Scott A. Email & Phone Number

Houston, Texas, Us

Houston, Texas, Us

Houston, Texas, Us

Lead Cross Functional Team to develop and implement SPB's Virtual Restaurant Brands, Ember Smoked BBQ, Twisted Tenders, Roadies Sliders and Logan's on the Road.

Houston, Texas, Us

Responsible for overseeing the maintenance and management of 305+ corporate locations and developing and executing management programs and coordinating facility maintenance with a team to keep buildings, equipment, and supplies in safe and in good working order. Lead a team of 7 Professionals in Procurement, Facilities Management and Design.Manage all indirect spend contracts, planned services, and utility contracts in deregulated states for both Electricity and Natural Gas Initiated and supervised the implemented a Computerized Maintenance Management System (CMMS) to improve the effectiveness and efficiencies of Work Orders placed by the operations teams. Improving response time to the field and reducing maintenance cost to the restaurantsPartner with Legal Counsel and Consultants to execute acquisitions and divestitures; M&A Activity Developed and implemented policies, procedures and objectives necessary to obtain products and services at the lowest costs consistent with approved quality and delivery standards in alignment with corporate initiatives

Houston, Texas, Us

Continuing with current responsibilities of Supply Chain, my leadership expanded to include the Facilities Management and Design Departments. Managing assets across 135+ corporate locations Led a team of 7 Professionals in Procurement, Supply Chain, Distribution, Facilities Management and Design.Oversaw contract management for food, non-alcoholic beverages, non-food items, distribution, services, indirect spend and utilities to drive value for the company while ensuring great experiences for our guests. Completed initial assessment of restaurants physical properties and developed a priority list for each brand. Successfully completed 21 planned projects for capital improvements having immediate guest impacts. Supported 5 major remodels, 1 kitchen and 4 front of house/exterior projects including design, planning, costing and deployment phases. Reviewed company assets to determine risk of equipment failure and minimized down time due to age of assets. Developed proactive plan to replace high risk items to ensure successful operations. Implemented new cloud-based auditing tool to allow Operators and Facilities Managers to review the current state of each physical property. Results include a holistic view of the restaurants group’s assets, project prioritization, and an essential component of the budget process for upcoming year.

Houston, Texas, Us

I built a 4-person Supply Chain team and implemented key strategies for managing vendor relationships that were new to the organization. Having full management and procurement responsibilities of all raw materials, utilities, and services across 176 locations, while supporting external teams at additional 20 airport and international restaurants. The team engaged strategies to lower cost to the organization and maintain superior quality to customer, generating significant savings through procurement tactics. Implemented new back-office supply chain solution to give visibility into inventory, and assure compliance to negotiated contracts. Solution produced multiple credits back to the restaurants in the first year for charges not in compliance with company contracts.Member of Panel Session at 2017 National Restaurant Association’s Supply Chain Management Executive Study Group. Topic - Best Practices Discussion on Supply Planning & Executing of LTOs and Brand Programs

Houston, Texas, Us

Lead a cross-functional team, through Lean Management methods, to bring about fundamental change and improvement in strategy, process, and profitability.Developed Innovation to Market Process (ITM) to align efforts of eight cross functional teams, introducing process into menu and marketing development, and reducing operational errors and increasing speed to market. Established new kitchen layout and building prototype for the Old Chicago brand. Efforts reduced square footage of the kitchen by 23%, overall building by 22%, and opening cost by $500K per location.Headed Operational Improvement Process (OIP) to increase production capabilities in the Old Chicago Brand. Specified and implemented a new pizza oven to gain capacity and speed, and reduce cook times by 20%. Improved product flow on pizza line through implementing LEAN methodologies, standardizing station roles, and responsibilities of each hourly associate. Improved product portioning measures to ensure consistent guest satisfaction with pizza products. Led OIP to reduce food cost waste. Reduced gap in Theoretical Food COGS to Actual Food COGS from 6.5% to 1.5%.

Houston, Texas, Us

I was the Multi-Unit Manager of 12 locations in 2 states; Colorado and Nebraska. Overseeing a team of 54 salaried managers, and staff of 900+ hourly associates.

Houston, Texas, Us

I was the Multi-Unit Manager of 8 locations in Colorado. Overseeing a team of 36 salaried managers, and staff of 500+ hourly associates.

Houston, Texas, Us

From 2002 - 2005 I oversaw the Manager Training Location as the General Manager, training 70+ managers annually for the Old Chicago Brand.2004 Senior Managing Partner Award2004 GM Sales Building Award

Pasadena, California, Us

Pasadena, California, Us

Associate'S Degree, Architectural Engineering

Architectural Design