Rob Summers Email & Phone Number

North East

Total responsibility for running all aspects of 12 restaurants, with 48 managers + 850 employees. This was the highest sales and profit group in the North of England + combined the lowest countrywide turnover with the highest Profit After Controllables and sales perfomance.• Increased PAC against a national decline of 1%.• Increased sale by 0.46% above national average.• Analysis of the sales and key profit figures on a weekly basis + communicate any amendment addition to strategy if needed. • Analysis + presentation to restaurant managers + operators on a monthly basis of profit, revenue, ROI and market share to focus restaurant managers on where the emphasis should be to meet targets.• Highlight + enforce operational improvements in all restaurants.• Initiating + implementing assessment centres for recruitment of staff. • Introduction of manual scheduling across my group of restaurants + ultimately across the North of England.• Creating + delivering full monthly presentation of all figures and resultant objectives for the teams. • Building strong relationships with restaurant managers + company representatives across all department segments to participate + facilitate interaction among this diverse community with differing aspirations and needs. • Consistently covering need to achieve operational standards, cost controls + sales in order to achieve profitability. • Analysis of P&L on a monthly basis to identify cost saving opportunities + areas of under investment. • Introduction of fixed manning level charts to ensure the correct number of staff is scheduled at the right time. This facilitated top line sales growth and ultimately greater control of accounts.• Implementing lateral thinking on innumerable problems to create ad hoc solutions demonstrating flexibility to managers in order to gain profitable sales.• Identifying area manager strengths + weaknesses in order to provide consistent direction and follow up.

North East And Yorkshire

Working with three area managers and five franchisees. Responsible for eighteen restaurants covering all aspects of sales, profit, operational excellence and customer satisfaction.• Building upon national strategies to drive sales, profit and operational standards.• Created multi-skilled teams and managers, brought the different strengths of each segment to bear on ensuring all sales and profitability targets are met.• Measuring, driving and enforcing operational standards across the licensee community in order to grow profit.• Creating a Management Pool – to address the operational requirements of my group of restaurants. • Measuring and enforcing operational standards.• Analysis and presentation to restaurant managers and operators on a monthly basis of profit, revenue, ROI and market share to focus restaurant managers on where the emphasis should be to meet targets.• Breaking down the company goals into a strategy to achieve the targets. Key points included a review and recommendation of key goals, tactical account management, promotions and a new targeting/focus/structure for the management teams. Drilling into individual P&L’s to highlight margin and control opportunities.• Increasing ROI and SOI for each operator.