Tim Leclair Email & Phone Number

Detroit, Michigan, United States

Metro Detroit

•Manage approximately 250 accounts, build relationships, manage preventive maintenance programs, introduce new programs and solutions to meet the needs of each account, prospect and sell new accounts, grow existing accounts, provide on call service 24 hours a day to ensure customer satisfaction, train customers about operational efficiency and best practices in their operation, hold training seminars for large groups (owners, managers, and staff), maintain customer inventories, monitor chemical usage to ensure proper sanitation and usage levels to meet customer goals, assist and train in the conservation of water and energy, handle customer complaints, and collect outstanding debts• Promote proper cleaning, sanitation and maintenance by teaching business owners, managers, and staff how to properly clean, sanitize, disinfect and the importance of doing so•Manage and treat water for the purpose of cleaning (ware, laundry, and facilities), maintaining equipment, conserving water and energy, and keeping people safe•Consistently exceed monthly and annual sales goals, received numerous awards for exceeding sales and safety goals•Gain extensive knowledge of dish machines and how to maintain and repair just about any problem with them•Train and develop new Ecolab employees•Completed ServSafe certification and Certified Pool Operator (CPO) certification

Greater Grand Rapids, Michigan Area

•Promoted three times in less than three years to the level of General Manager•Managed all aspects of a high volume restaurant serving about 8,000 customers a week with annual sales of approximately $3.5 million dollars and an annual operating profit of about $700,000 •Led an entire unit toward company goals and standards, employed upwards of 90 team members, interviewed and hired hundreds of applicants, created schedules, supervised, trained, and disciplined team members and managers•Addressed concerns to meet customer needs, managed an inventory with approximately $20,000 in purchases every week, managed cash and was responsible for overall store cash reconciliation, maximized profit by controlling costs, increased profit margin by 5%, marketed the restaurant by establishing relationships with local businesses, and maintained the highest food safety and quality standards possible•Became proficient in speaking and understanding the Spanish language

Rochester Hills, Mi

•Assisted the Executive Chef in operations of the restaurant: prepared food for daily operations with about $4,000 a day in food and beverage sales, took the lead in preparation for special events of up to 350 people, created schedules, bartended, ordered food and supplies, ensured customer satisfaction, and trained kitchen and wait staff•Helped develop, train, and implement new menus•Volunteered approximately 100 hours for Michigan Special Olympics at annual golf outings