• Utilize my years in the industry to help support local restaurants on improving their business. • Helped create sales building tactics.• P and L Review• Created systems and tools to create consistency with-in the company.• Provide insight on sanitation practices to follow to ensure a safe serving environment.

Regional Operations Director, Seattle, WA (2004 – 2015) Oversee and manage all aspects of operations and P&Ls including a portfolio consisting of 7 to 11 restaurants, with yearly sales over $32M, 45 salaried managers and a team of 1000 hourly team members. Compile and analyze competitive market data. Implement a variety of programs to improve sales, service and profits.• Increased guest count by focusing on correct staffing levels, service and quality.• Decrease salaried manager turnover from 45% to 15%, hourly team member turnover from 125% to 65% by implementing bi-weekly one-on-one meetings focusing on personal development and bi-yearly behavioral based reviews along with great team engagement. • Generated a year over year profit percentage increase of over 2% by developing plans with each General Manager focusing on productivity, inventory, and general costs. • Developed 8 certified training restaurants to train salaried managers for multiple regions and new restaurant openings.• Supported 12 new restaurant openings• Involved as a speaker/breakout leader at 12 of our annual leadership conferences with high recognition for public speaking and presenting with impact.

Director of Franchise Operations, Denver Base (2002-2004) Oversaw the operations of 45 franchise restaurants from Alaska to New York acting as the corporate consultant for 14 Franchisees. • Performed annual inspections to ensure proper brand standards.• Developed 6 new franchisees with their first new restaurant opening.• Certified 8 franchise restaurants to achieve training restaurant status to allow them to train their own salaried managers.• Partnered with the SVP of Franchise to build infrastructure plans as the franchisees began growing the number of restaurants they operated.

General Manager, California (1996-2002) Managed all aspects of the business, including P&L, training, analyzing local restaurant market data and implementing marketing plans to achieve results and grow the business. • GM of 4 different restaurants in the California market, 2 of which were brand new restaurants.• Opened Red Robin in Roseville, Ca with first year sales at 5 million.• Recipient of The Presidents Club Award in 2002 (top 12 GMs in the company) • Promoted 7 Assistant GMs to GM.• Trained over 120 salaried managers and became one of only 3 corporate restaurants that were acknowledged to train managers for the entire franchise community..• Earned bonus 22 out of 24 quarters and invited to 20 bonus celebrations honoring the most talented and highest bonus earning General Managers in the company.• Awarded a 2 year lease of a Jeep Wrangler for increasing sales for 13 consecutive period and then did it a second year in a row and was given the Jeep.• 2000 achievement award for the highest annual sales increase out of Folsom California with a 27.1% increase.• Achievement of “Most Unbridled Act” awarded at the 2000 leadership conference.

ALLIANT FOOD SERVICE/US FOODSTerritory Sales Manager, Seattle Managed existing accounts while building new business at Seattle area hotel and restaurants.• Youngest Territory Manager in company history• In my second year I was recognized the highest profit margins out of 32 other territory managers in our division.