Michael Olander2324 Hamilton Lane, Nevada TX 75173816-714-0669 mjolander@msn.comProfessional Experience:Kelly Restaurant GroupDistrict Manager 7/2019- presentMulti-Unit – Multi-Concept Director of 9-14 restaurants / bars throughout Texas including Brickhouse Tavern + Tap, Craft Republic, Fox and Hound, Joes Crab Shack, Nashville Hot Chicken Shack, along with three Virtual Kitchens Annual revenue of locations $16M to $30M annual along with 8-14% EBITDAKey part of teams developing food and beverage direction and creative for company as well as marketing planning in all conceptsStore level follow up of Hospitality, Food Execution, Facility maintenance through management teams and development of great staffsZoe’s KitchenRegional Operator10/2015-12/2017Oversaw Day to Day Operations of 8 units in Kansas, Missouri and ArkansasRegion Sales volumes of $10M Developed and ensured training system followed on 8 GM, 8 AGM and staff size of 20-30Opened 5 new Fast Casual locations in new marketsConsistently Top 5 Results on Company Scorecard (Sales, Food COGs, Labor COGs, Turnover and Guest Satisfaction Scores)Achieved same store sales increase of 4.6% in 2017 Hospitality USA Director of Operations8/2013 – 10/2015Concepts included The Local Pour, Sherlocks Pub, Baker Street Bar & Grill and Watson’s House of Ales. Oversaw Day to Day Operations of 9 multi concept units in the Houston areaRegional sales volume of $25MHired, Trained and Developed 9 GMs, 18 Assistant Managers and staff sizes of 25-40Achieved same store sales increase of 5% in 2015Concepts included The Local Pour, Sherlocks Pub, Baker Street Bar & Grill and Watson’s House of Ales. Consistently exceeded Sales, Profit and Turnover goals Bar Louie Restaurant OperationsDirector of Operations 7/2011 – 8/2013Oversaw Day to Day Operations of 8 units in the Texas and Florida MarketsRegional sales volume of $25MDirect Reports of 8 GMs and 16 Assistant Managers. Staff sizes were between 25 and 40 per locationOpened 5 new locations for the companyFox and Hound Restaurant Group District Manager1/2006 – 7/2011Oversaw Day to Day Operations of 8 units in the North Texas RegionRegional sales volume of $20MDirect Reports of 8 GMs and 16 Assistant Managers. Staff sizes were between 20 and 30 per locationOther related experiences:Don Pablo’s Mexican Restaurant General Manager / Director of Operations 2001 – 2006 Sunwest Restaurant Concepts District Manager 1996 – 2001 McDonald’s Restaurants GM / Area Supervisor1983 – 1996Education:University of Nebraska, Lincoln – Business Studies
