Promoted twice, including to the RVP level, while leading turnaround of the Great Lakes Region. Led recruitment and development of the leadership team and rapid expansion to over 80 units, 16 district managers, 2000 associates and $190MM in revenue. • Grew store count from 52 to 84 units and revenue from $125MM to $190MM while increasing flow-through by 9%.• Developed a high-touch communication plan to involve the entire team in our quest for excellence, including: Vision Meetings, One-on-one Conversations, Skill Sessions, Train the Trainer, Calibration Meetings, How to Hire and Develop Team’s of Top Performers, and Town Hall Meetings.• Consistently outperformed annual sales and cash flow plan by developing all facets of the business in Michigan, Ohio, Pennsylvania and Indiana.• Recruited high-performing individuals to lead field operations and repositioned high performers into roles maximizing our team’s talents.• Hired and developed a top-performing leadership team; several of these leaders are recognized as company’s elite. • Built sales in a challenging market, exceeded revenue goals by driving sales and marketing initiatives, and created a stronger more cohesive, collaborative team.• Led people development effort for sustainable growth and focused on developing better, more robust, and sustainable unit level economics.

Purchased Fogcutter Restaurant in 2001 with annual sales of $800,000.• Increased annual sales to 1.4MM by 2004. Introduced Custom Catering in 2006 and achieved annual catering sales of $60,000 by 2008.• Established company standards and expectations by setting goals in alignment with company objectives and led team to execution of those goals.• Developed, implemented and marketed new and creative menus to attract our target market.• Achieved operational excellence by installing control procedures in accordance with state and federal guidelines and our own internal objectives for quality.• Led team to achieve exceptional guest service and employee satisfaction.• Inspired and motivated my team through implementation of in-house training and incentives, resulting in increased buy-in and productivity. • Developed new business through proactive community outreach and service programs.

Hired as restaurant manager; promoted to general manager within 18 months. Responsibilities increased to include area training restaurant for management and supporting distressed restaurants to become financially healthy. Promoted to Director of Operations of the Detroit-Metropolitan market.• Awards: Market General Manager of the Year, Most Improved Guest Count, Most Improved Sales, Most Improved Flow Through• Execution of company goals and directives, budgets, profit & loss targets, individual unit and market economics.• Oversaw management and employee relations, including recruitment, training and staff development.