Seasoned executive with a passion for building winning teams and steering day-to-day business operations. Committed to fostering a culture of excellence and driving sustainable growth through strategic leadership.

Identified, developed, and scaled new fresh food signature platforms for organization. Developed holistic, methodical, and detailed points of view based on customer needs. Developed menu strategy for each signature platform based on consumer research, category potential, space/configuration, regional flavors, and taste profiles. Designed, optimized, and organized kitchen layouts for all restaurants, dual concepts, and ghost kitchens.• Created three fresh food platforms for 7-Eleven from concept to operational design (Raise Roost Chicken and Biscuits, Parlor Pizza, and Ladson Grill).• Identified guardrails for consumers based on age groups, ethnicity, income, and food archetypes.• Developed menu needs based on purchase intent.• Sourced ingredients locally and globally to partner with communities on trusted brands and introduce communities to best-in-class ingredients from around the globe. • Leveraged business systems and manufacturing capabilities to better serve locations.• Integrated and leveraged digital and IT needs 12, 24, and 36 months out to develop a frictionless customer experience and more efficient communication resources for employees.• Franchisee Implications – Oversaw labor model, gross profit split, franchise agreement, growth incentives, quality, speed of service, total customer experience, and operating standards and training.• Deliver the strategy for fresh food growth with a 1-3 year look for regional and national programs. • Created, developed, and trained recipe costing tool for all out-of-strategy markets in setting cost vs. retail for individual recipe items that made up menus and sales plan decisions.• Designed, developed, and trained a Hot Food reference guide for all store employees regarding all Hot Food recipes.• Product Development and Continuous Improvement – Partnered with food scientists to improve products geared toward healthy and simpler lifestyles for ever-changing consumer demand and needs.

Assisted and counseled field consultants, store and franchise operators in daily operations of stores to maximize sales and gross profits. Planned, organized, and provided leadership/management for profitable daily operations of stores in the market, using sales planning and business system. Implemented and verified key business concepts within the market. Led, consulted with, and influenced store operators and franchisees to develop, update, and execute operational plans and strategies, including merchandising, fresh food concepts, fuel sales, guest experience, and store operational infrastructure. Oversaw a group of 7-Eleven stores within the geographic area to ensure the highest levels of guest service. • Identified talent, developed capabilities and leadership in others, built the market’s bench and created high-performing and high-potential teams.• Acted as a change agent in all market matters regarding widely accepted standards, profitability, and status quo.• Drove maximization of profits and company assets and performed short- and long-term planning in budgeting, goal setting, and team development within the market area.

Led team in sales growth, cost controls, new store openings and people development. Worked with product director to develop a category management program to use strategy and plan to implement a selling program to boost whole bean sales, which boosted bean sales by 8% and retail merchandise by 32%. Created business plans with store managers to ensure improvement in sales trends, cost controls, staffing, and operational concerns and issues; efforts produced a sales increase of 12% in 2008 and an additional 3.5% in the first quarter of 2009.

Led Area Director Team to grow sales, control costs, and deliver the highest quality made-from-scratch food. Organized task force of best general and kitchen managers working for two full weeks in an underperforming store to cut costs and improve operations, producing annual savings of 4.5 % for cost lines in food and beverage. Taught Food Masters classes to all kitchen managers region-wide, which reduced food costs by 4.2% and improved customer satisfaction ratings by 5.3%. Opened 23 new stores from inception to opening day in Chicago and Wisconsin. Coordinated area and region-wide management staffing levels and succession plans. Assisted company recruiters in setting up recruiting events and actively recruited customer-oriented candidates with a penchant for customer satisfaction.