 Spearhead operations for 10 store locations across the Northeast Ohio territory including the flagship restaurant for the Cleveland market located in Parma. This specific location operates with the highest standards of excellence and brings in the highest percentages of growth YoY.  Create roadmaps and strategy plans to steer operations forward and overcome obstacles.  Facilitate supply chain activities ensuring a consistent JIT flow of supplies to restaurants without unnecessary delays or other interruptions to service.  Implemented operational best practices to guide the responsibilities of the restaurants and help them along a continuum of process improvement initiatives to create long term sustainability.  Identify restaurants considered high performing locations and modeled success after their metrics.  Generate financial goals for each location with a focus on weekly, monthly, and annual targets incorporating efficiency and effective utilization of labor to drive optimal EBITDA results.  Build mutually beneficial relationships with all internal and external stakeholders including vendors and suppliers.  Review financial statements, and sales/expense reports to understand profitability trends and implement programs to increase profits and reduce expenditures.  Track supply usage to ensure optimal product mix uses and mitigate waste.  Partner alongside the senior leadership teams to design scalable marketing campaigns to promote and advertise products into the market that attract the needs of the targeted consumer base.  Engineer team building activities and training development programs centering company culture around customer service and guest experience. KEY RESULTS DELIVERED: Improved customer service scores by 18% and restaurant controllable profit (RCP) by 14%.  Selected to serve as a Brand Ambassador for a corporate community engagement initiative.

 Governed business operations for the Cleveland market flagship location.  Coordinated all financial activities for the location including budget controllership, payroll accounting, end-of-day and bank deposits, and expense reports.  Established staffing requirements and ensured sufficient staff to cover all shifts.  Oversaw inventory, equipment, food, supplies, and deliveries.  Scheduled food and beverage deliveries and inspected delivery contents to verify product quality and quantity.  Complied with all company policies and protocols including regulatory and governing body health and safety requirements and other industry specific standards.  Developed training manuals, visual aids, and policies for new hires.  Held responsibility for 18 direct reports; interviewed, hired, trained, and managed employees’ deliverables to company success.  Addressed all customer questions, concerns, and inquires in a professional and timely manner. KEY RESULTS DELIVERED: Chosen as a Regional Training Manager assisting the region to uphold company standards.  Exceeded sales targets by 20% consistently.  Received the Restaurant General Manager of the year award in 2014.  Achieved the highest restaurant controllable profit (RCP) growth in the market in 2015.

 Oversaw and handled logistical operations of all supplies and goods in the prepared foods department.  Maintained exceptional quality assurance standards of all supplies and handled issues with suppliers when needed.  Managed inventory and resource usage rotating stock regularly in accordance with seasonal availability and consumer demand.  Projected consumption based upon forecasting predictions and other historical trends to inform procurement strategies. KEY RESULTS DELIVERED: Chosen by leadership as a Master Trainer within 8 months of joining the company to perform training throughout the district with an added responsibility of managing the training budget.  Ranked in the Top 3 in sales volume in the entire district.