Executive consultant in the restaurant space providing insights to hedge funds, private equity and large financial companies. * Provide strategic insights on best-demonstrated practices to achieve higher levels of guest service and cost managements systems that lead to sales and profit growth. * Insight and persecutive on current and successful trends in casual dining * Margin improvement opportunities in G & A, COS and COL processes

Refreshed the operational aspects of a dated brand by implementing wood-fire grilling, creating Seafood Expert training, creating personalize service with VIP Service and implemented several significant cost-saving initiatives. Achieved industry leading improvements in guest satisfaction which supported five of Red Lobster's most profitable years to-date.* Responsible for $3.2B in revenue with P & L responsibility for 704 restaurants in North America with 65K employees. • Implemented a customer focused VIP service model, which led to industry-leading sales in casual dining in 2011. • Significantly improved our business model by driving $21M in cost savings.• Co-led creation of cross-functional team responsible for the design and development of the operations structure for Darden’s three large brands. • Transformed food delivery on a wood-grill platform by designing and developing certified grill masters and seafood experts, resulting in a 32% in grill preference.* Member of Darden’s Operations Leadership Team with strategic responsibility to develop and drive operational solutions increasing sales and profits.

Team leader responsible for growing sales in profits for 102 restaurants generating $400 million in revenue in the Midwest and Canada. The team included Sr Director of Operations and 11 Directors of Operations, Total Quality Manager, HR/Recruiting Manager, Facilities Manager and Finance Manager. * Complete turnaround of the Heartland Division form worst to first including sustained annual improvements of guest satisfaction improvement of 3%, total quality ratings of 2% and systematic processes implemented resulting in $1.5M earnings increase.

Partnered with the President New Business to create Darden's latest concept - a fresh grill and wine bar. * Successfully opened the first Seasons 52 restaurant smashing initial sales and profit targets * Developed and executed operations guidelines and standards for a polished casual restaurant * Created and implemented operations metrics supporting high operating standards/guest experience

Team leader responsible for growing sales in profits for 81 restaurants generating $300 million in revenue in the Midwest. The team included 10 Directors of Operations, Total Quality Manager, HR/Recruiting Manager, Facilities Manager and Finance Manager. * Overachieved earnings plan by 10% for five consecutive years * Achieved and sustained highest level of guest satisfaction as measured by a third party * Olive Garden Executive team member with input into the strategic & operating plans

Led a cross-functional team responsible for integrating commissary dough into an 8000 restaurant system. * Developed relationships with PHI franchisees and provided transparency to our alpha, beta and market tests for commissary dough to included financial and consumer feedback. * Sourced international supplier and developed rollout plan for transition of dough platform.

I was responsible for developing, designing and implementing our corporate diversity strategy. Provided advice and counsel to the CEO and SVP HR on field, corporate and community diversity strategies. * Developed the five year strategic plan for valuing employee differences and community relations. * Sourced industry diversity expert and collaborated on executive team training.

• Operations leader for the Midwest division based in St Louis, responsible for 150 restaurants with P & L responsibilities and a functional staff responsible for $86M in revenue. • Achieved the #1 position in delivery market share by elevating significantly improving delivery service and building awareness and relationships in the community.• Led cross-functional team to design and develop a new fresh dough platform. Successfully tested, educated and gained support from key franchisee partners to implement into the system.

Led the field organization that grew from 76 restaurants to 111 restaurants with full P & L responsibility generating $65M in sales. * Achieved the best delivery service in the Southern Division.

• Directed logistical facets of two distribution centers generating $110M in revenue with P & L responsibility; leading 95 employees. • Implemented the first Quality TEAM serving HCA hospital in Tampa, FL. • Reduced transportation expenses by 15% though outsourcing local deliveries.