Restaurant Operations Leader | Multi-Unit Director | Building the Systems, Teams & Cultures That Scale
July 2015 - December 2017
VP of Operations Olive Mediterranian Grill
Multi unit QSR management (Jimmy John’s Franchisee).
P&L
Development of playbook systems and procedures.
Worked alongside ownership to identify new opportunities and new buildout management.
Branding and marketing partnerships.
May 2018 - Present
CEO Founder Farrand Hall Hospitality
Start up luxury hospitality company located on an historic 12 acre country estate in Michigan.
Created one of the countries top guest chef series, including Michelin and JBF winners.
Led company growth to just over $1 million annually. P&L management.
Growth to 3 hospitality concepts and one retail concept.
Jan 2017 - Present
CEO Founder Calibrate Hospitality Consulting
Operational assessments of hospitality companies ranging from start-up to $30+ million.
Fractional COO leading teams through growth and strategic restructuring, emphasizing management structures, KPIs, and establishing north star goals.
Concept development and strategic planning. Including brand develop and messaging.
Continuous Improvement, Lean.
Projects: Farrand Hall, The Farm at Emerald Valley, Journeyman Distillery, Chicago Neighborhood Initiatives, Nakoma Golf Club, Vander Farms and Lexington Betty Smokehouse, Farm To Table PA. Others
Over 20 years in restaurant and food & beverage operations, I’ve led multi-unit portfolios and consulted with brands up to $40M in revenue — and the throughline across every role has been the same: I build the things that didn’t exist before I got there. Training programs. Accountability structures. Hiring pipelines. SOPs that teams actually follow because they’re built around how real operations work, not how someone imagined they might.
The result is organizations that can grow without the wheels coming off — where GMs lead confidently, costs are controlled consistently, and the guest experience holds up across every location, not just the flagship.
What I’m known for:
• Designing and implementing operational systems from the ground up
• Developing GM and leadership talent that sticks and advances
• Bringing structure to fast-growing or historically chaotic operations
• Reducing turnover by building cultures where people want to stay
• Running clean P&Ls across multi-unit portfolios without sacrificing standards
I’m currently seeking a Director or VP of Operations role with a restaurant or F&B brand that’s ready to build — whether that’s scaling from 5 units to 20, tightening operations ahead of a brand refresh, or finally putting real infrastructure behind a concept that’s grown faster than its systems.
If that’s where your organization is headed, I’d like to be part of the conversation.