Kendall Wilson Email and Phone Number

•Responsibilities include creation of operating systems including: inventory, small-ware purchasing, payroll, accounts payable, labor scheduling, culture, prep, P&L management, Franchise Tracks, •Responsible for all facility operations including contract negotiation for services. Developed monthly reports for each facilities up keep. •Procurement responsibilities of all equipment, small wares, and food products. Negotiated and scheduled items as necessary to filter to the restaurants.•P&L budget adherence for 12 company restaurants; Taught “business ethics” to the franchise partners including budget compliance.•Turned around comp sales with double digit declines, profit margins, customer traffic, and market share. Cut these declines by more than 61% by simplifying systems and creating a “Guest First” culture. •Developed and implemented training programs for all positions to ensure brand consistency and quality• Created positive team culture leading to leadership retention. “Diamond Club” •Directed the development of HR compliance per federal and state mandates.•Directed all site selection, permit compliance, interior design, equipment package, and set up.•Developed training material for all positions to be able to ensure all team members were given tools for success. •Assisted with rebranding the original brand to a modern more sustainable growth brand.

•Responsibilities include complete integration of all Darden systems including: inventory, small-ware purchasing, payroll, accounts payable, labor scheduling, culture, prep, P&L management•P&L budget adherence for 11 units employing over 1800 team members •Increased profits by 9% with restructure of business line; P&L management of $58.6 million in revenue for 11 franchise locations of a top tier casual dining concept.• Implemented innovative programs to increase employee loyalty and reduce turnover; Reduced employee turnover by 50% through implementing "retain the team" incentives.•Initiated rollout of new software for Sales, COGS, HACCP, Scheduling and Guest Experiences.•Leader in all Human Resource situations; Logistics of all new restaurant and relief managers; Led and motivated a team of over 1400 employees. Developed and implemented training materials for MIT, Front of House, and Back of House operations. Created company employee handbook; Recruitment of all high management level employees; Accomplished menu changes, pricing, and roll out training•Developed 5 locations ground up with site selection, vendor negotiations, equipment and small-ware selection, and logistics of all processes of the build; Procurement of all R&M services and food contracts with food purveyors; Reduced average contract expenses by 8% through aggressive negotiations with vendors.•Implemented modern technology for inventory, scheduling, staff training, and guest experiences•Created new revenue streams through modifying the takeout process and rewards program. Increased takeout revenue by 4%.•Completed 60 performance reviews each quarter, offering praise and recommendations for improvement.