JOHNNY BANKS
Las Vegas,NV
Summary
Results-driven executive with extensive experience in strategic leadership and operational management. Recognized for driving business growth, optimizing processes, and building high-performing teams. Skilled in strategic planning, financial oversight, and stakeholder engagement, with a proven ability to deliver sustainable results. Adaptable and dependable, consistently achieving measurable impact in fast-paced, dynamic environments.
Overview
16
16
years of professional experience
Work History
VP/ Director of Operations
Sugar Factory
Las Vegas, NV
01.2021 - Current
- Promoted from Executive Chef to oversee all operational functions across multiple business units.
- Direct daily operations, including inventory management, logistics, staff scheduling, and budgeting to ensure efficiency, and cost control.
- Establish and implement policies, KPIs, and best practices that drive profitability, streamline workflows, and enhance operational excellence.
- Collaborate with senior executives on process optimization, risk management, and technology adoption to support strategic growth.
- Lead cross-functional teams in executing complex projects, consistently delivering on time, within budget, and aligned with organizational objectives.
- Monitor key performance indicators, financial outcomes, and regulatory compliance, identifying opportunities for continuous improvement and accountability.
Executive Chef
Sugar Factory
Las Vegas, NV
06.2016 - 12.2020
- Directed all culinary operations including, menu development, food cost management, and kitchen staff scheduling.
- Reduced food costs by leveraging accurate forecasting, strategic supplier negotiations, and waste reduction initiatives.
- Upheld the highest standards of food safety, sanitation, and presentation to ensure quality and compliance
- Mentored and developed kitchen staff, fostering professional growth and alignment with brand standards.
Kitchen Manager
PBR Rock Bar
Las Vegas, NV
06.2013 - 06.2016
- Managed back-of-house operations including, staff scheduling, supply ordering, and strict adherence to food safety compliance.
- Trained, supervised, and motivated kitchen staff to consistently deliver on brand and service standards.
- Optimized food costs through strategic supplier negotiations and precise inventory management.
- Supported leadership in executing menus and delivering seamless service in high-volume environments.
Floor Manager + BOH Manager
Todd English
Las Vegas, NV
04.2010 - 06.2013
- Managed both front- and back-of-house operations to ensure seamless service, high-quality guest experience.
- Developed and enforced SOPs to optimize kitchen efficiency, safety, and product quality.
- Implemented cost-control and efficiency initiatives that increased overall profitability.
- Trained and coached staff on customer service, food safety, and operational best practices to elevate team performance.
Skills
- Team leadership
- Relationship building
- Decision-making
- Critical thinking
- Customer service
- Time management
- Problem-solving
- Operations management
- Operational efficiency
- Excellent interpersonal skills
- Warehouse management
- Staffing oversight
Timeline
VP/ Director of Operations
Sugar Factory
01.2021 - Current
Executive Chef
Sugar Factory
06.2016 - 12.2020
Kitchen Manager
PBR Rock Bar
06.2013 - 06.2016
Floor Manager + BOH Manager
Todd English
04.2010 - 06.2013