Nathan Baldwin Email & Phone Number

Atlanta, Ga, Us

Greensboro, Nc, Us

Greensboro, Nc, Us

Dallas, Texas, Us

Officer of Brinker International and member of the Chili’s Leadership Team involved in day to day and long term planning and decision making of the company. Currently leading the Restaurant Services Team which include Restaurant Integration, Learning and Design, Guest Relations, Team Member Relations and Off Premise Operations.•Department leadership includes: Ops Integration, Guest Relations, Team Member Relations, Learning and Design (Training), Off Premise Operations, IT/Ops Integration•Ops Integration – oversee the calendar and project management of all initiatives and projects that roll nationally to all restaurants•Partner with the Communications team to build and deploy communications too all restaurants in a timely and structured approach•Guest Relations – team is responsible for recovering Guests that may have been disappointed with their recent visit•Team Member Relations – team is responsible for helping Team Members with a variety of issues or concerns including human resources, legal, etc. •Learning and Development – team is responsible for setting strategy and initiatives for the brand on how to better train and retain Team Members from hourly to Director •Off Premise Operations – team is responsible for identifying current obstacles and gaps in Off Premise Operations as well as setting new strategy and innovation for execution•IT / Ops Integration – partnering with the IT team, manage testing and deployment of all IT technology pieces deployed to restaurants•Company Crisis Team Lead – lead cross departmental team during times of crises including natural disasters and pandemics

Dallas, Texas, Us

Officer of Brinker International and member of the Chili’s Leadership Team involved in day to day and long term planning and decision making of the company. Lead the Strategic Growth team which is responsible for all elements of Domestic Franchise operations and development, Canada operations, current and future Off Premise operations and initiatives as well as all elements of new restaurant openings for the brand.•Set the strategic vision and strategy of the brands $1 Billon Domestic Franchise operations and development. •Responsible for Franchise P&L and achieving goals associated with Sales, Royalties and Accounts Receivables. •Build, improve and maintain Franchisee relationships across the brand to ensure a pipeline of development.•Hold Franchisees accountable to the brand expectations both within operations and development.•Source new Franchisee Partners for development of both traditional and non-traditional territories and sites.•Partner closely with the Legal department to ensure all Franchise contracts are legal, binding and adhered to. •Set the strategic vision and strategy for Off Premise initiatives and operations within the company including but not limited to: To Go, 3rd Party Delivery, Catering, Delivery Only kitchen concepts, etc. •Partner closely with Marketing to build Off Premise sales initiatives through traditional and digital media.•Partner closely with the Real-Estate, Design and Construction teams to ensure profitable new restaurant openings run smoothly from site selection to opening day and the 18 months following.

Dallas, Texas, Us

Officer of Brinker International and member of the Chili's Executive Leadership Team. I help lead brand strategy and direction including: yearly financial planning, initiative planning and execution, crisis management, company work experience and overall execution of brand vision to achieve high performing results. Responsibilities include the company leadership of the following departments:- Operation Services - Culinary Operations- New Restaurant Openings - Engineering and Kitchen Design- Facilities - Guest Relations Responsibilities for these department includes partnering and leadership of each department head including:- Strategic leadership that produces best in class / guests focused results. - Creating a culture that motivates team members and inspires new ideas and best in class ways of achieving results. - Establish new systems that execute at a higher level while reducing cost and improving efficiencies. - Manage department yearly budgets in excess of $120MM.- Hiring and HR management .

Dallas, Texas, Us

Responsible for all aspects of culinary operations for Chili's. Responsibilities included financial results, operational standards, system implementation and execution, menu enhancements and menu deployments, menu simplification and SKU management. Responsibilities spanned all 1350 restaurants across both Corporate and Franchise markets. Other responsibilities and highlights include:- Partnered with the Chef team to help operationally optimize innovation and renovation of the menu. - Partner with all other departments including Finance, Marketing, Insights, Supply Chain and Quality Assurance to ensure operators have the highest quality product at the best price while focusing on ease of execution.- Led the Culinary Operations team including Project Management team and Culinary Operations Team. - Set systems in place for menu development and execution resulting in smoother menu transition and improved team member and guest feedback/experience during new item rollouts.- Simplified kitchen operations by reducing preps, consolidating SKU's and eliminating menu items.- In partnership with the engineering team introduced multiple proprietary tools to help reduce waste kitchen labor and smallware cost. - Worked with Director of Operations to improve COS and execution in restaurants by refining established systems, establishing new systems, and by implementing plans for restaurants to follow. - Conducted culinary training for Director of Operations, Regional Vice Presidents, Franchise Partners Chili's entire leadership team.

Dallas, Texas, Us

Responsible for directing, leading, developing, and consulting Regional and Area Directors in all aspects of the culinary side of the business including: financial results, operational standards, system implementation and execution, menu enhancements and menu deployments. Responsibilities span five Regional Directors and 18 Area Directors representing more than 500 restaurants across both Corporate and Franchise markets. Other responsibilities and highlights include:- Partner with multiple departments including Marketing, Insights, Purchasing and Quality Assurance to ensure operators have the highest quality product at the best price while focusing on ease of execution.- Set systems in place for menu development and execution resulting in smoother menu transition and improved team member and guest feedback/experience during new item rollouts.- Strategy planning with Regional and Area Directors to address underperforming markets and restaurants. Plans implemented and followed up on to show improvement in metrics.- Help reduce wages by working with Area Directors to identify restaurants underperforming and establish plans for improvement.- Work with Area Directors to improve COS and execution in restaurants by focusing on established systems, establishing new systems, and by implementing plans for restaurants to follow. - Conduct culinary training for Regional Directors, Area Directors, and General Managers.

Dallas, Texas, Us

Responsible for the operations of eight corporate restaurants with over $20 million in annual revenue. In five years directed the openings of four restaurants in two different markets including Las Vegas and Reno. Relocated twice (Reno and Salt Lake City) at the request of the company to turn underperforming markets into profitable, high quality, performing markets. Other responsibilities and highlights include:- Set financial plan, direction, and vision for markets.- Oversee performance management program.- Actively recruit, hire, and develop team of eight General Managers and 30 Managers.- Ensure restaurant/area workforce is reflective of community.- Daily restaurant visits to evaluate and drive operations, culinary excellence, talent, guest experience, and profitability.- Ensure brand consistency from restaurant to restaurant.- Supervise new restaurant opening processes including staffing, training, contracts and vendor relations.- Create business development plans for low performing restaurants in underperforming areas.- Manage area financial plan/budget; exceeded goals all five years in role. - Facilitate change implementation at restaurant level during company’s fiscal year initiatives.- Oversee culinary and service test restaurant operations.- Partner with local charities such as MDA, Make-A-Wish, and St. Jude Children’s Hospital.

Dallas, Texas, Us

Responsible for the everyday operations and sales building of a three million dollar restaurant inspiring, motivating, and holding accountable a team of three managers and up to 70 team members. Built strong relationships with the community, vendors, and business partners while adhering to company standards and driving initiatives. Responsibilities and highlights include:- General Manager of three different restaurants in tenure as a GM.- Responsible for everyday operations of the restaurant including sales, P&L, HR, etc. - Certified Corporate Training Restaurant – responsible for execution of corporate training program for over 30 managers in four years.- CulinaryTraining Restaurant for multiple corporate menu rollouts.- Communicated expectations clearly and partnered with team to achieve results.- Analyzed reporting to enhance guests experience, drive operations, and improve profitability.- Implemented systems to build a consistent, educated, successful management team.- Owned financial results by communicating goals to management team, celebrating successes and problem solving as a team all without compromising quality and standards.

Dallas, Texas, Us