Expert Details
All Aspects of Restaurant and Hospitality Operations: Mergers, Food Safety, Licensing/Franchising, Design and Operations
ID: 728185
South Carolina, USA
Expert's experience includes upscale casual dining, casual dining, fine dining, fresh casual and more. Expert has built high-performance management teams to open and lead new restaurants. His responsibilities have included menu development, marketing, purchasing, human resources, training, accounting, design, site selection, construction, forensic cost analysis and operations. Most often in his career, Expert has been responsible for any operational challenges, whether simple or complex and creating a long term strategy for team, guest experience and financial results. His intuitive ability to look at day-to-day operations as well as create strong financial results helps lead a team to excellence in performance and profitability.
Since 1998, Expert has been a founding partner in 30 restaurants which include a 12,000 sq ft sports bar in Murrells Inlet, a 40,000-square-foot seafood buffet in Myrtle Beach, a 20,000-square-foot bar, a 9,200-square-foot upscale steakhouse and wine bar in Greenville, South Carolina, 2 gourmet food trucks, a gourmet deli, 6 full-service seafood restaurants, 2 Mexican restaurants in Salt Lake City, 3 country-themed restaurants in Tennesee and North Carolina, a gourmet delivery pizza restaurant in Salt Lake City, a 700-square-foot gourmet taco stand, and 10 fast food restaurants in Florida.
Expert’s ventures as the founding partner of Employer include having been retained by ITV Studios to create “Hell’s Kitchen the restaurant," Anheuser-Busch, the Utah Jazz, developing hospitality seminars for the US Commerce Department as part of an international program called SABIT, Buffalo Wild Wing’s, Culver's, Quiznos, Pillsbury Law Firm, Gray Robinson law firm, The Drury Inn, Pusser's BVI concepts, Gainesville correctional penitentiary and more.
Expert has handled anything from independent assessments to designing, opening and managing over 15 different concepts. Expert has worked with multiple chains to world renown Chefs in every aspect of the hospitality industry.Developed and designed Hell's Kitchen prototype for ITV studios to franchise Developed hospitality seminars for US commerce department International program SabitDeveloped Webinars and seminars for Employer Franchise/Licensee program
Education
| Year | Degree | Subject | Institution |
|---|---|---|---|
| Year: 1994 | Degree: MBA Certificate | Subject: Business | Institution: Georgia Tech |
| Year: 1992 | Degree: Training | Subject: Executive Training | Institution: Darden Business School |
Work History
| Years | Employer | Title | Department |
|---|---|---|---|
| Years: 2001 to Present | Employer: Undisclosed | Title: Founding Partner | Department: Consulting |
Responsibilities:Expert is responsible for all aspects of the company. His subject matter thought leadership is informed by varied, rich experience in the restaurant industry: He has successfully held positions as General Manager, Area Director, Director of Operations, Operations Consultant, Senior Director of Operations, Vice President, Sr Vice President and Chief Operating Officer. His experience includes upscale casual dining, casual dining, fine dining, fresh casual and more. |
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| Years | Employer | Title | Department |
| Years: 1998 to 2003 | Employer: Marshall & Chubbs | Title: Founder and Partner | Department: |
Responsibilities:Expert founded this 7-restaurant chain with revenue exceeding $25 million. He assumed responsibility for menu development, construction, hiring; training, day-to-day operations, and all profit and loss areas. |
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| Years | Employer | Title | Department |
| Years: 1986 to 1997 | Employer: Apple South, Inc. | Title: VP of Operations | Department: |
Responsibilities:As part of a four-member start-up team, Expert helped grow a company from one to 200 restaurants in 11 years. Expert has been able to see both the triumphs and the pitfalls of the hospitality industry which has helped him direct others in capitalizing on what they need to do, as well as need not do, to avoid unnecessary expense. |
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Government Experience
| Years | Agency | Role | Description |
|---|---|---|---|
| Years: 2004 to 2004 | Agency: Gainesville Correctional Penitentiary | Role: Kitchen modification recommendation | Description: Updated and designed new kitchen footprint |
International Experience
| Years | Country / Region | Summary |
|---|---|---|
| Years: 2001 to 2002 | Country / Region: Dubai | Summary: Menu Development |
| Years: 2003 to 2003 | Country / Region: Dubai | Summary: Concept Design |
| Years: 2008 to 2009 | Country / Region: BVI | Summary: Merger transition |
Additional Experience
| Expert Witness Experience |
|---|
| Consulted for plaintiffs law firm regarding a $3 million investment generated by fraudulent information and financial materials. Consulted for estate of plaintiff who was shot and killed in an event entertainment venue Consulted for plaintiffs law firm on an accident which happened in an Outback Steakhouse Consulted for Morgan & Morgan (plaintiffs law firm) on an accident which happened in a Zaxbys Restaurant |
| Training / Seminars |
|---|
| Developed ARC Hospitality webinars Developed Seminars for The US Commerce Department and International relationship |
| Vendor Selection |
|---|
| Expert has over 15 years experience in vendor selection and negotiation. |
| Marketing Experience |
|---|
| Expert has led premier companies in aggressive growth. |
| Other Relevant Experience |
|---|
| Expert is considered an expert in restaurant turn arounds. |
Fields of Expertise
food service, hospitality, hotel hospitality, restaurant, restaurant accounting, restaurant advertising, restaurant business plan, restaurant employee training, restaurant hospitality, restaurant industry, restaurant management, restaurant marketing, restaurant operations, restaurant strategic planning, hospitality industry