Jeremy Griffith
Summary
Restaurant Operations Executive | General Manager | Team Development Leader
Results-driven restaurant leader with more than 20 years of progressive experience at Red Lobster, advancing from Team Member to General Manager through consistent performance, leadership, and operational excellence. Proven success driving sales growth, profitability, guest satisfaction, and team development across service, culinary, beverage, hospitality, and sales leadership roles. Recognized for building high-performing teams, improving operational efficiency, and implementing innovative programs that deliver measurable business results
Overview
23
23
years of professional experience
Work History
General Manager
Red Lobster
North Little Rock, AR
09.2003 - Current
- Led restaurant operations, driving sales performance, profitability, guest experience, staffing, and financial results.
- Consistently achieved top company performance rankings in key metrics including sales, earnings, turnover, and cost management.
- Established financial controls and accountability systems to drive consistent profit growth.
- Implemented strategic initiatives that improved guest satisfaction, operational efficiency, and employee retention.
- Manage and develop a large leadership team and hourly workforce while maintaining high operational standards.
- Developed high-performing managers through coaching, mentoring, and succession planning.
- Fostered community, vendor, and business relationships to enhance long-term growth and strengthen brand reputation.
Skills
- Multi-Unit & Restaurant Operations
- Profit & Loss Management
- Financial Performance
- Labor & Cost Controls
- Inventory & Food Cost Management
- Operational Efficiency
- Sales Growth Strategies
- Guest Experience Excellence
- Team Development & Coaching
- Training & Talent Development
- Leadership Development
- Change Management
Accomplishments
Top Company Performance | Catering Program Innovation | Leadership Development
- Contributed to four restaurant teams recognized among the Top 5% company-wide based on sales, earnings, food cost, labor management, and employee turnover metrics.
- Currently lead a restaurant ranked #2 in the company based on key performance indicators.
- Created and launched a catering menu based on guest feedback and market demand.
- Generated more than $250,000 in incremental outside sales at the restaurant level.
- Program was ultimately adopted and rolled out company-wide as the organization’s “Lunch Box” program.
- Developed and promoted numerous team members and managers into leadership positions, strengthening organizational talent pipelines and retention.
Career Progression Within Red Lobster
Career Progression Within Red Lobster | 2006-2014
Culinary Manager
- Directed kitchen operations, food quality, inventory management, and food safety compliance.
- Reduced waste and improved food cost performance through process improvements and team training.
Service Manager
- Led front-of-house operations with a focus on guest satisfaction, service execution, and employee development.
- Improved service standards and team accountability through targeted coaching initiatives.
Beverage & Hospitality Manager
- Managed beverage operations, hospitality programs, and guest engagement strategies.
- Enhanced guest experience through service excellence and operational consistency.
Sales Manager
- Developed local marketing and sales initiatives to increase revenue and community engagement.
- Built relationships with local businesses and organizations to drive catering and event sales.
Team Member | 2003–2006
- Began career with Red Lobster and quickly advanced into leadership roles based on performance and leadership potential.
Timeline
General Manager
Red Lobster
09.2003 - Current