Scott Lupo Mba, Phr Email & Phone Number

Arvada, Co, Us

*Created core competencies to complement the company's vision, mission statement, and values in order to create and sustain a company culture of fun, creativity, optimism, and compassion.*Helped develop, implement, and facilitate R2-Risk&Reward Conference in Telluride, CO. teaching the importance of building a strong, vibrant culture.*Streamlined the performance review process by adding 30,60,90 day reviews, shifting from an anniversary date review to annual review, and completely recreating the annual performance review forms.*Have helped develop and facilitate numerous training days including FISH!, Creativity and Adventure Day, Cultivating Connections, and Unite! meetings.*Facilitate the on-boarding process from application to orientation.

*Executed the grand opening of a new store. Hired and trained new workforce, orchestrated fixture and merchandise receiving and placement on the floor, organized day-to-day operations, and controlled payroll within budget. Results: Opened store on time and within budget. Received award as the second most successful store opening company wide.*Mentored management and staff to develop their skills and abilities to be promotable within the company. Results: Seven managers in training have been sucessfully promoted to executive roles and ten staff members to supervisory positions. *Initiated a series of customer service programs to motivate employees, cultivate a positive customer service environment, and increase store morale. Results: Increased customer service scorecard 15 percentage points to become number 2 in the district and number 5 overall within the company.

*Executed activities directly related to overall operations of restaurant kitchen including directing and training employees, managing food cost and payroll, procuring supplies and materials, maintaining positive relationships between front of the house and back of the house, and fostering outstanding supplier relationships.

*Involved in total company operational decision making including menu item selection, marketing programs, hiring and training programs, cost reduction plans, payroll, human resources, and client relationship management to achieve organizational objectives.*Developed new restaurant menu to include menu items that reflected current consumer trends and decreased cost through a company wide waste reduction program. Results: Decreased overall program cost from 33% to 28% in one year.

Mba, Business Administration

Graduated with Honors- 3.86 GPA

B.S., Business Administration

Business Administration

Activities and Societies: Sigma Pi Fraternity, Vice-president