THOMAS WILLIAM LEBEAU

4712 NW 90th ST - Kansas City, MO 64150 -- (970) 412-2773

ltf05a34@westpost.net
Senior Executive with considerable technical expertise in the fresh beef and por
k industry and diversified general management specializing in Consumer Products,
Corporate Image and Brand Management, Merchandising, and Sales Promotion. Stro
ng visionary possessing exceptional leadership and decision making skills, combi
ned with demonstrated experience in:
* P&L Responsibility * National Retail Accounts * Strategic Planning
* Sales & Marketing Management * New Product Development * Brand Management
* Production and Operations * Packaging Innovation * Business Consulting
* New Business Development * Technology Solutions * International Sales

PROFESSIONAL EXPERIENCE:
Vice President Certified Hereford
Beef
03/09- Present Kansas City, MO
* Responsible for $15 million Certified Hereford Beef annually
* Manage P&L and report directly to the CEO and Board of Directors.
* Manage Staff of 15 people, both internal and external.
* International business development in the Middle East (Dubai, Kuwait and Bahra
in). Also to include--the America's (Caribbean and Puerto Rico).
* Generated 2.5 million pounds of new food service and retail business.
* Developed Halal case ready beef and lamb program called Lahim Tazah (Fresh Mea
t) bi-lingual label for the New York City metro area that generates $0.24 lb
* Opened up the Middle East business for Certified Hereford Halal Beef. Currentl
y shipping 3-4 containers a month by air.
* Developed Hispanic program, Nuestro Rancho (Our Ranch) with bi-lingual label t
otal of 7 authentic items all line priced exact weight. Developed strictly as a
revenue generator because we use chicken, beef and pork. First three months gene
rated $25,000.00 profit first year Revenue budgeted to generate $150,000.00. Per
fect for a pick 5 program.
* Initialized an Oriental program to mirror the Nuestro Rancho program.
* Developed dry aged beef and pork program with a new technology bag from Europe
where the sub-primal ages in the bag. Eats the same, with shrink being only 12-
14 percent. The program generates $0.75 lb and is budgeted to generate $100,000.
00 the first year.
* Developed Certified Hereford Corned Beef brisket points and flats, Hamburger P
atti 2 lb frozen ground chuck box and Certified Hereford high quality hotdog for
food service and retail plus the label reads Gluten Free with no MSG.
* Secured the Tennessee Titans business for all sky boxes and higher concessions
.

VICE PRESIDENT / SALES BROKER HEADQUARTER MARKETING

07/08 - 3/09 Minneapolis, MN
* Responsible for $35million JBS Swift annually for SuperValu
* Responsible for Cub Foods- Minnesota division, assisting in all beef ad planni
ng, cutting tests, merchandising and cutting manuals.
* Responsible for new product innovation for Cub Foods-Minnesota Division
* Responsible for brokering Louis Kemp, Trident and Phillips Seafood and a natur
al chicken line.

OWNER MIDTOWN RESTAURANT

02/07 - 07/08
New London,
 WI
* Owned / Operated Family Style Restaurant & Sports Bar
* Managed Staff of 23 Employees
* Responsible for all purchasing, marketing and sales development for restaurant
.
* Re-designed and implemented new menu to included fresh cut meats.

VICE PRESIDENT VALUE ADDED SALES AMERICAN FOODS GROUP

10/05 - 12/06 Green Bay, WI
* Total responsibility for AFG's East River Case Ready Facility with 30 million
in sales annually.
* Managed and directed office staff of 8 people and 4 Field sales people.
* Responsible for Sales to Retail, Food Service channels and all broker activiti
es.
* Perform all marketing, advertising and research and development responsibiliti
es.
* Developed Hispanic line, Chef Merito. Six items launched nationally September
1st with 300 stores and additional 400 more stores coming on line. Created and
developed all packaging and label design.
* Developed Halal lamb and Beef line. Created and developed all packaging and la
bel design.
* Fibremix program--developed B/I tenderloin program that brought over $1.50 mar
gin. Was in the process of developing a restructured beef & pork steak program
for launch this spring.
* Launched a meat loaf program--fresh, frozen and cooked. Also launched a cook i
n bag beef riblet program. These items were going to the boning table before my
arrival.
* Organic program--drove the program in obtaining our East River case ready faci
lity to an organic certified plant.
* Designed labels for 1lb ground beef and 10.66oz exact weight program. Items ju
st being launched and had customers committed.
* Worked closely with Meyers Natural Angus and Coleman co packing case ready and
development of several projects.
* Developed 3# ground beef Pattie program for spring launch.

DIRECTOR OF VALUE ADDED SWIFT & COMPANY

10/04 - 10/05 Greeley, CO
* Greeley value added initiative senior team member responsible for identifying
and prioritize value added opportunities that will realize consistent volumes, g
rowth and positive margins. With input from operations, sales and engineering, f
acilitate ideas on developing process changes to accommodate production of new v
alue added products.
* Responsible for inter-company promotion / communication of value added product
line.
* Responsible for working with sales and marketing to grow sales margin and volu
mes.

DIRECTOR OF CUSTOMER EDUCATION

SWIFT & COMPANY
5/02 - 10/04 Greeley, CO
* Responsible for coordinating all high level corporate customer visits by worki
ng with senior management in developing a plan to increase existing business or
acquire new business.
* Responsible for developing new consumer ready beef product line and assisting
sales staff with presentations to key customers.
* Responsible for budgeting of Corporate visits.
* Develop sales material with the assistance of marketing for our Regional and N
ational Account Managers with an emphasis on premium programs.
* Responsible for maintaining and developing Customer Education Modules by worki
ng with all key departments within Swift & Company.
* Continuously updating Key customer specification manuals and developing new ma
nuals to support our beef and pork programs.
* Execute quarterly training to assist our inside and outside sales offices cove
ring specifications, retail cutting of meat so the sales team has a better under
standing of what we are selling.
* Responsible for Business reviews for customers and development of presentation
formats to assist our Regional and National Account Managers by proofing all wo
rk before presented to customer.
* Responsible for budgeting and purchasing of Swift & Company apparel and gift i
tems.
* Assist in the development, along with the marketing team, of Sales projects of
new value added items, beef and pork division.
* Manage all beef & pork samples domestically and internationally by approving e
ach sample to make sure as a company we are doing the right thing. Responsible
for initiating and developing a report that tracks volume and dollars for monthl
y review by senior management; thus saving the company money by daily monitoring
.
* Responsible for Weekly industry news updates to include searching out industry
news from various sources which is vital to the everyday business of Swift & Co
mpany and select customers.

NATIONAL ACCOUNT MANAGER CONAGRA FOODS / SWIFT & COMPANY

9/99 - 5/02
Greeley, CO
* Responsible for some of our largest customers, making headquarter and division
calls to build strong relationships. Assist meat directors and buyers in new pr
oduct development, merchandising ideas and implementing new programs to help inc
rease their bottom line profits.
SENIOR CUSTOMER DEVELOPMENT MANAGER SWIF
T & COMPANY
10/96 - 9/99 Greeley, CO
* Assist in managing all Customer Development Managers in the Eastern Region, by
modifying sales and product presentations. Do ride -a longs to provide support
for presentations and key account visits.
FIELD CONSULTANT IBP, INC.
3/95 - 10/96 Lyndhurst, NJ
* Manage all beef and pork accounts for retail food service and processors in th
e New England area.
FIELD CONSULTANT MONFORT, INC.
8/92 - 3/95 Greeley, CO
* Manage all beef, pork and lamb accounts for retail food service and processors
in the New Jersey, Maryland and Pennsylvania area
MEAT MANAGER CUB FOODS
1/92 - 8/92 Burnsville, MN
* Supervise medium volume meat department generating sales of $110,000 weekly/$5
,720,000 annually.
MEAT SERVICE CASE MANAGER CUB FOODS
 1991 - 1992 Eagan, MN
* Handle all buying and merchandising
MEAT MANAGER CUB FOODS
10/87 - 1/91 Brooklyn Park, MN
* Supervise large volume meat department generating sale of $205,000 weekly/$10,
660,000 annually. Ranked # 1 in gross profit and sales mix for 1989-90 Minnesota
division
* Handle all buying and merchandising; establish excellent working relationship
with sales representatives of various vendors. Oversee crew of 24 employees
ASSISTANT MEAT MANAGER CUB FOODS
6/84 - 10/87 Minnetonka, MN
* Employed as a meat cutter, Assistant Meat Manager after 6 months.
EDUCATION/TRAINING:
Sandler Sales Institute 2003 - 2004
Sales Training
Dale Carnegie Course 2002
Presentation Course
Mammoth Leadership Institute 2002
Public Presence
Thinking on Your Feet
Dale Carnegie course 1993
Public Speaking
Padgett - Thompson Seminar 1992
Coaching & Counseling Skills for Managers
SuperValu University
Advanced People Management 1992
Deli Operations 1990
Meat & Seafood Merchandising 1990
Meat Management Center IBP, INC 1989 Modern Meat Management
Pipestone Area Vocational Technical Institute, Pipestone, MN 1979/1981
Meat cutting, Slaughtering, Sausage Making and Management
Normandale Community College, Bloomington, MN 1978/1979
Marketing & Retail