Wendy Teall Email & Phone Number

Plymouth, Indiana, United States

Indiana, United States

Oversaw from creation to integration a multi-café drive thru future operating test model. The test’s success was based off increasing café profit and EBITA while lowering controllables. Worked collaboratively with multiple departments with a very defined timeline for testing, including facilities, marketing, IT, operations, training, and finance. Provided weekly updates during creation, prepared period financial reviews for leadership, and led a field team for go live and in person support. Analyzed café performance and made program changes based off period results. Prepared a multi plan approach to broaden our test group and take to scale. Also, was involved with updating drive thru process material and partnered with IT in creation of a drive thru reporting dashboard.

Led a team of 60 training professionals that focused on learning and development cultures in the bakery cafes through education, influence, and accountability. Hosted and facilitated classes, workshops, webinars, and meetings up to 200+ attendees including all planning and preparation. Participated continuously on the creation team of all new learning material and class design. Led strategic planning and worked in partnership with retail operations leadership on the integration of new processes and procedures within the organization. Worked cross-functionally with all departments including bakery, culinary, catering, project development, new cafe openings, learning and change, learning technology, hospitality, and human resources. Developed and continue to oversee the company’s food safety training program. Forecasted and managed a multi-million-dollar account including wage, travel/entertainment, and controllable expenses. In 2021, led the company in team engagement with a score of 94%, a 20% promotion rate and managed a 4% turnover. Created a mentorship program for the 50 multi-market training managers. Facilitated a podcast series of management development topics for all company managers.

Supported training and development for eight markets with a total of 124 bakery cafes. Created and fostered successful partnerships with retail operation leaders on all learning goals and rollouts tied to company initiatives. Led a team of eight Market Training Managers (MTM). Selected and developed Training General Managers (TGM) through the TGM development program. Selected and trained facilitators in each market to administer core classes. Delivered 100% Platinum and Gold Certified Training Bakery Cafes (CTBC) environments. Completed all CTBC recertifications and certified several new locations annually. Within a team, developed the MTM Onboarding Program, Dough 101 Distance Learning and Build the Trainer Distance Learning.

Indianapolis, Indiana Area

Responsible for training and development for five markets, with a total of 85+ bakery cafes. Train and develop new and existing managers through the MIT program. Prepare all training calendars for the markets on a yearly basis.Manage all four market's training budgets. Ensure learning happens at all levels in the market through Planet Bread, Build The Trainer, Dough Class, Serv Safe, Service Class, and AMSP Program. Partnered with operations for rollouts directly tied to company key initiatives, i.e. coffee, breakfast sandwich, slide deployment, Heritage, china, baguette/miche, food safety, and celebrations.

Indianapolis, Indiana

Responsible for training and development for four markets, with a total of 58 bakery cafes. Train and develop new and existing managers through the MIT program. Prepare all training calendars for the markets on a yearly basis.Manage all four market's training budgets. Ensure learning happens at all levels in the market through Planet Bread, Build The Trainer, Dough Class, Serv Safe, Service Class, and AMSP Program. Partnered with operations for rollouts directly tied to company key initiatives, i.e. coffee, breakfast sandwich, slide deployment, Heritage, china, baguette/miche, food safety, and celebrations.

Indianapolis, Indiana

Oversaw the operations of five bakery cafes, supervised 20 managers and 150+ associates. Interviewed, hired, and promoted managers.Monitored P and L's, approved expenditures, and displayed strategic planning according to the budget. Developed strong cultures inside the bakery cafes, increasing training percentages and decreasing turnover.

South Bend, Indiana

Interviewed and hired starting staff of 60+ associates. Became a training location in seven months. Trained 12+ managers from March 2006- July 2007. Completed all daily, weekly, and period functions of a general manager.Consistently ran low labor and food costs.

Directed functions from set-up, to service, to clean up.Managed a banquet staff of 20+ servers. Ensure the staff was present and in proper attire, and fully briefed for function. Met with clients prior to event to discuss any further service needed. Communicated function changes to respected departments.Daily ordered all dry goods and beverages needed. Closed all banquet checks and prepared the next day's schedule of events.

Set up all merchandising displays and arranged merchandise throughout the store to promote sales on a frequent basis. Displayed and demonstrated product using samples. Explained beneficial features and suggested products to suit customer's needs.

Plymouth, Indiana

Conferred with food preparation and other personnel to plan menus and related activities such as dining room, bar and banquet operations. Trained and managed 25+ servers and achieved significant improvement in their productivity. Guided possible clients throughout the facility and displayed its capabilities. Met and supported clients throughout the planning of events.Assisted with billboard creation.