Multi-Unit Restaurant Operations & P&L Leader

Kara J. Mayle Regional & Multi-Unit Restaurant Operations

KARA J. MAYLE

REGIONAL & MULTI-UNIT RESTAURANT OPERATIONS EXECUTIVE Fairfax, VA 22032 202-***-**** **********@*****.*** LinkedIn EXECUTIVE PROFILE

Senior restaurant and hospitality operations leader with extensive experience developing regional strategies, guiding General Managers, and improving financial and operating performance across multi-unit environments. Brings hands-on expertise in restaurant P&Ls, budgeting, variance analysis, labor and food-cost controls, training, quality assurance, guest experience, menu development, inventory, facilities, and regulatory compliance. Known for turning brand objectives into practical operating standards, building strong leadership pipelines, and partnering across finance, marketing, culinary, sales, and supply chain functions to achieve profitable, consistent growth. REGIONAL OPERATIONS EXPERTISE

MULTI-UNIT LEADERSHIP

Regional strategy, GM coaching,

performance expectations, succession,

accountability

RESTAURANT P&L MANAGEMENT

Budgets, forecasts, variance analysis,

corrective actions, profitability

BRAND & GUEST EXPERIENCE

Service standards, quality assurance, guest

recovery, brand consistency

TRAINING & TALENT

Manager development, onboarding,

operating procedures, talent pipelines

COST & SUPPLY CONTROLS

Purchasing, inventory, labor, food and

beverage costs, vendor management

SAFETY & COMPLIANCE

Health standards, workplace safety, facilities,

policy implementation

SELECTED LEADERSHIP & FINANCIAL IMPACT

Directed regional restaurant, event, membership, and hospitality performance across an $11M portfolio, using annual budgets, weekly forecasts, variance reviews, and corrective action plans to strengthen results.

Led a $6M club operation with 70+ employees and a $4M club with 40+ employees, maintaining high standards across F&B, service, sales, labor, facilities, and guest experience.

Developed managers across five Chef Geoff's locations, strengthening operational consistency, leadership capability, service execution, and adherence to company procedures.

Produced $4.5M in annual F&B revenue at a single restaurant through disciplined P&L management, purchasing, inventory, scheduling, event sales, training, and service leadership.

Built restaurant, bar, catering, and conference-center operating systems from the ground up for a multi-concept destination projected to generate $20M annually.

Led a $2.5M renovation and full operating re-conception spanning restaurant design, menus, beverage strategy, service standards, staffing, vendor coordination, and reopening readiness. PROFESSIONAL EXPERIENCE

INVITED (FORMERLY CLUBCORP) Washington, DC 2024 - 2026 General Manager, Oak Creek Golf Club

Develop and execute operating strategy for a complex hospitality business encompassing restaurant and bar operations, events, golf, retail, maintenance, marketing, and capital projects.

Own annual operating and capital budgets exceeding $3.5M; monitor revenue, labor, cost of goods, inventory, rounds, event pace, and departmental variances, then implement corrective plans with site leaders.

Set performance expectations and KPIs for department managers, conduct weekly and monthly business reviews, and provide coaching and resources to improve execution and financial accountability.

Partner with corporate finance, marketing, culinary, golf, and facilities teams to align local operations with brand strategy, revenue goals, guest-engagement priorities, and capital needs.

Oversee service quality, food and beverage standards, health and safety protocols, vendor performance, facilities, and guest recovery; increased tournament, private-event, and operating revenue 4% year over year. UNFOLD HOSPITALITY Washington, DC 2022 - 2024

Director of Operations, The Square at International Square

Led pre-opening operations for a 10,000-square-foot conference center, multi-unit food hall, full-service restaurant, and bar within a hospitality destination projected to generate $20M annually.

Built scalable operating systems for forecasts, menus, purchasing, accounting, CRM, catering, staffing, training, service standards, quality control, and daily execution.

Collaborated with ownership, finance, culinary, vendors, sales, and marketing to translate brand vision into opening plans, operating procedures, guest experiences, and measurable financial goals. Kara J. Mayle Regional & Multi-Unit Restaurant Operations Regional Manager General Manager

Provided regional leadership across event sales, membership, restaurant, bar, and F&B operations with responsibility for an

$11M budget and direct support of site and department leaders.

Used annual planning, weekly forecasts, P&L analysis, pipeline reviews, labor controls, cost controls, and performance scorecards to identify variances and guide corrective action.

Directed The Tower Club, a $6M business with 70+ employees, a 1,200-member executive base, and more than $2.3M in event sales, maintaining premium brand and service standards.

Managed City Club of Washington, a $4M operation with 40+ employees and more than $1.5M in event sales; coached leaders against defined revenue, labor, service, and profitability targets.

Led a $2.5M renovation and complete re-conception of the restaurant and guest experience, coordinating construction, menus, beverage, vendors, staffing, training, and reopening execution.

Built leadership bench strength through recruiting, coaching, performance reviews, clear standards, and succession planning; achieved a 90% guest satisfaction score. CHEF GEOFF'S Washington, DC 2010 - 2014

Corporate Trainer General Manager

Trained management teams across five restaurant locations, reinforcing brand values, guest-service expectations, food quality, operating procedures, and consistent execution.

Managed a team of 65+ and full restaurant operations including P&L, budgeting, forecasting, payroll, scheduling, purchasing, inventory, cost controls, maintenance, private events, and safety standards.

Generated $4.5M in annual F&B revenue at one location while developing managers and improving operating consistency across the company portfolio.

ADDITIONAL RESTAURANT & HOSPITALITY LEADERSHIP

Regional Manager, Butler Hospitality General Manager, Potenza Trattoria, Bakery & Wine Store Denihan Hospitality Hotel Group - General Manager, F&B Project Manager, Outlets Manager, and multi-property hotel restaurant leadership Assistant Director, Trademark Event Planning Film & Television Production - budgeting and large-team coordination EDUCATION & CREDENTIALS

Certificate in Culinary Arts, GPA 4.0 - Arizona Culinary Institute Bachelor of Arts in Media Arts - Minor in Communications and Political Science, University of Arizona Introductory Sommelier - Court of Master Sommeliers CLUBCORP (NOW INVITED) Washington, DC 2014 - 2022

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