www.charleycatchicken.comhttps://www.facebook.com/charleycatchicken

Born on the River in 2013! Mallards is a family owned and operated restaurant offering a Chef crafted made from scratch menu selection inspired by David's travels. Starters include fresh seafood cocktail, cut and lightly breaded to order walleye bites, CRAB LEG SPECIALS and TENNESSEE HOT CHICKEN served with house prepared 'Come Back' sauce. Fresh salads and sandwiches, pecan crusted walleye, seasonal pasta dishes and KC BBQ RIBS are just to name a few. Enjoy your meal with a glass of wine, cold beer or choose a refreshing drink from Mallards specialty crafted cocktail list. Mallards Restaurant is located in Bloomington MN, Forest Lake MN, Inver Grove Heights MN and New Richmond WI and Shakopee MN. www.mallardsmn.comVoted BEST SEAFOOD in the Twin Cities!www.mallardsmn.com#awardwinningseafood#mallardsrestaurant

www.ziggysmn.com

• Led the operations, marketing and sales growth in a region covering Florida, Nebraska and Minnesota with an average unit volume of over $5 million.• Developed a new model for out of state units that led to higher sales and a profit turnaround. • Successfully developed new sales initiatives along with delivery of menu implementation and execution.• Introduced new direction and strategies which resulted in lowering regional labor costs by more than 2%.• Established daily and weekly disciplines to ensure a culture of accountability, resulting in a more team focused environment positioned to run high volume profitable units. This was done by raising awareness and communication levels with all store managers while developing systems and protocol for planning and evaluation.

• Responsible for a variable of 9 -15 units which included, Georgia, Indiana, Kentucky, Michigan, Minnesota, Missouri, Nevada, North Carolina, Ohio, Tennessee and Texas. Collectively generating $35 - $40 million in annual revenue.• Maintained companywide budgeting and financial analysis for cost controls and labor management to produce active change for new systems of improvement, including reasoning and presentation development for the senior leadership team and Board of Directors.• Developed and implemented new benchmark strategies for hiring and training that included a rewards system for increasing customer satisfaction scores. The program was well received and concluded highly favorable results.• Successfully worked with marketing leaders to continually advance new tactics and methods to increase efficiency and service. Teamed together to implement Kudzu and Open Table online systems.• Collaboration with corporate experts for continued menu expansion which included food and beverage development and testing for ongoing improvement to the company brand.• Regional strategic advisor for potential new stores real estate and market location.• 2010 company leader in earnings percent over the previous year, additionally obtaining Top Performer award.• Assigned a new division in 2009 with a noticeable 6 month turn around. Manager turnover stabilized and earnings were increased by more than 100%.• Recognized for leading the lowest company turnover of management per division for the last 5 years.• Notable development and roll out of companywide catering program 2007.• Instrumental representative in the sale and transition from a public to a privately held company.

Managed a team of 15 Assistant and Kitchen Managers including more than 200 operational employees.Operating leader of a $12 million in annual revenue generating unit.Recognized as a key corporate training store.Accomplished leader for companywide labor technology roll out.Met and maintained retail inventory management and merchandising standards.