Curtis Beat
Vice President of Operations
Goodyear,AZ
Summary
Regional Vice President of Operations at JRI Hospitality, specializing in operational efficiency and strategic growth across 28 locations. Expertise in KPI management and operational streamlining, resulting in a top-of-the-line food safety record and a culture of innovation. Demonstrated leadership in enhancing performance and achieving outstanding results.
Overview
27
27
years of professional experience
2
2
Certifications
Work History
Regional Vice President of Operations
JRI Hospitality dba Freddy’s Frozen Custard & Steakburgers
05.2021 - Current
- Oversaw four Directors of Operations, 28 Restaurant Operating Partners, and 700 team members across 28 locations in four states.
- Collaborated with executive leadership to develop corporate strategies aligning regional goals with overall vision.
- Managed all KPI, financial, operational, and facility improvement objectives effectively.
- Enhanced operational efficiency by streamlining processes and implementing cost-saving measures.
- Championed continuous improvement initiatives to cultivate an innovative organizational culture.
- Implemented standard operating procedures to guarantee consistent quality across restaurants.
- Ensured compliance with industry regulations, maintaining a flawless food safety record.
Operating Partner
GSR Enterprises dba Freddy’s Frozen Custard & Steakburgers
02.2011 - 05.2021
- Co-owned and operated first six Freddy’s Frozen Custard & Steakburgers in California and Nevada.
- Maintained annual AUV of $2,000,000 and achieved highest weekly AUV of $41,000 for nine consecutive years.
- Established financial goals and managed budgets to control expenses effectively.
- Sourced vendors and negotiated contracts to minimize costs.
- Streamlined processes to enhance operational efficiency through innovative strategies.
- Developed and executed promotional strategies to drive business growth.
- Implemented quality control measures to ensure consistent product delivery.
- Assessed risk factors within operations and created contingency plans for unexpected challenges.
General Manager
Leeks Restaurant Group - Sammy’s Woodfired Pizza
03.2008 - 02.2011
- Received quarterly award, "General Manager of the Quarter," for exceptional leadership and rapid performance.
- Achieved 70% retention of opening team through targeted engagement and support strategies.
- Promoted one General Manager, one Manager, and four Supervisors to strengthen leadership pipeline and ensure operational continuity.
- Established training facility for regional managers and staff transitioning to international franchises.
General Manager and Assistant General Manager
Red Robin International
09.2005 - 03.2008
- Sustained beverage sales by effectively managing cost variances, contributing to overall profitability.
- Promoted business through targeted networking with local schools and businesses, enhancing community engagement.
- Facilitated Focus Group sessions for Team Leaders to develop CDT’s for Train-the-Trainer, improving training quality.
Front of House Manager and Retail Manager
Landry’s Corporation - Joe’s Crab Shack
09.2004 - 09.2005
- Retail Manager – Control and direct retail sales center. Increased retail sales by 6% over 8 months through targeted strategies.
- Trained and developed staff to enhance guest satisfaction.
- Monitored labor and product costs, ensuring adherence to budget guidelines.
Assistant General Manager
Timberline Steakhouse and Grill
10.2003 - 09.2004
- Accountable for meeting and exceeding company standards and goals.
- Streamlined daily operations to enhance efficiency and service quality.
- Experience in restaurant budget and control with a strong command of daily operations.
- Exemplify personal leadership and hard work to all employees.
Kitchen Supervisor
C. Bass Bar and Grill
06.2000 - 01.2001
- Supervised a team of 40 that established quality and staging of food production.
- Reported to Kitchen Manager with tasks for schedules, running shifts, and food pars and prep.
- Monitored daily labor and food costs to ensure budget compliance.
Corporate Trainer, Kitchen Supervisor, and Line Cook
Timberline Steakhouse and Grill
11.1998 - 01.2001
- Assisted in kitchen line design and startup, enhancing production efficiency and value.
- Successfully launched and marketed menu recipes, improving food appearance and taste.
- Trained staff on food preparation techniques and kitchen operations for new restaurant chains.
Education
Associate of Applied Science - Hotel And Restaurant Management
Butler County Community College
El Dorado, KSBusiness Certificate in Brewery Operations
University of Vermont
Skills
- Operational efficiency and process optimization
- Strategy development and business growth
- Vendor negotiation and cost management
- KPI management and performance improvement
- Financial oversight and analytical review
- Business leadership and facilities management
Accomplishments
Franchise Operator of the Year in 2019 - Freddy's Frozen Custard & Steakburgers.
Certification
TAM (Nevada) Serve Safe Proctor Certified
References
References are available upon request.
Timeline
Regional Vice President of Operations
JRI Hospitality dba Freddy’s Frozen Custard & Steakburgers
05.2021 - Current
Operating Partner
GSR Enterprises dba Freddy’s Frozen Custard & Steakburgers
02.2011 - 05.2021
General Manager
Leeks Restaurant Group - Sammy’s Woodfired Pizza
03.2008 - 02.2011
General Manager and Assistant General Manager
Red Robin International
09.2005 - 03.2008
Front of House Manager and Retail Manager
Landry’s Corporation - Joe’s Crab Shack
09.2004 - 09.2005
Assistant General Manager
Timberline Steakhouse and Grill
10.2003 - 09.2004
Kitchen Supervisor
C. Bass Bar and Grill
06.2000 - 01.2001
Corporate Trainer, Kitchen Supervisor, and Line Cook
Timberline Steakhouse and Grill
11.1998 - 01.2001
Associate of Applied Science - Hotel And Restaurant Management
Butler County Community College
Business Certificate in Brewery Operations
University of Vermont