AIB restructures its executive leadership team
AIB International, Manhattan, Kan., has restructured and expanded its executive leadership, adding three new executive roles: vice president, baking and food technical services; vice president, client development and target marketing; and director, client services and business processes.
Brian Strouts, former head of research and technical services, will serve as interim vice president of the newly formed baking and food technical services division. The division combines research and technical services, food labeling and the School of Baking to provide seamless interaction between the departments and consistent excellence in client service.
“Brian brings to this role extensive experience in quality assurance, quality control, production supervision and applied development to help us achieve our future goals,” says AIB President Andre Biane.
Kirk O’Donnell, former vice president of the School of Baking, will take on a new role as director, international baking training, reporting to Strouts. He will be responsible for developing content experts in international markets to meet AIB International’s growing training and consulting needs. He will also identify and work to secure global physical locations where AIB may be able to offer training and education.
The vice president, client development and target marketing, will be responsible for cultivating business with existing clients and developing new business with potential clients around the world, covering all products and services offered by AIB International. This position will become effective in January.
The director, client services and business processes, will oversee customer support and a call center help desk to serve ongoing client activities and requests. The position will also become effective in January.
Searches are underway for candidates for all three positions, with AIB currently accepting applications.