Eric Hill

Director-level operations executive with 14+ years of progressive leadership across airport concessions, full-service and quick-service restaurants, bars, cafes, and retail markets. Leads complex multi-unit portfolios with full P&L accountability, including an $85M operation spanning 27 locations. Experienced in building leadership teams, improving restaurant and retail execution, controlling labor and product costs, implementing operating systems, and maintaining guest service, food safety, and regulatory standards in high-volume environments.

Airport Director - OTG Management - Philadelphia International Airport, Philadelphia, PA

(2021-07)

• Direct a 27-location portfolio generating more than $85M in annual revenue, including 14 restaurants and 13 retail markets across two airport terminals.
• Provide executive oversight for full-service restaurants, quick-service concepts, bars, cafes, grab-and-go markets, and gate-based retail operations in a complex, highly regulated airport environment.
• Own the full portfolio P&L, annual budget, forecasts, labor plan, cost of goods, controllable expenses, and operating performance; translate weekly results into location-level actions that protect revenue and profitability.
• Lead general managers, culinary leaders, operations managers, and support functions; establish performance expectations, conduct business reviews, develop succession plans, and address performance gaps through coaching and accountability.
• Use sales, capture, revenue per enplanement, revenue per transaction, items per transaction, guest satisfaction, ticket time, overtime, and audit results to assess performance and direct restaurant and retail improvement plans.
• Set operating standards for front-of-house, back-of-house, bar, retail, warehouse, replenishment, opening, closing, and shift-change routines to improve consistency across a diverse portfolio.
• Direct labor strategy across changing flight schedules and hours of operation, balancing service coverage with overtime, productivity, break compliance, and budget requirements.
• Lead menu, pricing, merchandising, grab-and-go, and retail assortment initiatives with culinary, finance, procurement, marketing, and airport partners to strengthen sales and improve the guest offer.
• Oversee food safety, alcohol service, cash handling, PCI, workplace safety, and airport compliance; require routine audits, corrective action plans, and follow-through from operating leaders.
• Implement enterprise systems and operating changes involving inventory, procurement, replenishment, labor management, handheld ordering, digital ordering, refund ownership, and performance reporting.
• Serve as the primary operating partner to airport leadership, concession management, airlines, vendors, corporate executives, and regulatory stakeholders; coordinate disruptions, facility issues, high-profile events, and business continuity plans.

Director of Operations - B.GOOD Restaurants - New Jersey Region

(2019-03 - 2021-06)

• Led 10 restaurant locations across three states with approximately $9M in annual revenue and accountability for sales, EBITDA, labor, food cost, operating standards, and leadership performance.
• Improved regional EBITDA through disciplined labor planning, cost controls, location-level action plans, and consistent execution of company operating standards.
• Coached general managers on financial performance, staffing, scheduling, food quality, speed of service, cleanliness, guest recovery, and team engagement.
• Partnered with corporate leaders on regional strategy, performance priorities, growth planning, and the rollout of operational programs across the field.
• Directed new restaurant openings from staffing and training through operational readiness, opening execution, and post-opening stabilization.
• Stabilized underperforming locations by clarifying management routines, strengthening accountability, and aligning labor and deployment with sales demand.

District Manager - honeygrow - Philadelphia, PA

(2017-09 - 2019-01)

• Oversaw 10 high-volume restaurants generating $23.5M in annual sales, with responsibility for operational performance, labor, cost control, staffing, service, and brand standards.
• Implemented district labor and productivity models that aligned manager scheduling and hourly deployment with sales patterns and business needs.
• Developed general managers and field leaders through structured business reviews, performance coaching, succession planning, and on-site operational support.
• Refined standard operating procedures and field training programs to strengthen food execution, speed, cleanliness, consistency, and accountability across the district.
• Used unit-level performance data and restaurant visits to identify execution gaps, establish recovery plans, and improve consistency across the market.

District Manager - Master Concessionaire LLC - Washington Dulles International Airport, Dulles, VA

(2012-03 - 2017-07)

• Directed five airport food and beverage concepts generating $12.5M in annual revenue, building deep expertise in high-volume concessions and secure-airport operations.
• Managed restaurant performance across sales, labor, product cost, staffing, food quality, speed of service, guest satisfaction, cleanliness, and regulatory compliance.
• Developed unit leaders and strengthened daily management routines through coaching, operational reviews, and clear performance expectations.
• Partnered with airport stakeholders and internal support teams to maintain compliance, coordinate access and facility needs, and sustain service during changing passenger demand.
• Improved throughput and operational consistency by refining deployment, production, service routines, and location-level accountability.

Associate of Science - Business Administration - Cumberland County College (2002-09 - 2005-06)