Stephen Short

Las Vegas, NV ***** ● 503-***-**** ● ad4muc@r.postjobfree.com

Senior Management Executive

Multi-Site Executive Leadership ~ Total Quality Management ~ Customer Service

Development Training & Leadership ~ Safety Compliance ~ Change Management ~ Lean Methods ~ 5S

Executive Profile

Proficient in strategic process development through quarterly and yearly planning. With a focus on streamlining operation goals and needs. This is a process of execution that can increase and track progress and adjust as needed to execute in-the-moment plans if needed.

Able to seamlessly coordinate cross-functional engagement with direct reports and mid-level leadership development. Conducts routine 1:1s and sets clear paths to achieve results while developing each leader's tactics or competencies

Highly skilled at standardizing and implementing business processes to maximize organizational stability, logistical efficiency, financial growth, best-in-class customer service, and profitability

Extremely agile and able to anticipate, plan, and respond accordingly to changing priorities and demands

Very astute, decisive, and able to translate executive leadership expertise to multiple business sectors

Recent Selected Achievements

Directed the team that doubled the customer volume in Las Vegas restaurants and had all sixteen very high-volume restaurants certified as training Restaurants. This resulted in the promotion of 7 restaurant leaders to restaurant partners. This also promoted the entire business unit team into executive roles. Las Vegas is now known as one of the primary training hubs for all levels of leadership that join Raising Cane’s.

Stabilized the twenty-two restaurants in Colorado with 46% growth in customer counts and beat expectations within one year.

Opened the Utah Market with nine restaurants within two years, beating expectations within nine months. Achieved “Best Place to Work by the Salt Lake Tribune.

Developed, coached, and mentored 32 multi-unit leaders and 4 Regional Vice Presidents as a primary trainer for Raising Cane’s.

Was nominated and selected to the Board of Directors for the Nevada Restaurant Association. And was recently promoted to Treasurer in October 2023 and selected to remain for two years.

Professional Experience

Raising Cane’s Chicken Fingers, Las Vegas, Nevada, 2019 - Present

Region Vice President- 70 restaurants covering five states.

Executive Management of 16 direct reports, which included nine multi-unit leaders.

Lead trainer for external RVPs while leading the growth and execution of new market entry.

Increased profitability and doubled the customer counts in Las Vegas Restaurants over 2.5 years.

Led new market entry of the Utah market and opened nine restaurants in less than two years while beating expectations and becoming profitable in less than a year.

Stabilized the Colorado market and led turnaround improvements in Nebraska and Iowa. All markets within this Region I serve have beaten expectations for 16 consecutive periods.

NPC International, Feb 2017- Aug 2019

Regional Vice President- 83 Restaurants Covering four states.

Disciplined operations executive within NPC and involved in decision-making and strategic planning at the company level. Executive management of operations of 83 restaurants with 14 Direct reports.

Increased profitability by identifying and developing multi-unit leaders and restaurant partners and defining monthly and quarterly plans for each restaurant.

Continued …

Tommy E. Short Charitable Foundation / Fire Rock LLC, 2016 – 2017

Chief Operations Officer

Executive Leadership of nine direct reports and 13 independent leaders supporting the growth and development of all company entities.

Provided influential leadership for a foundation dedicated to fostering sustainable development around the globe.

Was responsible for two upscale restaurants, one extensive art gallery, and the development of properties in Boca Del Toro, Panama.

Leveraged expertise in lean methods, best practices implementation, and process improvements to garner positive transformations and successful start-ups.

Chipotle Mexican Grill, 2014 – 2016

Field Leader

Multi-unit leader of 14 Restaurants and thirteen direct reports

Was tasked to stabilize operations in Washington following the shutdown of 42 units due to alleged E. coli concern.

Mentored, coached, and developed top performers to achieve successful results that captured several awards.

Papa John’s International Inc. Louisville, Kentucky, 2010 – 2012

Senior Director / QCC Operations VP

Directed 11 QCC (Quality Control Center) Dough plants comprised of 800 team members, 89 managers, and 11 plant directors servicing 4,000 North American Papa John’s restaurants.

Orchestrated efficient and quality-focused manufacturing of 3.8 million trays of fresh dough each month.

Governed daily operations encompassing production, distribution, maintenance, DOT compliance, safety, sanitation, accounting, and world-class customer service.

Papa John’s International Inc., Portland, Oregon / Phoenix, Arizona, 2004 – 2010

Director of QCC Operations West

Coached, directed, and supervised 300 team members, 38 managers, and four plant directors and serving 1,230 restaurants.

Established tactics, practices, and processes for meeting volume growth due to promotions and new restaurant developments.

Was the Recipient of the Circle of Perfection Award for repeated achievements in team building and leadership.

Papa John’s International Inc., Portland, Oregon, 2003 – 2004

Plant Manager, QCC (OR)

Directed all facets of plant operations comprised of 75 employees serving 128 restaurants.

Enhanced efficiency to decrease labor expenses by $90K and improve safety performance by 40%.

Dramatically lowered consumer complaints by 75% by implementing ‘Quality through Excellence’ programs.

Captured $350K in savings by implementing continuous process improvement initiatives.

Papa John's International Inc., Denver, Colorado, 2000 – 2003

Director of Operations (Corporate Restaurants)

Directed operations for 12 restaurants while leading measurable turnarounds at seven additional locations.

Championed efforts to boost sales by 15% yearly while drastically reducing turnover by 75%.

Aligned all West division restaurants to operate at the lowest food cost and highest delivery accuracy.

Prior background includes service with the United States Navy; served on three tours, honorably discharged. Received two Navy Achievement medals and one Special Unit commendation.

Professional Development

Executive Leadership Training, Total Quality Management, Serve Safe Certified

Six Sigma Green Belt, Lead Manufacturing Certification, Certified Baker, American Institute of Baking, Board of Director, Treasurer of the Board,

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