Manager Sales

Stephen A. Sprowl

Cincinnati, Ohio *****

913-***-**** ? ************@*****.***

www.linkedin.com/in/huntingforexcellence.com

MULTISITE RESTAURANT MANAGER

Build and manage high-performance teams that take underperforming

operations to award winners, quickly position new locations as leaders, and

deliver best-in-class guest services

Successful managing large networks of restaurants and franchises across

multiple states. Turned poor performers into profitable sites and team

members into top-producing, veteran managers.

Recruited by international restaurant chains based on industry reputation,

and promoted to roles of increased accountability. Always delivered to or

beyond expectations.

EXPERIENCE

Applebee's RMH Franchise Holdings, Lexington, KY-2012-Present

Applebee's International, Inc., Lenexa, KS-2007-2012

Recruited for the position of Area Director in January 2012 by then

President and CEO of the Thomas & King Franchise Group. Tasked with

restructuring the Lexington territory and managing it to profitability.

Support business priorities of 57 franchise partners across 2 franchise

groups. Conduit between franchisees and corporate. Build relationships,

create strategic solutions, and influence decision-making without direct

authority.

> Supervise 5 locations, 20 Managers, and 250+ team members with budgeted

topline sales of $10.8M and full P&L accountability.

> Protect the brand by completing extensive and in-depth biannual

assessments of every location. Examine nearly 400 different line items

across numerous operational categories and ensure compliance with all

specifications and procedures.

> Guided franchise groups in developing and executing strategic initiatives

to achieve operational excellence. Produced sales increases in depressed

markets, as well as cost reductions in supplies and labor, that surpassed

all other franchise groups throughout the corporation.

> Generated excellent results through 3rd quarter 2014: COG is 27.8%,

direct labor is 18.5%, payroll is below the organization's goal of 8%,

waste is averaging 7.25% YTD, total controllable expenses are at 41.7%,

total controllable income is $2.4M / 28.2%, and EBITDA is $725.1K / 8.7%.

TGI Fridays, Carrollton, TX-2005-2007

Recruited as General Manager of the Mayfield Heights, Ohio, location and

assigned responsibility for turning the newly remodeled restaurant from a

deficit position to profitability. Restructured all operations of the 380-

seat facility with 5 dining rooms, 5 managers, 90 team members, and $4M in

revenue.

> Produced outstanding financial results in just 3 months. Bonuses were

paid to the management team, a goal that had not been achieved for

several years. Continued the momentum during entire tenure.

> Won 2 national sales incentive contests, competing against 700+

operations.

> Changed the culture of the restaurant, hired top talent, executed

comprehensive training programs, and developed excellent FOH and BOH

teams. Regained the trust of the community and earned the 2006 Guest

Count Champion Award, placing first of 200+ restaurants in the Eastern

Division.

> Reduced turnover to 103%, far less than the 2004 level of 300% and well

below the industry standard of 125%.

Stephen A. Sprowl - 2 of 2

913-***-**** ? ************@*****.***

Experience Continued...

Chi-Chi's, Louisville, KY-1984-2004

Promoted to Divisional VP of Central U.S. Operations in 2001. Followed

moves to Regional Manager of the Northeast, Ohio, region in 1993, and

General Manager of a location in 1986. Recruited and served as Kitchen

Manager for 2 years.

> Held full accountability for $80M P&L for 5 regional markets with

approximately 50 restaurants.

> Competed against 30 area directors to place as 1 of just 2 people,

companywide, to win the President's Club Award for performance. Also

received the Silver Plate Award, Restaurant of the Quarter, and Best

Retention honors.

> Chosen for the Project Mercury Team that worked closely with senior

managers to stabilize costs. Delivered a $5M increase in annual GP.

> Restructured and improved all facets of operations. Included introducing

new menu concepts, reengineering cooking processes, streamlining

reporting methods, and enhancing the labor matrix program to improve

forecasting and scheduling.

> Collaborated with multiple departments at the corporate office:

V Cut the TM orientation process by 50%.

V Assisted with creating behavior-based performance evaluations

V Enhanced alcohol awareness and check presentation education.

V Revised auditing procedures.

V Drove improvements across multiple other areas.

EDUCATION

Graduate of professional development programs:

. Ken Blanchard Situational Leadership

. Zenger Miller Self Leadership Training

. Applebee's International SEAL and COPA (leadership, culture of

performance, and accountability training)

. ServSafe Food & Alcohol Certified

Software: Microsoft Word, Excel & PowerPoint

Youngstown State University-attended for approximately 2 years, focusing on

a Bachelor of Science in Wildlife & Forestry Management

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