Sullivan's Steakhouse

Director of Operations | Romano’s Macaroni Grill – Dividend Restaurant Group (2021-2023)• Led 7 restaurants in four diverse markets (Georgia, Ohio, Tennessee, and Virginia) through market analysis, improved customerexperience, menu development, and team building.• Developed and implemented strategic post-Covid initiatives, increasing sales and profitability by 5% over pre-Covid numbers.• Increased use of third-party delivery resulting in 35% of regional sales; improving consumer experience while maintaining internalproduction processes.• Developed key partnerships in the supply chain resulting in operational excellence in my region and across the company• Exceeded director-level employee retention goals, resulting in the lowest staff and management turnover across all regional markets.

In this role, I delivered strategic oversight of business development and sales growth across 4 stores (120+ personnel). I met quarterly growth and profitability using internal controls, management tools, and astute leadership to steadily enrich KPIs. Using diverse approaches and methodologies, I developed constant learning opportunities for staff to ensure ongoing process improvements, best-in-class experiences, and the highest possible quality of food, beverage, and service across a sizable Michigan region. I also established a continuous improvement culture. Successes:⚡ Redesigned menus including core content, presentation/branding, and print vendor selection/contract administration.⚡ Launched and continue to maintain the brand’s social media presence; create and approve marketing/engagement content to attract customers; expanded and enriched the wine and liquor menu which greatly boosted sales revenue and profitability.⚡ Improved and enriched brand health and local presence through the coordination and hosting of 4 monthly tasting events; led end-to-end project management per event from development and marketing to supplier management and day-of-event leadership.

Working in conjunction with many multi-unit teams, I administered multi-state, multi-restaurant operations. I directed strategy development, financial management, and best practices aligned with brand values, operational goals, and short- and long-term milestones. Successes:⚡ Bolstered front-of-house and back-of-house KPIs.⚡ Drove success across 12 restaurants in 4 states; traveled to locations to audit culture and performance and boost staff morale.⚡ Served as leader of leaders and development area management; improved consistency, and subsequently, customer satisfaction.⚡ Exceeded F&B and service expectations with high customer service ratings for personnel restaurant-wide.

I provided regional leadership across 7 Michigan locations concurrently. I spearheaded workflows as a cross-functional executive and implemented policies, procedures, brand culture, and service excellence. I leveraged interpersonal skills and cultivated invaluable franchise relationships, in addition to, exceeding corporate metrics by achieving and sustaining operational compliance.Successes:⚡ Owned profit and loss, retention, and KPIs.⚡ Boosted productivity and accuracy via clear communication, leadership transparency, and establishing team metrics/expectations.⚡ Administered budgets including the allocation of resources across locations which bolstered funds, supplies, and waste reduction.⚡ Designed and maintained fiscal reports and loss prevention controls using Mirus Restaurant Solutions.⚡ Launched 2 new restaurants including talent acquisitions, staff training, workflow implementation, culture development, etc.

I oversaw operations for 37 restaurants concurrently across 10 states and owned P&L, retention, and regional KPIs. I developed and mentored 5 Regional Managers, Regional Chef, and Regional Training Manager, sustaining low staff turnover while simultaneously increasing fiscal accountability.Successes:⚡ Promoted from General Manager/Regional Manager to Director.⚡ Launched 15 new locations, with 5 being opened within 12 months.