Elliott Beck

Leads restaurant operations to ensure consistent delivery of exceptional guest experiences and financial stewardship. Oversees all operational systems, food safety, and staffing while developing high-performing leaders and teams. Drives strategic initiatives to achieve service, quality, and profitability goals through disciplined execution, innovation, and a culture of excellence.

Leads front-of-house operations to deliver exceptional guest experiences while achieving key performance metrics in order accuracy, speed of service, and satisfaction. Oversees staffing, scheduling, and training to ensure a well-equipped, high-performing team that consistently upholds hospitality standards and operational excellence.

Leads all kitchen operations to ensure excellence in food safety, cost management, labor productivity, and guest experience. Oversees staffing, training, and team development while implementing systems that drive efficiency, consistency, and quality. Maintains proper inventory, safety standards, and operational discipline to support sales growth and customer satisfaction.

Drives successful high-volume grand openings across the U.S. and Canada by executing scalable staffing and operational systems that ensure long-term restaurant health. This role partners with Operators to implement proven talent strategies, equip internal leaders to sustain growth, and establish processes that can be replicated across markets. Field Talent Staff Level 2 employees serve as both practitioners and coaches—building capable leadership pipelines, reducing friction in talent operations, and fostering consistent excellence in new and established restaurants.