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Neptune Beach, Florida 32266 770.833.6313

I believe in asking the important questions: Is there another way......? What if.....? Why cant we.....? Success doesnt come from just spending more money; it comes from taking a fresh approach to what you already have. Thats how you grow revenues and stakeholder value.

QUALIFICATIONS PROFILE Remarkably astute, accomplished, and tenacious senior executive, equipped with broad-based years of experience in restaurant management, operations, franchising, and strategic business development. Show competency in establishing and directing all facets of successful store locations to continuously increase sales, profitability, service standards, and quality. Demonstrate in-depth knowledge in all areas of store management, employee development, P&L review, budgeting and recipe execution. Offer exceptional ability in developing and implementing effective policies and procedures; managing new product development; overseeing corporate branding; and resolving customer issues and concerns. Accustomed to working with people of diverse cultures and organizational backgrounds in a fast-paced, challenging, and highly competitive environment.

Leadership, Training and Team Building Outstanding Customer Relations Franchise Support and Development Facilities Safety and Sanitation Quality Assurance and Service Standards Profit and Loss Projection and Analysis Cost Reduction and Budgeting Continuous Process/Productivity Improvement Problem Resolution and Decision-Making Strategic and Tactical Planning Time Management and Prioritization Articulate Oral/Written Communication

Career Highlights: Realized $500K cost reduction within two years through the design and implementation of a portioning device program Slashed labor costs by 10% through seamless development of labor matrix scaled to each individual stores needs through cross training Improved employee performance through effective supervision, motivation, coaching, and evaluation of employees at multiple projects as well as facilitating staff training as necessary Commended and co-authored the first departmental operations manual, including standard operation procedures Earned distinction for effectively managing BOH operations for $45M full-service restaurants Played a vital role in mentoring up to 1000 managers throughout more than 20-year hospitality industry career EMPLOYMENT HISTORY


DIRECTOR OF FRANCHISE OPERATIONS (MULTI-UNIT) 2/2007 11/2013 Direct and coordinate day-to-day operational aspects of the business in 30 locations across 19 states generating $110M annually in sales and $4M in franchise fees. Prepare scheduled and drop-in QA inspections for all units at least annually. Spearhead and mentor trainers and QA support to develop their competencies and achieve their maximum level of potential. Apply dynamic leadership talents in overseeing the customer satisfaction program. Conduct informative training webinars and vigorously participate in QAAG meetings for P&L statements. Closely work with CPK Department heads on new business projects, stadiums, convention centers, and kiosks. Maintain frequent interaction between CPK and franchise partners. Build and cultivate long-term quality relationships with customers by addressing their diverse needs and providing exceptional service at all times. Notable Achievements: Optimized efficiency and increased store productivity by ensuring compliance with corporate standards and practices Served as an integral part of the Research and Development Team responsible for new products and recipes Played an instrumental role in planning rollouts in targeted stores Established and implemented recipe changes and coordinated new store openings aligned with CPK concepts Chosen to monitor Station Certification program for franchise operations Initiated the development of MIT training program along with updating all current training materials, systems, and programs


7/2002 1/2007

Provided expert oversight to a high-volume kitchen, mainly on staff training and development, staff schedules, quality control, inventory controls, food/labor cost, and kitchen sanitation during tenure as a SKM. Evaluated the quality of work performed by managers and associates as a GM to measure goal achievement and determine areas of improvement. Spearheaded restaurant personnel, organized work schedules, and delegated specific duties and responsibilities. Assessed the performance of kitchen personnel by conducting one-on-one evaluations. Fostered a positive working environment and team unity to staff to improve their morale and commitment. Notable Achievements: Primarily held responsible for ensuring quality OSAT scores, same store sales growth or improvement, and EBIDA results Championed in instituting outstanding customer service philosophy, practices, and techniques Fulfilled expanded responsibility as regional MIT trainer for all locations as well as new menu rollout trainer Rendered high level of assistance to eight new store openings PRIOR WORK EXPERIENCE PROJECT/OPERATIONS MANAGER Fine Line Home Remodeling, Tucker, GA JV PARTNER/GENERAL MANAGER/KITCHEN MANAGER Longhorn Steaks, Inc./Rare Hospitality Group, Atlanta, GA ASSISTANT KITCHEN MANAGER / KITCHEN MANAGER/BOH LEAD FOR OPENINGS California Pizza Kitchen, Inc., Atlanta, GA 19972002 19951997 19931995

EDUCATION & CREDENTIALS CORE COLLEGE COURSEWORK - BUSINESS ADMINISTRATION/MANAGEMENT/ETHICS Georgia Perimeter College - DeKalb College - University of West Georgia, GA Currently at level 2 of 5 of Rosetta Stone Spanish Language Tutorial AFFILIATIONS National Restaurant Association Franchise Operations and Support Franchise World Network Restaurant Network TECHNICAL PROFICIENCY Microsoft Office Suite: Word, Excel, and PowerPoint including Webinar