Multi-Unit Regional Operations Director

DIANE HODGES

RESTAURANT AND HOSPITALITY OPERATIONS LEADER MULTI-UNIT PERFORMANCE • GROWTH • TURNAROUNDS

Nampa, Idaho Open to Relocation Nationwide 208-***-**** ***************@*****.***

www.linkedin.com/in/diane-hodges-a35b171b5/

EXECUTIVE PROFILE

Restaurant and hospitality operations leader with 20+ years of experience in multi-unit performance, P&L improvement, openings and turnarounds. Led 10 restaurants and three concepts in two states, with $15M+ in annual revenue, more than 350 employees and eight General Managers. Managed budgets up to $3M. Strengthens labor and food cost controls, service standards, field leadership, training and accountability while building practical systems for growth. Seeking Director, Regional or VP operations and food and beverage leadership roles.

CORE LEADERSHIP STRENGTHS

Multi-Unit & Portfolio Operations

Restaurant Turnarounds

P&L / Labor / COGS

Culture & Employee Retention

Leadership Development

Openings, Expansion & Scale

PROFESSIONAL EXPERIENCE

DIRECTOR OF OPERATIONS

Chester’s Food & Beverage Colorado

Lead financial performance, operations, people strategy and expansion planning for a growing hospitality company. Partner with ownership to strengthen restaurant performance and build the systems and leadership structure needed for future growth.

• Led a comprehensive operational and financial turnaround, eliminating reliance on recurring owner cash support and restoring the restaurant to self-sustaining operations.

• Reduced previously unsustainable labor expense to approximately 30% of sales through better scheduling, staffing, productivity standards and management accountability.

• Brought food cost to approximately 30% through stronger purchasing, inventory controls, pricing, menu management and operating discipline.

• Maintained 100% employee retention through significant operational change while raising standards and improving financial performance.

• Build a culture centered on respect, communication, training, accountability and work-life balance - treating retention as both a people priority and a business strategy.

• Diagnose operational problems across financials, staffing, leadership, training, systems, menu, purchasing and guest experience, then build practical solutions that address the cause rather than the symptom.

• Lead operational planning for the company’s next restaurant opening and expansion.

• Build SOPs, KPI reporting, training programs, leadership structures and accountability systems designed to work across multiple locations.

REGIONAL CORPORATE SERVICE DIRECTOR

Godsill Company Boise, ID

Led service, brand execution and operating performance across 10 restaurants and three concepts in two states, generating $15M+ annually, with responsibility for eight General Managers and more than 350 employees.

• Worked across locations to identify performance gaps, strengthen management teams and create consistency without losing each concept’s identity.

• Partnered with ownership and executive leadership on growth strategy, operational performance and franchise development.

• Opened Huck House as General Manager, built the operating foundation and helped scale the concept into additional locations.

• Led the rebranding and operational restructuring of an underperforming Utah restaurant, preparing the business for franchise sale.

• Created training programs, service standards and operating manuals adopted across the group.

• Worked with finance, culinary and marketing leaders to improve labor, food cost, revenue and guest experience.

GENERAL MANAGER

Pig Latin Boise, ID

• Led operations for a high-volume Latin-inspired concept while strengthening profitability, culture, service and leadership development.

• Increased year-over-year revenue by 12% and average guest check by 18% through stronger sales execution, guest engagement and training.

• Reduced employee turnover by 35% through improved culture, communication, training and advancement opportunities.

• Promoted 10+ employees into management and leadership roles, building meaningful internal bench strength.

OWNER / EXECUTIVE CHEF / GENERAL MANAGER

Hello Dinner Boise, ID

• Founded and grew a healthy meal-prep, catering and nutrition business from concept through full operation.

• Managed P&L, culinary development, staffing, HR, marketing, purchasing and customer experience.

• Built a loyal customer base through strong community relationships, repeat business and brand development.

• Introduced mobile ordering and operating systems that made the business easier to use and more scalable.

SELECTED CAREER IMPACT

TURNAROUND Repeatedly brought struggling operations back under control by identifying the real drivers of poor performance rather than relying only on expense cutting.

PEOPLE & CULTURE Built high-retention teams through respect, training, communication, advancement and accountability, including 100% retention during a major current-business turnaround.

FINANCIAL PERFORMANCE Experienced improving labor, COGS, pricing, product mix and operating discipline across multimillion-dollar restaurant operations.

MULTI-UNIT LEADERSHIP Led operations across 10 restaurants, multiple brands and 350+ employees while developing General Managers and building consistency across locations.

GROWTH & OPENINGS Opened concepts, scaled operations, supported franchise development and currently lead operational planning for additional restaurant and hospitality expansion.

OPERATING SYSTEMS

Toast POS QuickBooks Payroll & Scheduling Systems Inventory Systems Microsoft Office Training & Communication Platforms

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