Michael G. Whittaker has over 30 years of experience in food service and general management. He has a proven track record of turning around underperforming stores and increasing sales. His most recent role was as General Manager at Noodles & Company where he was responsible for financial performance, purchasing, and new store openings. He seeks a position as a General Manager in the food or service industry.
Formalized sales and operations planning (S&OP)Tristan Wiggill
Formalized sales and operations planning (S&OP) KFC case study by Elizbe Rohde.
Presented at the 37th Annual SAPICS Conference and exhibition for supply chain professionals, held at Sun City Hotel and Casino, South Africa on 1 June.
Formalized sales and operations planning (S&OP)Tristan Wiggill
Formalized sales and operations planning (S&OP) KFC case study by Elizbe Rohde.
Presented at the 37th Annual SAPICS Conference and exhibition for supply chain professionals, held at Sun City Hotel and Casino, South Africa on 1 June.
Coca cola supply chain divided as parts for good supply chain ;all parts want to be good
Coca cola company gets in formations from this information they will decide the manufacturing quantity
For a better supply chain information follow and material follow want to be very efficient and affective
According to the information follow and orders they make plans about manufacturing .
They keep stock in warehouses for the demand and orders then company will distribute the stock for customers
Coca cola supply chain divided as parts for good supply chain ;all parts want to be good
Coca cola company gets in formations from this information they will decide the manufacturing quantity
For a better supply chain information follow and material follow want to be very efficient and affective
According to the information follow and orders they make plans about manufacturing .
They keep stock in warehouses for the demand and orders then company will distribute the stock for customers
1. Michael G. Whittaker
1108 Indiana Avenue
Saint Charles, IL 60174
(639) 267-2075
mgwtt@yahoo.com
Target Goal: Position as General Manager in the Food or Service Industry
Professional Experience:
Noodles & Company August 2008 – Present
General Manager Broomfield, CO
• Personally responsible for turning-around and troubleshooting poor performing stores
• Responsible for financial rankings, P&L responsibilities, purchasing and new store openings
• Strong interpersonal, verbal, and written communication skills
BPAmoco / Wild Bean Café & Bakery June 2001 – July 2007
Food Service Specialist Naperville, IL
• Supervised food operations for 25 Wild Bean Cafes
• Facilitated the audit process for numerous sites, resulting in the highest corporate audit scores for 2004,
2005, and 2006
• Worked with BP franchise team and franchisees, implementing “best practices” to franchise sites to
ensure profitability and maintain consistently high standards
• Supervised the direction of the WBC Catering Department, including marketing, sales, planning,
production, and profit for all events
• Accepted control of the Columbus, OH market in addition to the Chicago metropolitan market; made
necessary management changes, established two café training centers, three certified baker training sites
• Performed daily site visits emphasizing adherence to company policy, procedures, and processes
• Responsible for hiring management personnel, supervising three corporate training facilities, and
monitoring the training progress of newly hired managers
• Conducted monthly meetings with focus on financials, mentoring and team building, utilizing Power
Point and Excel presentations for 100+ management personnel
• Planned, organized, and implemented two major menu roll outs in the Chicago metropolitan market
• Assisted the food development team involving food tastings, the development of procedures, new
product/equipment testing and implementation with ongoing feedback
Food for Thought Management Group/Tower Café March 1997- June 2001
General Manager Lincolnwood, IL
• Increased sales 20% and customer counts 22% for two consecutive years
• Responsible for daily menus, menu design, and recipe development
• Selected and negotiated all food supplier contracts
Darden Restaurants – Red Lobster March 1995 – March 1997
Culinary Manager Orlando, FL
• Supervised all kitchen, dining room and bar operations
• Responsible for food cost targets, operating expenses, and profit margin
• Performed all food ordering responsibilities for the site, with attention to trends, seasons, promotions,
and advertising
• Primary focus on food shrink, kitchen staffing, ongoing training, and recipe specs for all food products
2. Morry’s Inc. / Water Market Place January 1991 – February 1995
Director of Catering Chicago, IL
• Served as Project Manager in build-out of 10,000 sq. ft., 400 seat eatery
• Developed catering program with yearly sales of $175,000
• Cultivated total site sales of $1,450,00 per year
Baker Square Restaurants / VICORP. 1978- December 1990
General Manger & Company Trainer Denver, CO
• Placed second in company-wide profitability in 1989
• Consistently first in profit margin in Chicago each quarter
• General manager for 7 years; Company trainer for 4 years
Education:
Northern Illinois University - DeKalb, IL
B.S. Marketing
Graduated 1976