Summary
Overview
Work History
Education
Skills
Accomplishments
Work Availability
Software
Timeline
AdministrativeAssistant
Richard Lester

Richard Lester

Winter Garden,Florida

Summary

Accomplished Regional Vice President with demonstrated track record of success in managing Airport Concessions and Catering for Multiple airports in the OTG family of Airports businesses. An exceptional history of achievement and drive to continuously improve procedures and processes across the board. Also proven track record of implementation and restructuring different aspects of the businesses changing climate within the airports. Accomplished Regional Vice President with demonstrated track record of success in managing all aspects of operations both frontline and behind the scenes for Restaurants, catering services, grab-and-go markets, and other airport-related and streetside options of Hospitality businesses. Bringing exceptional history of achievement and drive to continuously improve procedures and processes across the board.

Overview

28
28
years of professional experience

Work History

Regional Vice President of Airport Operations

OTG Management Inc.
10.2021 - 10.2023
  • Led a team of district managers, ensuring consistent communication and collaboration for overall business success.
  • Managed financial performance by setting budgets, monitoring expenses, and identifying areas for improvement.
  • Increased regional sales by developing and implementing strategic sales plans.
  • Developed innovative solutions for complex client needs, securing long-term contracts and driving revenue growth.
  • Implemented successful improvements all aspects of Operations, Functionality and Budgetary expectations.
  • Strengthened relationships with key clients by providing exceptional customer service and support.
  • Facilitated organizational change management efforts as needed to adapt quickly to shifting market dynamics or customer preferences.
  • Championed diversity and inclusion efforts within the organization to create an inclusive workplace culture that attracts top talent.
  • Oversaw yearly budget of more than $250 million.
  • Mentored direct reports, fostering a positive work environment that encouraged professional growth and development.
  • Managed financial, operational and human resources to optimize business performance.

Senior Director of Culinary Ops and Innovation

Red Lobster Resturants
04.2017 - 10.2021
  • Optimized project timelines by effectively delegating tasks and prioritizing workload among team members.
  • Cultivated a culture of innovation by promoting creative thinking and encouraging employees to take calculated risks in pursuit of solutions.
  • Developed strong relationships with key industry partners, fostering collaboration and mutual growth opportunities.
  • Directed design and execution of business transformation initiatives to drive performance, profit optimization and growth opportunities.
  • Fostered work culture of collaboration and inclusion to increase morale and reduce turnover.
  • Created an agile working environment, enabling rapid response to changing business needs without sacrificing quality or performance standards.
  • Achieved departmental goals by developing and implementing strategic plans and initiatives.
  • Streamlined operations for increased efficiency with process improvements and automation.
  • Led development of business operation processes and policies.
  • Planned and integrated project and program schedules.
  • Set and administered $10 to $50 million dollar yearly budget with no overages.
  • Established team priorities, maintained schedules and monitored performance.

Director of Culinary Operations

Red Lobster Resteraunts
01.2015 - 04.2017
  • Led a team of culinary professionals, providing mentorship, training, and development opportunities to advance their careers.
  • Managed financial aspects of culinary operations, including budget planning, cost control measures, and revenue generation strategies.
  • Collaborated with vendors to negotiate pricing and secure high-quality ingredients, ensuring consistent product availability.
  • Oversaw hiring processes for new employees within the culinary department, selecting candidates based on skill level as well as cultural fit within the organization''s values.
  • Conducted regular staff meetings to discuss operational improvements, address challenges, and maintain open lines of communication between team members.
  • Introduced new cooking techniques and equipment upgrades in order to enhance the quality of dishes served at the establishment.
  • Reduced food waste by implementing inventory control measures and optimizing ingredient usage in recipes.
  • Implemented safety protocols and ensured compliance with all health department regulations, maintaining a clean and sanitary work environment.
  • Monitored industry trends closely in order to adapt the restaurant''s offerings accordingly while preserving the brand''s overall vision.
  • Coordinated cross-departmental efforts with front-of-house management to ensure seamless service delivery from kitchen to table.
  • Streamlined kitchen operations for increased efficiency by reorganizing staff roles and responsibilities.

Director of Operations

Red Lobster Restaurants
01.2007 - 01.2015
  • Oversaw daily operations across multiple departments, ensuring seamless coordination and efficient execution of tasks.
  • Developed systems and procedures to improve operational quality and team efficiency.
  • Monitored budget and utilized operational resources.
  • Oversaw day-to-day production activities in accordance with business objectives.
  • Conducted regular performance reviews to assess team progress, providing constructive feedback and guidance for continuous improvement.
  • Collaborated with senior management to develop and execute long-term corporate goals and objectives.
  • Managed budgets and resources, optimizing allocation for maximum impact on business objectives.
  • Established strong partnerships with vendors, suppliers, and key stakeholders to improve collaboration and ensure alignment with business requirements.
  • Analyzed business operations and implemented strategies to improve operational cohesiveness.
  • Delivered exceptional customer experiences by implementing strategies focused on meeting evolving needs and expectations.
  • Enhanced employee engagement by developing training programs, fostering a collaborative culture, and promoting professional development opportunities.
  • Established and monitored quality assurance standards to achieve operational excellence.
  • Led cross-functional teams for successful completion of projects, resulting in increased productivity.
  • Achieved team goals through formalized training plans, coaching, and performance management.
  • Assisted in recruiting, hiring and training of team members.
  • Interacted well with customers to build connections and nurture relationships.
  • Implemented business strategies, increasing revenue, and effectively targeting new markets.

General Manager of Operations

Red Lobster Restaurants
06.1995 - 01.2007
  • Enhanced customer satisfaction with proactive communication, timely issue resolution, and continuous process improvement initiatives.
  • Managed budgets, financial forecasts, and resource allocation to ensure achievement of organizational goals.
  • Established a culture of continuous improvement by identifying opportunities for enhancement in operations, systems, and procedures.
  • Developed high-performing teams through effective coaching, mentoring, and performance management strategies.
  • Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
  • Developed and executed strategic plans for increased productivity, profitability, and overall business growth.
  • Championed change management initiatives to facilitate seamless transitions during organizational restructuring or process improvements.
  • Led cross-functional teams to achieve key performance indicators and drive positive results across the organization.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.

Education

No Degree - History/Pre Law

Brigham Young University
Provo, UT

High School Diploma -

Foothill High School
Tustin, CA
06.1980

Skills

  • Staff Leadership
  • Strategic Decision-Making
  • Operational planning
  • Operations Management
  • Innovation and Creativity
  • Process Improvements
  • Expense Control
  • Construction Oversight
  • Relationship and Team Building
  • Leadership and People Development
  • Analytical and Critical Thinker
  • Executive Leadership
  • MIssion and Vision
  • Production Operations
  • Joint Ventures
  • Customer Satisfaction

Accomplishments

  • Supervised team of 1600 staff members.
  • Resolved product issue through consumer testing.
  • Achieved post Covid opening by completing all necessary aspects of company, city and state regulatory demands with accuracy and efficiency.
  • Documented and resolved Union issues and HR issues which led to first positive employee survey and engagement in company history.
  • Created Vision and Mission by partnering with airlines such as United, Delta, Southwest and Jet Blue.

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse

Software

Microsoft Word

Excel

Timeline

Regional Vice President of Airport Operations

OTG Management Inc.
10.2021 - 10.2023

Senior Director of Culinary Ops and Innovation

Red Lobster Resturants
04.2017 - 10.2021

Director of Culinary Operations

Red Lobster Resteraunts
01.2015 - 04.2017

Director of Operations

Red Lobster Restaurants
01.2007 - 01.2015

General Manager of Operations

Red Lobster Restaurants
06.1995 - 01.2007

No Degree - History/Pre Law

Brigham Young University

High School Diploma -

Foothill High School

Similar Profiles

CREATE PROFILE
Richard Lester