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Summary
Accomplished Director in Hospitality Services / Regional Management / Practice Leadership/ International restaurant operations executive driving KPI's & ensuring operational excellence.
Strategic, thoughtful, pragmatic, results-oriented leader able to inspire trust, coach, motivate and develop high-performing leaders, cultivate relationships at all levels and foster a culture of teamwork, accountability and operational excellence.
20+ years of diverse domestic & international experience.
Strong analytical skills, strategic long term visionary and highly result oriented in revitalizing under-performing operations by creating engaged teams and leaders.
Exceptional business communication, team building and leadership skills managing multiple teams and projects driving business growth goals.
Thrive in fast-paced high-pressure environments.
Experience
06/2017 to CurrentNortheast Area Director/General Manager of OperationsBloomin' Brands, Inc. | , ,
Maintained strong leadership teams by developing new managers and chefs from within and motivating success. Had the lowest turnover (29%) in the entire brand consistently for the past 4 years with an average of 82% in teammate engagement. Promoted 5 new GM's within the market internally.
Established strategy/vision and ensured operational excellence along with high scores in all key metrics with consistently beating profits delivering over 100% IFO (income from operations) 4 years in a row.
Created a great culture of accountability and coached management on informed decision making by interpreting data and analyzing reports to run a profitable business with a high level of engagement which led to consistent ITR ( Intent to return) of 89% throughout the region.
Conducted food and work safety audits and QC checks periodically. Also oversaw facilities management of the region , conducted routine site inspections and worked with the finance teams on Capex budgets.
Worked on various initiatives and programs as a part of leadership committees which put the brand on a growth curve.
Managed 50+ direct reports within 6 restaurants ( $50 M) in revenue with full bottom line accountability. Had 5 out of the 6 restaurants delivering on planned ROGI ( return on gross investment) for the last four years.
Along with business operations, giving back to the community has been a top priority for me and my teams. My area has been the single largest contributing team in the brand for the last 12 years with contributions in excess of $500 K for the Make-A Wish foundation.
06/2010 to 05/2017Managing Partner / General ManagerAugustana Care Corporation | Bismarck, ND,
As General Manager/Managing Partner of high-volume top-tier company restaurant ($10M+), effectively directed operations, managing 10 direct reports (Managers) with overall responsibility for 170+ teammates.
Established strategies/vision and ensured operational excellence.
Revitalized restaurant operations upon taking on the GM position in 2009; drove profitability, controlling key drivers (i.e. COS 21.59%, Labor 18.5%), reducing restaurant expenses to less than 7.25%, and achieving 2%+ inventory control consistently exceeding expectations.
Developed/mentored more than 15 teammates that received promotions into management.
03/2006 to 05/2010Chef Partner / Executive ChefMaggianos Little Italy. | City, STATE,
As the Executive Chef in 2008/2009, managing the entire Back-of-the-House operations (e.g. Carryout, Delivery, Banquets); oversaw $10M-$11M in annual production/operations.
Early career responsibilities included food production scheduling, menu rollouts, hiring/training, cost & inventory control, budgeting, forecasting, and more. Certified SERVESAFE. Extensive HACCP procedure knowledge.
12/2001 to 02/2006Executive ChefThe George Washington Tavern | City, STATE,
Promoted in 2002 to direct opening of The George Washington Tavern restaurant. Responsible for operations management, inventory management, cost control, budgeting and financial forecasting.
Led team of 12 direct reports; hired/trained/developed staff. Negotiated vendor contracts, procured food and supplies, and created new menus.
Served as core team member of Food & Beverage operations. Oversaw operations, including restaurant food production, lounge and banquets.
Successfully operated a highly-rated restaurant; awarded top rating by central PA critic, and received high accolades from several local newspapers and other media outlets.
Increased Food & Beverage 15% while reducing labor by 20%, leveraging industry experience/expertise and establishing high-impact systems and protocols.
Education and Training
Expected in 04/1993Bachelor of Science | Hotel And Culinary ManagementInstitute of Hotel Management., New Delhi., GPA:
Expected in 03/1993Bachelor of Arts | AccountingUniversity of Pune |, , GPA:
Professional Development, Acheivements and Awards
Served on the Board of Directors for the National Association for Caterers and Event Planners, NACE Greater New Jersey Chapter.( 2010-2016)
Invited by the Director of MBA hospitality program at Pune University to present to first year MBA Students.
Guest speaker for "Post COVID-19 Strategy" webinar held by Ansal University and Vatel School of Hospitality Management , India.
Guest speaker for re-engineering careers and post covid strategy for the Department of Management Sciences, SPPU ( Savitribai Phule Pune University) formerly known as University of Pune, India.
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School Attended
Institute of Hotel Management.
University of Pune |
Job Titles Held:
Northeast Area Director/General Manager of Operations
