Multi Unit Management

JEFF T. HORNE 805-***-****

**** ******* **. ******* ** 93003

PROFILE

An experienced leader who motivates people and builds successful, value driven business cultures. Strong communication, planning, organizational and decision making skills coupled with an extensive background in multi-unit management, product development, purchasing, cost analysis and the redesign of production processes. A results oriented executive who believes strongly in the development of individuals and in goal achievement through teamwork.

EXPERIENCE

SUBWAY RESTAURANTS. Marwaha Group Development Agents, Woodland Hills CA

7/2008-4/2009

Operations Coordinator/Business Consultant.

Regional Operations Manager

• Insure Franchisee Compliance with Subway Operational Standards.

• Assist in location research and site development to meet Subway Growth requirements.

• Franchisee Relationship / Franchisee Training / Operational Presentations.

• Position eliminated due to economic pressures.

VICORP INC. Bakers Square / Village Inn, Denver CO. 1/2001 – 4/2008

A national restaurant company, two concepts, 450 locations both corporate and franchise.

Regional Manager

• Responsible for representation and profitability of twelve Bakers Square Restaurants in

Southern CA.

• Direct responsibility for three new openings and seven re-models in eight years.

• Top honors for consistent Operational performance.

CHECK INTO CASH, INC., Cleveland TN 1998-2001

A payday advance organization operating in 15 states with revenues over $170 million annually.

Regional Operations Manager

• Managed operations of 63 locations. 6 Direct Reports.

• Increased average revenue per location by 37%.

• Instilled a culture that values service, quality and professionalism.

• Co-authored management training programs.

• Coordinated implementation of site security measures.

District Manager

• Managed operations of 16 locations.

• Consistent overall performance results leader in the western region.

• Opened ten new locations.

A.S.A.P. DISTRIBUTION., Monterey CA 1997-1998

A retained cost consultant to national restaurant chains.

Consulting Partner

• Revamped purchasing practices and renegotiated pricing for clients to achieve a 5.5% overall reduction in product cost of sales.

• Set up tractable direct purchases of product from growers and manufacturers.

• Signed two new clients to multi-year contracts.

HAMBURGER HAMLET RESTAURANTS, INC., Sherman Oaks CA 1995-1997

A 50 year old food services company generating revenue of $77 million from 35 locations. Joined management team to transition company through Chapter 11 proceedings and to re-establish chain as viable enterprise.

Director of National Purchasing

• Performed analysis of product quality and cost issues.

• Redefined product standards with all distributors.

• Negotiated new pricing with all distributors.

• Researched prior product billings and generated over $1 million in refunds.

• Reduced $30 million annual product costs by $1.3 million.

Director of Food and Beverage

• Developed new products and updated/upgraded existing products.

• Implemented quality, service and productivity standards.

• Introduced and implemented nationwide kitchen training program.

Regional Director of Operations

• Restructured operational groups.

• Initiated actions to revitalize 14 units (image, operations, and personnel).

CHUY’S MESQUITE BROILER, INC., Simi Valley CA 1993-current investment partner

Start-up chain of “quick serve” restaurants with annual revenue of $29 million.

Managing Partner

• Created and implemented plan for growth and expansion.

• Increased number of units from 3 to 33.

• Increased liquor sales to as high as 40% @ a 17% cost allowing further flexibility with food item pricing while protecting profitability.

• Increased unit profitability 3% by implementing program that reduced Labor Costs by reducing number of required Staff.

GOLD COAST CANTEEN, Oxnard CA 1990-1993

Provider of on-site dining facilities to clients such as Raytheon, Litton, Delco, P&G, with $55 million in annual sales.

Food Service Director

• Redesigned operational processes in 15 locations.

• Led sales force to acquisition of three new accounts.

• Increased catering sales by 35%.

CHART HOUSE RESTAURANTS, INC., Solana Beach CA 1975-1990

Upscale restaurant chain with 70 locations and annual sales of $200 million.

Regional Operations Director

• Oversaw operations of 7 to 9 locations (35 managers and staff of 350).

• Directed facility preparation and hiring for multiple new locations (acted as Director of Training at these unit openings).

• Increased profitability by 4%.

General Manager

• Operated restaurants that received 25 monthly profitability awards in 36 months.

• Turned around an under-performing location in two months; received top profitability honors for next six months.

EDUCATION

B.S. Psychology, University of California, Santa Barbara

References available

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