I was brought on board to fill the new Director Off-Premises Business Development and responsible for $100 million in catering sales. I established and oversaw the first independent sales team consisting of 5 team managers in the organization. Besides collaborating with Catering Supervisors in individual restaurant locations on how to effectively sell and execute, I evaluated, conducted, and directed 3rd Party Delivery Programs, including Grubhub, DoorDash, Uber Eats, Postmates, Favor, Foodsby,… Show more I was brought on board to fill the new Director Off-Premises Business Development and responsible for $100 million in catering sales. I established and oversaw the first independent sales team consisting of 5 team managers in the organization. Besides collaborating with Catering Supervisors in individual restaurant locations on how to effectively sell and execute, I evaluated, conducted, and directed 3rd Party Delivery Programs, including Grubhub, DoorDash, Uber Eats, Postmates, Favor, Foodsby, Ritual, Bringg, and Office Express. I was instrumental in implementing Automated Voice Ordering (Novo Labs) that utilized artificial intelligence for customer order taking, improving accuracy, speed and allowed operators to focus on the execution resulting in a 5% sales increase over previous phone orders. Apart from executing a centralized call center (Inktel) for catering and counter pick-up orders, I collaborated and negotiated the AVP Beach Volleyball agreement to be a food sponsor & caterer of their events, generating $250K annual catering sales. I developed Days Volunteer Lunch Program by effectively negotiating a contract with Habitat for Humanity for National Preferred Vendor. I achieved $80K in yearly sales by negotiating a school lunch program with Marla’s Brown Bag lunches in Chicago while establishing an Internal Delivery test in Chicago. I assisted with the expansion of the test to include franchisee in Phoenix, AZ. I attended various panels at industry conferences as a speaker and moderator, including video interviews and articles posted online. In addition to organizing and directing ongoing catering sales training webinars for Field Operations and franchisees focused on sales generation execution in their daily routines, I designed and drafted guidelines for the marketing department's catering rewards program. I also orchestrated menu re-design, including menu offerings, pricing, layout along with takeout packaging improvements. Show less

I served as Director of Off-Premises Sales and reported to Vice President of Operations. I initiated and established new catering and 3rd party programs to the organization. Besides accomplishing an increase in revenue from $125 to $220 for the calendar year 2017, I achieved 13% growth for the same store catering sales for 2017. I executed and managed the 3rd Party Delivery Program: negotiate and approve contracts with 7 DSP’s (Grubhub, DoorDash, etc.…). Apart from introducing and directing a… Show more I served as Director of Off-Premises Sales and reported to Vice President of Operations. I initiated and established new catering and 3rd party programs to the organization. Besides accomplishing an increase in revenue from $125 to $220 for the calendar year 2017, I achieved 13% growth for the same store catering sales for 2017. I executed and managed the 3rd Party Delivery Program: negotiate and approve contracts with 7 DSP’s (Grubhub, DoorDash, etc.…). Apart from introducing and directing a new catering packaging program and new external Call Center (Synq3) for order taking and suggestive selling, I was instrumental in increasing $100 per average catering order that came through the center versus orders called into restaurants. I devised and launched an ongoing education program regarding off-premise sales for the organization, including integrating procedures into everyday routines, weekly tips, monthly calls, developing sales managers, and training all new Franchisees. I also spearheaded projects on enhancements to the CRM database, catering loyalty program, upgraded packaging, and next menu evolution. Additionally, I drafted and authored the Bill of Rights document that delivers guidelines for companies negotiating 3rd party contracts. Show less

Senior Director of Operations BOSTON MARKET CORPORATION - GOLDEN, CO (2015-2016)I was responsible for designing and establishing operating standards for all restaurants, training, and support systems for a new company and licensee restaurants and operations, and developing new opportunities to extend the Boston Market Brand into new distribution channels. Besides evaluating and developing a strategy for non-performing markets that turned positive TCI and EBITDA and exceeded targets for… Show more Senior Director of Operations BOSTON MARKET CORPORATION - GOLDEN, CO (2015-2016)I was responsible for designing and establishing operating standards for all restaurants, training, and support systems for a new company and licensee restaurants and operations, and developing new opportunities to extend the Boston Market Brand into new distribution channels. Besides evaluating and developing a strategy for non-performing markets that turned positive TCI and EBITDA and exceeded targets for company survey feedback, I initiated food and labor cost controls that resulted in market-achieving companies' cost targets. I orchestrated video production to create company customer service initiatives, including developing the script, directing video shoots, and directing the editing process. Additionally, I spearheaded the project management of the company-wide Area Manager Conference to start new efficiency routines and approaches to the business for 2015. Show less

Vice President of Catering BOSTON MARKET CORPORATION - GOLDEN, CO (2007-2015)I was responsible for the catering sales force's activities to develop and realize sales volume goals for markets and accomplished 10% sales growth yearly. I streamlined restaurant operations to enhance customer satisfaction and generate return business. Besides directing a workforce of 100 + people, I was also accountable for 50 million dollars in annual catering sales. I piloted home delivery years before 3rd… Show more Vice President of Catering BOSTON MARKET CORPORATION - GOLDEN, CO (2007-2015)I was responsible for the catering sales force's activities to develop and realize sales volume goals for markets and accomplished 10% sales growth yearly. I streamlined restaurant operations to enhance customer satisfaction and generate return business. Besides directing a workforce of 100 + people, I was also accountable for 50 million dollars in annual catering sales. I piloted home delivery years before 3rd party delivery became popular; utilizing it in urban areas where using vehicles was problematic. I developed and oversaw the construction of a unique prototype, Food Truck. I optimized and transformed the sales and support team leading to a $1.5M savings in overhead costs. Apart from introducing and establishing the QSC Inspection Program ranking restaurants and operators against critical operating metrics resulting in a 5% improvement first year, I pioneered and initiated the testing of a 3rd party catering program with EZ Cater and Dinova being one of the early adopters of both businesses. I organized and headed a 1 million dollar one-day catering event for Hurricane Sandy survivors by partnering with a national big-box retailer. Show less

Senior Director of Learning & Development and Operations Services BOSTON MARKET CORPORATION - GOLDEN, CO (1999-2007)I was responsible for all training and ongoing development activities for 650-1150 restaurants, 150 field support personnel, and the corporate office. I also directed ten field trainers, six corporate trainers, and 3 Quality/Service/Cleanliness (QSC) employees. Besides facilitating COO and Senior VP of Operations with strategic planning and development of operational… Show more Senior Director of Learning & Development and Operations Services BOSTON MARKET CORPORATION - GOLDEN, CO (1999-2007)I was responsible for all training and ongoing development activities for 650-1150 restaurants, 150 field support personnel, and the corporate office. I also directed ten field trainers, six corporate trainers, and 3 Quality/Service/Cleanliness (QSC) employees. Besides facilitating COO and Senior VP of Operations with strategic planning and development of operational improvement strategies. Besides formulating and administering deployment processes for key company initiatives, including product testing, I organized and headed Quarterly Business Planning Meetings for Field Directors of Operations in collaboration with the COO. I devised and established a new QSC program throughout the organization, focusing on improving restaurant operations, increased customer frequency, and managers' development. Apart from launching 4 Disciplines of Execution process by Steven Covey to the entire organization and monitored identification and implementation of individual team processes, I designed and implemented development programs for Regional Managers and Multi-Unit Supervisors development daily and weekly routine, problem-solving, and creating action plans. Additionally, I organized and implemented two General Manager conferences in Las Vegas for 800+ people with a $2 Million budget coinciding with major brand re-launches. Show less