Kate Clark Email & Phone Number

Orlando, Fl, Us

Aventura, Florida, Us

A passionate leader responsible for the total operational oversight of 87 Benihana and RA restaurants in (22) states. Direct reports include thirteen (13) Regional Managers, three (3) Regional Directors and oversee five (5) Franchise Partners. Develops and implements proven strategies to maximize profits while maintaining exemplary quality and excellent guest service standards. Drives food and service quality initiatives to achieve the organization’s goals and objectives. Demonstrates a tenacious commitment to food safety and detailed cleanliness of every restaurant. Achieves desired results in the areas of financial management, sales, flow through, and operational cost control. A hands on leader that provides oversight, guidance and tactical feedback to subordinates daily. Maintains a consistent communication channel between the operation and all lines of business at the Restaurant Support Center. Upholds a thorough knowledge of company products, services, standards, and objectives to include an above average understanding of the industry and the competition. A professional executive involved in the strategic planning process for the unique Benihana and RA brands with decision making responsibilities that include training initiatives, key personnel selection, facilities upkeep, budgeting and financial accountability.

Aventura, Florida, Us

Oversees all corporate and franchised locations for Benihana and Samurai.

Aventura, Florida, Us

Irving, Texas, Us

Responsible for up to thirteen (13) restaurant locations in five states generating 18.9 million in revenue. Assumed additional responsibilities to open the Chicago market in 2010. Successfully turned a profit in nine (9) underperforming restaurants in Salt Lake, Vegas and Texas regions. Ensured food quality controls to ensure the highest possible rate of guest returns. Trained and developed other management teams as part of a collaborative effort to adopt a consistent corporate philosophy at all levels of the organization. Managed a team of eight (8) General Managers and eighteen (18) Assistant Managers and Leads. Successfully opened new store locations in support of company growth objectives. Staff and ServSafe certified all management personnel in compliance with company requirements. Managed area budget utilizing strict guidelines in support of positive company goals and results. Controlled all aspects of the operation to include food costs, cash handling, customer service, marketing, and team development. Managed the operating area’s risk management program to include security, employee and guest incidents, and accident prevention in meeting the organization’s profit protection goals.

Responsible for nine (9) restaurant locations generating 18 million in revenue. Managed a team of nine (9) General Manager and twenty-seven (27) Assistant Managers. Successfully opened new store locations in support of company growth objectives. Staff and ServSafe certified all management personnel in compliance with company requirements. Managed area budget utilizing strict guidelines in support of positive “Scorecard” results. Controlled all aspects of the operation to include food costs, cash handling, customer service, marketing, and team development. Managed the area’s safety and loss control program to meet corporate accident reduction goals.

Responsible for six (6) restaurant locations generating $20m in revenue. Concepts included table service, quick service, casual dining, and mass production commissary. Lead a team of six management staff members and over 200 hourly union employees to deliver an “over the top” guest experience. Consistently achieved profitability targets through strong leadership and staff development. Ensured all systems and processes were implemented and supported through resource allocation to achieve the highest standards in food safety and HAACP compliance.