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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

Mr. Greek

Jun 2015Present

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 2010May 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 2007Nov 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 1994May 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 1994Nov 1994

General Manager

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

Burger King

Feb 1989Sep 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 1985Oct 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