Alex Sutter

**** ******* ***** ****. 214-***-****

San Antonio, Texas 78255 advhic@r.postjobfree.com

Profile

A successful career in executive level management leadership in the restaurant industry. Significant accomplishments in achieving financials goals and building impactful teams. Proven record of excellence in the execution of Operations, Manager Development, Menu Creation, Kitchen Design and Operations, Food & Beverage Innovation and Testing. Areas of expertise:

Strategic Planning Brand Management Food & Beverage Development

Budget/Forecasts P&L Leadership Operations Improvements

Sales Building Productivity Analysis Building Cultures Communications Skills

Professional Experience

Darden Restaurants – Olive Garden 2016 - Current

Director of Operations – San Antonio, Tx.

Was brought into the corporation to train for bench strength for a SVP position in the Darden Restaurant group. Supervising one of the busiest Regions in the entire Brand. Region continues to be the most improved in guest counts, guest metrics and performance earnings for the Brand. Also Won the Darden Diamond Club Award in 2022 – Top Award with Darden for Financial and Guest Metrics results.

Smokey Bones Bar & Fire Grill, Orlando, FL 2014 – 2016

Sr. Vice President of Operations

·Supervised 12 Area Directors in 67 restaurants in 18+ States.

·Directed 6+ Departments at the Home Office and led all Deployment initiatives/projects.

·Partnered with the Marketing Team to grow Alcohol Sales and Late Night Sales by over 20%.

·Improved EBITDA by 30%+ for 2 consecutive years.

·Reduced Manager Turnover by 25%+ for 2 consecutive years.

·Developed strong culture and leadership to compliment Brand Core Values.

·Designed Opening Unit Manual including processes, training, budgets, and calendars.

·Improved labor by 120 basis points and AVT by 80 basis points in one quarter. Developed new labor tool with Finance and created new AVT training tools with Culinary.

Brinker International, Dallas, TX 2011 - 2013

Sr. Director of Culinary and Beverage Operations

·Directed 12 Field Culinary/Beverage Directors and 8 Regional Support Center Deployment Teams for 1500+ restaurants.

·Saved $20M+ and 75+ basis points by introducing new Kitchen Platform for Brand.

·Created new Labor Model for Brand. Saved $25M and 100 basis points.

·Worked with Project Team to gain efficiencies and throughput on the “Chili’s Too” Fast Casual Prototype.

·Reduced waste of $20M+ annually. Initiated innovative Culinary Training Platform. Resulted in better management of Food Cost and improved Food Executions.

·Developed, trained, and executed all culinary and beverage deployment initiatives for the Corporate and Franchise restaurants.

·Developed and implemented system-wide new cooking culinary platform by building partnerships with product innovation team, engineering, and field restaurant operations.

Chili's, Dallas, TX 2000 – 2011

Regional Director/VP

·Generated $400M+ in sales annually for 115+ restaurants. Started with 45 restaurants and ended with 115 restaurants. Opened over 12 restaurants for several consecutive years.

·Achieved AAV of $3.8M+ in 85 to 115 restaurants by driving sales, profit, people development and guest satisfaction.

·Collaborated with cross-functional divisions including People Works, Recruiting, Facilities, Learning and Developing to implement vision, goals and strategies.

·Established criteria for decision making and directed change to improve operations and efficiencies.

·Was a Regional/VP for two brands, Chili’s and On the Border for over 2yrs.

Chili’s, Tampa, FL 1991 – 2000

Area Director

·Directed 15+ restaurants with $75M in sales. Simultaneously balanced results with highly profitable outcomes.

·Upheld Brand integrity in multi-environment. Provided coaching for Brand Standards at Restaurant Level and Multi-Unit operators.

·Received several awards for Customer Service Results, Profitability, Liquor Mixes and Consistent High Food Scores.

·Initiated Role Model Market. Resulted in training and mentoring other fellow Directors.

Chili’s, Dallas, TX 1987 – 1990

General Manager

·Produced $4M+ in Sales.

·Increased sales and profitability, year over year.

·Certified training restaurant for managers in the entire Market.

·Selected Restaurant of the Quarter 6+ times in 2 years for Entire Region.

Education:

Education: Business Administration, Emphasis in Accounting, Bachelor of Science, University of Missouri, St. Louis, MO, graduated with honors.

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