• An exceptional leader consistently ranked among the top 5 out of 40 peers in all measurable financial, operation, and people metrics assessed by the franchise.• Transformed bottom 10% market to top 5%, setting a benchmark for franchise excellence in just months of being hired and have maintained that level of execution.• Revitalized market position, propelling sales by 14% through strategic leadership and team development.• Enhanced operational efficiency, leading to a 46% rise in EBITA by optimizing controllables and increasing retention.• Led team to maintain year-over-year sales growth, positioning 1/6 ACs with positive transaction growth in the area.• Lowered turnover from around 300% to just under 142% in the past 13 months. The focus is and will remain on the development and growth of the employees.• Accountable for financial management, focusing on labor control, operational effectiveness, quality of facilities, talent management, and administrative reporting.• Transformed MTM location into a prime training hub for new managers, enhancing regional talent developmentment.

• Orchestrated the growth of a startup restaurant group, leading to its market success.• VP of operations of a start-up restaurant group comprised of 3 completely different concepts generating 20 million in sales annually.• Led the launch of new locations from site selection to design and permits, ensuring operational excellence.• Demonstrated visionary leadership in overseeing operations of a start-up restaurant group, steering it towards success.• Exhibited detail-focused approach in managing inventory, ensuring optimal stock levels and minimizing wastage.• Showcased supportive leadership in employee development, promoting a culture of learning and growth.• Boosted profitability by overseeing P&L, enhancing vendor contracts, and optimizing menu strategies.• Managed comprehensive inventory and payroll systems, ensuring accuracy and efficiency in operations.

• Spearheaded 3 new restaurant launches, enhancing brand footprint in 2 key markets.• Boosted group revenue to $30M by optimizing operations across 6 diverse restaurant concepts.• Cut operational costs by 15% through strategic vendor negotiations.• Implemented a farm-to-table initiative, reducing food costs by 20%.• Crafted foundational vision and identity for Gary Rack Restaurant Group, establishing a strong brand presence.• Established foundational vision, logo, menus, and policies. Developed comprehensive handbooks, manuals, and procedures.• Oversaw marketing and public relations, enhancing brand visibility.