Robert Hartley Email and Phone Number

• Oversee culinary operations for 30+ restaurants in eight states that gross over $280 million in annual sales• Established the Cooper’s Hawk brand in new markets by successfully opening 26 NRO’s• Directly manage 7 Area Directors, 5 Area Culinary Managers, Culinary Training Manager, and NRO Culinary Director• Review food safety and sanitation procedures and stay current on local requirements for each restaurant• Write HAACP plans for all NRO’s in new markets as required by local Health Departments• Provide operational financial analysis through review of kitchen labor, food cost and waste and overall kitchen performance then create goals for areas of focus• Member of the Executive Food Team- Innovation, LTO’s, Marketing, and Operational Services• Established a Culinary Flight Path for kitchen cross training to grow the Kitchen Manager program internally • Development of hourly Team Members to Managers in Development• Involved with Workforce and Succession planning meetings to review and identify internal talent• Facilitate quarterly Individual Development Plans by creating goals with the individual to help them further their careers• Worked closely with the L&D Team to create a Team Member Recognition program for tenured staff

• Six restaurants in Massachusetts, New Jersey, and Delaware grossing $38M in annual sales• Increased sales 8% companywide by establishing quality operations• Improved labor by 1.5% and food cost by 2.5%• Directed new menu rollouts with detailed training and implementation • Responsible for Executive Kitchen Manager and Kitchen Manager development by establishing their development plans• Designed kitchen systems, manager routines, and staff development guides

• Responsible for complete high-volume kitchen operations in Hawaii, Massachusetts, and Utah, volume ranged from $12 million - $21 million annually• Partnered with GM at each restaurant to increase sales by 13%• Adhere to highest standards in food sanitation and safety• Improve food and labor costs through detailed action plans• Developed five Assistant Kitchen Managers to become Executive Kitchen Managers