Dean Shropshire

Background

About Dean Shropshire

I have extensive experience in the food industry, including a wide variety of knowledge and competencies that have allowed me to provide high-level leadership. My experience includes several leadership roles working for Sobeys, Loblaws, Federated Co-operatives, Co-operative Retailing System and developing and operating my own business. I have developed strategic analytical skills to develop a Best Practices program for FCL and I have now introduced this time-based program into South Country Co-op. My Best Practice program produces exceptional results that increase margins, reduce shrink, and increase productivity, reducing labour and substantially improving the bottom line. The locations currently operating with Best Practices include Gas Bar, Food Centers, and Liquor. This Best Practice program includes a daily action plan (building on Team unity), communication, stock control, merchandising and Team engagement. This Best Practice Program program has allowed us to build on local liquor and food offerings from a $7 hundred base to 2.1 million in one year. In addition, we have developed a meaningful way of dealing with local companies collaborating with them to help build their unique business and ours. I pride myself on working and collaborating closely with my Divisional Team, giving them a meaningful purpose in excelling daily. I hold a level three performance Management certificate. In addition, I am a Certified Food Safe Trainer and have worked with internal computer-based programs such as Business Workforce, Kronos, FCL One Screen, and Fresh Inventory Management Program. Throughout my career, I have established, implemented, and managed all aspects of talent and performance management, training and development, and health and safety. As the Vice President of the Consumer Division with South County Co-op. I have established the ability to manage change and create innovative solutions to improve results.