Oversight of 59 locations located in CO, KS, MO, MA, RI, ME, VTSupervising 12 District Managers and the Regional Training DirectorFull P&L responsibility to drive successful financial results through training, leadership and accountability of my leadership teamFull responsibility with all facets of human resource management within my regionSuccessfully opened 6 new locations managing all aspects of pre-opening, training and start-upInitial acquisition of the Kansas City market included: o Hiring talented leaders to fill 6 open vacancies at the GM level o Hired and promoted an internal DM candidate to fill vacant role o Turned KC from a negative EBITDA market to positive within a month of acquiring area o Turned a negative culture to one that is extremely positive and centered around training, growth and stabilityPartnered with corporate support to create a strong relationship focusing on people development, great culture and a strong focus on customer service

Overall responsibility for entire franchise operations of 86 restaurants; 27 franchisees over 10 statesResponsible and lead contact as it relates to :Upcoming closuresRequests for early closuresRemodel commitments & concernsFinancial assistanceLease concernsChange of ownershipMember of Friendly’s Executive Team “Scoop Group”In partnership with RVP of company operations to run weekly MOP (marketing, operations and purchasing) meetingsLead contact directing creative development for menu specials/updatesContinued oversight of 3rd party delivery; to include daily operations, marketing tactics and profitability improvementsResponsible for an additional 14 Company locations (in addition to all Franchised locations)Responsible for 2 DistrictsOperations, Training, Hiring, Guest Relations, P&L Management

Overall responsibility for 15 restaurant locations in the following towns/cities: Wrentham, Raynham, Swansea, Middleboro, Fall River, Fairhaven, North Dartmouth, Sudbury, Chelmsford, Tewksbury, Keene NH, Nashua NH, Leominster and GardnerResponsible for coordinating and opening six re-model “Summit” locationsConducted quarterly QSC audits Coordinated and held monthly GM meetings to cover all company goals and objectives and cover specific restaurant performance opportunitiesResponsible for all hiring decision within the DistrictAttended monthly Regional Meetings and reported out on sales, profits, SMG results and District objectivesAttended monthly RVP meetingsConsistently worked with entire team to ensure highest level of guest satisfaction, restaurant operations and team moraleResponsible for developing a high performance team through development plans and consistent coaching and feedbackReviewed labor/scheduling each week and monitors daily to ensure maximum productivityAnalyzed financial P&L results and creates strategies to help maximum profitability and sales

Overall responsibility for multiple restaurant locations throughout New EnglandDeveloped financial performance objectives for all restaurants and directed daily operation of the area Ensured all restaurants comply with established standards in the areas of guest relations, food costs, labor costs, and other controllable costs. Ensured that proper safety, sanitation, and cash handling procedures are in place Guaranteed the highest level of hospitality, service and products to all guests at all timesEnsured that all my restaurants comply with company, State, Federal, and local town regulations (child labor, wage and hour, OSHA, EEOC).Completed full, unannounced restaurant Standard Operating Procedure (S.O.P.) inspections bi-annually Recruited, interviewed, and selected management candidatesTrained and developed all levels of restaurant management personnel providing succession planning for management and non-management team members Ensured that budgeted P&L results are obtained, as well as generates restaurant performance reports and distributes to Regional Vice President.Conducted a thorough Operations review (Financial & Operational) with each General Manager, assisting in the development of corrective action plans to address all opportunities and thereafter following up on and ensuring improved results in all areas identified.Followed up with all guest complaints received through the Guest Hospitality Feedback program. Communicated company policies, activities and other general information to all General Managers or other team members when appropriate.Reviewed all restaurant schedules, quarterly reading books, and weekly estimates to achieve Ideal Labor targets and service standards.Completed quarterly cash, food cost, and labor audits for each restaurant to ensure all monies, deposits, and food inventories are accounted for and all labor laws are being followed.Completed annual review process/appraisals for restaurant management team members