Maintain ongoing liaison between Culver Franchising and franchisee, Culver's support team and suppliers. Provide appropriate leadership and advice to franchisees in their restaurant operations, including food cost control, labor cost control, expense control, safety, sanitation, product quality control, training, and customer relations. Seek to ensure franchisee operations are conducted in such a manner as to reflect favorably on the Brand and to protect its trademark rights. Knowledgeable on Uniform Franchise Offering Circular (UFOC) to ensure compliance by franchisees. Ensure restaurant openings are successfully managed with appropriate support teams and leadership, while adhering to the established restaurant opening budget. Ensure franchisees approved for expansion are adequately prepared from an operations, financial and human resource stand point. Ensure all company sales, experiences and financial goals are achieved or exceeded.

Responsible for the overall operation of the Dining Services Department and for meeting or exceeding the Dining Services hospitality and service standards. Ability to meet budgetary guidelines, forecast necessary department needs, and train, supervise and manage all members of the Dining Services team.

Directed operations of 8 restaurants in Northeast Indiana and Northwest Ohio encompassing 32-35 managers and 450 plus employees with individual unit sales of $2 to $3.5 million annually. * Planned and conducted working store visits to monitor quality, service, cleanliness, profitability, maximum sales goals, and store budgets; coached and trained unit teams for operational excellence. * Provided overall leadership recognizing and motivating members of the team. * Managed legal issues such as lawsuits, EEOC, ADA, labor board investigations and depositions, etc. * Facilitated opening of new restaurants in territory overseeing the staffing, training, development and performance evaluation of employees and managers; held development classes for field managers. * Assisted with training of new managers at corporate headquarters several times a year. * Communicated field ideas and proposals to corporate management for possible store implementation. Highlights of Accomplishments: * Developed Northeast Indiana market going from 2 to 8 restaurants, implementing total set up of operations, including installation of equipment, advertising, and staffing of 8 new restaurants. * Recipient of Steritech’s Food Safety Awards Best In Class (2010 & 2011). * Lowest management turnover percentage in company (2010) competing nationwide with YTD management turnover at 15.38% and employee turnover at 57.99% for 8 stores. * Performed internal bench planning for promoting people from within to management positions & held the first Career Day for employees in the company. * Created Brand Ambassadors by building engaged teams as a good coach. * Drove 4 walls marketing mindset focusing on guest satisfaction. * Executed profit plan reducing waste and managing labor with intensity. * Coordinated local store marketing through fund raising with MDA, Mad Anthony Children's Hope House, Fort Wayne Zoo Halloween.