Kelli Fleischacker Email & Phone Number

- Recruited as Area Leader of Training at Raising Cane’s to strengthen operational consistency and expand market growth. Increased locations by 200% in less than three years.- Lead, coach, and develop new and tenured restaurants; ensure highest level of training standards including L&D, retention, training spend, internal growth, and MIT programs.- Identify training gaps in restaurant operations, and above store level support, including district manager, marketing, and recruiting; create and execute plans to close gaps.- Deployed training systems and routines throughout market, growing leadership by 43%.- Facilitate in-person and virtual training sessions for local/national audiences.- Work with recruiting and district leaders to source and train managers for new and existing restaurants.- Validate effectiveness of operations and training programs; assess progress and compliance to continue thriving growth in areas such as L&D, MIT program execution, onboarding, e-learning, food safety certification, and succession planning.

Senior Operations Project Manager (2015 - 2018)- Acting franchisee of corporately owned training restaurants; coached leaders to achieve business goals, including sales growth, labor, speed, hospitality, hiring, retention, and safety.- Launched national delivery program; project scope included menu adjustments, packaging, POS modifications, app and tablet integrations, and promotional materials.- Operations lead for new product testing – directly engaged with field staff, test locations, and executive leadership to gain alignment on opportunities and rollout potential.- Managed all aspects of new product rollouts; coordinated cross-functional tasks such as equipment, supply chain, marketing, packaging, product prep, and training materials.- Crafted promotional readiness mediums for print & online use for field staff, franchisees.New Restaurant Operations Consultant (2012 - 2015)- Guided franchisees throughout the US with more than 100 new restaurant openings.- Consulted franchisees and worked with internal and external business partners to verify building design, equipment specifications, restaurant buildouts, and grand openings.- Led marketing efforts, including national initiatives and point-of-purchase strategies.- Recreated pre-opening training program, resulting in reduced speed of service times, a 15% increase in weekly sales, and a decrease in management labor hours.Instructional Designer (2011 - 2012)- Produced training materials, including operations manuals and national launch kits.- Created monthly newsletters for training restaurants throughout the U.S. and Canada.- Facilitated field team training classes, including Situational Leadership.- Supported R&D/PD teams with domestic and international new product training materials.

VP, Vendor Manager (2008 - 2010)- Led 42 food service operations throughout the east coast and Canada, including executive dining, cafeterias, and conference centers, averaging more than $35 million annually.- Conducted audits to measure deliverables such as associate satisfaction, food grade quality and safety, profit split and service level agreement compliancy.- Key contributor of facility remodels, new construction, and supplier RFI & RFP processes.- Represented line of business on the bank’s sustainability board; tracked and initiated change in order to reduce company’s carbon footprint.- Managed the opening of the full-service café, executive dining facility, and corporate fitness center at the bank’s New York flagship building; included budget, layout, design.Operations Team Lead/Project Manager (2006 - 2008) - Managed internal event planning team, averaging 65,000 functions per year.- Directed a staff of 23 associates throughout six buildings in Manhattan.- Created ground transportation program, a $7 million per year venture.

Instructed franchisees of corporate standards through classroom and on-site training, including point of sale technology, financial operations, customer service, and regional marketing campaignsAssisted in the daily operation of corporate training restaurants

Instructional Design, Adult And Continuing Education And Teaching

Courses: Eight Steps of Instructional Design E-Learning and Webinars Creative Training Techniques Presentation Skills for Professionals

Bachelor'S, Public Relations And Marketing

Activities and Societies: Public Relations Student Society of America (PRSSA) Mass Communications Study Abroad Program - Studied.