Mark Davis

Led the strategic transformation of the company by merging culinary innovation with a high-performance culture. Operated with an entrenched, owner like spirit treating the business as my own.

• Oversaw product development, team leadership, and operational systems that fueled brand growth, improved client retention, and drove multi-million-dollar year-over-year revenue increases.
• Spearheaded culinary innovation and menu revamp, resulting in a 15% increase in client retention and contributing to $5.5M+ in year-over-year sales growth.
• Improved meal production efficiency by 25% in 6 months, enabling the kitchen to scale output without increasing labor costs.
• Built and led a performance-driven leadership and culture team, fostering a disciplined, high-accountability environment.
• Oversaw new facility buildout and implemented scalable operational systems that improved quality control, consistency, and output capacity.
• Cut packaging expenses by 32% in 12 months, securing $600K+ in annual savings through strategic renegotiation and improved cost controls.

Oversaw full front- and back-of-house operations for a high-volume restaurant, leading all aspects of team development, financial performance, and guest satisfaction. Acted as the primary business driver, responsible for hiring and training management teams, optimizing labor and food costs, and ensuring that brand standards were consistently executed.

• Improved restaurant profitability by 28% year-over-year by optimizing P&L operational systems, improving team performance, and increasing guest retention.
• Recruited, trained, and developed high-performing teams, leading to improved retention, staff engagement, and operational efficiency.
• Boosted guest satisfaction scores by 22% in 2022 by improving front-of-house execution and team accountability.

Served as a senior-level culinary leader responsible for providing expert support and operational stability across multiple Brio - Bravo locations within a designated region.

• Temporarily assumed executive chef duties during transitions, openings, or staffing gaps-ensuring continuity in food quality, team performance, and brand standards.
• Drove consistency in culinary execution, implemented new menus and programs, and reinforced company systems to elevate guest satisfaction and overall kitchen success.
• Reduced food waste by 22% within 90 days across multiple locations by recalibrating prep procedures and enforcing portion control standards.
• Trained and mentored culinary staff, including Executive Chefs, on Brio's core culinary standards, menu programs, and operational procedures.

Directed all culinary operations across multiple restaurants and banquet venues in a high-volume Casino.

• Led a large, diverse team, developed innovative menus, ensured top-tier food quality, and drove cost control, operational excellence, and unforgettable guest first experiences.
• Drove $35 million in annual food sales through innovative menu planning and effective budget management, ensuring alignment with culinary trends and guest preferences.
• Managed P&L responsibilities to optimize overall profitability.