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 chef and our executive team.• 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.

• 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 Louis, Little Rock, and New Orleans • 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 optimums, G&A efficiencies, utility management, as well as goal setting. Assisted in building individual restaurants/area managers plans that rolled into the regional business plan, which integrated with Outback’s company plan. • 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

• 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 • Developed/implemented Internal Health Inspections companywide while maintaining top health scores in the Outback brand • Managed multiple remodels including curbside to go rooms, bars, kitchens, complete bathrooms, and also total restaurant remodels

• 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