Martino Macchione

asm.bathurst@longos.com
A passionate, self-motivated, results oriented merchant driven to grow sales, profit and margin. Proven leader with
strong interpersonal, motivational, communication, and coaching skills to build and maintain efficient, effective work
teams. Focused on merchandise, operations, quality, and customer service to facilitate growth and create customer
loyalty.

Professional Experience
LONGO'S, Vaughan, Ontario
Assistant Store Manager
2011 present
Leadership Skills
Coach and train team members to maintain a level of team productivity, skills and product knowledge.
Ensure team members are kept up to date with company initiatives and objectives.
Ensure that effective processes are in place with ongoing continuous improvement initiatives.
Continuous monitoring of business trends in local competitors market.
Ability to mentor and coach others for further growth.
Strong organizational and planning skills.
Excellent customer service skills.
Ability to work in a fast paced or time constraint environment.
Nominee for the Tommy Longo Leadership Award for 3 years.
Knowledge &Skills
Strong knowledge of employment standards including, Health and Safety, Food Safety and Loss Prevention.
Strong computer skills including Word, Power Point, Inventory Management and Micro strategy.
Solid experience in leading and managing fresh departments.
Other Tasks
Lead and manage the Shrink, Health and Safety and Loss Prevention Committee.
Achieve targets such as shrink, sales, margin and labour wages through reporting and financial tools.
Assist with inventory management.
Assist with the budget planning process.
Work with Store Manager and department managers with merchandising techniques to drive sales and gross
margin.
Department managers performance appraisals.
LONGOS, Vaughan, Ontario
Bakery Manager
2009 2011
Manage all Baking Production
Order supplies, merchandise products, manage inventory levels, optimize cost controls and minimize spoilage
and loss within budget
Weekly contact with vendors to negotiate best costs and promotional offers, generate ideas to increase gross
sales and profit on key products
Currently exceed sales goals; maintain a higher than average 6.5% penetration to overall store sales
Manage Bakery Staff
Hire, motivate, develop and coach bakery team to uphold company values, and to achieve their highest potential
in productivity and customer service
Communicate and maintain expectations for adherence to store operating procedures including Food Safety and
Health and Safety regulations
Other Tasks
Key Holder responsibility: oversee store operations in Store Managers absence, leading up to store closing;
adhere to all store closing procedures

LA STELLA PATISSERIE, Downsview, Ontario

Production Manager/Assistant Store Manager
Managed store operations

2005 2009

Responsible for merchandising, customer service and customer relations

Kept abreast of innovation in the bakery industry and creatively grew the business by implementing new products
and services to improve customer offers and meet changing needs
Managed, motivated and coached staff to consistently meet and exceed sales and margin quotas.
LOBLAWS, Mississauga, Ontario
Bakery Manager
1999 2005
Managed all Baking Production
Ordered supplies, merchandised products, managed inventory levels, controlled shrink, optimized cost controls
and minimized spoilage and loss within budget.
Weekly contact with vendors to negotiate best costs and promotional offers, generated ideas to increase gross
sales and profit on key products
Generated weekly sales in excess of $45,000
Managed 30 Employees
Hired and trained employees, coordinated schedules, set objectives, monitored performance, and coached
employees to exceed customer service and sales levels
Anticipated potential problem areas and implemented profitable, viable solutions
Other Tasks
Actively participated as a Trainer in the Manager Training Program; used training expertise to train and coach
Assistant Store Managers and Bakery Managers for new store openings
LA STELLA PATISSERIE, Downs view, Ontario
Production Manager

1989 1999

Managed all Baking Production and Staff

Baked all bread products, pastry chef, specialized in fine wedding cake decorating, created new and innovative
cake designs
Negotiated with suppliers on best costs for raw materials and promotional offers
Managed inventory levels and raw materials to minimize spoilage and loss
Trained and supervised 10 employees
Key decision maker on impacts to the overall business success

Workshops
McCall Baking School 1992
McCall Baking School, specializing in Wedding Cake Design and Decorating 1999 Community
Involvement
Assistant Coach, Vaughan Soccer Club