As the person in charge of overseeing the catering sales and operations for our off-premises events, it is my responsibility to ensure that we have a robust sales and marketing plan in place. My goal is to attract new customers while retaining our existing ones, which is essential for our future growth. I work closely with cross-functional teams to maintain high-quality standards, menu innovation, control costs, and provide exceptional customer satisfaction. My team consists of Regional Catering Directors, Regional Sales Directors, Catering Administrative Managers, and Catering Sales and Support Call Center Managers. Currently, we offer catering services from seventy different locations across nine states.

Full responsibility for all off-premise business which encompasses all sales that occur outside of our dine-in business-including the company’s catering, pig-up and go, delivery and off-site, non-production revenue centers.

Lead City Barbecue’s rapidly growing restaurants with strategic leadership and catering/event planning initiatives. Hold full P&L accountability. Leed cross-functional teams to ensure quality standards are being met. Develop marketing events, solicitation plans, cost controls, and negotiated vendor contract to drive continuous improvement efforts and maximize revenue/profits. Manage operating budget and direct all aspects of team development including recruitment, training, recognition, succession planning, coaching/counseling, performance evaluation, goal setting, and incentive plan.• Key role in developing a new business strategy for off-premise sales. • Led efforts to develop a robust sales and marketing strategy that increased customer base and revenues.• Revised and developed new standard operating procedures to deliver off-premise catering. • Consistently exceeded sales goals in same-store sales while directing and training the opening of new markets.

Responsible for identifying, developing, and executing concept ideas to grow sales and profit in new channels. I was privileged to lead and manage cross-functional work teams from various departments at all organizational levels.• Launched a NEW Bob Evans Catering division in Columbus, OH, and Orlando, FL.  Full P&L Responsibility  Menu development  SOP development  HACCP Program for serving off-premise  Training & Support • Launched Bob Evans Express, opening 2 locations in Airports, 2 Malls, and 5 Business Dining.  Responsible for Franchisee/Operating Partners  Full P&L Responsibility  Menu development  SOP development  Training & Support  Brand Standard Audits

Responsible for identifying, developing, and executing Best Way projects to improve performance for 547 Bob Evans Restaurants & 145 Mimi's Cafes. Managed cross-functional work teams from various departments at all levels within the organization to drive overall execution throughout our company. Collaborate with our senior leadership as part of our executive committee and provide detailed reporting and analysis.· Served as Mimi's Cafe interim VP Regional Director in 2012/2013 during the sale of the restaurants to LeDuff America, Inc. * 8 Market Coach direct reports responsible for 48 restaurants. · Guided key executives through a workforce transformation process that delivered over $11M in annual cost savings and improving operating forecasts to a 98% accuracy. · Led Bob Evans Restaurant Labor College efforts that trained over 1,200 area coaches and managers on the principles of labor management, technology, and software.· Responsible for 13 General Managers working in developmental roles to prepare them for promotions to be multi-unit leaders. * Promoted 4 GM’s to Area Coaches in one year. · Led team to launch companywide campaign BEST for My GUEST. Bringing our corp. support, above restaurant leaders and restaurant teams together to focus on four keys to our success. 1. Heartfelt Hospitality 2. Team Service 3. Best food Quality 4. Speed of Service· Developed G.E.A.R. (Getting Efficient, Absolut, Results) Lean Management for restaurants. Instructed a two-day training workshop for Market and Area Coaches teaching the use of lean management tools to use data to help identify areas that need improvement, conduct root cause analysis, use management by fact to track performance and hold managers accountable for performance while also cheering on success. Provided follow up and ongoing coaching and support.

Served as the above restaurant leader in two top sales markets leading up to 17 restaurants based on assigned markets. Responsible for the new market development opening and rebuilding new restaurants.• During this time in position I learned the value of Servant Leadership and developed my leadership style to really value people, humility, listening, trust & caring. • Achieved top box sales increases with the highest operational standards and financial performance within our company.• Recognition for achieving record low management turnover. • Opened five new restaurants. • Developed BEST (Bob Evans Special Touch) program for driving front line team member engagement. • Won many awards for operational and guest service excellence through my great restaurant teams. • Lead our company in number of team member and manager promotions.