Dynamic senior management professional possessing a proven track record of superior service within restaurant / hospitality environments, seeks to utilize expertise in operations, systems, organization, and training. A strong history of exceeding sales and profitability objectives. Sound decision maker focused on exceptional service and quality food that enhances the guest experience while achieving financial results. A talented negotiator who develops positive and long-lasting customer and vendor relationships.
oOperations: Able to adapt to all emergent situations, directing resources where required to meet goals while utilizing experience in back of house operations, systems, organization, and training. Developed, implemented and trained operational systems for a number of concepts within Lettuce Entertain You Enterprises (LEYE). Supervisory accountability for multi-unit operations as well as multiple brands.
oBrand Development & Strategy: Possess a proven ability to anticipate unique requirements or potential roadblocks in all situations. Proven track record of opening 30 successful restaurants; was given the opportunity to be a part of the process of creating a vision and ultimately a brand by developing a strategic business plan that acted as a road map for success. Utilized expertise in assisting with growth of brands, and rejuvenating struggling or out dated brands. During the openings of new business executed wide range of responsibilities ranging from managing the development team, overseeing construction, design and build-out, to menu development, recruiting, training, systems and financial accountability.
oExpertise: Openings / Revenue Growth / Operational Systems / Strategic Planning / Coaching & Mentoring / Process Improvement / P&L Accountability / Team Building / Training / Process Optimization / Recruiting
Owner: DBG Consulting, February 2017 to Present
oConsulting company specializing in QSR and full-service
oOffering leadership development, assistance in restaurant openings, and FOH & BOH training materials
oIn addition, we offer a back of the house program, that includes systems, line builds and food costing
oDeveloped and operated two concepts from scratch, Joe Donut, Uno Mas Por Favor
oConsulted and operated Eleven City Diner
Director of Operations: U.S. Expansion for AceBounce, Chicago IL January 2016 to January 2017
oWorked directly with headquarters of Bounce in London.
oDeveloped and implemented all operational systems and training programs that allowed for the effective and efficient translation of the Bounce Brand in London to the U.S./Chicago market.
oManaged the 6-month process of construction and vendor relationships in order achieve our scheduled opening date.
Director of Operations: Harry Caray’s Restaurant Group, Chicago IL March 2013 to December 2015
oIdentified keys areas of opportunity; communication, performance measures, clear expectations, and accountability.
oDeveloped and implemented forecasting tools and systems for sales and labor.
oDirected a big culture shift empowering the GM’s as the leader of the restaurant, which resulted in eliminating the separation between the FOH & BOH management.
oImplemented a food production system, which required a chef and a manager to be part of the food production processes.
oIncreased profitability by decreasing food cost from 35% to 26% and were able to maintain those numbers for 6 months.
oConducted system performance and quality control evaluations, ensuring team members consistently meet company standards for product knowledge, quality, and consistency.
Operations Consultant: Smoque BBQ, Chicago IL 2011 to 2013
oLead the expansion project to develop and implement operational systems and training to meet their growth.
oEvaluated operations and determined the areas of opportunity consisting in food cost, kitchen inefficiencies and maintaining proper costs.
oIncreased profitability and lowered food cost by 5% and simultaneously improving upon the quality of product through the development of production and purchasing systems
oIdentified and developed future leaders, proposing and executing action plans tailored to individuals to enhance team performance.
Managing Partner: Lettuce Entertain You Enterprises, Chicago IL – 1994-2013
Managing Partner & Director of Operations for Mon Ami Gabi Division (2011 – 2013)
oConverted an existing concept into a new quick service brand called Community Canteen
oDefined the concept and made it more user friendly for the staff and guest to experience the quality of food and service.
oGrew sales in a 3-month period from $7,000 a week to $24,000 via catering, ‘grab and go’, and weekend brunch.
Managing Partner & President of Big Bowl Chinese Express (2005 – 2011)
oCreated a new quick casual Asian concept for an upscale grocery chain.
oOpened eight store locations with an annual income of over six million in one year.
oLaunched the first quick service multi-unit concept for LEYE.
oCreative lead behind the evolution of all aspects of the brand.
oDeveloped all operational systems and training materials for staff and management.
oCreated and marketed our own brand of grab & go, frozen foods, home meal replacement and pre-packaged products.
oDrove annual sales increase for three consecutive years from 12% to 15%.
oMentored and developed twelve internal employees into management level positions.
oRecognized as the top ranked fast casual concept in LEYE with the highest guest service ratings.
oCreated a “spin-off” concept of Big Bowl Express for Food Life, Navy Pier, and O’Hare Airport Chicago.
Director of Operations Mon Ami Gabi Division (2002 – 2005)
oDeveloped and implemented a new operations system for this upscale French Bistro.
oOversaw the operation of five store locations with an annual income of over 38 million.
oLowered the food cost of the concept by 2% in six months and payroll by 3%.
oRe-energized an underperforming store in Reston VA, increases sales from 3 million a year to 5.5 million a year.
oInvolved in the reconcepting of a struggling and outdated concept, Café Ba Ba Reeba which resulted in sales increase from
3.8 million/year to a 6.2 million.
oSimultaneously lead the opening at the Fashion Show Mall in Las Vegas; construction, training, and financial accountability.
Director of Operations/General Manager Big Bowl Chinese & Thai (1996 - 2002)
oMember of five-person team that developed this upscale casual Asian concept into one of LEYE’s first multi unit concepts.
oOpened the company’s successful run of out of state expansion into Minnesota & Virginia markets. Supported the opening an additional eight locations across the country while adopting major changes and overseeing the evolution the brand.
oOversaw eight locations with an annual income of over 32 million.
oResponsible for maintaining all standards of operation and financial results of the business including sales growth and profitability.
Manager Shaw’s Crab House (1994 - 1996)
oManaged the liquor program; which included purchasing, costing, pricing, staff training and education.
oHired all jazz entertainment for the “Blue Crab Lounge,” Shaw’s casual raw oyster bar and jazz lounge.
oManaged marketing events including one of the top events in Chicago, “Oyster Festival.” A week-long celebration capped off by an outdoor event that is attended by over 25,000 people.
MIT Kitchen Manager: Applebee’s, Pittsburgh PA 1991 to 1994
oIntroduction to full restaurant management operations.
oExceled in kitchen operations, systems and financial responsibilities.
oOpened 5 new store locations as kitchen manager.
Bachelor of Hotel Restaurant & Institutional Management: Penn State University, College Town, PA, 1991 Associate of Accounting: Penn State University, College Town, PA, 1989
Software: Microsoft Office Suite: Word, Excel, Micros, Squirrel, Touch Bistro, POS Possible