Evan Dekaristos

Ensured consistent, efficient service across all locations while maintaining high food safety standards.

Monitored P&L, managed labor and food costs, and established budgets to maximize profitability.

• Recruited, trained, and mentored general managers and area staff to cultivate a positive culture.
• Maintained brand standards by ensuring food quality, service consistency, and cleanliness through guest feedback.
• Implemented new technologies and supported limited menu rollouts to execute strategic growth plans.
• Demonstrated expertise in multi-unit operations management with oversight of five or more units across markets.
• Directed comprehensive P&L accountability for over $28 million in annual revenue, driving financial performance.
• Executed operational turnaround strategies and oversaw inventory management across multiple units.

• Oversaw and led 10 multi-restaurant teams of 20 to 50 employees in San Francisco and San Jose.
• Promoted two general managers to operations managers and one to franchise training manager.
• Established logistical framework for day-to-day operations at Foodie Land Night, serving over 500,000 attendees.
• Implemented Otter for streamlined communication, Slack for real-time collaboration, and Airtable for task management, enhancing operational efficiency.
• Introduced Kuul Soft digital display and kiosk-ordering menu system, improving customer experience and operational workflow.
• Opened a new restaurant in Houston, TX on June 6, 2023, overseeing all aspects from training to grand opening.
• Collaborated with a franchisee to launch their first restaurant in Southern California, utilizing established training protocols.
• Analyzed customer feedback to drive improvements, achieving a 30% increase in sales and customer satisfaction.

• Directed large team of over 250 members, managing $15 million P&L with a focus on profitability.
• Cultivated positive work culture while ensuring food quality and operational efficiency.
• Spearheaded market expansion through department collaboration and cloud kitchen integration since 2019.
• Achieved city-wide and nationwide growth, enhancing brand presence significantly.
• Launched company's largest market, overseeing rapid growth across 12 San Francisco locations and one commissary.
• Diversified restaurant concepts to operate 12 distinct brands across four delivery platforms.
• Established partnerships with UberEats, DoorDash, Grubhub, and Postmates to maximize market reach.
• Championed hands-on kitchen deployments for swift operational success.

• Directed all startup operations, ensuring efficiency and effective cost management.
• Achieved 15% cost reduction through strategic vendor negotiations.
• Secured $1.5 million in investor funding, alongside $1.5 million in first-year sales.
• Expanded Bay Area sales by acquiring 20 new accounts through persuasive presentations.
• Streamlined operational processes to enhance efficiency across departments.
• Participated in leadership team for strategic planning and decision-making.
• Created innovative dishes and menus, driving 33% increase in gross sales.

• Spearheaded market sales efforts, achieving annual sales volumes of $30 million across 12 stores.
• Established and maintained efficient procedures to enhance store performance and minimize variances.
• Recruited, trained, and developed a high-performing team of operations professionals across multiple sites.

• Streamlined new restaurant openings across California, Washington, Oregon, Nevada, Arizona, and West Coast Canada.
• Established and monitored success benchmarks for each opening to ensure seamless transitions.
• Collaborated with real estate, HR, and operations to forecast sales and develop staffing plans.
• Trained staff for over 350 new Chipotle locations within three years.

• Achieved 20% reduction in overhead costs through strategic budget development and execution across six locations in San Francisco.
• Led a team of 35 managers, promoting leadership development and staff training.
• Fostered a culture of exceptional customer service to enhance overall guest experiences.
• Managed financial performance for restaurants, overseeing budgets and P&L statements averaging three to five million dollars in sales per location.