Summary
Overview
Work History
Education
Skills
Timeline
Volunteer
Robert Walker

Robert Walker

Hospitality Professional
Cibolo,Texas

Summary

A proven and successful facilitator/presenter of comprehensive systems, growth processes, and operational management within a corporate senior leadership team. Possesses an outstanding diversity of knowledge and experience in all aspects of the restaurant planning process. This includes market demographics, psychographics, restaurant location placement, preliminary proforma, ROI/NOI analysis, productive communication, and comprehensive relationship building. Able to account for and structure systems that ensure continued optimal financial success. Additionally, a capable, seasoned leader able to understand, cultivate and promote creative thinkers as well as disciplined critical thinkers. A leader possessing strongly honed skills in identifying and developing talent in every area of corporate and store-level business. Stellar assessment of visionary concepts and the experienced gut instinct to drill down on the realistic possibilities that can be harnessed for optimal positioning. Brand Development Project Management Contract Negotiation Brand Compliance Marketing & Sales Restaurant Construction Build Out Financial & Operational Feasibility Market Analysis Restaurant Design Long Term Strategic Planning Asset Relations Management Profitability Enhancement P&L Management. Concept Development. Union Compliance Management. Merchandising. International Food and Wine. Safety and Quality Control. Profitability Enhancement ............Budget & Forecasting Employee Training and Development Technology and POS systems P&L Management Due Diligence

Overview

32
32
years of professional experience

Work History

COO / Co-Founder

LPS Enterprises/Food N Things
01.2019 - Current
  • LPS is a global technology development company
  • Currently LPS is developing a 3-fold platform that promotes online interactive education
  • LPS has contracts within the US educational systems and is supported by the Bill Gates foundation
  • Launch of Live Music Tutor, Wellness at Home, and Food N Things
  • Projected 5-year revenue to exceed three Billion annually

Director of Operations Performance

Whataburger
10.2017 - Current
  • A national company that operates over 800 restaurants with sales that exceeds three billion dollars annual
  • Corporate Performance,
  • Business technology
  • Operating models
  • Performance improvement
  • Analytics
  • Strategy
  • Oversaw day-to-day production activities in accordance with business objectives.
  • Worked collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.
  • Defined, implemented, and revised operational policies and guidelines.
  • Monitored office workflow and administrative processes to keep operations running smoothly.
  • Evaluated performance, adjusted strategies, and maintained agile, sustainable operations.
  • Monitored budget and utilize operational resources.
  • Achieved team goals through formalized training plans, coaching, and performance management.
  • Kept up-to-date with industry trends and identify areas of opportunity to drive improvements.
  • Modernized and improved operational procedures to increase productivity and profitability while tightly controlling costs.
  • Led change and transformation across business areas to deliver benefits and align company resources.
  • Set team and individual KPIs and provided regular, actionable feedback.
  • Assessed performance management structures and implemented enhancements to improve frameworks and strengthen results.
  • Devised new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
  • Analyzed technology, resource needs, and market demand to plan and assess the feasibility of company projects.
  • Increased sales by 35% by establishing goals, overseeing performance, and strategy execution.
  • Assisted in recruiting, hiring, and training team members.
  • Directed management meetings to enhance collaboration and maintain a culture based on trust and group problem-solving.
  • Recruited, hired, and initially trained personnel, working to establish key internal functions and outline the scope of positions for the organization.
  • Trained new employees on proper protocols and customer service standards.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Interviewed and hired strong candidates for team openings, using newspapers, job boards, and social media to find applicants.
  • Managed purchasing, sales, marketing, and customer account operations efficiently.
  • Negotiated prices and services with customers and vendors to decrease expenses and increase profit.
  • Upheld great leadership standards for employees, consistently leading by example for best-in-class hospitality work.
  • Supervised daily operations of multi-million dollar restaurant operations.
  • Eased team transitions and new employee orientation through effective training and development.
  • Supported top-level decision-making and strategy planning, forging productive relationships with top leaders and serving as a key advocate for various personnel issues.
  • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Boosted team member productivity by enhancing performance monitoring and instituting motivational approaches.
  • Worked directly with management, Vive Presidents, and Support departments to brainstorm, discuss strategy and mitigate operational issues.
  • Implemented business strategies by executing planning and accountability, increasing revenue, and effectively targeting new markets.
  • Developed and optimized organizational systems to boost efficiency and keep operations scalable and agile for changing demands.
  • Monitored over 40,000 employees' day-to-day activities and made plans to rectify issues resulting in optimal performance.
  • Developed and implemented a high-quality work environment measured by employee satisfaction ratings and retention.
  • Maintained cleanliness and organization of [Type] workspace, working closely with employees to systemize tasks.
  • Demonstrated exceptional knowledge of process optimization in relation to profit and loss.
  • Created and implemented an aggressive action plan to address pressing cost control needs.
  • Directed strategic workforce planning, performance management, and benefits administration.
  • Tracked trends and suggested enhancements to both challenge and refine the company's product offerings.
  • Implemented innovative programs to increase employee loyalty and reduce turnover.
  • Reduced operational risks while organizing data to forecast performance trends.

President

United Restaurant Group
09.2013 - 01.2017
  • A national company that designs, owns, or operates restaurants in freestanding, multi-use spaces, and hotels
  • Recognized as one of the top 50 coolest concepts in Business Insider 2015
  • Providing talent placement, task force services, concept development, and business strategies for leading organizations across the nation
  • Complete development of new national business
  • Corporate leadership team member
  • Development of all new Business-Opening Systems
  • Created centralized accounting, human resources, culinary, marketing, and public relations departments and systems to establish United as a national business force.
  • Hired and managed employees to maximize productivity while training staff on best practices and protocols.
  • Developed and implemented new strategies and policies in collaboration with executive partners to establish and achieve long-term business objectives, providing the company with strong and sustainable organizational leadership.
  • Led operational team in creating, rolling out, and managing new product lines.
  • Achieved under-budget and on-time project management to adhere to project goals.
  • Conducted research on emerging trends within the industry and capitalized on finds to develop new products, services, and strategies.
  • Resolved issues and recommended actions based on production and compliance reports.
  • Increased company growth through collaboration with sales and marketing departments.
  • Attended trade shows and client meetings, promoting the company brand and building rapport with prospects and partners.
  • Initiated on-time, under-budget project management to optimize performance.
  • Increased workflow by analyzing data and maximizing opportunities for improved productivity across several areas.
  • Developed, maintained, and operated the company's web presence, developing original text and image content for the company website and designing HTML and email promotions.
  • Spearheaded cross-functional initiatives across departments to achieve business goals for bottom-line profits.
  • Integrated new media and web advertising initiatives into clients' marketing strategies to enhance brand awareness.
  • Diminished regulatory risks by overseeing adherence to insurance and safety regulations across projects.
  • Orchestrated positive media coverage and stakeholder relations as the company's public face.
  • Improved supply chain to reduce materials costs and optimize distribution.
  • Developed comprehensive performance reports using Google Analytics to strategize resource allocation and establish client performance metrics.

Corporate Director of Food and Beverage Operations

Sage Restaurant Group/ Sage Hospitality
02.2009 - 09.2013
  • As an innovative leader: Sage specializes in the management and development of premium-branded, independent hotels and restaurants, Creating value for hotel owners and investors through outstanding product development and superb asset management.
  • Recognized as both leader and mentor of the year
  • Corporate leadership team member
  • Development of all new business-opening systems
  • Construction and project manager of development
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Set and enforced performance and service standards to keep a consistent, high-quality environment devoted to customer satisfaction.
  • Identified weak team points and implemented corrective actions to resolve concerns.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Maintained sound financial footing by overseeing department profit, loss, and budgeting.
  • Continuously evaluated business operations to align workflows for optimal area coverage and customer satisfaction effectively.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Worked with the qualified chef to diversify the menu with new offerings.
  • Spearheaded regular maintenance and repair operations to keep the building and equipment in peak condition.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures, safety regulations, and productivity strategies.
  • Kept facility compliant with health codes, sanitation requirements, and license regulations, alleviating potentially heavy fines.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Developed unique events and special promotions to drive sales.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

Executive Director of Food and Beverage

Omni Hotels
12.2006 - 01.2009
  • Twin Triple A, Four Diamond properties located in downtown Corpus Christi and near the American Bank Convention Center
  • The two properties combine for 856 sleeping rooms, six lounges, four restaurants including the Republic of Texas which is a four-diamond renowned restaurant
  • The food and beverage department generates over 10 million in annual revenue
  • Highest improved profit margins, 2007
  • Development and opening of free-standing restaurant, Surfside
  • Promotion of leaders for three properties
  • Development of off premises catering

Director

H.E.B
06.2005 - 01.2006
  • H.E.B
  • Is a Texas based, independently owned grocery chain
  • It has 300 stores and a sister company, Central Market.
  • Annual Sales exceed 11 billion
  • Of Prepared Foods
  • The development team of Spoonz restaurant concept
  • Opened 5 Spoonz restaurants
  • Development of off-premises catering business
  • Development of a meal solutions program
  • Development and Implementation of cboard software program
  • Development of cross utilization program
  • Development committee for HEB Plus concept
  • Hired and directed teams to achieve daily and long-term operations and business goals.
  • Worked closely with organizational leadership and the board of directors to strategically affect the operational direction.
  • Managed daily operations while overseeing multiple locations to foster increased productivity.
  • Monitored office workflow and administrative processes to keep operations running smoothly.
  • Delegated assignments based on plans, project needs, and knowledge of individual team members.
  • Provided documentation of processes to comply with regulations and company policies.
  • Directed staff and managed the annual capital budget.
  • Developed impactful and strategic partnerships with clients to drive business development.
  • Established performance goals for each department and provided feedback on methods for reaching those milestones.
  • Collaborated with management and fellow supervisors to organize operations and achieve demanding schedule targets.
  • Focused teams on developing innovative and cutting-edge approaches with effective resource allocation and strategic planning.
  • Created annual budget and developed a comprehensive plan to accomplish company objectives while staying within budget.
  • Analyzed business needs while soliciting customer feedback for process improvements.
  • Worked with team leaders to arrange schedules based on production requirements and available resources.
  • Trained and managed a team of developers and discussed issues to provide resolution and apply best practices.
  • Made recommendations for changes in the funding process and policies based on data and judgment.
  • Assisted with creating a marketing strategy and advertising initiatives to promote the company to community members.
  • Assisted company executives during decision-making by compiling daily reports to suggest corrective action.
  • Assisted leadership with the launch of a start-up to achieve long-term sustainability.
  • Tasked to turn around low-growth operations by solidifying workflow processes, strengthening client relationships, and improving communications supporting client advocacy.
  • Leveraged marketplace trends to create solutions and refine business strategies.
  • Assessed final products to check quality and consistency with creative vision.
  • Managed teams to guarantee a successful supply chain pipeline for markets.
  • Mitigated costs while collaborating with vendors to manage inventory items.

Owner and Operator

Key Allegro Restaurants, LLC
10.1997 - 03.2004
  • These four independent restaurants and catering businesses are in South Texas.
  • The Palapa and the Grandview are upscale, fine-dining restaurants located in the beautiful Key Allegro Island community and Corpus Christi.
  • Base Logistics is an emergency response caterer providing services to electrical and community businesses in collaboration with FEMA.
  • Base Logistics is a self-contained catering operation capable of servicing several thousand people without water, electricity, or gas.
  • Dorado’s is a fun deck bar and restaurant in the Marina of Rockport.
  • Design and development of all businesses
  • Development and organization of centralized accounting offices
  • Total oversight of construction and concept development of all businesses
  • Managed day-to-day business operations.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Trained and motivated employees to perform daily business functions.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Recruited, hired, and initially trained personnel, working to establish key internal functions and outline the scope of positions for the new organization.
  • Created and monitored promotional approaches to increase sales and profit levels.
  • Reconciled daily sales, returns, and financial reports in QuickBooks.
  • Remained up-to-date on current trends and attended industry trade shows and markets to view and order inventory.
  • Optimized team hiring, training, and performance.
  • Maintained up-to-date administrative records to monitor operational conditions.
  • Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
  • Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
  • Developed key operational initiatives to drive and maintain substantial business growth.
  • Applied performance data to evaluate and improve operations, target current business conditions, and forecast needs.
  • Established, optimized, and enforced business policies to maintain consistency and high-quality standards across industry operations.
  • Devised processes to boost long-term business success and increase profit levels.
  • Used knowledge of market trends to create value-added solutions resulting in a significant revenue increase.
  • Trained and developed team members to build human capital.
  • Set, enforced, and optimized internal policies to maintain responsiveness to demands.
  • Generated revenues yearly and effectively capitalize on industry growth.
  • Conducted target market research to scope out industry competition and identify advantageous trends.
  • Cultivated forward-thinking, inclusive, and performance-oriented business culture to lead the industry in innovation and push progress.
  • Reduced personnel turnover and promoted employee development by recruiting team-oriented candidates and implementing new training practices.
  • Established and administered annual budget with controls to prevent overages, minimizing burn rate, and support sustainability objectives.
  • Discovered areas of improvement by generating quarterly operational and sales reports.
  • Improved records management systems for leases and contracts to boost renewals' timeliness.

Manager / Multi Unit Manager

Whataburger Incorporated
08.1990 - 10.1996
  • Whataburger is a quick-service food restaurant company spread throughout the southern United States.
  • It comprises over 500 restaurants with annual sales of over one billion.
  • Manager of the years 92, 93, 95,96
  • The development team of three generations of building, including two flagships
  • Rotated merchandise and displays to feature new products and promotions.
  • Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
  • Maintained a professional demeanor by staying calm when addressing unhappy or angry customers.
  • Established team priorities, maintained schedules, and monitored performance.
  • Directed training and retraining of employees to boost performance and enhance business results.
  • Assisted in organizing and overseeing assignments, planning, and coordinating in-house and outsourced resources.
  • Defined clear targets and objectives and communicated to other team members.
  • Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
  • Established employee performance goals and locations and provided feedback on methods for reaching those milestones.
  • Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
  • Supervised site investigations, reported issues, and escalated those that required further assistance.
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
  • Delivered training for staff development, change management and materials, process, and technical controls.
  • Communicated best practices among on-site and external personnel to align efforts and goals.
  • Maintained store equipment, printers, and fax machines.
  • Identified and communicated customer needs to supply chain capacity and quality teams.
  • Developed and administered project budgets.
  • Established and maintained long-range plans for quality assurance.
  • Managed quality programs to reduce overdue compliance activities.
  • Reduced waste and pursued revenue development strategies to keep the department aligned with sales and profit targets.
  • Estimated expected changes in business operations and made proactive adjustments to employee schedules and inventory levels to address needs.
  • Launched quality assurance practices for each phase of development
  • Streamlined and monitored quality programs to alleviate overdue compliance activities.

Education

Associates - Business

Brazosport College

Culinary Arts

Del Mar College, Hospitality University of Burgundy

Associate of Arts - Wine

University of Burgundy
Dijon, France

Skills

  • Time Management
  • Relationship Development
  • Active Listening
  • Patient Needs Assessment
  • Complex Problem-Solving
  • Teambuilding
  • Flexible and Adaptable

Timeline

COO / Co-Founder

LPS Enterprises/Food N Things
01.2019 - Current

Director of Operations Performance

Whataburger
10.2017 - Current

President

United Restaurant Group
09.2013 - 01.2017

Corporate Director of Food and Beverage Operations

Sage Restaurant Group/ Sage Hospitality
02.2009 - 09.2013

Executive Director of Food and Beverage

Omni Hotels
12.2006 - 01.2009

Director

H.E.B
06.2005 - 01.2006

Owner and Operator

Key Allegro Restaurants, LLC
10.1997 - 03.2004

Manager / Multi Unit Manager

Whataburger Incorporated
08.1990 - 10.1996

Associates - Business

Brazosport College

Culinary Arts

Del Mar College, Hospitality University of Burgundy

Associate of Arts - Wine

University of Burgundy

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