Shane Lobe Email & Phone Number

Winnipeg, Manitoba, Canada

Winnipeg, Manitoba, Canada

• Manage the Earl’s Manitoba region, with $25M+ in sales per year and profit margins of 24.5%; develop and apply business strategies, analyze data and implement recommendations (speed of service, cost of goods, labour, revenue losses, etc), and ensure that all restaurants are meeting or exceeding targets• Launched a new flagship restaurant that generates $11M+ in annual sales, procuring kitchen equipment, recruiting and hiring 200+ staff members, selecting leadership team, maintaining safety standards, etc.• Administer budgets of $2M per month, generating cost estimates, allocating resources, and recording sales, profits, and expenses• Provide direct leadership to team of <20 leaders in customer service, kitchen, and administrative operations, with a total staff complement of 240 on varied shifts within a 7 day a week operation • Participate on Health & Safety committees for 3 locations, ensuring compliance with regulations• Facilitate leadership courses to 60+ managers and high performance employees• Oversee kitchen and restaurant equipment, including procurement, upgrades, and repairs • Responded to Covid-19 protocols by re-formulating the Earl’s business model and creating a commissary kitchen to centralize food distribution, ultimately reducing waste to under 0.4% • Created a Commissary Kitchen training manual so that the program could be replicated inother areas to support profits• Initiated food service for health care workers, delivering ~5000 meals/week for 12 weeks

London, Ontario, Canada

• Awarded three national-level Earl’s Experience Awards, with recognition for exceptional people development, increasing speed of service, exceeding labour targets, and addressing customer concerns• Increased profits by $75K in one year through the restructuring of the business line• Managed the execution and operation standards over a 3 year period, resulting in an increase of sales by 12%• Established operational objectives and work plans, and delegated assignments to 6+ subordinate managers• Increased accuracy of weekly purchases (food, beverages, equipment and supplies), reducing wastage to 0.5%• Recruited, trained and supervised 30+ staff per year, including 9 Sous Chefs and 3 Head Chefs • Implemented innovative programs to increase employee loyalty and reduce turnover• Opened 15 Earl’s locations leading the training teams, developing and implementing strategies, and creating a supportive culture• Met and/or exceeded targets for Cost of Food, Kitchen Labour, Overall Sales, and EBITDA dollars