Division President at D'Argent Franchising (2017-03 – Present)
Louisiana based multi-unit multi-concept restaurant company
- Currently leading operations of a restaurant division with 205 stores, $420million in revenue
- Responsible for assembling a team directed to enhance operations that maximize the customer experience as well as committed to the inspiration, training & development of staff members
- Developed processes to maximize EBITDA and streamline budgetary expenditures
- Instrumental in the implementation of technology that not only drives sales expansion but also acts as a platform for operations & hourly employee engagement
- Initiated a customer feedback system, designed to address shortfalls in operations & mechanism for team member recognition
- Sourced all vendors including payroll, produce, pest control, banking, POS/EDC systems, etc.
- Responsible for staffing and selection of management and hourly personnel
- Developed strategies to increase market share in urban as well as rural communities
- Prioritized food safety
- Leveraged incentives to attract the very best talent in both management and team members
- Authored an employee as well as management handbook to establish standards of behavior and procedure
- Cultured an environment that drives Operational Excellence
- Attainment of all building, fire, health, and occupational permits & certificates
- All insurances acquired; Workers Compensation, Property Liability, General Liability and Health
- Coordination of heavy restaurant equipment, and warranties, smallwares; employee uniforms
- Negotiated Service Contacts for HVAC, and Equipment Warranty implementation
Regional Vice President at Quiznos Subs (2010-01 – 2017-03)
Nation-wide Restaurant Chain, specializing in Sandwiches, Soups and Salads
- Responsibility for managing 450 Franchised and Corporate QSR units grossing $411million in sales
- Leader of 10 Field Consultants/Business Coaches (Regional Operations Mgrs) as well as Corp General Managers
- Start-up, Certification, and Compliance of Regional Training Restaurants
- Coordinates Local Store Marketing to include Catering and Special Promotions
- Protection of the Brand through Quality of Operations
- Accountability for New Store Opens and Transfers within Region
- Conducts Periodic Market Meetings to Rollout new Products as well as introduce specialized information
- Site Evaluation Survey & analysis for selection of unit growth and expansion
- Liaison between Field Management and Corporate Directives
Vice President of Operations at Five Star Dining (2002-11 – 2010-01)
Regional Independent Restaurant Corp, owning upscale casual dining and quick serve restaurants. Upscale Casual Dining restaurants include the 29 franchised units of Lamberti's, and 25 of the original concept of Platinum Grille. Quick serve restaurants include ten of the franchised units of Lee's Hoagies & Steaks and fourteen of Famous Famiglia Pizza.
- Joined this organization as District Manager and was vetted for the next levels of responsibility by demonstrating my ability to be an agent of change
- Within 24 months I achieved a promotion and had achieved an increased check avg. of $3.55, decreased food costs by 3.7%, labor costs by 2.8%, Liquor costs 4.1% and paper costs by .5%
- Within my patch of 11 upscale casual dining restaurants, I was also able to showcase my leadership ability
- I stabilized team member turnover to 44%, management 39% and promoted, developed, and mentored 3 team members into management
- Expanded this company by 22 units in 51 months
- Developed a skills set to utilize business tools like Balance Sheets, Income Statements, Flow Thru analysis, as well as EBITDA evaluation
- Managed 54 restaurants totaling $158 Million in sales
- Managed recruitment, training and development of 2 Regional Managers, 9 District Managers, 52 General Managers, 228 Assistant Managers and some 910 hourly employees
- Prepared financial plans to include Sales, Net Operating Income, Return on Investment and Asset Management
- Prepared required reports to include the following: Inventory (Food, Liquor, Paper), Cost of Sales, Cash Control Records, NOI, Flow Thru
- Labor Cost Analysis, and Reconciliation
- Coordinated multi-unit operators' weekly conference call, Quarterly OPS Meeting, posting of Operational District Manager rankings
- Yearly budget, monthly P&L, cost control as per budget
- Human Resource Administration; Performance appraisal, wage and salary administration, promotion, disciplinary action and terminations
- Menu development and new construction projects
- Start-up experience
- Reports to CEO
District Manager at Hard Shell Café (1996-04 – 2002-11)
Upscale Casual Dining Restaurant Specializing in Seafood Cuisine
- Multi-unit administration of 6 restaurant properties
- Coordinates functions of from scratch kitchens
- Hiring/Firing and Selection of quality management
- Profitability enhancement thru cost control and average check expansion
- In store marketing/community outreach
