Regional Manager/Director of Operations

Jay F. Ellis

***** ******** ****, *******, ** ***78

Cell: 214-***-**** email: ************@*****.***

Executive Profile

Successful, motivated multi-unit leader and self-starter. For the past 21 years, has continually delivered outstanding results including year over year sales and profit increases. Possesses deep, relevant experience as a Servant Leader who leverages his strong verbal and written communication skills. My focus is “Lead the people, who also lead people and manage things”. I accomplish this by selecting quality talent, and providing them with ongoing development.

Skills Highlights

Developing a team to embrace and achieve results.

Planning and organization around new product and system rollouts.

Budget planning, forecasting and management.

Employee engagement and commitment.

Professional Experience

August 2015-June 2019: Hooters of America, Inc. West Texas

Regional Manager

Responsible for all aspects of operations for six locations in West Texas. Presidents Club winner for 2017, ranking #2 overall among 33 Regional Managers. Responsibilities included:

• Total accountability for growing sales (7.5% comp sales), guest counts and financial success at the unit level.

• Oversee and hold management accountable to all operational guidelines and quality assurance programs.

• Coach teams to ensure they are achieving budgeted targets for Total Controllable Income.

• Supervise a staff of up to 37 salaried and hourly management personnel and over 450 hourly team members.

Oversaw 3 extremely successful, high volume openings in 11 months.

April 2014-May 2015: Logan’s Roadhouse, Inc. DFW, Central and West Texas

Regional Manager

Responsible for all aspects of operations for nine locations in DFW, Central, and West Texas. Responsibilities included:

• All aspects of human resources management and development.

• Total accountability for growing sales, guest counts and financial success at the unit level.

• Oversee and hold management accountable to all operational guidelines and quality assurance programs.

• Oversee hiring, training and development of all management.

• Supervise a staff of up to 60 salaried and hourly management personnel and over 650 hourly team members.

August 2013-April 2014: The Restaurant Consultant Group LLC, TX

Restaurant and Hospitality Consultant

Provide consultant services in the restaurant industry, including but not limited to: Menu design and implementation, assistance with cost controls, new concept design or existing concept revision and implementation, etc.

January 2008-July 2013: Bravo/Brio Restaurant Group TX, LA, MO, AR, OK, AZ

District Partner

Responsible for all aspects of operations for between six and nine locations in multiple states, with average unit volumes between $3,500,000 and $7,300,000 per year. Additionally, oversaw successful openings of 3 new locations in Texas during this time as well as participating in a support role in 3 other openings in other markets.

References available on request.

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