JUNE 2020 – PRESENT
CHIEF OPERATING OFFICER,O’REILLY’S HOLDINGCOMPANY LLC
- Strategic Planning: Developing and implementing strategies to achieve the company’s goals and
objectives, including expansionplans, market positioning, and revenue growth.
- Operations Management: Overseeing day-to-day operations across multiple restaurant locations, ensuring smooth functioning, high-quality service, and adherence to company standards.
- Financial Management: Monitoring and managing financialperformance, including budgeting, cost control, and financial reporting. Implementing strategies to improve profitability and efficiency.
- Team Leadership: Providing strong leadership and direction to the management team and staff, fostering a positive work culture, and promoting employee engagement and development.
- Performance Analysis: Analyzingoperational performance, key metrics, and customer feedbackto identify areas for improvement and implementing necessary changes to enhance efficiency, customer satisfaction, and profitability.
- Quality Control: Ensuring consistent quality standards across all aspects of the restaurant operations, including food preparation, service,cleanliness, and compliance with health and safety regulations.
- Vendor and Supplier Management: Establishing and maintaining relationships with vendors, suppliers, and contractors, negotiating contracts, and managing procurement processes to ensure cost-effectiveness and reliability.
- Marketing and Branding: Collaborating with the marketing team to develop and execute marketing strategies, promotions, and campaigns to drive customeracquisition, loyalty, and brand awareness.
- Regulatory Compliance: Staying up-to-date with local, state, and federal regulations related to food safety, employment, and licensing, and ensuring compliance across all restaurant locations.
- Stakeholder Relations: Representing the company in relationships with stakeholders, including investors, partners, government agencies, and community organizations.
