WILLIAM J. DEVINNEY

PUSSER’S RESTAURANTS – MD, FL, OH, BVI, USVI 2002- Present

VICE PRESIDENT OF OPERATIONS/FOOD & BEVERAGE

·Operational control of restaurants, retail and hotels in the Continental US, US and British Virgin Islands.

·Concept and menu design.

·Developed franchising program for US and Caribbean expansion.

·Successfully reduced cost of goods from 35.5% to 28.3%

·Designed and implemented a complete HR Department including training manuals, recruitment, International, US & local labor laws, and continued employee development.

·Additional stats; reduced direct labor from 26.4% to 21.2% with providing superior guest service and the highest quality products.

·Increased sales 31.5% system wide.

HOULIHAN’S RESTAURANT GROUP – KANSAS CITY, MO 2000-2002

REGIONAL DIRECTOR

·Directed operations and reporting functions for 10 units including locations in KS, MO, CO, CA & AZ with combined revenues in excess of $25 million.

·Responsibilities include corporate store operations, franchisee training service and support.

·Management recruiting, training and development.

CELTIC CONCEPTS – NASHVILLE, TN 1996-2000

Chief Executive Officer 1997 - 2000

Director of Operations 1996 – 1997

Managing Partner 1996

·Co-Founder/Co-Owner of successful Irish Pub/Restaurant concepts.

·Sales and development of Irish Pubs Domestically and Internationally.

·Responsible for all Product Purchasing & International Contract Negotiations.

·Build business from $4 million to over $30+ million in gross annual revenues over 5-year period and over 25 units.

·Reported to Board of Directors.

·Developed Franchise Agreements (UFOC), Future Business Plans, Sight Selection, Demographics, Concept Design, and Evolution.

·Evaluated and monitored the company’s International operations in the U.S., Hong Kong, Spain, Australia and Ireland as well as franchise operations.

BOULDER CREEK STEAKS & SALOON – LONG ISLAND, NY 1995-1996

VICE PRESIDENT OF OPERATIONS/CO-FOUNDER

·Served in a leadership role developing the operations of five casual theme steakhouses including initial site selection and construction management, menu development/design, training and training material development, sales, and personnel management for over 500 employees.

THE ITALIAN OVEN RESTAURANTS – LOUISVILLE, KY 1989-1995

Director of Operations 1993 -1995

Area Director 1992 – 1993

General Manager 1989 – 1992

·Directed operations for seven Italian Oven restaurants with average sales of $15 million annually.

·Opened over 15 Corporate and Franchise units.

RUBY TUESDAY, INC. – Virginia, North Carolina 1987-1989

General Manager

EDUCATION AND PROFESSIONAL DEVELOPMENT

UNIVERSITY OF MINNESOTA – DULUTH, MN

Bachelor of Science in Sports Medicine & Physical Education

UNIVERSITY OF PHOENIX –

Bachelor of Arts in Business Administration

AMERICAN CULINARY FEDERATION, INC.- CERTIFIED EXECUTIVE CHEF

STATE OF FLORIDA NOTARY PUBLIC

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