Summary of Qualifications

  • Director, Manager & Mentor experienced in a fast paced environment adapting to different situations
  • Over 35 years total restaurant experience involving all aspects of management
  • Enjoy challenge in my job with a keen willingness to gain additional knowledge
  • Strong organizational, planning and coordinating skills
  • Pro-active manager, respond well before a problem arises
  • Vast knowledge of operational systems and procedures
  • Excellent knowledge of P&L, POS and computer systems

Work experience

Work experience

Mr. Greek

Jun 2015 - Present

Director of Operations

  • A Senior Operations Executive with over 35 years of experience in the Hospitality industry.
  • Act as liaison between the company and company managers and franchisees to leverage resources, promote best practices and align business objectives.
  • Provide consultation to continuously improve operational effectiveness, guest satisfaction, sales, traffic, and profitability, driven by analytics to brand standards, market and DMA opportunities.
  • Provide regular leadership on cross-functional projects with system impact. Provide leadership and business solutions at a strategic level for company restaurants and franchise group(s).
  • Protect the Brand by ensuring brand Standards are executed and provides feedback/coaching.
  • Establish and build a trusting relationship with Franchise Partners by conducting valuable, purpose driven restaurant visits with operational intensity to improve business results. 
  • Develop and Implement training plans for new Franchise Partners.


Feb 2010 - May 2015

Director-Supply Chain, Information Technology & Facilities Maintenance

Directly responsible for all aspects of Supply Chain, Facility Maintenance and Information Technology and any other special projects.

  • Develop, implement and maintain appropriate sourcing/distribution strategies for all food and beverage products based on quality, cost, yield, labor savings, security of supply and ease of ongoing management.
  • Negotiate and implement Maintenance Contracts.
  • Audit invoiced pricing of all vendors to ensure accuracy based on contracts and pricing agreements.
  • Oversee and maintain the administration and maintenance of the company’s IT needs.
  • Manage the planning and implementation of additions, deletions and major modifications to the POS system.
  • Implement web based food and labor program/reporting.
  • Manage NCR and Micros equipment and support contracts.
  • Troubleshoot software, hardware and network issues.
  • Manage the planning and implementation of Credit and debit card systems.

Fishbowl Restaurant

May 2007 - Nov 2009

Director of Operations

Directly responsible for the day to day operations of the Barrie location as well as all operational changes in Timmins and opening a new location in Sudbury

  • Assessing all systems, staff, routines and marketing of their business model
  • Implementing par levels, ordering routines and cost saving measures
  • Developing and implementing new menu’s
  • Recruiting new Management team and developing their talents
  • Evaluating all existing staff and setting development goals
  • Development and implementation of P&L and payroll accounting
  • Development and implementation of Food cost program, reducing FC from 40% to 34% with a theoretical of 33%
  • Development of daily features
  • Set up and organize seasonal menus from start to implementation. Concept, menu, food specs, purchasing, artwork, advertising, staff training and tracking
  • Handle supplier relationships
  • Manage fixed costs, yearly review and negotiations with suppliers and contractors
  • Set up and maintenance of Micros POS system


Nov 1994 - May 2007

District Manager

Directly responsible for the operation of six locations as well as partial duties for an additional six. 

  • Many of the same duties as Fishbowl, but in a more structured corporate environment


Jun 1994 - Nov 1994

General Manager

  • Supervised full and part time staff
  • Assured food quality was up to standard
  • Maintained restaurant cleanliness

Burger King

Feb 1989 - Sep 1993

General Manager

  • Management of 45 full and part time staff
  • Complete store operations including hiring personnel, supplies
  • Inventory, food and wage cost control, marketing of a new location

Pizza Hut

Apr 1985 - Oct 1988

General Manager

  • Management of 45 full and part time staff
  • Complete store operations including hiring personnel, supplies
  • Inventory, food and wage cost control



DeVry institute of Electronics


Electronics Engineering

Weston, Ontario

Core Competencies

Restaurant Multi Unit Management
Supply Chain Management
Recruiting and Hiring
Cost Control
IT & Facilities Maintenance