Multi Unit Operator / Corporate and Franchise

ResponsibilitiesDevelop restaurant owners and operators to drive top line sales, control costs, reduce labor, increase productivity, negotiate vendor contracts, team development, sales and labor forecasting, local store marketing, food safety, health and sanitation guidance, office and administration, general daily operations, guide menu refresh and creation while helping them become cash flow positiveAccomplishments• Have helped create inventory and P&L processes for up and coming operations• Worked with franchise operator on site selection in Florida market• P&L analysis, guest experience and overall guidance for central Texas restaurants• Counseled potential concept operator on potential menu, startup costs, concept design and training needs• Worked with corporate units to enhance guest experience, become health code compliant and increase top line sales

Director of OperationsResponsibilitiesOversaw operations for 56 restaurant units with $100 million annual revenue and consulted profit and loss improvement across all units – both franchise and corporate storesAccomplishments• Coached franchisees and corporate store management to drive out three percent of prime cost – generating nearly three million dollars of annual savings• Improved top line sales, franchisee relationships, business management and general business structure, which led to greater operational focus and dedication to the brand• Contributed to future food and beverage direction – seeing significant improvement in the quality and variety of offerings for our guest that are both scalable and profitableCorporate and Regional Operations Consultant (Corporate and Field Services Manager)ResponsibilitiesOversaw, consulted and supported corporate and a 15-unit region unit operations – driving profitability, enhanced guest experience and ensured corporate standards and dedication to the brand were upheldAccomplishments• Spearheaded a six month positive sales trend with overall movement of fifteen percent in the corporate restaurants during one of the most challenging economic periods for consumers • Was the catalyst to change the Boston’s culture from a divided relationship between the franchisee and corporate management to one that was collaborative, cooperative and much more focused on achieving results• Educated franchisees on how to build a business, resulting in hundreds of thousands of dollars in savings to my franchise region

Raised Capital to open first Tin Star franchise and operated the restaurant – contained costs and created an inviting guest experience, as well as investor recruitment and communications

ResponsibilitiesManaged different Tin Star restaurant units including their most profitable restaurant in a popular Dallas urban area; held accountable for both top line revenue and bottom line profitabilityAccomplishments• Increased sales 28 percent a week in our original two thousand square foot restaurant• Put together a team of “Front of House” and “Back of House” employees, which increased services levels and execution times• Increased cash flow through cost savings and top line sales

ResponsibilitiesWeekly food, beer and wine inventory; front of house scheduling, front of house labor control; managed a team of 30 people on any given shift; motivated teams to be their best and provide exceptional guest serviceAccomplishments• One of the youngest team members promoted to manager at the age of 20, offered a general manager position at the age of 24• Worked in nine Macaroni Grills as part of the “re-building” team and was sent to restaurants that were challenged and played a key role in returning them to high service and operational standards• Built strong teams leading by example Opening developerResponsibilitiesPart of the advance opening swat team that helped train and prepare the restaurant for openingAccomplishments• Helped train and open four Macaroni Grill units• Trained approximately 100 staff members in the Macaroni Grill culture and brand promise to the guest