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Work Background
AlfalfaChief Operating Officer
Mar. 2024California, New Jersey, New York
AlfalfaAdvisor & Fractional COO
Mar. 2023 - Mar. 2024
Flour ShopVice President Operations
Apr. 2022 - May. 2023Los Angeles Metropolitan AreaLead all aspects of the business, including retail stores, commissaries, and corporate support functions. Develop an internal pipeline of talent through implementation of processes and systems which support a people forward culture. Establish the requirements for an integrated and synchronous system of financial accountability including all revenue channels, internal inventory management, and expense management. Set the vision for a customer centric culture and implemented a CX platform focused on driving CSAT and customer retention.
Business Strategy
▪ Established the strategic roadmap and led the organization successfully through several stages of growth, including introduction of nationwide shipping, and several new product lines increasing revenues 15% with 6 months of tenure
▪ Created a vision and executed the development of the Brand function to ensure consistency across all channels and promote active outreach to develop key business partnerships expanding company’s reach within the wholesale and CPG segments
▪ Successfully negotiated and implemented contracts for multiple vendors including e-commerce, HR, CX, and ops platforms driving efficiency and creating a more cohesive internal culture
sweetgreenDirector Operations Services
Mar. 2019 - Jan. 2022Culver City, CaliforniaDirect all aspects of operations, business strategy, and brand leadership for growing healthy mission-focused food chain providing locally sourced, organic foods. Operations Management
* Collaborated with founders to plan new team focused model for ops services, which included kitchen operations, and integrated this into operations, reporting directly to the COO.
* Grew operational readiness from 60% to 90% within 3 months by creating highly integrated functions designed to deliver quality programs efficiently.
* Led redefinition of business operating model to meet COVID-19 regulations; team wrote over 100 new SOPs, developed training, and implemented new processes in sync with market directors to ensure compliance.
* As owner of operations roadmap, managed flow down from OKRs to cross-functional teams to prioritize needs, implement process improvements, and train teams to ensure smooth assimilation of all operations facing initiatives. KPIs & Metrics
* Sustained EBITDA gain of over 300bps by developing and implementing comprehensive COGS management program with buy-in from executive team, including training and hand off to operations teams.
* Instituted new dashboards to track operational metrics in order drive excellence, including financials, throttle and throughput, and other KPIs.
Project Management & Process Improvement
* Drove fast-paced projects and ongoing initiatives to enhance customer experience and retention, including 5 new seasonal menus per year and customer insights program.
* Established improved inventory management program and technologies to better manage constantly changing food inventory that required fresh, timely delivery from farm to table.
* Launched comprehensive food safety program to alleviate any gaps in operations and reduce risk.
The Cheesecake Factory Inc.Director, Operations Services
Aug. 2002 - Feb. 2019Calabasas, CADIRECTOR – OPERATIONS SERVICES, Calabasas Hills, CA (2002 – 2019) Business & Operations Improvement Leadership Made a mark within corporation and earned a reputation as a highly sought after adviser and change agent. Handpicked to lead and advise on key strategic priorities with significant impact to the organization’s maturity, technology modernization, high-performing culture, and pipeline development. Program & Project Discipline Defined well-controlled and goal focused process and procedures, along with status reporting and project racking for game-changing initiatives. Shed transparency on project priorities and gained visibility into 40–70 annual department initiatives. Sustainable Operations & Cost Efficiencies Delivered a series of solutions that drove efficiency, curtailed cost, and matured operational practices such as solving a 30-year old challenge (menu complexity: 250 menu items prepared from scratch and 1200+ prep items prepared fresh daily)—chosen to plan and execute remediation strategy by the Chief Culinary Officer and Executive Vice President. New Product & Services Launch Entrusted as a visionary product leader, combining efforts with the CEO in the roll-out of a new gluten-free menu to respond to market needs. Directed pilot, alpha, and beta projects prior to national rollout within six months, versus typical 12-month cycle. Assumed ownership and assembled team, partnering with department heads in developing master plan for R&D, operations, performance development, communications, quality assurance, finance, marketing, guest services, legal, and operations services.
Legal Sea FoodsDIRECTOR OF CULINARY OPERATIONS
Jan. 1997 - Dec. 2002Florida, Massachusetts, Rhode Island, and Washington D.C.Advanced to Director through dedicated efforts, earning position to lead culinary team. Piloted tactical operational execution of the company’s reimaging and expansion strategy to expand from a Northeast regional seafood chain to a national competitive player in contemporary seafood specialization, becoming consistently ranked #1 region. ■ Opened Washington D.C. location, realizing immediate success with record sales numbers that beat company standards for profitability within 30 days of a new restaurant opening. Contributed to restaurant design, selecting equipment and optimum configuration for the targeted menu execution. ■ Generated public and media visibility with features in local D.C. news for bringing a new restaurant presence to a neighborhood that needed revitalization in food establishments. Represented the restaurant and company in planning and executing the annual Taste of the Nation event in Washington, D.C. Regularly selected to cater White House and Capital events, as a showcase of our menu.
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