Peter Macnab Email & Phone Number

East Coast

• Responsible for facilities of up to 120 concept restaurants .( Joe’s Crab Shack, Brick House Tavern & Tap, Macaroni Grill)• Managed facility coordination and commissioning for opening of 20 new restaurants• Developed and managed projects for major remodels or additions to existing restaurant locations.• Restaurant support includes management training on building systems and equipment trouble shooting• Development of contractor and vendor network and relationship throughout market area.• Established PM program for HVAC and Refrigeration.• Provide emergency support and service resources for all units..• Project planning and cost estimation for capitol budget development.• Capitol project development and execution. • R&M oversight and program development

Hospitality and Food Manufacturing development and start up. Services: project development, facility design, budget development, project management, regulatory compliance, commissioning and startup.

Director of Facilities and Development 1998-2008Managed all processing development and compliance with regulatory requirements. Completed new 280,000 s/f manufacturing/corporate office project in nine months and within $24,000,000 budget.Selected design and directed design of new facility to ensure proper construction and code compliance for a Food Manufacturing facility.Maintained close relationship with Health Department at city and state level to ensure plant design and construction complied with all requirements. Responsible for all details from plan review through final inspection for occupancy. Directed and managed general contractor to make sure all phases of construction were correct for compliance with those of a international food manufacturing facility.Managed all restaurant compliance with health department code compliance. Property types included full service, quick service, buffet and kiosk style operations.Represented restaurant operations in all code compliance issues, wrote and directed compliance violation responses and represented operations at any required meetings or hearings. Handled all communication and interaction with each jurisdiction's Health Departments. Responsible for plan submittals and review with respective health departments.

Project Development Responsibility for all properties with the Phillips Foods and Phillips Seafood Restaurants Group.Duties included capitol projects with regard to construction, equipment for manufacturing and restaurant group, new product process development, new product packaging.Key Projects Included:Developed and executed plan for the construction of a 280,000 square foot food manufacturing company campus. Managed project from inception until completion as owner's representative.Plan development and execution of renovation for large full service restaurant as owner's representative.New process development for food production, identification, negotiation and installation of specialized lines utilized in commercial food production for both retail and food service industries.Special packaging research and development to meet the needs of perceived consumer trends identified as potential markets for the future.

Director of Operations for Phillips Harborplace.Multiple locations within Baltimore's Harborplace complex including a full service restaurant (600 seats), a full service buffet (300 seats) and several quick service outlets.

Responsible for all business operations of a multi-unit facility made up of full service, quick service and carry out operations.Directed hiring, training and management of staffs for properties in area. Staff of 50 managers and 850 employees.P&L responsibility for all operations, combined sales of $23,000,000 annually.Coordinated training and leadership development of management staff, primarily at general manager level..Full operational and financial responsibility for largest restaurant operations in Phillips Restaurant portfolio. Directed all phases required for opening of three 600+-seat restaurants, multiple quick service and retail seafood operations.; Developed and directed all seafood procurement programs and purveyor relationships that included several of the largest restaurants in the United States. Programs developed were adopted by entire corporation and are still in use.Managed and directed all food safety compliance issues for all units and worked with each area's Health Departments.Served on Harborplace Merchants Association Board. Managed landlord/tenant relationship with Rouse Company.

independent restaurant, carryout with mail order prepared seafood shipping business. 40 Slip marina.