RAND M. FERRIS

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

Kirkland, WA **033

818-***-****/adu44d@r.postjobfree.com

::: SENIOR OPERATIONS EXECUTIVE – Seeking an Operational, Tactical & Strategic Role With Expertise in Restaurant, Retail, Non-Profit & Service Centric Industries Performance Focused, Value Driven Leader. Design, structure, and staff operations to function as the essential business partner. Holds people accountable to create a center of excellence with a performance driven culture. Expert in Operations. Able to work/lead in all operational, customer facing areas to include Franchise and Company operations, operations services, HR, training, development & construction, POS, and guest satisfaction. Hands-on Executive. Known as a high integrity, strategic player whose expertise cuts across functional areas to ensure that initiatives are understood and implemented. Utilize solid business analysis, digital tools, common sense, and experience to move ideas to action. A strong communicator that creates compelling value propositions effectively leveraging development opportunities, people’s talents, and company resources. RELEVANT EXPERIENCE

Trophy Cupcakes, LLC. Seattle, WA

Chief Operating Officer Jun 2021 – Present

As the Chief Operating Officer of this 14-year-old, woman owned, $3M patisserie company with multi-unit retail shops, café and production bakery, my accountabilities were to provide the leadership, organizational development, strategic direction and the process and systems to put this concept in a position to become profitable, grow its business regionally through brick-and-mortar locations, and introduce national shipping of decorated cupcakes. Known for its beautiful handcrafted and delicious cupcakes, macarons and custom cakes, Trophy Cupcakes is a multi-year winner of the “Best Cupcakes in Seattle” award.

• Reorganized and air conditioned the 3,000sft production facility to significantly improve efficiency, sanitation, team comfort, and consistency as measured by product throughput, sanitation scores, customer feedback, and team member satisfaction measurements.

• Brought in key management personnel to the retail and production areas to strengthen the leadership team and position the Company for growth.

• Costed manufactured products to understand and rationalize pricing and production.

• Worked with the founder to introduce the EOS operating and management system to bring better accountability and execution to the Company.

• Identified and negotiated a national broadline distributor to consolidate and leverage purchasing power resulting in lower costs, more efficient purchasing, and better controls. SWEET LADY JANE BAKERIES LOS ANGELES, CA

Chief Executive Officer Jan 2017 – Jul 2019

As the Chief Executive of this 30-year-old, $10M, world famous wholesale bakery and cafe, my accountabilities were to provide the leadership, organizational development, financial agility, strategic direction and the process and systems to put this concept in a position to grow its business and its reputation as the world’s best patisserie

(as designated by National Geographic Magazine). Known for its amazing custom cakes and delicious desserts, this is the only bakery in the world to make the Oprah’s Favorites List 3 years in a row.

• Reorganized the 13,000 sqft. production facility to significantly improve efficiency and consistency as measured by product throughput, QA Audits, and customer satisfaction measurements.

• Rationalized the number of SKUs/products offered to emphasize top line sales, profitability and efficiency of manufacturing.

• Redirected the wholesale business focus to accentuate long production run, extended shelf life, high margin products for restaurants, special events, and B&I Contract Feeders thus improving efficiency, profitability and customer reception. Then matching these products with specific, qualified buyers utilizing SalesForce CRM.

• Identified and closed/cancelled under-performing business units and wholesale contracts through proper product costing and accurate and timely financial reporting thus significantly improving EBITDA. CALIBURGER LOS ANGELES, CA

Global Chief Operating Officer Feb 2016 –Dec 2016

As the senior operational executive of this start up, multi-national “Better Burger Concept”, my accountabilities were to provide the leadership, organizational development, and the process and systems to put this concept in a position to grow. Accountable for Global Franchise and Company restaurant operations, Ops Services, Marketing, Franchise Restaurant Development/Sales, Purchasing, Training, and Construction.

• Introduced cloud based SAAS tools to improve the efficiency of Franchise Sales, New Store Opening and Construction, and Customer Relationship Management.

• Rationalized and restructured the opening training program with collateral tools to ensure that new restaurants have the best opportunity for success.

• Introduced a Design Build Manual and a Brand Standards Manual to insure the stores are built to the correct spec and once built the brand is communicated in a consistent manner.

• Rationalized and value engineered the buildout cost and outfitting of our prototype inline restaurant by reducing costs by $200K.

TOGO’S EATERIES LLC SAN JOSE, CA

Vice President, Restaurant Operations 2011 –2014

As the senior operational member of the Executive Leadership Team, my accountabilities were to provide the leadership, organizational development, and the process and systems to improve the operations and renew the growth of this brand. Accountable for Franchise and Company restaurant operations, Ops Services, POS, Training, and Construction departments.

• Achieved 14 consecutive quarters of increased comparable sales with organic growth and increased EBITDA.

• Rationalized and restructured operations group to provide needed expertise and support in under resourced areas to support the necessary operational execution for sustainable growth.

• Created and implemented an online, system-wide, award winning restaurant training program utilizing effective tools including a functional operating manual, Learning Management System, and certification programs.

• Created a company operated restaurant portfolio through purchase of Franchise restaurants and ground up development, providing future new restaurant training support, management development and succession planning, new product testing locations, and role modeling of operational standards. R. FERRIS AND ASSOCIATES SANTA CLARITA, CA

Executive Level Business and Operations Consultant 2008 Present/Ongoing Utilized my extensive knowledge and expertise in management and operations to provide accurate evaluations and effective solutions to challenges facing businesses within the restaurant, retail and service industries.

• Provided successful long term operational and project-oriented processes and systems for a 100-unit, multiple concept, highly profitable, QSR Franchisee.

• Identified, valued, and supported the negotiation of a multi-million-dollar restaurant acquisition. Worked closely with the parent company to execute the project.

• Engaged by a regional courier service for situation and capability assessments in order to provide prescriptive recommendations resulting in additional growth opportunities. IHOP CORP. GLENDALE, CA

Vice President of Operations 2003 – 2007

Division Vice President of Operations, West 1996 – 2003 As the operational leader of the executive team, my accountabilities were to provide the leadership, organizational development, and the process and systems in order to drive execution and improve operations of this 1385 unit, $2B brand. My direct reports and area of supervision included Regional Directors, Operations Services Department, Training, The Call Center, Franchise Business Consultants, District Managers, Operations Assessment Specialists and 55,000 IHOP Franchisees, managers, and employees.

• Drove seventeen consecutive quarters of comp sales increases.

• Directly involved in developing, approving, and opening 500+ restaurants.

• Created, implemented, and executed a program which objectively rated, tracked and significantly improved the operating capability of the restaurants.

• Rationalized and reorganized the Field Operating Organization and created an objective, standalone, restaurant assessment group, which facilitated needed operational improvements. This resulted in lower Critical Violations on a per store basis by more than 50%, and improved G&A costs by $500K.

• Transformed IHOP into one of the most highly respected and best performing brands in the restaurant industry.

NUT TREE

NUT TREE, CA

President and General Manager 1993 - 1996

The senior executive of this landmark restaurant and retail business, located on 175 acres, featuring 10 individual business units/profit centers.

GRAND AMERICAN FARE

SANTA MONICA, CA

Vice President of Operations 1977 - 1991

Ended my tenure of this 32-unit, multi-state, multi-concept, restaurant corporation as the senior Ops Executive. ADDITIONAL EXPERIENCE AND AFFILIATIONS

BE.GROUP/SCPH/HUMANGOOD

PLEASANTON, CA

Board of Directors 2010-Present

Member of the Board of Directors for this $500 million not-for-profit organization. We are an industry leader in services for seniors and have been successfully providing quality housing and healthcare for seniors since 1955. CALIFORNIA LUTHERAN UNIVERSITY

THOUSAND OAKS, CA

Advisory Board Member 2016-Present

Successfully working with other Hospitality Advisory Board Members and the university staff to create an accredited Hospitality Degree for this esteemed university. EDUCATION

MBA, Anderson School of Management, UCLA, Los Angeles, CA BA, California State University, Chico

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