Responsible for financial, operational performance of a restaurant group. Development of in unit leadership to consistently achieve key performance metrics.

Lead, guide and direct Sodexo teams to deliver food, nutrition and environmental managed services within national healthcare systems. Establish partner based relationships with existing and new clients to grow the business. Responsible for $25M in managed volume.

Responsible for all aspects of Upstate NY restaurant market performance: financial, operations, leadership selection and development.

Brought into organization in 2005 as a key change agent; immediately assigned to manage and turnaround the failing Mid-Atlantic Region. Promoted 2x within 5 years. Built management team from ground up and initiated aggressive professional development programs to secure future leadership. Consistently recognized by CEO for accomplishments that set standards for entire chain. Tenure culminated in Vice President of Operations position with 7 Directors, 55 Restaurants, and $170M in revenue. Select accomplishments: Distinguished region as a “high-profit” region despite severely lower sales during recession. Filled 5 distinct holes in corporate leadership positions in just under 3 years by developing and implementing management development program that identified high-potential individuals.  Won 3 sales awards for hitting 8.3% sales increase in 2008 despite recession by setting tangible staff goals, hiring additional staff, and re-invigorating bartenders’ “show-factor” (complete with spinning and thrown bottles) at bars. Captured a low 3.25% labor waste rate in 2010 – making Mid-Atlantic the lowest labor-cost region in company. Secured distinction as region with highest-in-brand food safety in 2010 with 90% ranking on unannounced, comprehensive audits. Featured as a “success” story in 2010 Wall Street Journal article reviewing high-potential managers’ promotions following executive training programs.

Promoted to Senior Director of Operations (1 of only 3 in company) within 7 months of joining chain. Turned area from an understaffed and under-performing market into a top performing region by 2008 with $95M annual revenues.Highlighted Achievements: Interviewed all existing directors and managers within failing market; re-staffed restaurants as appropriate to bring in high-potential, strong performers to lead teams. Created key incentive and recognition programs for individual performers; efforts positively impacted morale and established region as up-and-coming early in transition. Instituted aggressive turnaround operation practices – educating directors on the financial picture and impact of sales on revenues; drove improved numbers each week, month, and quarter throughout transformation. Recognized as a successful risk-taker and selected for prestigious, 12-month Executive Leadership Lab by ELI Group for Female High Potentials in 2007. Implemented region’s recognition program across entire company based on success with Mid-Atlantic teams. Hired by Carlson Companies / TGI Fridays in 2005 as Director of Operations, responsible for developing talent within 8 restaurants with $20M in annual revenue.

Progressed through a series of increasingly responsible positions with the largest full-service family restaurant chain in the U.S. Promoted 4x in 8 years, culminating in Director of Operations position for Denny’s Northeast Region, which included 58 restaurants with combined annual revenue in excess of $75M.Director of Operations, Northeast Region: Managed direct responsibility for sales, profits, HR, training, product standards, food safety, and marketing coordination. Oversaw team of 10 Area Managers, each with 7 – 10 support function managers. Increased Northeast Region sales 3.2%, with profits up 9.8%, reduced food costs by 10%, and led entire company in beverage and dessert sales per person. Initiated and executed General Manager rally in Atlantic City, NJ, a motivational and educational summit with 100 participants from 2 regions. Developed and implemented 2 professional-development programs; program led to key promotions of 4 emerging leaders.Senior Area Manager (Upstate New York): Managed operations for up to 10 restaurants in the Syracuse and Central New York area. Received 6 first-place awards as an Area Manager in 2002 for profitability, sales, customer re-visitation, and lowest overtime and included highest CP percent over plan for 2 quarters. Director of Human Resources and Training (Denny’s Franchisee / Denny’s Restaurant Corp.): Directed employment and recruitment activities for both management and hourly employees. Increased guest check average 20 cents as a result of implementing the guest service training program. Designed and initiated workshop series for professional development; program became mandatory for all management based on bottom line results.Early history with Denny’s Restaurants includes General Manager and Restaurant Manager positions. Left for 10 months in 1996 due to bankruptcy of franchisee; rejoined under corporate umbrella in 2007 in same position.