Shawn Sturmer

Operations leader with 19 years in hospitality and 14 years in restaurant management, driving performance through operational discipline, team development, and financial accountability. Proven success leading high-volume restaurants, upscale dining environments, new store openings, and cross-functional teams while improving guest experience, profitability, and execution standards.

Experienced in P&L management, labor optimization, cost controls, training systems, and leadership development. Passionate about building scalable operations, developing future leaders, and creating cultures that consistently deliver strong financial results and exceptional guest experiences.

Professional Experience

General Manager

Twin Peaks - Brentwood

• Lead full-service restaurant operations with accountability for P&L performance.

• Oversee labor management, budgeting, inventory systems, and cost controls.

• Develop managers and kitchen leadership to ensure culinary execution aligns with brand standards.

• Strengthen vendor relationships to improve product quality and cost efficiency.

• Drive culture focused on accountability, speed of service, and consistent guest experience.

Executive Sous Chef

Blue Sushi Grill and Sake

• Oversaw daily kitchen operations while partnering with front-of-house leadership to ensure seamless execution, elevated guest experience, and consistent brand standards.

• Directed and developed a high-performing culinary team, implementing structured training, prep systems, and accountability measures to drive consistency and retention.

• Managed food cost, labor efficiency, inventory control, and vendor relationships to maintain disciplined prime cost and protect overall profitability.

• Collaborated on menu development, pricing strategy, and seasonal rollouts to balance culinary innovation with financial performance.

• Led high-volume service with a hands-on leadership style, maintaining quality control, health compliance, and executional excellence under pressure.

Front of House Manager

131 MAIN RESTAURANT

• Directed operations in a high-volume upscale dining environment.

• Partnered closely with culinary leadership to maintain elevated service and food presentation standards.

• Managed scheduling and performance for a 75-person team.

• Enhanced communication systems between front and back of house to improve execution and guest satisfaction.

Kitchen Manager

Another Broken Egg Cafe

• Oversaw kitchen operations across two locations.

• Managed labor, food cost, inventory, ordering, and quality control.

• Implemented prep systems and production standards to ensure consistency.

• Adapted leadership across multiple teams and concepts, strengthening operational versatility.

Kitchen Manager – New Store Opening

Glory Days Grill

• Opened new restaurant location, establishing culinary systems and standards from the ground up.

• Supervised and scheduled a 32-member culinary team.

• Managed food cost controls and kitchen productivity benchmarks.

• Built opening team culture centered on precision, speed, and accountability.

Kitchen Manager

Miller’s Ale House

• Led 15-person culinary team in high-volume environment.

• Achieved strong product and labor cost results recognized by corporate leadership.

• Maintained quality and consistency while improving operational efficiency.

Front of House Manager

Benihana of Tokyo

• Managed front-of-house operations for 65 team members.

• Supported culinary coordination within a performance-driven dining model.

• Strengthened communication between service and kitchen teams to ensure seamless execution.

Culinary Manager

Bonefish Grill

• Deployed to underperforming restaurants nationwide to improve operational standards.

• Implemented best practices in food cost control, production systems, and kitchen execution.

• Built rapid rapport with teams to drive immediate performance improvement.

• Gained exposure to multi-unit leadership and diverse operational structures.