1. Northwood University
Economics Management
SHAWN JOHNSON

2. Table Of Contents
o 3……………………………………………….….About Me
o 4.............................................................Goals
o 5……………………………………………………Resume
o 6……………………………………… Sample of Work
o 7……………………………Volunteer & Organizations
o 8………………………Previous & Current Employers

3. About Shawn Johnson
 Graduating with 3.5 GPA
 2011 & 2012 All GLIAC Academic Excellence
 Economics/Management Major with Minor in
Finance
 Beauveric Essay Finalist
 Private Donor Award Recipient

4. Goals
 Graduate with honors
 Obtain a position in finance/analytics field
with international company
 Work internationally
 Become Entrepreneur/Consultant
 Be published in Scholarly Journals

5.  Shawn Johnson
Resume 

325 Willow CT| Midland, MI 48642 | 989-205-4655 | johnsons478@northwood.edu
 EDUCATION
Northwood University – Midland, MI
 Bachelor of Business Administration May 2013
 Major/Dual Major: Economics/Management
 GPA: 3.48/4.00
 Scholarship/s: Northwood Freedom Scholarship, Midland Foundation Scholarship, Stein
Endowed
 ADDITIONAL EXPERIENCE
 Roll Arena INC – Midland, MI
 Assistant Manager
March 2006-Present
 Scheduling
 Food/Beverage Orders
 Quality Assurance
 Led Team Meetings
 Delegate Responsibility
 LEADERSHIP
 NCAA Men’s Golf at Northwood
 GLIAC All Academic Excellence
 NU Auto Show Team Captain
 Stafford Dinner Team Leader
 VOLUNTEER
 Habitat For Humanity
 Stafford Dinner
 Sharing Tree
 Toys For Tots

6. I have worked at this restaurant for almost four years now. In
Sample Of the years that I have worked there I have seen my manager/owner
do many things that I agree with and also disagree with. All of the
decisions and choices that she makes that affect the customers, the
other employees and I, make up her management style and defines
Work who she is as a manager.
In the restaurant industry it is important to have some sort of
plan set forth by a manager. My manager uses things like
management science and forecasting to plan for business and make
goals based on the plan. Management science is important in the
restaurant industry because it focuses on using mathematics to plan
for the future and change things that aren’t working. Everything my
manager does uses mathematics whether it is trying to find cheaper
products that are just as good in quality to cut our production cost or
how to price out certain menu items to make the profit we need per
item while keeping it appealing to the customer. Also she has been
marking down in a day planner the daily total sales and numbers of
customers per day since the beginning of the restaurant’s life. She
does this in hoping to find a trend in the business to better plan and
be prepared for more busy times of the week, month and year. This
practice is known as forecasting.
On the other side of the planning there are certain things that
my manager and company don’t do well enough I feel. My manager
has not done any sort of strategic management when deciding to
open a restaurant or how to continue running it smoothly. No sort of
mission statement has ever been put forth by my manager or
company. Environmental scanning is especially important in the
restaurant field to see if there is a market for what you are selling in
the specific area. My manager came home with this idea from
Florida for a restaurant and just opened it in a space her father had
available because that was the easiest way to do it. As far as strategic
plans and carrying out and maintaining those it simply just doesn’t
happen at my company. The plans that my manager puts in places
and carries out are not formulated from SMART goals and because
of that for the most part are ineffective.

7. Volunteer & Organizations
 Northwood University Golf Team
 Stafford Dinner Team Leader
 Auto Show
 Habitat for Humanity
 Red Cross Relief Efforts

8. Employers
Wheel House American Grill
Roll Arena Inc.
M&M Seamless Gutter