Multi-Unit Restaurant Operations Leader

Marc C. Farmer

Fairfax, VA 703-***-**** ****************@*****.*** linkedin.com/in/mchristianfarmer MULTI-UNIT AREA OPERATIONS LEADER

Guest Experience Multi-Location Support Hospitality-Driven Leadership Hospitality and foodservice operations leader with 25+ years of experience overseeing people, processes, and performance across high-volume restaurant environments. Known for a hands-on, people-ϐirst leadership style that drives strong guest experiences, operational consistency, and ϐinancial discipline. Experienced in coaching managers, supporting multi-site operations, monitoring KPIs, and ensuring compliance with food safety, brand standards, and client expectations. Brings a calm, adaptable approach well-suited for growth in multi-unit leadership. AREAS OF EXPERTISE

Multi-Unit Operations Support Area / District Leadership Readiness KPI & Financial Performance Food Safety & Regulatory Compliance SOP Development & Training Manager Coaching & Talent Development Client & Stakeholder Relations Operational Audits & Site Visits Scheduling & Stafϐing New Location & Program Support Guest Experience Excellence Conϐlict Resolution & Employee Relations Vendor & Supplier Coordination Facilities & Brand Management PROFESSIONAL EXPERIENCE

Co-Owner / CFO / Director of Operations Sprig and Sprout Washington, DC 2012–2025 Led operations, stafϐing, ϐinancial routines, and guest experience for a $1.4M fast-casual operation. Supported multi-location style work through large-scale events, festivals, pop-ups, Catering and CPG. Operational Management & Standards

Oversaw daily operations, food quality, service execution, sanitation, and safety standards across all service formats.

Developed and enforced SOPs for service, prep, cleaning, inventory, scheduling, and event execution to ensure consistency and compliance.

Conducted regular operational walk-throughs to assess performance, identify gaps, and coach teams in real time.

Ensured adherence to health department regulations, food safety protocols, and workplace safety requirements.

Financial Performance & KPI Awareness

Managed payroll, budgeting, bookkeeping, vendor invoices, and financial reporting.

Monitored key performance indicators including sales trends, labor alignment, food cost patterns, waste, inventory variance, and guest feedback.

Used performance data to adjust staffing plans, purchasing, workflows, and service strategies to support profitability and guest satisfaction.

Leadership, Coaching & Talent Development

Recruited, trained, coached, and retained a team of 20+ in a high-turnover industry, building a stable and engaged workforce.

Mentored shift leaders and emerging managers through consistent feedback, clear expectations, and hands-on support.

Supported employee relations issues and conflict resolution with a calm, fair, and solutions- oriented approach.

Multi-Site & Program Execution

Led large-scale catering, corporate events, and festival operations serving 10,000+ guests, requiring multi-team coordination, logistics planning, and parallel service execution.

Supported new programs and service initiatives by building workflows, training teams, and adapting operations to new environments and client needs.

Collaborated with vendors, partners, and community stakeholders to ensure smooth execution and strong relationships.

Guest Experience & Client Focus

Built a guest-centric culture focused on hospitality, consistency, and responsiveness.

Monitored and responded to guest feedback and reviews, using insights to improve service delivery and team awareness.

Maintained strong relationships with partners, vendors, and community stakeholders. Hospitality & Operations Leadership Washington, DC Metro Area 1998 - 2012

Managed front- and back-of-house operations across multiple high-volume restaurants and bars.

Provided direct supervision and coaching to managers, supervisors, and hourly teams.

Reduced liquor cost variance by more than 30% through improved inventory controls and supplier coordination.

Supported multiple restaurant openings, including hiring, onboarding, training, workϐlow setup, and early-stage stabilization.

Oversaw private and corporate events (up to 250 guests), coordinating stafϐing plans, timelines, logistics, and service execution.

Reviewed sales reports and forecasts to guide labor planning, menu decisions, and pricing adjustments.

Ensured consistent compliance with food safety, sanitation, and operational standards. Managed daily operations across multiple high-volume restaurants, ensuring service standards, food safety, and guest satisfaction.

Ensured compliance with all DOH, food safety, sanitation, and workplace safety requirements. ADDITIONAL SKILLS

Marketing Strategy Social Media Management Adobe WordPress & Webϐlow Networking & Troubleshooting POS Systems Facilities Management Inventory & Vendor Tracking Ofϐice & Workspace ServSafe, HACCP, FDA, USDA Intermediate Spanish EDUCATION

George Mason University – Fairfax, VA

Bachelor of Arts in Sociology

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