I am a hospitality professional who thrives in growing, high-volume brands. As a leader, I enjoy building positive and cohesive teams.
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District ManagerLe Pain Quotidien Jan 2024 - PresentBrussels, Brussels, BeCurrently oversee the Midtown, Manhattan and the Connecticut market. -
Market DirectorCitizens Of May 2021 - Jan 2024New York, Ny, UsOversee all operations for New York based restaurant group. Spearhead operations, facilities, HR, local relationship marketing, all other facets of operations. -
Field LeaderChipotle Mexican Grill Apr 2019 - May 2021Newport Beach, California, UsOversaw operations for 9 company restaurants in Minneapolis/St.Paul. Supported 2 new restaurant openings in the region. Established strong partnerships with GMS and support teams to achieve KPIs. Managed an annual budget of over $20 million. - Maintained a positive sales growth of 8% through the pandemic meeting throughput and labor goals.- 92% average score on all Food Safety Audits performed by a 3rd party representative.- Oversaw the development of 14 managers externally hired and/or internally promoted.- Maintained staffing area goals through employee retention and seasonal proactive hiring strategies. -
Area ManagerNoodles & Company Jan 2016 - Mar 2019Broomfield, Colorado, UsArea Manager of all 10 restaurants in the state of Iowa. Supported operations for 2 out of market NROs. - Maintained an average of 6% same store sales growth for all restaurants while maximizing flow through percentages.- Maintained a Net Promoter Score and Overall satisfaction in the 90th percentile.- Averaged a SSS increase of 8% in the market. - Passed all food safety audits conducted by a 3rd party representative. -
TravelNoodles & Company Feb 2015 - Jan 2016Broomfield, Colorado, Us -
Field Training ConsultantNoodles & Company Apr 2012 - Jan 2015Broomfield, Colorado, UsRegional training manager for the North Atlantic region. Support operations for 6 franchisees in Connecticut, New York, New Jersey and Kentucky. Create and validate training teams for new restaurant openings. Lead regional rollout meetings and conducted manager validations in partnership with the ops team.- All certified training restaurants maintained positive same store sales, controlled COGS, and providedan above standard dining experience averaging 90% on ops audits.- Established 10 different training teams across the region to support each market's growth.- Opened 17 company restaurants in 4 new markets and assisted in opening 6 franchise locations. -
Regional Training General ManagerNoodles & Company Jan 2009 - Mar 2012Broomfield, Colorado, Us -
General ManagerIts Brothers Bar & Grill Dec 2003 - Dec 2006General manager and assistant general manager for popular sports bar in the Midwest. Managed Iowa City, IA and Lincoln, NE new restaurant opening.
Gregory Dillon Education Details
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Ferris State UniversityHospitality Administration/Management -
University Of IowaCommunication Studies -
Le Cordon Bleu College Of Culinary Arts, ChicagoCulinary Arts And Related Services
Frequently Asked Questions about Gregory Dillon
What company does Gregory Dillon work for?
Gregory Dillon works for Le Pain Quotidien
What is Gregory Dillon's role at the current company?
Gregory Dillon's current role is Restaurant Operations.
What schools did Gregory Dillon attend?
Gregory Dillon attended Ferris State University, University Of Iowa, Le Cordon Bleu College Of Culinary Arts, Chicago.
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