKEA Sustainability Direction and takes responsibility for the IKEA Food team, ensuring IKEA Food takes actions that contribute to sustainability, such as waste management.•Ensures freshness, maximize sales, and minimize waste by planning and proper production levels

Greater Pittsburgh Area

• Partnered with the store manager to interview, hire, train, and coach all store associates• Maintained a current knowledge of products, inventory and styles• Constantly educating and elevating the team on any new product and techniques• Worked hand in hand with the store manager to ensure store goals are communicated and met• Joined Buckle because of the flexible schedule

•Annual Sales Volume: $4.3 Million - $5.4 Million•Established and maintained a new restaurant and took part in opening three restaurants in the Pittsburgh area•Trained 4 General Managers•Met and maintained restaurant financial objectives, safety standards, and staffing•Maintained patron satisfaction by monitoring, evaluating food, beverage, and service offerings and initiated improvements as needed•Accomplished restaurant objectives through recruiting, training, scheduling, coaching and disciplining crew and management. Enforced policies and procedures•Identified, trained, and developed hourly employees into management leadership positions•Assisted and oversaw staffing, training and daily operations at several locations•Ran a “zero” overtime operation with single digit turnover•Consistently increased month-over-month to-go and mobile app orders

•Annual Sales Volume: $4.7 Million•Hired in as Baker, promoted to Bakery Market Manager•Managed up to 11 locations, ensuring operational excellence through recruiting and staffing, support with certifications and team building•Provided technical support for product quality and consistency and equipment troubleshooting•Developed communication between retail, baking, and FDF operations•Delivered effective management of expenses and training budgets and improved baker efficiency•Implemented orientation and training programs•Identified, trained and developed hourly employees into management leadership positions•Ensured effective communication throughout assigned district through regularly scheduled meetings with bakers and retail managers•Monitored and documented overall baker product quality, consistency, sanitation and efficiency through weekly visits and calibrations

Bachelor'S Degree, Marketing

Associate'S Degree, Baking And Pastry Arts/Baker/Pastry Chef