TOM JOHNSON | 214-763-9394 | Dallas, TX 75231
Observant hospitality professional with outstanding business development skills and 20 years of experience in directing
all activities in hospitality companies. Strategic and far-sighted professional well-educated in operations, finance,
design and construction management. Recognized for boosting company’s earnings, profitability and managing
multiple new locations designs, development and construction.
• Data collection and analysis
• Budget development
• Mentoring and training
• Cost analysis and savings
• Supervision and training
• Profit and loss accountability
• Restaurant operations management
• Labor and food cost control
• Planning and design
• Construction management
• Project management
• Cost control
Managing Director-Headington Restaurants | Headington Companies – Dallas, TX | 07/2017 – 02/2020
• Managed daily operations, including supervising multiple team members across 6 locations.
• Managed employment agreements, compensation plans, salary analysis and corporate governance.
• Increased efficiency, effectiveness and profitability by managing team productivity, costs and budgets.
• Planned, budgeted and directed 3 new restaurant projects with $3.5 million in development capital.
Executive Officer-Raised Palate Restaurants | Headington Companies – Dallas, TX | 01/2015 – 07/2016
• Maximized efficiency of operational systems by updating internal frameworks and controls.
• Spearheaded development and implementation of well-coordinated plans and well-trained team.
• Increased efficiency, effectiveness and profitability by managing team productivity, costs and budgets.
• Maintained several on-time and on-budget new restaurants completion with $6 million total budget.
Vice President of Finance-Consilient Restaurants | Headington Companies – Dallas, TX | 04/2011 – 01/2015
• Prepared and reviewed internal financial and operational reports to influence strategic business planning.
• Directed and coordinated company financial management and budget administration for 13 restaurants with
total annual revenue of $30 million.
• Managed construction of 4 new restaurant operations with a total development budget of $13 million.
Education and Training
University of The Pacific | Stockton, CA | 05/1998
Bachelor of Science: Business Administration And Management

Additional Work Experiences
General Manager at The Porch (Dallas, TX) and Westside Tavern (Los Angeles, CA), Director of Food & Beverage at The
San Ysidro Ranch (Santa Barbara, CA) and Director of Operations at Wine Cask (Santa Barbara, CA)
Dallas/Fort Worth: Commissary, Wheelhouse, Sassetta, Queso Beso, Tango Room, The Joule Hotel, CBD Provisions,
Midnight Rambler, The Porch, Hibiscus, Victor Tangos, Fireside Pies (4) , Thirteen Pies, Alma, American Food & Beverage
Atlanta: Thirteen Pies, American Food & Beverage
California: Wine Cask, Stonehouse, Plow & Angel, Westside Tavern