Senior Regional Multi-Unit Manager | Franchise Consultant at Another Broken Egg Cafe (2021-07 – Present)
Lead field-based restaurant operations across 12 assigned locations, generating $22M+ in combined annual sales volume, with direct leadership for 32 managers and 400+ employees across three states, with accountability for sales growth, labor discipline, guest experience, staffing readiness, food quality, safety, sanitation, compliance, and consistent restaurant-level execution.
- Drive market operating rhythm by reviewing sales trends, cover counts, check averages, daypart performance, labor performance, staffing gaps, guest sentiment, operating standards, and restaurant readiness; translate insights into clear General Manager action plans and follow-up routines.
- Partner with senior leadership and operators to strengthen market-level P&L accountability, controllable cost management, scheduling accuracy, forecasting support, profitability analysis, and day-to-day operating decisions that improve sales, profit, and consistency.
- Provide acting Director of Operations coverage for up to 37 locations across three additional territories, supporting operating projections, executive communication, performance visibility, and execution priorities for senior leadership during coverage periods.
- Monitor location-level opportunities around sales, margin, labor, staffing, training, guest experience, safety, and execution; coach leaders on corrective actions that improve store-level consistency, accountability, and performance.
- Lead through General Managers by setting clear expectations, coaching performance, challenging results, and reinforcing leadership behaviors that support hospitality, accountability, speed of service, and operational discipline.
- Conduct business reviews, restaurant visits, performance conversations, and action planning sessions to evaluate leadership effectiveness, reinforce company priorities, and ensure follow-up is visible and measurable.
- Develop GM capability in sales recovery, labor management, staffing strategy, guest recovery, shift readiness, service standards, team communication, food quality, and restaurant-level accountability.
- Build leadership bench strength by identifying high-potential talent, supporting internal promotion readiness, coaching and developing managers, and reinforcing succession planning routines across assigned markets.
- Support leadership selection and staffing conversations by identifying gaps in management coverage, restaurant readiness, team capability, and future talent needs.
- Evaluate restaurant execution through field visits focused on food quality, hospitality, speed of service, staffing deployment, manager presence, sanitation, safety, compliance, training execution, and brand standard adherence.
- Coach restaurant leaders to improve guest satisfaction by addressing service opportunities, strengthening hospitality behaviors, reinforcing service recovery, and building a culture where the employee experience drives customer loyalty and repeat visits.
- Simplify operational opportunities by helping GMs prioritize the few actions that move results: stronger shift planning, tighter staffing routines, better floor leadership, cleaner execution, and consistent follow-up.
- Reinforce safety-first operations, sanitation standards, workplace safety expectations, and compliance routines to reduce operational risk and protect the guest, employee, and brand experience.
- Lead rollouts of brand initiatives, operational changes, training updates, and new systems by translating strategy into restaurant-level expectations that managers can execute and sustain.
- Serve as a field operations partner to franchise operators, General Managers, and senior leadership, balancing brand standards, operator needs, financial discipline, guest experience, and restaurant-level execution.
- Provide consulting support to operators, including an international ownership group, by identifying operational gaps, clarifying priorities, building action plans, strengthening management routines, and creating accountability around measurable improvements.
- Act as a communication bridge between restaurant teams and senior operations leadership by elevating market trends, execution barriers, staffing concerns, guest experience opportunities, and financial risks.
- Lead through influence across multiple markets by aligning leaders around shared priorities, reinforcing accountability, and maintaining a consistent operating cadence across geographically dispersed restaurants.
- Bring an executive-level operating perspective to field leadership by connecting people, process, guest experience, sales growth, and financial performance into practical restaurant-level action.
Restaurant Consultant & QSR Owner at Mise & Co. | Wing Boss HTX | T.O.M.E Express (2020-06 – Present)
Restaurant Consulting & Quick-Service Ownership
- Own and operate Wing Boss HTX, a three-location quick-service wing concept, with direct accountability for speed of service, food cost, staffing, throughput, customer experience, and unit-level profitability.
- Lead marketing and sales operations for the concept, including digital ordering, customer loyalty, local store marketing, and third-party delivery channels to build a loyal customer base and increase sales.
- Founded Mise & Co., a restaurant consulting practice helping independent operators improve profitability, prime cost management, operating systems, team building, and leadership routines.
- Provide CFO / Co-Founder leadership for T.O.M.E Express, including budgeting, reporting, cost control, profitability analysis, operating decisions, and long-term business planning with an owner's mindset.
General Manager at Another Broken Egg Cafe (2015-04 – 2020-06)
High-Volume Breakfast / Brunch Restaurant Operations
- Led full-service restaurant operations, including sales, staffing, training, scheduling, labor control, food quality, safety, sanitation, compliance, and daily shift performance.
- Directed managers and hourly teams through clear expectations, floor leadership, pre-shift communication, coaching, and accountability to deliver high-volume guest service.
- Elevated guest experience by maintaining visible manager presence, conducting table visits, resolving concerns, and reinforcing hospitality and service recovery standards.
- Optimized labor and scheduling by aligning staffing levels to sales trends, training needs, peak periods, and operational demands.
- Developed future leaders by coaching shift execution, strengthening communication routines, supporting internal promotions, and driving a people- and performance-focused culture.
- Built a foundation for multi-unit leadership by mastering restaurant-level operations and connecting consistency, quality, staffing, and culture to financial results.
Progressive Restaurant Leadership Roles | GM, Senior Manager, Assistant Restaurant Manager at Corporate Restaurant Systems (2003-03 – 2015-05)
- Progressed through restaurant leadership roles with increasing responsibility for FOH and BOH operations, guest service, food quality, staffing, training, safety, sanitation, labor management, profitability, and daily performance.
- Managed high-volume restaurant shifts in complex full-service environments with responsibility for service execution, kitchen coordination, dining room flow, guest recovery, team deployment, and operational readiness.
- Built foundational leadership capability in corporate restaurant systems, policy execution, employee relations support, hourly team coaching, food safety routines, cost control, service recovery, and performance accountability.
- Gained experience leading teams in family dining and casual dining formats where hospitality, consistency, speed, food quality, and guest loyalty were critical to repeat visits and brand reputation.
- Established a stable work history and progressive leadership path that supports readiness for senior restaurant operations leadership, district-level leader development, and large-market operational oversight.
