Senior Regional Director of Operations - Xperience Restaurant Group (XRG) - Boston, Manhattan, Washington DC, Orlando, St. Louis
(2025-08 - 2026-09)
- Led an $85M regional portfolio spanning six locations and four concepts—Sinigual, Solita Tacos & Margaritas, Pink Taco, and Chevys Fresh Mex—with accountability for sales, EBITDA, prime cost, labor, talent, guest experience, and operating execution.
- Coached general managers and culinary leaders across multiple markets, strengthening accountability, succession planning, operating cadence, and bench strength.
- Created declining labor budgets, forecasting routines, and weekly performance scorecards covering sales, guest counts, PPA, labor, inventory variance, and guest sentiment.
- Partnered cross-functionally with Finance, HR, Marketing, Legal, Facilities, and vendors to execute capital projects, compliance initiatives, repairs, promotions, and market transitions.
Vice President of Operations - Next Round Golf - Richmond, VA
(2024-06 - 2025-06)
- Recruited to stabilize and scale a golf-equipment trade-in platform generating approximately $10M in annual revenue during a critical growth phase.
- Led procurement, logistics, inventory, vendor partnerships, service levels, and operating performance across a distributed footprint.
- Built dashboards, workflows, and accountability routines that improved turnaround time, inventory accuracy, operating discipline, and margin visibility.
Regional Director of Operations - Rosa Mexicano Restaurants - Boston, New York, Washington DC, Philadelphia, Orlando, Las Vegas
(2021-06 - 2024-06)
- Directed 12 high-volume restaurants generating more than $97M in annual revenue across six major U.S. markets.
- Led eight new restaurant openings, owning pre-opening planning, staffing, training, systems implementation, launch execution, and stabilization.
- Implemented Toast, Restaurant365, and MarginEdge to strengthen financial visibility, inventory controls, cost management, and field execution.
- Improved guest satisfaction scores by 20% through leadership development, training, operating standards, and management accountability.
Director of Operations - Curfew at Canopy by Hilton - Memphis, TN
(2020-06 - 2021-06)
- Opened and operated a Hilton lifestyle food-and-beverage concept in partnership with celebrity chef Fabio Viviani during the pandemic.
- Oversaw restaurant, bar, banquet, and hotel F&B operations while building staffing models, training programs, standards, and guest-experience routines.
Food & Beverage Director / General Manager - Sable Kitchen & Bar at Kimpton Hotel Palomar - Chicago, IL
(2019 - 2020-03)
- Directed restaurant, bar, banquet, and hotel F&B operations, including union teams, financial performance, labor controls, guest satisfaction, and leadership development.
- Led operations supporting two 30,000-square-foot ballrooms and a portfolio of restaurant, bar, and event spaces.
Managing Partner - Neighborhood Restaurant Group / Columbia Firehouse - Washington, DC
(2016-01 - 2019-01)
- Led high-volume full-service restaurant operations with accountability for financial performance, team development, guest experience, and brand execution.
Area Director - Travinia Italian Kitchen & Wine Bar - Charlottesville, Richmond, Leesburg, Newport News, Woodbridge, VA
(2013-01 - 2016-01)
- Oversaw a five-location Virginia region generating $45M in annual revenue, with responsibility for sales, profitability, staffing, leadership development, and consistent execution.
District Manager / General Manager - BRIO Tuscan Grille - St. Louis, Richmond, Virginia Beach, Washington, DC
(2006-01 - 2013-01)
- Advanced through increasingly senior roles to district-level leadership across four major markets, overseeing a $70M annual revenue region with responsibility for sales, profitability, people development, and guest satisfaction.
