Ed Kotas

Region includes 62 Restaurants

• Responsible for the development and growth of 8 District Manager, 394 Managers and approx
• 2500 employees
• Developed 2 District Manager to Director of Operations, 1 New Restaurant Opening Leads for the brand, 18 Certified Training Manager.
• Have grown sales double digits every year, for the last 5 years. Through a strong focus on people development, systems execution, exceptional food and consistency
• Part of a small group of leaders who helped pilot a new scheduling system for the entire brand
• 2 out of the last 4 years the Region was the best in the country
• This is based on overall results (Sales, Profits, People KPI’s, and Operational Metrics)
• Completed Chipotle's Executive Development Program
• Rated #2 out of 15 individuals selected
• Fostered a culture of continuous learning within the organization by encouraging innovation, experimentation, and constructive feedback.
• Maintained consistent communication with senior leadership regarding project progress, challenges faced, and proposed solutions for any roadblocks encountered.
• Developed strong relationships with cross-functional teams for better collaboration and overall project success.
• Championed change management initiatives by communicating benefits clearly and addressing concerns promptly among the team members.
• Improved team productivity by implementing efficient work processes and streamlining communication channels.
• Evaluated employee performance and conveyed constructive feedback to improve skills.
• Assisted in organizing and overseeing assignments to drive operational excellence.

• Region includes 39 Restaurants in Louisiana and Mississippi
• Responsible for development and growth of 7 District Managers
• Remodeled 12 restaurants and opening 1 new restaurant in the last 15 months with Avg sales growth of 12%
• Recruited 3 External District Managers and Developed 2 Internal Promotes to District Manager
• Worked with the District Management Team to instill the GPS Culture of Goal Setting, People Focused and Service Obsessed
• By Instilling this culture, we were able to recruit management from some of largest competitors; Chick-Fil-A, McDonalds, Raising Canes, Star Buck, and Whataburger
• Sales growth of 3.5% in 2018 and attained our EBITA budget
• Improvement in Key Burger King Metrics
• 5% improvement on REV scores with an Avg of 85%, Speed of Service dropped from 3:26 to 3:02, and NPS improved 4%

• Responsible for a group of 5 Area Supervisors and 53 restaurants
• Lead the company nationwide with double digit sales growth in 2014, 2015 and 2016
• Exceeded our EBITA budget by over $2,500,000 in the last 3 years
• Developed 3 Area Supervisors to positions above district level
• Recognized as District of the Year in 2011, 2014, 2015 and 2016; District of the Year is a combination of Sales Comps, Profitability, Operational Matrix, Staffing and Turnover
• Worked closely with franchisees to help build relationships between Co-op members and Arby’s Restaurant Group
• Vice President of Grand Rapids Co-op 2013 - 2016
• Successfully remodeled 9 restaurants within the last 12 months with average sales growth of 26%
• Proven Retention and Talent Recruitment
• 2016 - 118% staffed with Team Members, 2016 -108% Team Turnover, 2016 – 21% Mgr
• Turnover

• Responsible for 8 restaurants with volumes ranging from $750,000 to $1.4M
• Coach management teams on daily operations and systems, profit and loss control, goal setting, and development of their management teams
• 2006 had the second highest mystery shop avg in Arby’s at 95.2%
• Supervisor of the Year 2007
• Opened and/or assisted in the opening of 5 new locations
• 2005, 2006, and through 2007 had the lowest team turnover in Arby’s
• Developed 3 General Managers to Certified Training Manager and 5 to Operating Partner
• Recruited and developed 2 Supervisor candidates

• Primary responsibility in planning and managing all facets of the inventory integrity
• Achieving company’s shrink plan Maintain accurate inventory supply through proper cycle counts/inventory counts on a daily basis
• Help ensure customer loyalty by greeting and parting phrases to all our guests
• Labor management through proper scheduling, coaching, and development of the inventory / loss prevention team

• Oversaw 9 restaurants with volumes ranging from $700,000 to $1.8M
• Coached management teams on daily operations, hiring and development of manager’s, building sales and customer counts, and P&L optimization
• Designed training program for developing new managers in prior franchise