Davie, FL (March 23, 2022) – Hanetball360 TM, will host its first official HBA360 league games on Saturday, March 26 at 5:30 p.m. with two matches taking place. The women’s teams open the night with the Lake Worth Charmers facing the Palm Beach Dazzles followed by the Palm Beach Avar vs.Ft. Lauderdale Gurus in the men’s division. The contests will be played at The Rick Case Arena on the campus of Nova Southeastern University in Davie, Fla.
Hanetball360TM was created by Fritz Valdeus, Jr., the CEO of the Boca Raton (Fla.) headquartered DMIL360 Inc. The sport is played by two teams of seven players each on a Hanetball360 TM regulation rink which measures 157’ 2” long and 70’ wide. The object of the game is to score points by “grounding” the Hanetball TM inside the opponents Grundnet TM. The Grundnet TM is a 360-degree goal that is guarded by an Aimmeeter™(goalie). The games consist of four 13-minute rounds. More details on how the games are played can be seen on the Hanetball360TM YouTube Channel video – https://youtu.be/tZLIFNDjjSU
This sport and HBA360 league, which was developed by and is fully managed by minorities, has been played competitively in Haiti, Cuba, and the Dominican Republic. The league is planning to have six teams based in the United States and will have additional teams located in Cuba, Haiti, and the Dominican Republic.
“The goal of Hanetball360TM is multifaceted, but one of the primary purposes, is to make a positive change in the world by promoting a revolutionary new way of thinking, called QuantumThinking360TM, said Valdeus, Jr. “This new paradigm changes everything because Hanetball360TM is the first organized team sport to score and defend on a 360-degree field of play.”
The second set of league games is scheduled to be played on April 16 at The Rick Case Arena.
For more information on Hanetball360TM, visit www.hanetball360.com, watch the video on the official YouTube channel https://youtu.be/tZLIFNDjjSU or follow on Instagram at www.instagram.com/hanetball360.
Hanetball360TM OPENING HBA360 LEAGUE GAMES
Saturday, March 26 at The Rick Case Arena on the campus of Nova Southeastern University.
Doors open at 4:00 p.m., the first match starts at 5:30 p.m.
Lake Worth Charmers facing the Palm Beach Dazzles (Women’s Division)
Palm Beach Avar vs. Ft. Lauderdale Gurus (Men’s Division)
For more information on the event, including tickets, please call Kenneth Stanley (561-922-6802) or Losaire Bien-Aime (561-922-6753).
Media Inquires:
Fritz Valdeus, Jr., CEO of DMIL360 Inc.
Office 561-910-0476
Direct 561-922-6806
fvaldeus@dmil360.com
Mark Fonseca of Pragmetrix Group, leads a discussion on his company’s methodology for the assessment of Customer Loyalty to help their clients develop more effective Customer Retention Programs. To see this presentation click here.
Mark Fonseca has over 20 years of experience in consultative sales, sales management, and client relations. As a top producer at Lanier Business Products, he sold document management solutions to a range of businesses and was prolific at establishing long-term relationships.
Mark consults one on one with the most successful CEOs and Executives in Atlanta and has interviewed thousands of Executives and Business Professionals. He has experience in Sales, Sales Management, and Sales Training Best Practices. Currently, Mark is the owner of his own private men’s custom clothing and executive image consulting business. He has developed strong business relationships with heads of state, CEOs, top-level executives, and successful entrepreneurs, through one-to-one consulting and exceptional customer service.
As a Partner in Pragmetrix, Mark is responsible for Client Relations, Business Development, and conducting interviews within the Pragmetrix Customer Loyalty Assessment process.
Why Pragmetrix Group? – Insights from our Customer Assessment Process
We offer you:
Overall Customer Net Promoter Score
NPS Promoter, Passive, and Detractor Segmented Dashboards
Unedited Customer Insights Assessment Transcripts
S.W.O.T Analysis Based on the Voice of Your Customer
Growth Opportunities Based on the Voice of Your Customer
What Our Customers Are Saying
“With the words of your customers as their foundation, they extract the issues that your business needs to focus on, so that your customers become promoters, and by extension, you sell more. They were responsive, creative, and the work product is superb. The best money you will ever spend at your company, period!”
Stephen Newell
CEO
Mission Mobility
Mark Fonseca, PARTNER
Pragmetrix Group
mark@pragmetrix.com
(404) 983 – 4121
Jim Weber lands New Search Assignment: “Director of Marketing & E-Commerce” VC-Backed, DTC Home Meal Replacement Brand.
We are seeking a Director of Marketing & E-Commerce – to manage in a hands-on manner all advertising channels including Facebook, Google Ads, Snapchat, Affiliate, email, organic, referrals, and others. Emphasis will be on the paid channels, but the right candidate should be strong in all forms of media in order to pitch in as opportunities present themselves.
Director of Marketing & E-Commerce
For more information, click on the link immediately below.
I would be happy to discuss this opportunity with you. Shall we schedule a call to share information? Here’s my calendar link to make finding time easy.
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Your feedback helps me continue to publish articles that you want to read. Your input is very important to me so; please leave a comment.
As a key member of the senior leadership team, the highly entrepreneurial Head of Marketing will drive the development and execution of a comprehensive marketing plan and growth strategy to align with the company’s objectives. The position oversees the organization’s branding, digital & traditional marketing, partnerships, event planning, public relations, community outreach programs, and customer experience group.
Your interest and referrals are welcome.
I would be happy to discuss this opportunity with you. Shall we schedule a call to share information? Here’s my calendar link to make finding time easy.
I hope you enjoyed our point of view and would like to receive regular posts directly to your email inbox. Toward this end, put your contact information on my mailing list.
Your feedback helps me continue to publish articles that you want to read. Your input is very important to me so; please leave a comment.
My client is a subscription-based meal delivery service, is looking to expand its Marketing & Development team. Although their kitchen is in Upstate, New York, this opportunity is remote–the east coast time zone is a must.
This Brand is all about real food, made simple. Healthy, chef-prepared, 100% real meals that save you time, reduce food waste, and are farm fresh. The meals are vacuum-packed into food-safe, recyclable pouches to lock in the freshness, flavors, and nutrients of never-processed non-GMO ingredients. We are seeking enthusiastic talent interested in working in a fast-paced and rapidly growing environment.
We are looking for a Leader of our Customer Experience team — moving us from a service center to a sales and retention center. We want someone who has no desire to go along with the status quo and, instead, pushes themselves and others to challenge, reimagine, optimize, and innovate. This is the ideal position for someone ready to move to the next level in their career …. build the position into a critical part of the business operation.
The Director of Information Technology will manage and direct the company’s information technology (IT) operations, ensuring the department provides efficient and effective technical support services. S/he will strive to always provide exceptional service to both internal and external guests and will be responsible for exemplifying the culture and commitment to guest satisfaction.
Essential Job Functions
Oversight of technological systems, planning, implementation, storage, back-up, and maintenance of IT systems and processes
Develops excellence at our corporate and franchise POS software and operations, is responsible for new installations, and makes sure that all help desk tickets are answered efficiently and communicated to the user.
Ensure technology system controls are in place to comply with corporate policy and PCI standards
Identify security vulnerabilities and recommend strategic solutions
Develops and implements business continuity protocols to minimize disruption to business operations in the event of emergency situations or data loss
Provide administrative access to POS files, tracking, reporting, and works with other departments
Establishes efficiency and efficacy standards, providing recommendations for improvement of IT infrastructure
Maintains Support Center hardware, software, and infrastructure
Repair and replace hardware in stores or at the Support Center
Analyzes IT infrastructure and systems performance to assess operating costs, productivity levels, upgrade requirements, and other metrics and needs
Develop, manage, and track the IT department’s annual budget
Oversees security of systems, networks, and enterprise information
Facilitates IT security audits or investigations
Develops and maintains relationships with external IT vendors and service providers
Position may require after-hours coverage to include late nights and weekends
Position requires oversight of the entire Information Technology team
Provide direction, guidance, training to IT staff including hiring and handling employee concerns
Performs other related duties as assigned
Experience and Education:
Bachelor’s degree in Computer Science or equivalent experience required
At least 5 years of experience as a Restaurant General Manager.
Prior experience working in a Restaurant Corporate office setting is preferred but not required.
Job Requirements:
Must be a United States citizen or possess a valid work permit
Must have a valid driver’s license and meet company driving standards
Must be at least 28 years of age
Must have excellent leadership and coaching skills
Must be a positive example for franchisees and team members
Ability to work well under pressure
Ability to accurately follow instructions, both verbally and written
Must be highly detailed orientated
Must have a strong working knowledge of office computers, hardware, and the internet.
Working knowledge of SpeedLine Point-of-Sale equipment and software
Working knowledge of SpeedDine Online Ordering System is a plus.
Working knowledge of PUNCHH Loyalty and Guest Engagement Platform is a plus.
Ability to work in a fast-paced environment
Ability to travel overnight for a week at a time for new restaurant openings
Possesses excellent listening skills
Possesses excellent communication skills
Must be professional in appearance and demeanor
Always ensure a teamwork environment
Ability to work a flexible schedule that may include evenings, weekends, and holidays
Ability to deal effectively, interact well with our franchisees, guests, and team members
Ability to resolve problems/conflicts in a diplomatic and tactful manner
Passion for creating a “Best in Class” experience for our franchisees, guests, and team members
Working Conditions:
Reports to the CFO and works with all departments regularly
Has supervisory responsibility for direct reports
Must be able to stand and walk throughout the shift
Must be able to lift, and/or, carry up to 25 lbs. at shoulder height and push/pull up to 75 lbs.
Must be able to perform simple grasping, fine manipulation; repetitive hand and arm movements frequently; squeezing and overhead reaching occasionally
Benefits and Perks:
F&B Discounts
401K
Paid Time Off from Day 1
Medical Benefits
Sick Pay from Day 1
Vacation available from Day 1
Bonus paid annually
Base salary $60,000 per annum
This document is presented to you in confidence. All communication, whether written, oral or electronic should be addressed to:
Jim Weber, President New Century Dynamics Executive Search
James E. Weber, President New Century Dynamics Executive Search 9370 Stoney Ridge Ln. Alpharetta, GA 30022
New Century Dynamics Executive Search is pleased to announce that we have been engaged to find an Operations Manager for a Pizza Take-Out/Delivery Company in Central Ohio.
Operations Manager | Job Expectations
Reports to: Chief Operating Officer
Direct Reports:
Multi-Unit Manager
General Managers
Schedule expectations:
Variable shifts and days
Evenings and weekends as needed
45-50-hour workweek
General Job Expectations:
Autonomy to meet the goals of the role position and company, bring value, and process improvements.
Create an economic system to meet labor profitability goals offsetting company overhead.
Execute the company’s core focus – Proud to always serve unmatched quality in both pizza and experience – in all areas of responsibility.
Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program/process improvement.
Coordinate activities between all departments for smooth and efficient implementation of food and beverage initiatives, service initiatives, operational updates, and training programs.
Direct and coordinate operations, service, menu, restaurant environment, cleanliness standards, management development service style/system, food safety, and internal marketing initiatives at the restaurant locations.
Minimize security threats, shrinkage, and profit loss through regular audits, develop loss prevention procedures and hold teams accountable to security guidelines.
Assist with planning and implementation of annual events and company meetings as required.
Core Areas of Responsibility:
Customer Retention
Motivate all managers and team members to become knowledgeable, organized, and task-oriented so they may use their energy, passion, and drive to focus on the customer.
Monitor guest feedback and take action on trends.
Supervision
Lead manage and hold accountable direct reports using the EOS model.
Coach, train, and develop direct reports.
Quality Control
Ensure all product and customer service standards are met.
Process Management
Approve Operational Manual edits (all processes used in food production, sanitation, and customer service) and update the Operations Manual.
Catering
Prepare menus, budgets, and goals.
Vendor Relations
Facilitate open discussions and communication with managers, team members, and other business or vendor partners to improve organizational efficiencies and practices.
Implement or oversee environmental management or sustainability programs addressing issues such as recycling, conservation, or waste management.
For more information, contact Jim Weber.
Jim Weber – President New Century Dynamics Executive Search
New Century Dynamics Executive Search places a CMO/Head of Marketing for a rapidly growing, northeastern-based, direct-to-consumer, subscription meal delivery company.
Jim Weber, President of New Century Dynamics Executive Search, and Managing Partner of ITB Partners reports that he has found a CMO/Head of Marketing for his client.
Working with the senior leadership team, this Executive will drive the development and plan the execution of a comprehensive growth strategy to achieve the company’s objectives, charting their path to the future. The Head of Marketing will evaluate and enhance the organization’s branding, digital & traditional marketing, partnerships, event planning, public relations, community outreach programs, and customer experience group.
With respect to the Company’s goals, vision, mission, purpose, and core values, the Culinary Manager is accountable for the overall smooth and profitable operation of the kitchen with a focus on quality control, fast ticket times, positive management, and solid teamwork. The Executive Chef trains managers and hourly team members on proper BOH operation procedures, regulatory agency guidelines and provides ongoing training for updates and maintenance of training standards.
ESSENTIAL FUNCTIONS:
PRINCIPAL DUTIES
Provides Leadership, Management, and Accountability for the back of the house (BOH).
Maintains a positive work culture that will facilitate the overall success of the restaurant. Demonstrates the core values by “living” them.
Routinely works all kitchen stations as needed to meet budget and quality goals.
Accountable for focusing team efforts to ensure our mission as a memorable experience that guests will rave about, exceptional guest experiences, and the constant building of guest loyalty.
Accountable for facility safety & security, maintenance, and cleanliness by monitoring the physical premises daily.
Accountable for recruiting, hiring, performance management, compensation management, employee relations, ACA compliance, terminations of the BOH staff.
Accountable for initial and ongoing training of BOH team members with the goal of developing associates to their full potential.
LEADERSHIP, MANAGEMENT, ACCOUNTABILITY
Directs the work of kitchen staff.
Oversees semi-annual evaluations for all team members and completing evaluations for direct reports.
Conduct all necessary kitchen staff evaluations and meetings. Daily line up, monthly kitchen meetings, wrap meetings as needed.
Communicates menu/operational changes to the rest of the team.
Manages kitchen staff during pre-service, service & closing hours. Management includes:
Executing kitchen schedule, quickly increase or decrease staffing per shift as needed, coordinating with the management team.
Provides direction, instruction, and coaching to the team members (daily), executing prep list/cleaning.
Monitors team members’ performance. Comments/corrects. performance through proper use of performance documentation.
Expedites all orders for dining room, carry out, catering & special events
Participates in weekly meetings with the leadership.
Work with the management team to prepare for kitchen and all-team meetings
Interacts effectively and maintaining good rapport and professional presence with team, customers, purveyors, community, and owners.
Maintains a healthy lifestyle, promoting a stress-free and vigorous management style.
Knowledge of and the ability to use company resources to resolve issues
Recommends updates to training material and SOPs
Establishes and maintains contact with vendors and service providers
Updates job knowledge by participating in educational opportunities, attending seminars, reading professional publications, etc.
Maintains a professional appearance. Follows current Uniform policy.
Ensures sufficient staffing levels to meet guest satisfaction, team engagement, and business requirements. Assigns cook stations
HEALTH INSPECTIONS & FOOD SAFETY
Complete line checklists: AM/PM
Monitoring daily the kitchen and storage facilities, as well as related equipment.
Ensures proper food handling procedures are followed at all times per regulatory agency guidelines and company standard operating procedures.
Maintains a clean & sanitary work/storage area with regard to the health dept.
Helps manage proper food handling on the serving line, per ServSafe requirements.
Manages on a shift by shift basis all necessary cleaning (daily & weekly)
Checks out all BOH team members at end of shifts (station and cleaning).
Assigns cleaning tasks as needed to keep BOH areas sanitary and immaculate.
MENU MANAGEMENT & INNOVATION
Contributes to ongoing menu development. Menu production will include appropriate costing, training, recipe documentation.
Demonstrate creativity in results of product offerings using culinary techniques, market trends, sales data, and originality.
Monitoring and effectively planning for specials, seafood, weekly, monthly, and others.
Menu development, including:
Monthly Specials (apps, entrees, dessert, etc.)
Weekend Features
Assist with seasonal menu changes, draft “new stuff” monthly memo
CULINARY EXECUTION
Testing, costing, and implementation of new menu items.
Maintain food recipe database and printouts, including cooking methods.
Monitoring and effectively planning for specials, features, special events.
Mis en Place & Line checklist.
Preparing and monitoring prep list at every shift.
Maintains ticket times and food quality throughout all hours of operation.
Inspires team members to perform at their highest level through ongoing recognition of behaviors that align with core values.
FOOD & DRY ORDERING AND INVENTORY CONTROL
Maintaining FIFO and inventory levels – managing waste.
Ensures inventories are completed accurately and on time.
Maintain proper food and disposable inventory needed for efficient and profitable restaurant operation. Maintain food cost ratios set forth by management.
Communicate with purveyors regarding ordering and delivery schedule.
Processes paperwork, invoices, and reports as needed.
Maintains accurate and comprehensive record keeping.
Broadline ordering – Sun/Tues/Thurs.
Chemical ordering – Once a week.
Protein ordering – Sun-Thur.
Disposable ordering – Weekly.
Inventory – weekly.
Disposables Inventory – Monthly.
PHYSICAL REQUIREMENTS
Ability to stand and walk continually throughout service shifts
Ability to frequently lift 30lbs from the stove and trays from the oven.
Ability to occasionally lift 50lb for product delivery and restocking.
Ability to communicate easily to guests and team members.
Advanced knowledge of culinary, baking, and pastry techniques.
Proficient knowledge of kitchen equipment, time management, and sanitation regulations.
This position regularly requires long hours and frequent weekend work.
Reliable transportation for the required trips for errands (bank, store, printing, etc).
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Jim Weber – President New Century Dynamics Executive Search
With respect to the Company’s goals, vision, mission, purpose, and core values, the General Manager is accountable for the overall smooth and profitable operation of the designated restaurant. The General Manager trains managers and hourly team members on proper restaurant operation procedures, regulatory agency guidelines and provides ongoing training for updates and maintenance of training standards.
ESSENTIAL FUNCTIONS:
A. PRINCIPAL DUTIES
1. Provides Leadership, Management, and Accountability for the designated store by following the EOS guidelines
2. Maintains a positive work culture that will facilitate the overall success of the restaurant. Demonstrates the core values by “living” them.
3. Accountable for the overall financial performance of business units based on annual budget expectations.
4. Accountable for expanding business volume to meet growth goals set by leadership. The GM will recommend ways to increase demand for the
restaurant in our market.
5. Accountable for focusing team efforts to accomplish our mission with
exceptional guest experiences and the constant building of guest loyalty.
6. Accountable for facility safety & security, maintenance, and cleanliness.
7. Accountable for recruiting, hiring, performance management, compensation management, employee relations, ACA compliance, terminations.
B. LEADERSHIP, MANAGEMENT, ACCOUNTABILITY
1. Leads management team by following defined success routines
2. Directs the work of all team members.
3. Manages restaurant electronic systems including POS, gift cards, delivery platforms, data management software, and credit card processing. Updated 01/21/21 JS
4. Follows EOS best practices including weekly L10 meetings
5. Establishes and maintains contact with vendors and service providers
6. Maintains store files including trainee folders, Health Policy Agreements, and daily sales.
7. Updates job knowledge by participating in educational opportunities;
attending seminars, reading professional publications, etc.
8. Interacts effectively and maintains good rapport and professional presence with team, customers, purveyors, community, and owners.
9. Maintains a professional appearance. Follows current Uniform policy.
10. Ensures proper food handling procedures are followed at all times per
regulatory agency guidelines and company standard operating procedures.
11. Protects all critical company and customer data, including proprietary
information, recipes, accounting statistics, credit card information &
customer/vendor information.
C. GUEST SATISFACTION
1. Daily management of events, private parties, beer classes, guest feedback platforms, and reservation/wait-management systems.
2. Assigns server sections; monitors seating and rotation; adjust sections based on business volume.
3. Checks on guests throughout meal service with a focus on guest satisfaction during high volume periods.
4. Follows our brand guidelines to ensure consistent, accurate, and high-quality food, beverage, and service levels for all guests at all times.
D. EMPLOYEE SATISFACTION
1. Inspires team members to perform at their highest level through ongoing recognition of behaviors that align with core values.
2. Maintains a healthy lifestyle, promoting a stress-free and vigorous
management style.
3. Oversees the creation, maintenance, and communication of schedules through scheduling platforms.
E. LOCAL STORE MARKETING
1. GM is accountable for executing the Local Store Marketing (LSM) strategy.
2. Works with Marketing Manager to maintain an accurate calendar of events, dates, and times for store and local market.
3. Accountable for ensuring office supplies, marketing materials, menus, and retail items are in good condition and at sufficient levels
F. HUMAN CAPITAL MANAGEMENT
1. Ensures sufficient staffing levels by predicting store sales to meet guest satisfaction, team engagement, and business requirements
2. Oversees semi-annual evaluations & quarterly People Analyzer Reviews for all team members and completes evaluations for direct reports.
3. Manages all team members during pre-service, service & closing hours. Management will include:
i. Provides direction, instruction, and coaching to team members (daily)
ii. Monitors team members’ performance. Updated 01/21/21 JS
iii. Commends/corrects performance through proper use of performance
documentation
4. Develops future leaders to meet succession planning needs.
G. FINANCIAL PERFORMANCE
1. Attains the financial goals/budgetary goals of the company by monitoring and making adjustments as necessary.
2. Dispersing properly and effectively the budgeted capital, including but not limited to advertising, donations, decorations, bonuses, and promotions.
3. Follows success routines including weekly side-by-side, inventories, invoice processing, payroll processing & monthly P&L reviews.
4. Ensures inventories are completed accurately and on time.
5. Maintains accurate and comprehensive record keeping.
H. FACILITY MANAGEMENT
1. Utilizes daily success routines to monitor the physical premises.
2. Orders repairs and refurbishments as needed. Assists the Business Support team to maintain Resource Manual. The manager uses approved contractors who maintain competitive services and pricing.
3. Maintains a clean & sanitary work/storage area with regard to the health dept.
4. Manages on a shift by shift basis all necessary cleaning (daily & weekly)
i. Checks out all team members at end of shifts (station and cleaning)
ii. Assigns cleaning tasks as needed to keep BOH areas sanitary, clean and safe, and public-facing areas immaculate
I. PHYSICAL REQUIREMENTS
A. Ability to stand and walk continually throughout service shifts
B. Ability to frequently lift 30lb trays of food and drinks
C. Ability to occasionally lift 50lb for product delivery and restocking
D. Ability to communicate easily to guests and team members
QUALIFICATIONS
A. 3+ years of management experience required
B. Bachelor’s degree preferred
C. Proficient knowledge of P&Ls, budgets, inventory systems, financial statements and
ability to read & interpret business reports
D. This position regularly requires long hours, nights, and weekend work
E. Reliable transportation for the required trips for errands (bank, store, printing, etc)
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
Hanetball360 TM – Revolutionary New Team Sport – 
