Paul Ditty
Long Beach,CA
Summary
Hospitality leader with expertise in building high-performing teams and creating scalable training systems. Demonstrated success in enhancing operational excellence across multi-unit restaurant organizations. Proven track record of improving guest satisfaction and financial performance through effective leadership development and innovative training solutions.
Overview
24
24
years of professional experience
Work History
Director of Training & Development
Simms Restaurant Group
08.2019 - 11.2025
- Designed and Implemented Comprehensive Training Programs for Line-Level and Leadership Positions, supporting guest satisfaction, operational excellence, and scalable growth while reducing leadership training costs by 83.64% and line training costs by 57.8% over five years.
- Directed In-Restaurant Training Teams to ensure "Above and Beyond" training for all line-level and leadership positions to solidify company culture, ensure standard adherence, and validate competency across multiple locations.
- Created and Launched Company-Wide Leadership Development Program to identify and foster internal promotions while reducing training and recruiting costs.
- Developed and Led Monthly Operational Inspection Program to reinforce adherence to daily systems and training completion, strengthening accountability across locations.
- Created and Implemented Automated Checklist Program to ensure restaurant readiness, improve efficiency, and clarify accountability on essential restaurant areas of responsibility.
- Coordinated Monthly Company Culture Day for newly hired teammates to enhance onboarding and integration into company culture.
Director of Operations
King’s Seafood Company
01.2011 - 09.2019
- Oversaw Operations and Led Leadership for Five Restaurant Concepts (Water Grill, 555 East Steakhouse, Lou & Mickey's, PierBurger, Fish Camp) with Combined Annual Sales exceeding $30 Million, ensuring operational excellence and guest satisfaction while driving consistent financial performance and brand integrity across locations.
- Accelerated Leadership Development and fostered individualized career pathing plans, strengthening bench depth and crafting balanced leadership teams to enhance long-term retention across all concepts.
- Drove Same-Restaurant Sales Growth of 4% to 23% year over year through strong operational systems, leadership development, and targeted sales initiatives, contributing to overall financial performance.
- Executed Concept Redevelopment of Water Grill, supporting brand evolution, operational refinement, and guest experience enhancements.
- Achieved 100% of Region's Quarterly Profit goals from Q4 2011 through Q3 2013, underscoring commitment to sustained financial and operational success.
Restaurant Operations Consultant
10.2013 - 08.2019
- Partnered with Restaurant Owners and Operators to deliver on comprehensive operational improvements through leadership coaching, training system development, menu engineering, and inventory optimization, resulting in stronger financial performance, improved guest satisfaction, and sustained year-over-year sales growth.
- Directed Quarterly Food and Beverage Menu Development to leverage seasonal ingredients and culinary trends, enhancing guest satisfaction and increasing visit frequency while decreasing labor and product costs.
- Negotiated Vendor Agreements and Implemented an Inventory Management System, reducing overall cost of goods by 4.3 points within three months.
- Created Weekly Sales and Labor Budgets to optimize staffing and financial monitoring, increasing efficiency and lowering labor costs by 2.8 percentage points within three weeks.
- Developed Customized Line-Level Training Programs to enhance guest satisfaction and decrease turnover.
General Manager/Operating Partner
King’s Seafood Company
09.2001 - 01.2011
- Led Diverse Teams of 40 to 100 Members across five restaurants, ensuring operational excellence, with annual revenues ranging from $2 million to $6.2 million, driving profitability and growth.
- Served as Company's First Operating Partner, successfully opening first out-of-state restaurant in Henderson, NV.
- Selected as Training GM for all newly hired and promoted managers-in-training, ensuring all new leaders were operations ready, able to demonstrate extensive knowledge of our product, and sound in company culture and values.
- Led Team Turnaround at two underperforming restaurants, enhancing operational and financial outcomes while increasing guest and team satisfaction.
Education
Bachelor of Arts - English Literature
University of Minnesota
Twin CitiesSkills
- Training program design
- P&L Analysis
- Leadership development
- Accountability reinforcement
- Performance coaching
- Employee retention strategies
Accomplishments
- Reduced leadership training costs 83.64% and line training costs 57.8% through redesigned company-wide training systems.
- Oversaw $30M+ in multi‑concept restaurant operations delivering 4–23% same‑store sales growth.
- Reduced cost of goods from 36.4% to 28.7% through menu engineering and operational controls.
- Implemented vendor and inventory systems that reduced cost of goods by 4.3 percentage points within three months.
- Developed leadership pipelines that strengthened internal promotions and management retention.
Training
- Leadership Process: Motivating Achievement, Spencer Shenk Capers and Associates
- Process Communication Model, Spencer Shenk Capers and Associates
Timeline
Director of Training & Development
Simms Restaurant Group
08.2019 - 11.2025
Restaurant Operations Consultant
10.2013 - 08.2019
Director of Operations
King’s Seafood Company
01.2011 - 09.2019
General Manager/Operating Partner
King’s Seafood Company
09.2001 - 01.2011
Bachelor of Arts - English Literature
University of Minnesota