418 Six Pence Circle Westerville, OH 43081 614/ 563-2940 jt13134be@westpost.

net John Trainer Objective To obtain a management level position with a progressive organization, where my knowledge, skills and experience in Restaurant Operations will promote greater success of the organization as well as personal professional growth. Summary of Qualifications * Over twenty years of progressive operations manageme nt experience in the restaurant industry in a casual themed guest-focused concep t. * Consummate professional as a member of the executive staff, working effectivel y with all levels of the organization including front line employees, managers, owners and operators in the franchise community, administrative support team mem bers, and fellow members of management. * Successful growth of restaurant operations through guest-focused initiatives, dedication to consistency and commitment to the development of all team members. * Excellent leadership skills, fostering a culture of honesty and integrity by c ommunicating clearly the vision for success, the strategies to achieve the visio n, and each member's dynamic role in the process. * Track record of successful management of operations, training, human resources , franchise development (domestic and international), purchasing and marketing f unctions. * Strong working knowledge of budgeting procedures, cost analysis and controls, and profit development. * Extensive experience in equipment purchasing and use, and building layout and design. Experience

John Trainer Page Two

Columbus Restaurants LLC. 04-Dec. 2010

Jan. 20

Took over as the head of this company with understanding to liquidate assets for aging ownership group while still operating the businesses-5 restaurants, two h otels, and one outdoor (Summer only) Food Buffet and concessions. When down to o ne Restaurant I purchased controlling interest which I have sold recently after owner/operating for close to four years. Damon's International, Inc. Columbus, OH Senior Vice President of Operations/COO February 2001- November 2003 Director of Operations July 2000 - February 2001 Reported directly to the President/CEO Provide full operational leadership to a team of professionals in the operation of 33 Company owned and 110 franchise locations of a casual theme restaurant con cept. * Successful management of the complete day-to-day operations of 33 company owne d restaurant locations throughout the Midwest, with over 3500 team members. * Effectively manage Company restaurant operations for sales and profit, working to meet and exceed budgetary guidelines. * Work directly with owners and operators of over 100 franchise locations to ens ure consistency in operation, guest experience and potential profit. EXPERIENCED CONTINUED - DAMON'S INTERNATIONAL INC.

* Effective development of staff by growing the skills and knowledge of operatio ns professionals, implementing a store-level mentoring program to improve skills of all employees, and developed career potential for over 120 team members who have been promoted into management over the past two years * Coordinate and manage menu changes from new item development, test marketing, product cost Analysis, item roll out to stores and staff, and evaluation of viability of item through sales count. * Managed marketing and advertising functions on interim basis, working with str ategic development of menu, market development and various products and seasonal promotions. * Implemented a comprehensive 10-week training program for restaurant managers, to include management and communication skills, safe alcohol and food service, h uman resources management, as well as Company specific product and position trai ning. * Developed and implemented a system wide change implementation system, to assur e clear communication of all policies, procedures and products, assuring that al l guests' enjoy a consistent experience from location to location. * Oversaw 9 Company new store openings, involved in site selection, building lay out, construction, and the store opening including the hiring and training of st aff. Provided support and guidance for 34 new Franchise openings over the past two years. * Responsible for purchasing arm of Company, coordinating product and distributi on for over 140 locations, including 5 international stores. * Oversee international efforts with franchisees in England, Panama and Puerto R ico. * Manage Human Resources function for 3500 associates, implementing programs to provide a fun, fair and comfortable work environment, improving retention rate, and lowering costs per hire. * Direct management of guest relations and employee relation's functions.

Damon's of Chillicothe dba Damon's Clubhouse Mansfield, OH Director of Operations 1993 - 2000 Multi-Unit Supervisor 1988 - 1993 General Manager 1986 - 1988 Kitchen Manager 1986 Reported directly to the Owner of this franchise of Damon's Directly responsible for the daily operations of 5 Damon's Clubhouse locations a nd 7 hotel properties. Career progression coincides directly with growth of this organization. * Effectively managed people, sales and profit of this multi-unit franchise orga nization. * Successful management of several new locations from site selection through tra ining and opening, which provided long-term sales and profit for the organizatio n. * Responsible for supervision of over 500 associates including interviewing, hir ing, training, scheduling, and pay and performance throughout their tenure with the organization. * Provided strategic direction as a member of Damon's Franchise Advisory Board, evaluating and implementing new initiatives to evolve the concept. * Implemented various marketing and advertising promotions with concept directio n from Corporate Damon's. * Implemented several initiatives to improve guest relations, building excellent rapport within the community, resolving any concerns using sound professional j udgment. * Regularly evaluate processes, analyzing systems to develop and implement costcutting and time saving methods of operation including back office work stations , point of sale system use, kitchen operations, labor cost and control programs, inventory control, and sales projection planning. * Established and implemented cost control procedures to improve profitability w ithout negatively affecting the guests' experience.