Goal-focused and detail-oriented professional with extensive experience in multi-unit operations, restaurant development, and purchasing and supply chain. Well-versed at formulating and implementing innovative solutions to optimize menus as well as kitchen production. Adept at motivating, guiding, and leading high-caliber teams of professionals to collaborate toward a common goal. Equipped with articulate communication and interpersonal skills in building positive work relationships with clients and professionals of all levels.
Provide leadership to the department in redesigning the guest experience. Redesign kitchen production, manage all operational communications to the field, revamp the equipment purchasing process, and establish and document standard operating procedures (SOPs). Coordinate with technology teams in the development of new software systems, incorporated point of sales (POS) and implemented new food costing software.
Designed and implemented a new kitchen production system, which decreased cook time by 50%, boosted throughput by 30%, and enhanced quality and menu flexibility
Received several awards, including two Topgolf Star awards and Champion of Change awards
Introduced a new service model that significantly improved services, decreased bay turn times, and removed lobby bottlenecks, thus producing an estimated system-wide annual financial impact of more than $10M
Developed and integrated innovative software systems to remove technology friction for Topgolf’s guests while improving data collection
Modified the equipment purchasing process, which reduced equipment cost by 10% while improving project management