Susan Taylor Email and Phone Number

Responsible all aspects of operations including franchise development, real estate, training, store design and construction. I am also responsible for structuring well-balanced teams and coaching personnel to help my franchise team and owners achieve their respective goals and grow their business skill set.

Responsible for company restaurants in the Los Angeles, Orange County and Las Vegas market as well working with franchise owners to ensure that every location is operated in strict compliance with established company protocols.Increasing the business acumen of the internal restaurant teams by creating development paths for General Managers, Shift Manager and Kitchen Managers.Building a rigorous food quality and safety culture.Developing strategic growth plan to build the brand outside of CA.

• Led strategic national franchising efforts, created long-term development, marketing, operations, and growth strategies designed to activate diverse markets while strictly adhering to brand culture • Directed regional franchise business consultant teams responsible for guiding individual franchises to achieve profitability and growth• Oversaw three company markets, Chicago, Washington DC, and New York City, 20 retail locations.Transformed the Chicago market from a failed franchise of 13 locations by stabilizing the market and team to deliver double digit comp and transactional increases, positive profitability and top 10% guest and food safety rankings. • Provided clear and consistent performance expectations to all franchisees in mature, emerging, or developing markets, ensuring exceptional and uniform cross-regional customer experience • On-boarded new franchisees and and monitor new franchisee financial status, provided tactical guidance on maintaining optimal fiscal health while ensuring sales targets were consistently met• Developed and led the non-traditional strategy for units in College, Retail and Airports.• Set overall business strategy through 3-year and 5-year plans for development, marketing, operations, sales, and growth, protecting brand through assurance of franchisee compliance• Project-managed employee service training program and team building. Worked cross-functionally with marketing and operations support to center training around creating optimal customer experience and build long-term transactional growth in local markets.• Spearheaded seamless rollout of new store opening process program and implementation.

Onboard and guided new franchisees to optimize fiscal health while meeting sales targets. Set clear performance expectations to deliver a consistent exceptional customer experience across mature, emerging and developing markets. Turned around negative transactions to establish positive sales trends in mature West Coast markets by partnering with franchise business owners to create scalable and actionable operation and marketing plans. Developed and led the non-traditional business strategy for College, Retail and Airport units. Managed partnerships with Safeway, Aramark, Compass and Sodexo.Drove the achievement of targeted sales and profit margins in year one by creating market plans for Southeast and Northeast new franchise owners.

Supervised nine stores in the state of Nevada.Responsible of the Profit and Loss for nine units in a 299-unit fast casual service chain with annual sales exceeding more than nineteen million dollars in Las Vegas and Reno/Sparks.Responsible for guests service, food preparation, presentation and quality control, building sales, costs, purchasing/ordering, sanitation, personnel, preparing budgets, local store marketingResponsible for all recruiting, hiring and development of managers in stores and upcoming New Store openings.Opened two new stores, one in Las Vegas and one in Reno.

Responsible of the Profit and Loss for ten units in a 135-unit casual full service chain with annual sales exceeding more than $50 million dollars in three states, Nevada, Oregon and Washington. Area included the only 24 hour Casino location in Reno Nevada with annual sales of $8M. Worked closely with the Hilton organization to develop a partnership to drive sales in the location.Responsible for the hiring and development of 10 General Managers, 45 Assistant Managers in region. Supervised over 800 hourly employees in all ten locationsResponsible for guests service, food preparation, presentation and quality control, building sales, costs, purchasing/ordering, sanitation, personnel, preparing budgets, local store marketing, the development of all managers and staff.

Responsible for guests service, food preparation, presentation and quality control, food and labor costs, purchasing/ordering, food handling and quality assurance, personnel, preparing budgets, the development of all kitchen managers and kitchen staffs that totaled over 400 employees. Responsible for the Back of House Kitchen operations in Multi States. Responsible for opening twenty kitchens as the Regional Kitchen Supervisor. Supervised all parts of the opening from staffing, training and operation before and after opening. Opened restaurants in Phoenix, Chicago, Florida, Washington DC area, Southern California.

Responsible for opening five restaurants as the opening Kitchen Manager. Supervised all parts of the opening from staffing, training and operation before and after opening. Opened restaurants in Phoenix, Chicago and Florida. Responsible for guests service, food preparation, presentation and quality control, food and labor costs, purchasing/ordering, food handling and quality assurance, personnel, preparing budgets, the development of all kitchen staffs and establishing systems and processes for all food distribution centers in new markets.