Blaise Hadley Email & Phone Number

Grapevine, TX, US

Dallas-Fort Worth Metroplex

United States

• Coordinated purchasing, research and development, and strategic analytics to ensure that the Grub brand stayed relevant in the fast casual segment and was both operationally and financially healthy.
• Supervised purchasing, distribution, and the implementation of food, bar, and supply products into operations through quality food and beverage rollout programs while ensuring food safety in the supply chain.
• Engineered the food and beverage menus for profitability and competitive advantages through analysis of industry trends, product mix trends, cocktail ideation, and through collaboration and testing with our executive.
• Implemented and monitored all contracts, including national contracts, on all products and commodities to optimize profitability while maintaining high quality food and beverage menus
• Coordinated and had active involvement in development, testing and implementation of new menu items with operations through multiple testing avenues including consumer tasting panels and in store menu tests.
• Developed the Grub Burger Bar brand in the North Texas market including site selection, construction oversight, operations, hiring, training, and marketing.

Central United States

• Managed operations of 141 restaurants in Central United States for the Outback Steakhouse brand with over $365M in annual revenue. Major DMAs included Dallas Fort Worth, Houston, Chicago, Omaha, Oklahoma City, St.
• Developed and motivated a team of 10 Joint Venture Partners/Area Directors and provided leadership to over 700 managers and over 10,000 employees. Led management development and training at all levels
• Contibuted to annual executive team planning process to create company plan and identify 3-5% in cost saving initiatives. Initiatives included sales and traffic growth, FOH and BOH labor initiatives, food cost.
• Led monthly executive meetings discussing operational commitments, people development, sales and profits, and alignment with company strategic plan/goals.
• Managed $2.5M in yearly capital expenditure budgets
• Collaborated in visioneering process with Sr. Executive team to update/rebuild company principles

Dallas/Fort Worth Area

• Supervised a team of 22 Managing Partners and over 110 management personnel in North Texas area
• Opened 13 restaurants in North Texas in 6 years. Responsible for site selection, construction, hiring/ training of all personnel, marketing, operations, and opening budgets.
• Problem solved monthly P&L's to optimize sales and profit performance
• Established operational systems to maintain high standards of customer service/image
• Implemented grass roots marketing strategies to drive sales and traffic
• Negotiated food, beverage, utility, and equipment contracts

Dallas/Fort Worth Area

• Oversaw operations of 7 company restaurants in the DFW market
• Established team oriented environment enhancing morale/customer service with implementation of ideas like Employee Councils, ensuring employees were part of the problem solving process and solutions
• Incorporated cost effective schedules to control weekly labor
• Started "Express lunch" for Bennigans in 1986
• Received multiple awards for Quality, Outstanding Management, and also the General Manager of the Year Award in 1989