Rick Kirk Email & Phone Number

Nationwide

• Understand business challenges and translate them into solutions• Develop initiatives to achieve business goals• Identify opportunities for improved operational performance• Conduct business operational assessments and deliver recommendations for improvements• Develop menu costs to meet company goals• Provide consultation to management and leaders for operational effectiveness• Assist in development of project plan and schedule to achieve project goals• Provide recommendations on business process improvements and best practices• Guide operations team and conduct internal training on business operations

Nationwide

• Member of Design Team; responsible for the implementation, supervision of construction, staffing, & opening of new franchise restaurant & bar concepts• Manage operations and supervisors for multiple regions in company-owned and franchise units and Cole's Backyard Grill; concentrating on operational excellence, high food safety standards, bar sales, & outstanding customer service.• Interview & hire supervisors and managers; design and implement programs for training and developing employees.• Communicate corporate goals and procedures.• Develop and implement appraisal standards & procedures.• Design and execute turnaround strategies for the poorest performing regions based on analyzing financial reports, budgets, and local real-time information leading to improved sales, cost controls, & management turnover.

• Designed & Implemented Successful Turnaround Strategies for Poorest Performing Regions• Improved Sales, Cost Controls, Management Turnover, EcoSure Scores on Sales Revenue of 50 million• Within 5 months, Ran Lowest Food & Labor Cost % of Sales Companywide for the Remainder of the Year • Within the first 6 months, Management Turnover Decreased by 14% & All Regions Passed EcoSure • Opened 3 Re-Concept Stores• Achieved Goal of 30% Sales Improvement• Hired, Developed & Trained 4 District Managers

• Designed & Implemented Targeted Marketing Strategies for Underperforming Areas with TV, Radio, LSM, and Team Member Incentives • Implemented Rollout for Menu Layouts & Management Development in Underperforming Areas• Opened 18 Re-Concept Stores; Responsible for Marketing & Management• Competitive Intrusion Analysis with Pro-active Plan to Compete & Maintain Sales

• Led integration and Restructuring of Ryan’s Restaurant Group with Annual Sales Revenue of 825 million for 337 units with over 23,000 employees• Budgeting, and Implementation for Sales, Cost Controls & Profitability for Division • Member of Merger & Strategic Planning Committee

• Integral Part of Merger Team Responsible for Restructuring and Integrating Ryan’s Units into Buffets• Established Strategic Plan and Budget for Sales & Profitability for 337 units with Annual Sales of 825 million• Headed Maintenance Department & Reduced Department Costs of $700,000 over 3 a year period• Cutting waste, Renegotiating Contracts, Implementing Cost Controls, & Rolling out Companywide Preventive Maintenance Program

• January 2002, promoted to Regional Partner; July 1994, Promoted to Regional Vice President – Operations• In 9 months, Turned around Region down 10% & Increased Sales which held positive 7 out of 9 1/2 years• Food & Labor Cost Controls in line for 10 years• Designed & Implemented Programs for Developing Employees; 9 of 15 General Managers Promoted to District Managers• June 1993, Promoted to Vice President of Franchises• Designed & Implemented New Product Branding & Menu Layouts• Established & Implemented Objectives for Operations & Training• Assembled a Team, Developed & Implemented a Strategic Plan to reset Operations **Results: Increased Sales which held for 18 months • Joined Ryan’s in 1986 as a restaurant manager and subsequently held positions of increased responsibility as a District Manager and Regional Director – Operations• Opened 15 stores in a 3 year period• Highest Volume District Manager in Company, 1989-1993• 80% of stores in my Area were up in Sales after 18 months, 1989-1993