Senior Multi-Unit Restaurant Operations Executive

ANDREW VRATIL

Senior Restaurant Operations Executive COO VP of Operations

Los Angeles, CA 917-***-**** ************@*****.*** EXECUTIVE SUMMARY

Senior restaurant operations executive with 15+ years of experience leading enterprise, multi-unit, and global restaurant organizations. Accountable for profitability, labor strategy, and operating model execution across portfolios of up to 1,600+ locations and $200M+ in annual revenue. Trusted executive partner to CEOs, boards, ownership groups, and franchise stakeholders to scale brands, improve margins, and de-risk growth through disciplined execution and culture-driven leadership.

CORE STRENGTHS

• Multi-Unit Operations & P&L Ownership • Labor Optimization • Margin Expansion

• Operational Strategy & Execution • Systems & Analytics • New Unit Growth

• Kitchen Design & Throughput Optimization • Talent Development & Culture PROFESSIONAL EXPERIENCE

DINE BRANDS GLOBAL – Senior Manager, Strategic Operations (2022–2025)

-Enterprise role partnering with executives, Franchisees, cross-functional teams

• Accountable for enterprise profitability strategy across 1,680 locations, delivering $90M+ in annual savings through labor, productivity, and operating model improvements

• Served as strategic partner to executive leadership and franchisees on labor, economics, margin performance, and execution risk

• Implemented enterprise labor management tools, reporting, and analytics to drive $10M in incremental profit

• Developed 'Kitchen of the Future' program to optimize equipment, layout, and throughput

• Introduced scalable operational best practices across a national footprint BOTTEGA LOUIE GROUP – Vice President of Operations (2021–2022)

• Oversaw end-to-end operations for multiple flagship, high-volume restaurants

• Designed/implemented labor tools, KPI dashboards, executive-level reporting

• Led new restaurant openings, defined service standards, leadership expectations, training

• Acted as senior operational partner to ownership NEWFOUND MARKET – Director of Restaurants and Development (2020–2021)

• Led the development of nine restaurant concepts, including financial modeling, menu development, construction and design, service models, and training TRUE FOOD KITCHEN – Director of Strategy, Regional Director of Operations

(2017–2020)

• Owned operational strategy for 33 locations and $200M+ in revenue

• Increased sales per labor hour from $85 to $115 nationally

• Reduced management turnover by 47% and expanded off-premise to $30M+ revenue

• Increased off-premise sales by $30M+ in incremental revenue, 17% of total sales JEAN-GEORGES MANAGEMENT – Director of Restaurants and Global Development

(2011–2017)

• Managed 11 restaurants in Michelin-starred organization, $100M+ combined revenue

• Led international development projects in Asia, Middle East, Europe, and the Americas EDUCATION & CREDENTIALS

MBA – INSEAD (France / Singapore)

BA – University of Kansas

Languages - Spanish: Fluent, French: Intermediate

Certified Management Accounting Candidate (CMA) - Institute of Management Accountants

(IMA)

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