Bradley Steiger

Key Achievements:

• Drove Measurable improvements in operational consistency and KPI performance across 20 locations through structured accountability systems
• Improved unit-level profitability by optimizing labor and COGS through targeted action planning
• Supported successful launch of new restaurant openings, including brands first drive-thru

Leadership and Operations:

• Serve as executive liaison between corporate and franchise partners, aligning standards and long-term growth strategies
• Lead multi-unit operational performance across diverse markets, ensuring consistency in execution and guest experience
• Analyze regional and company wide performance trends to identify risk and growth opportunities

Financial and Performance Management:

• Monitor and drive KPIs including sales, comps, guest satisfactions and health compliance
• Partner with operators to improve prime costs and protect margins
• Translate weekly and monthly reporting into actionable strategies to improve performance company wide
• Lead training execution for new restaurant openings and operational rollouts

Facilities and Cross-Functional Leadership:

• Oversee facilities management for corporate locations, including vendor strategy and cost control
• Partner cross-functionally with all departments to drive operational alignment

• Ensure all restaurants in the region are compliant with operational standards (KPIs, Health, Guest Satisfaction)
• Create budgets based off current year + last year trends (going forward)
• Recruit, train, and development at management level (AM, AGM, + GM)- Building the bench
• Maintain high customer satisfaction- address any complaints or issues
• Create new marketing ideas pertinent to the local areas- driving more traffic/sales
• Bi-Annual performance appraisals on Management teams
• Help drive success in COGs + Labor
• Communication with all supporting departments (IT, HR, Training, Accounting, Finance)
• Have overseen up to 13 locations at a time
• Hands on approach to coaching (Tell, Show, Do + Review)
• Weekly calls about People, Labor, COGS (Hold Region Meetings with all AGMs/GMs)
• Time Management

• Dual role contributing to operations (KPIs- sales, EBITDA flowthrough, Labor, COGS, health standards, and guest satisfaction) of 1 single unit + leading New Restaurant Openings + Contributing to new training processes and procedures

• Train new Managers in accordance to BFI standards (proper procedures)
• Lead the charge in NRO (New Restaurant Openings)
• Making sure appropriate practices and standards are being held, taught, and followed to make each restaurant successful
• Develop training materials

• Execute BurgerFi highest standards of hospitality, service, and financial performance
• Track KPI’s and proactively execute programs to assure achievement of corporate goals and standards
• Send weekly payroll reports and other reports as needed
• Responsible for monthly in-depth store inventory, weekly prime cost inventory and daily critical item inventory
• Place all orders, while managing food cost
• Handle communication with outside vendors, including EcoLab
• Coach and provide ongoing training for restaurant team members
• Handle scheduling for 20+ employees, while managing labor cost
• Interact with community to achieve awareness and goodwill of our customer base
• Schedule and execute various community fundraisers
• Complete restaurant opening and closing procedures and manage deposits
• Perform facility walk-throughs to assess cleanliness and preparedness at beginning and end of shifts
• Perform daily Steritech walk-throughs for food safety and health inspection preparation
• Set up continuing maintenance plans for equipment like A/C, ice machines, etc. and create daily maintenance requests, as needed

• Managed daily sales and labor
• Prepared employee schedules
• Interviewed new candidates and trained new hires
• Provided ongoing training for staff
• Encouraged maintenance of safety and hygiene standards
• Managed food ordering, inventory, and preparation
• Built and maintained relationships with vendors
• Assisted with marketing including promotions, coupons, advertising and specials
• Handled customer comments and complaints

• Assisted in the opening of several new locations
• Handled ordering and inventory for multiple store sites
• Completed accurate and thorough daily, weekly paperwork
• Executed cash and inventory control systems
• Generated weekly schedules within budgeted labor goals
• Conducted accurate and manageable food product ordering
• Maintained store cleanliness and restaurant appeal
• Upheld food safety practices and delivery of safe food
• Recruited, trained, coached, and developed staff members
• Maintained a professional, positive work environment
• Conducted monthly staff meetings to convey communications from corporate
• Completed routine performance evaluations for all staff members