ERIC S. TUCKER

Led a Team to write, communicate, and uphold standards of excellence by establishing processes and procedures that excelled the organization in the Quick Service space.

- Created a guest service initiative that established customer service standards across the brand that increased overall satisfaction from 74% to over 84%

- Fully created an SOP program from scratch that established standards, recipes and quality identifiers across all stores and departments.

- Established and internal and external communication program

- Partnered with Operations and Support Teams to rollout large projects and initiatives

- Catering, ANDGO!, Labor and Inventory Management

- Created tools to communicate directly to the hourly team member to improve on guest services and food quality

Created a 'best-in-class' Off-Premise program from scratch including menu development, packaging, online digital support and 5 year sales plan.

− Led program to a $10M incremental revenue channel in two years, $13M in three years, with projections to do $50M in five years.

− Fully engineered and maintained an online order platform (OLO) to support a seamless digital guest experience.

− Developed and led a Catering Specialist and Sales Team to build awareness around Fogo Off-Premise through local store marketing and outbound efforts.

− Launched a Full-Service Event platform, averaging $9,000 per event, adding $1M in incremental revenue in its first year.

Brought on as part of executive team to support and lead the acquisition and transition of Bravo/Brio Restaurant Group into FoodFirst Global Restaurants. The transition involved the development of systems and processes to achieve operational excellence and incorporate the two cultures.

- Contributed to strategic planning and development of operations transformation roadmap as key member of executive team.

- Led projects and developed training in support of improved menu overhaul for both Bravo Cucina Italian and Brio Tuscan Grille.

Served as Operations Support and Project Liaison, leading the development and implementation of all major organizational initiatives to support the portfolio of brands including: Del Frisco's Double Eagle Steakhouse, Sullivan's Steakhouse and Del Frisco's Grille.

− Provided key leadership, direction, training, and development to Executive Team, Corporate Office/Operations Leaders, Chefs, Managers, and Team Members.

− Established processes and tools across all disciplines to successfully launch programs including technology initiatives, menu development and implementation, cultural recognition, leadership development, and communication channels.

Partnered as Executive Recruitment Consultant to source and place all levels of Management in the Hospitality Industry.

Led the Learning and Development Department including Hourly and Management Curriculum Development, in-house Design and Project Management, People Technologies Delivery, Social and Community Engagement and Support Center Development

− Directed a department of 21 team members with 5 direct reports supporting over 1600 restaurants with over $4.0 billion in annual sales and 95,000 employees.

Operations liaison ensuring successful alignment between the Cheddar’s Corporate Support Center, Franchise and Operations Teams.

− Led a cross-departmental support team to create and standardize systems and processes across 153 restaurants to maximize performance within a high-volume environment of over $700+ million in system-wide sales.

Successfully managed the facilitation of a cross-departmental team for the timely delivery of communications, systems, and training to 225+ domestic and international restaurants with system-wide sales of $650+ million.

- Ensured operational alignment with metrics that resulted in improvements in revenue generation, turnover, operational excellence, and EBITDA.