Jaime D. Greenejaimegreene@sbcglobal.net (713-253-7178)Proven Operations DirectorProviding confident, outcome-focused leadership to drive continual, outstanding business growth.Over 20 years of experience Multi-unit Operations and Sales management that includes leadership of multimillion-dollar locations, supervision for teams of 100+ and full P&L accountability. Year-over-year record of achieving and surpassing revenue, profit, customer service, and quality goals within demanding environments, including the capture of key accounts. B.A. University of California Riverside.OverviewUnique record of launching and growing operations within a variety of economic climates, including downturn economies. Highly effective trainer, mentor, and coach who motivates diverse groups of team members to meet/exceed expectations. Able to handle complex sets of responsibilities and escalated quality/service issues.Selected Knowledge & Skill AreasResource Management; P&L Management; Regulatory Compliance; New Store Concept Development; Staff Performance Reviews; Management by Objective; Total Quality Management; Creating Excellent Guest Experiences; Customer Loyalty & Retention; New Operations Launch; Sales Forecasting; Financial ManagementProfessional ExperienceOz Rey (Finn Hall) Managing Director/General Manager – Houston TX 2019- 2020Full oversight & direction of Houston’s premiere food hall, consisting of 10 independently operated eating establishments and two full bars, including an elevated craft cocktail lounge in the mezzanine. Key contributor in developing Multioperation controls in key service environments. Providing cross concept marketing support and direction. Feed Tx. (Liberty Kitchens)Director of Operations- Houston, TX – 2016 – 2019Full P&L accountability for 3+ High End Casual Dining Restaurants, setting clear expectations, Providing Development and Operational oversight in Catering, Commissary & Administration.Interviewing/hiring Managers, Training, motivating, and working with GM’s, Assistant Manager & crew members, Providing analysis Operational direction & development in leadership systems. Displaying & Teaching “Culture of Yes” attitude, Oversight of all HR, financial & operational audits.Hospitality USAArea Director of Operations- Houston, TX – 2015 – 2016Full P&L accountability for 6 Pubs & New restaurants, Setting clear expectations,Interviewing/hiring Managers, Training, motivating, and working with GM’s, Assistant Manager & crew members, Providing Operational direction & Developing systems for increased profitability, driving “Guest comes first” ethics, Accountable for all financial & operational audits.BMG-(Backfin Group) Multi-Unit Operations Partner- Houston, Austin, Chicago– 2014 – 2015 Key contributor to New store Development and Operational oversight in three cities, surpassing goals and expectations, through a combination of effective promotional. Managed new store opening and daily operations of full-service dining concept, leading Managers & team members in Profitability, quality, safety, and service objectives.Owner/Director TOP BEVERAGE CONCEPTS, LLC – Houston, TX – 2010-2014 Operated licenses as Owner/Operating Partner/General Manager with Vaquero, Inc. DBA Tm. The Red River Dance Hall & Saloon (popular C&W dance hall with a full-sized outdoor rodeo arena) and Sweet Paris Creperie (Rice Village). Held full P&L accountability for all aspects of the business. Trained, mentored, and led sales team of 60 in bar, retail, and rodeo operations, including special eventsArea Sales Manager GLAZIER FOODS COMPANY – Houston, TX – 2008-2010 Directed outside sales and management activities in assigned region. . Created and implemented strategies to capture new accounts and maintain/expand existing accounts. Developed promotional themes and strategies for new product line items. Opened 27 new accounts on an annual basis through weekly key product placement strategies. Consistently exceeded new account quotas as a result. Served as a key developer in new account set-up training and sales planning..Multi-Unit General Manager RUBY TUESDAY LLP – Houston, TX –, Held full P&L accountability for All Ruby Tuesday locations in Houston, supervising and training team of 50 employees across multiple Stores. Created and implemented marketing/promotional strategies, handled troubleshooting and problem-solving relating to inventory management, and served as the primary point of contact for all guest issues. Generated $1.8 million in sales in 1st year of tenure. General Manager, M.G.R. GROUP / SAM’S ROADHOUSE Directed new concept operations for a $2.1 million entertainment-style restaurant. Coordinated all schedules for managers and 50 hourly employees. Booked and planned for live bands. Created and implemented various marketing strategies to drive business growth. Main contributor in key systems for the new concept, resulting in exceeding sales/profitability/guest satisfaction objectives.General Manager, Landry’s (Joe’s Crab Shack), Houston, TX – Managed, coached, and evaluated team of 90 employees within a $2.3 million seafood family-concept restaurant in Houston, with full P&L accountability. Oversaw hiring, orientation, and training functions. Directed local openings and conversions for new concept. Maintained the highest P&L controls and increased profitability on same-store sales. General Manager, Cafe Express, Houston, TX – Managed daily operations for $1.8 million Mediterranean-style restaurant. Led cross-promotional strategy with AMC Theaters. Education & CredentialsBachelor of Arts in Sociology /UNIVERSITY OF CALIFORNIA – Riverside, CA & Graduate, Certified Program in Business Management
