Vincent Miola Email & Phone Number

Responsible for Operating Procedures for new and enhanced products and processes across Popeyes Louisiana Kitchen, Americas. Tests new products, documents procedures, and validates market test results to ensure products are ready for system launch.

Identified, implemented and supported operational initiatives elevating sales, increasing guest count, and improving effectiveness of operations. Directed integrations of 5 separate Cheddar’s companies to Darden totaling 165+ restaurants. Managed 15-25 concurring projects including new system updates, simplifications, menus, food safety, Point of Sale, back office tools and new standards. Enhanced guest and employee experience while obtaining key brand metrics. Delivered consultative support to franchise owners and led communication on upcoming initiatives.

Implemented Enterprise Operations initiatives; identified initiatives increasing sales and guest count while improving efficiency. Worked with Enterprise Operations and cross-brand counterparts leveraging best practices. Collaborated across departments communicating and deploying brand / enterprise business plan initiatives.

Implemented initiatives related to New Restaurant Openings (NRO), remodels, restaurant closings and restaurant relocations across the Darden enterprise. Monitored and supported the implementation of processes, procedures, tools and infrastructure. Developed actionable improvement plans for NRO and remodel processes supporting restaurants across 8 brands.

Supported management teams, Director of Operations and Senior Vice President within the division by leading and coaching certified trainer meetings; certified and developed current and potential trainers. Directed training of 70+ restaurants across 11 states. Conducted New Restaurant Opening (NRO) training in accordance with the culture and standards at LongHorn Steakhouse and Olive Garden, resulting in 50 new restaurant openings.

Ensured food, service and atmosphere were delivered according to company procedures while demonstrating company values. Managed 3 different restaurants leading Back of House and Front of House Operations while setting clear expectations with team members, guests and management teams. Trained new managers and team members in all front of house and heart of house positions.

Managed internship program for internal candidates including classroom and “in kitchen” learning with 25+ students each trimester, including summer rotations. Executed functions and catering events ranging 20-2500 people while supervising direct reports. Directed planning, ordering and execution of functions.

Master Of Business Administration (M.B.A.), Global Business Leadership

Concentration in Organizational Leadership.

Bachelor Of Arts (B.A.), Food Service Management

Concentrations in Psychology and Food and Beverage.

Associate Of Science (A.S.), Culinary Arts