Training Program Development and Restaurant Management
Cincinnati Area
- Current
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- Founder and Director at Friends of Appalachia
- Past
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- General Manager / Manager at Vol Interests & Squibb Interests DBA: CiCi's Pizza
- Server, Cook, Bartender, FOH Company Trainer at Ruby Tuesday
- Manager at Cristy's Pizza
- Education
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- Miami University
- Community Development Professionals
- Global Executive Development Services, LLC
- Logan High School
- Connections
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4
connections
- Industry
- Professional Training & Coaching
- Websites
Joshua Carpenter’s Summary
I have had significant practical experience in training high performance teams, organizational management as well as in building and generating revenue. My experience is in training program development and organizational training. As the Founder and Director of Friends of Appalachia I have developed strong qualitative and communal networking skills working with a variety of organizations striving for regional prosperity. During this time, I developed and managed the organization, created training programs that addressed inefficiencies, as well as personally trained volunteers in serving the area of Appalachia. I have also created programs for training clients, ranging from beginning to intermediate-level computer literacy, household budgeting and programs for younger Americans addressing subjects such as how to be a good employee and entrepreneurship.
I bring creativity, efficiency and criticality into my position and the combination of my academic background, extensive success as a leader, and fourteen years in a high-performance work environment will be an extensive contribution to the ongoing success of the firm in which I work.
Joshua Carpenter’s Specialties:
Restaurant Management and Training Program Development
Joshua Carpenter’s Experience
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Founder and Director
Friends of Appalachia
(Non-Profit Organization Management industry)
January 2007 — Present (3 years )
Program Training and Development -- Plan, organize, and direct training activities, conduct orientation sessions and arrange classroom training for new volunteers, help current volunteers maintain and improve their position's skills, and assist volunteers in preparing for positions requiring greater skill, help supervisors improve their interpersonal skills in order to deal effectively with volunteers, set up individualized training plans to strengthen volunteers' existing skills or teach new ones, set up leadership or executive development programs among volunteers in lower level positions, lead programs that assess the needs of clients, then guide them through the appropriate program, confer with supervisors and periodically evaluate training effectiveness, establish in-classroom programs to train clients in basic technology operations and electronic learning, which involved interactive internet-based training and multimedia programs.
Program, Product and Service Delivery -- Oversee design, marketing, promotion, delivery and quality of programs, products and services
Financial, Tax, Risk and Facilities Management -- Recommend yearly budget for Board approval and prudently manage organization's resources within those budget guidelines according to current laws and regulations
Community and Public Relations -- Assure the organization and its mission, programs, products and services are consistently presented in strong, positive image to relevant stakeholders
Board Administration and Support -- Support operations and administration of Board by advising and informing Board members, interfacing between Board and staff, and supporting Board's evaluation of chief executive -
General Manager / Manager
Vol Interests & Squibb Interests DBA: CiCi's Pizza
(Restaurants industry)
November 2006 — December 2008 (2 years 2 months)
* Manage a restaurant within the policies and guidelines of the company to ensure customer satisfaction and profit maximization
* Total operational responsibility for an individual unit
* Responsible for operating store within budget constraint
* Directly perform hands-on work on an ongoing basis to train employees, respond to customer service needs, or otherwise role model appropriate behaviors in the restaurant
* Provide leadership and motivation for the team members
* Coach and train teams for operational excellence
* Work 54 in store hours each week including peak periods
* Work 2-5 additional hours each week for marketing.
* Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
* Resolve customer concerns about food quality or service.
* Delegate cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
* Monitor actions of staff and customers to ensure that health and safety standards and regulations are obeyed.
* Maintain budget and employee records, prepare payroll, and monitor bookkeeping records.
* Use Microsoft Excel to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
* Check quality of deliveries of fresh food and baked goods.
* Arrange for maintenance and repair of equipment.
* Total receipts and balance against sales, deposit receipts, and lock facility at end of business day.
* Recruit, hire, and train staff.
* Schedule work hours for kitchen, guest greeters and other staff.
* Monitor food preparation and methods. -
Server, Cook, Bartender, FOH Company Trainer
Ruby Tuesday
(Public Company; RT; Restaurants industry)
June 2002 — October 2006 (4 years 5 months)
* Responsible for the design and delivery of a variety of training courses and/or other interventions for Ruby Tuesday employees district.
* Create proactive and responsive solutions to restaurant's needs
* Seizing opportunities for the continuous improvement in individual, team, single-unit and organizational performance.
* Preparation and facilitation of training courses and/or other interventions for employees to include the design of instructional materials for training designs and participant materials.
*Responsible for performing miscellaneous duties related to training and development.
* Working knowledge and mastery of Ruby Tuesday's business, policies and practices.
* Research, write behavioral objectives, and write training materials conducive to employee manual.
* One-on-one and group presentation and facilitation skills.
* Information search, analytical and creative problem solving, questioning and feedback, customer service orientation and commitment to quality, responsibility, high work standards, and initiatives.
* Project and time management skills with the ability to use media effectively.
* Prioritize and organize new-hire schedules.
* Understand corporate etiquette and the ability to ask the right questions to address true business needs. -
Manager
Cristy's Pizza
(Restaurants industry)
September 2005 — August 2006 (1 year )
* Manage a restaurant within the policies and guidelines of the company to ensure customer satisfaction and profit maximization
* Directly perform hands-on work on an ongoing basis to train employees, respond to customer service needs, or otherwise role model appropriate behaviors in the restaurant
* Provide leadership and motivation for team members
* Coach and train the entire team for operational excellence
* Work 38-45 in store hours each week including peak periods
* Manage a $4.2 million restaurant with 1000 average daily transactions
* Supervise restaurant and bar team members
* Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food, alcohol and beverages.
* Resolve customer concerns about food quality or service.
* Delegate cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
* Monitor actions of staff and customers to ensure that health and safety standards and regulations are obeyed.
* Maintain budget and employee records, prepare payroll, and monitor bookkeeping records.
* Use Microsoft Excel to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
* Check quality of deliveries of fresh food and baked goods.
* Arrange for maintenance and repair of equipment.
* Total receipts and balance against sales, deposit receipts, and lock facility at end of business day.
* Select successful menu substitutions.
* Recruit, hire, and train staff.
* Schedule work hours for servers, drivers and kitchen staff.
* Monitor food preparation and methods.
Joshua Carpenter’s Education
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Miami University
Associates of Arts , Social Science - Economics , 2007 — 2009
- Activities and Societies:
- Treasurer: Miami University Economics Club
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Community Development Professionals
Back to the Basics 2007 — 2007
• Basic training for nonprofit organizations teaching the important components of organizational development as well as provided with the tools needed to address each component effectively.
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Global Executive Development Services, LLC
Leadership and Development 2005 — 2006
* MBTI training and utilization
* Leadership development
* Team problem solving
* Critical analysis of issues faced within organizations
* Conflict resolution
* Personal development
* Crucial conversation studies -
Logan High School
Diploma , 1993 — 1997
Additional Information
Joshua Carpenter’s Websites:
Joshua Carpenter’s Interests:
I enjoy reading and studying a variety of different subjects dealing with restaurants, business, microeconomics, econometrics, finance, mathematics, statistics, probability, theology and philosophy.
Joshua Carpenter’s Groups:
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CDP BridgeWorks -
Friends of Appalachia
Joshua Carpenter’s Honors:
Miami University: Deans List; (Fall 2007)
Joshua Carpenter’s Contact Settings
Interested In:
- career opportunities
- job inquiries
- expertise requests
- reference requests
- getting back in touch
