MARY L. ORLANDO

**** ********** ****** *****

Franklin, Tennessee 37064

Cell 913-***-****

ad23sp@r.postjobfree.com

OBJECTIVE

Senior level leader who aspires to partner with an organization that believes in a strong commitment to the education and development of our people. I am a very intelligent and passionate leader who seeks an organization that will not only stimulate my personal growth but will also enable me to build an exceptional leadership team that services the needs of our guests and the communities we serve.

EXPERIENCE

February 2023 to Present Emmy Squared Pizza

Nashville, Tennessee

Chief Operations Officer

C-level supervisor of 24 units with a combined annual volume of over $70 million.

Responsible for the expansion to 80 units over the next 3-5 years.

Supervise I.T., culinary, all things operations, training and new restaurant openings and development.

Restructured the N.R.O. process as well as revised all standard operating procedures.

Responsible for financial performance of all units, budgeting and G&A performance.

October 2019 to February 2023 COYO Taco and Los Buenos

Miami, Florida

Chief Operations Officer

C-Level supervisor of 10 COYO Tacos and 3 Los Buenos. Combined revenue of $28 million.

Implemented a very aggressive COVID plan in the spring of 2020 which lead our team to strive and survive. We finished 2020 negative 20% in SSS versus 2019. EBITDA was 5% stronger than pre-COVID 2019.

Hired and partner with 12 direct reports. Responsible for all financial performance, budgets, vendor relationships/contracts, real estate selection, construction and design, culinary development, marketing, catering, human resources and operations.

Developed and implemented COYO’s first Catering program in 2020. Catering sales were $300,000 for 2021 and over $500,000 in 2022.

Developed standard operating procedures for all operational processes.

Implemented R365 and Toast P.O.S.

June 2016 to October 2019 Murphy Adams Restaurant Group

Austin, TX

Chief Operations Officer

C-level supervisor of 23 Mama Fu’s restaurants and 14 Austin’s Pizza restaurants. Combined revenue of $35 million.

Project lead on 2 additional Brand mergers and acquisitions in late 2018 and mid 2019.

Hired a Director of Catering and built out the on and offsite Catering program.

Responsible for all things up to and including financial budgets, operations, field marketing, training, catering, human resources, culinary, construction and facility maintenance.

Project lead on the design, construction and operations of our first joint venture commissary/distribution center which will result in at least $500,000 in additional saving to prime costs at the restaurant level P&L.

Implementation and Brand Marketing strategy for a fleet of new electric vehicles into our existing fleet of 80 gas delivery cars.

All financial reporting, budgeting and G&A planning for both Brands.

Implementation and transition of a new HRIS system for both Brands.

Responsible for the Culture of our companies and the love of our people.

May 2006-March 2016 Noodles & Company Broomfield, CO

Regional Vice-President of Operations

Responsible for 145 locations in nine states. Over $140 million dollars in revenue and a 40% Controllable Profit.

Reported directly to the Executive Vice President of Operations with a dotted line to the C.E.O.

Responsible for 3 Market Directors, 17 Area Managers and Regional Support Managers that supported Human Resources, Marketing, Training, Facilities and Finance.

Instrumental in the selection of real estate sites for over 100 Noodles & Company locations. Team leader on the Restaurant Design Committee.

Created Noodles Development Council and My Road Trip. Internal promotion rate of 73% for salaried managers.

Team leader for Catering Program. Assisted in development of the program, alpha and beta testing and the national rollout. West Region lead the company in Catering sales.

Member of our Culinary team, responsible for L.T.O. development and clean ingredient innovation.

Developed Local Relationship Marketing strategies for new market entry in 7 new markets. Designed City Market plans specific to all D.M.A.’s.

2003-2006 Friendly’s

Wilbraham, Massachusetts

Regional Vice-President

Operated 65 restaurants in Vermont, New York, Massachusetts, New Jersey and Pennsylvania. Net sales of $110 million and a controllable income of 22% in 2005.

Improved Prime Costs by 1.2% in 2005 versus 2004.

Supervising 9 District Managers, a Human Resource Manager, a Regional Training Coordinator and a Regional Facilities Manager.

Franchise consultant for 3 partners in Ohio, New York and Pennsylvania

Decreased General Manager turnover from 49% in 2004 to 16.5% in 2005. Internal promotion rate for G.M.’s was 74% and 100% for D.M.’s in 2005.

Implemented succession planning process for the entire company.

Team Leader for Project Phoenix. A $2 million dollar re-imaging project for the Albany, New York market.

2000-2003 Souper Salad

San Antonio, TX

Director of Operations

Operated & Supervised 42 restaurants in 7 states, 5 District Managers, a Human Resource Manager and a Zone Training Manager.

Led the company with comp sales growth in 2001 & 2002.

Introduced Succession Planning to the organization.

Decreased management turnover by 100% in 2 years. Internal management promotion rate was 65%.

Created and implemented numerous operating tools that were introduced company wide that improved Prime costs by 2%.

1992-2000. Einstein Bros. Bagels

Golden, CO

Vice-President of Operations

Operated & supervised 61 restaurants in 4 states, 6 District Managers and 6 support team members. Annual sales were $46 million in 1999.

Operated at a 30% profitability, which was 2nd in the company.

Member of the Advisory Council for the new prototype. Evaluated flow & function, p.o.s. systems and equipment layout.

Developed operational systems that became standard operating systems. Operations Q & A audit, Prep and Pull system and Management Flow Charts.

Director of Operations

Implemented a standard operating P&L.

Introduced cost center tracking system to enhance company food cost performance.

Introduced 3 new seasonal menus increasing sales by 5%.

Created and implemented succession planning structure. Key focus on internal recruiting and development.

Supervised a $1.5 million catering facility and a commissary serving 45 units.

District Manager

Supervised 8 locations with annual sales of $10.4 million.

Expanded the catering menu and increased annual sales by 10%.

Implemented standard training curriculum for all hourly employees.

Recruited, hired and terminated management.

EDUCATION

1985-1990 Pittsburg State University Pittsburg, KS

Sports Medicine & Physical Education

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