Landen Davis
Houston,TX
Summary
Experienced in P&L management, budget forecasting, and achieving financial targets. Skilled at maintaining quality while driving profitability. Expertise in identifying and nurturing high-potential talent for leadership positions. Strong ability to create scalable systems and operational strategies that enhance efficiency and streamline processes.
Overview
7
7
years of professional experience
Work History
District Manager
The Teahouse & Tapioca
09.2021 - Current
- Sustained 2.5% year-over-year growth for the past three years, demonstrating strategic operational and financial leadership
- Championed leadership development, promoting three General Managers and three Executive Team Members through structured training programs and succession planning
- Designed and implemented corporate P&L strategies to support monthly/quarterly forecasting, store budgeting, and cost optimization
- Partnered with department heads to establish scalable operational infrastructure for both corporate and franchise locations
- Directed supply chain management, including inventory systems, procurement, and staffing models
- Spearheaded cost structure optimizations by collaborating with Corporate Directors (CDs) and General Managers (GMs)
- Improved employee retention rates and upheld Department of Health compliance across multiple locations
Executive Chef
State Fare Kitchen & Bar
06.2020 - 09.2021
- Oversaw all aspects of labor and food cost control, staff development, and compliance with food safety and sanitation standards
- Conceptualized and executed weekly/monthly menu specials and bespoke event menus
- Led the opening of a new restaurant, including recruitment and training of BOH staff, with a focus on developing sous chefs into leadership roles
- Cultivated strong vendor relationships to secure high-quality ingredients and negotiate competitive pricing
- Leveraged financial acumen to manage daily operations through P&L analysis, labor management, and team coaching
Sous Chef
Eunice
03.2018 - 05.2020
- Designed and implemented comprehensive systems for inventory management, invoicing, and BOH staff training schedules
- Played a pivotal role in restaurant launch, setting operational standards, and addressing process inefficiencies
- Conducted weekly inventory, cost analysis, and menu design to align with budgetary goals and culinary standards
Education
Champions School of Real Estate
01.2024
Classical French and Modern American cuisine
Pennsylvania Culinary Institute
Pittsburgh, PA09.2000
Skills
- P&L management
- Budget forecasting
- Financial targets
- Identifying talent
- Developing talent
- Leadership development
- Creating scalable systems
- Operational strategies
- Driving efficiency
Hobbies and Interests
- Advocate for the Slow Food movement and using locally sourced, organic ingredients.
- Enjoy playing golf, soccer and running.
Timeline
District Manager
The Teahouse & Tapioca
09.2021 - Current
Executive Chef
State Fare Kitchen & Bar
06.2020 - 09.2021
Sous Chef
Eunice
03.2018 - 05.2020
Classical French and Modern American cuisine
Pennsylvania Culinary Institute
Champions School of Real Estate
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