Ensured restaurant teams were equipped with the knowledge and skills needed to continuously improve their operations by teaching and coaching staff on standards and systems and rewarding them on progressive improvements. Measured and reviewed the consistent delivery of operational standards by evaluating the execution of processes and systems. • Achieved above-target scorecard results for two consecutive years by planning regular on-site restaurant visits and delivering value-added operations reviews to attain the highest customer survey return rate and scores in the department.• Recognized as OES of the quarter two times in 2010 for best quarterly scorecard performance. • As an in-field team trainer, committed additional time to provide in-field training to 12 new specialists for the department. • As a member of the Team Track Committee, successfully influenced leadership team to implement procedural improvements by collecting, organizing, and presenting proposed changes from Midwest team colleagues.

Owner- Vice President- General ManagerKey contributor to the entire range of business-launch activities including the creation of the business-concept, product mix, services, and pricing; acquiring property; building initial management and staff teams; marketing; budgeting; etc. Developed revenue and profitability targets by setting specific and measurable goals for each department• Exceeded projected revenue forecasts by developing unique services that would surpass guests expectations such as personalized labels, a wine smoothie line, private tasting events, a wine club, and weekly “wine down” event with live music and unique seasonal menu offerings. • Led operation to win 11 international awards for wines produced in 2005 and 2006 for best quality based on varietals. • Oversaw the development and construction of the facility by serving as the general contractor

Led a district of 7 – 10 Burger King and Arby’s restaurants. Achieved financial goals through well trained and qualified management teams. Ensured service, quality, and cleanliness standards were maintained by providing continuous training, coaching, and follow up. • Achieved gross profit target 59 out of 60 months.• Developed depth in management within the district which resulted in the highest internal promotions at 90% and two internal District Managers.• Successfully coordinated on-time opening of Beaton’s first Arby’s Restaurant including the recruiting, selection, and training of the entire staff. • Awarded regional district speed-of-service award in 2000 for fastest district in the central region.

Supervised the operations of up to 12 Hardee’s restaurants. Developed and coordinated management training curriculum for the organization. Crafted a focused operations plan by conducting detailed operations evaluations and financial reviews on each restaurant. • Achieved Regional Manager of the year for best sales, profit, and secret shopper results.• Successfully executed three new restaurant openings by organizing staff, training, and timelines. • Achieved turnover of less than 100%, the lowest within the company, by providing a more structured training program.