Restaurant Industry Executive

  Vast executive management background and industry experience, with solid qualifications for contributing to corporate success in a senior/executive-level role; spans operations and training/development through administrative and financial

  Track record of rapid progression as well as dedication and contributions illustrated by 25+ years with multi-billion dollar global upscale casual dining organization

  Solid understanding of industry trends, consumer habits, target markets, and competitor activities

  Motivating, hands-on leader who effectively trains, develops and directs high-performance managers and associates across both Kitchen and Front of House operations; have successfully developed and promoted staff to higher positions

  Expertise in controlling costs and increasing profits through strategic resource management, inventory control and purchasing practices

  Able to define, develop and execute strategies for boosting productivity and efficiency and highly effective in implementing corporate policies and procedures

  Dynamic communication and interpersonal relation skills critical to productively interfacing with all business stakeholders, from customers and suppliers through corporate management and staff

  Well versed in industry health, sanitation and safety standards

The Cheesecake Factory-Houston/Dallas, TX 1989-Present

Executive Kitchen Manager (EKM)-Dallas, TX; 1991-current

Kitchen Manager In Training (KMIT)-Dallas, TX; 1989-1991

  Rapidly progressed to Executive Kitchen Manager role, assuming accountability for broad-scope operations spanning human resources, procurement, and inventories through policies, procedures and standards compliance, administrative, and financial

  Currently lead team of 3 Kitchen Managers and indirectly oversee staff to ensure achievement of operational goals; train and develop Front of House Managers and Kitchen Managers to facilitate career growth and build highly-qualified management teams for company

  Strategically schedule staff and develop labor templates to maximize use of resources and meet stringent budgets

  Cost-effectively manage inventories and procurement to consistently achieve weekly, monthly and quarterly budgets

  Expertly manage vendors and negotiate purchases to assure competitive pricing, product quality and servicing as well as control costs and optimize bottom-line profits

  Actively implement policies and procedures vital to productivity, efficiency and ongoing compliance with corporate, internal and sanitation/safety regulatory standards

Undergraduate Studies, Texas A&M-College Station, TX and Texas Southern University-Houston TX

Culinary Coordinator, Annual Salvation Army Thanksgiving Dinner; past 7 years