Ronnie Foster

• Currently supporting 9 JVP markets
• Support MVP & JVP on Operational Excellence standards with impactful market visits, training calls, and validations utilizing M.A.S.C.O.T. AND W.A.R.M as measured by: a. Star Rating at or above 4.65 target b. Staff attentiveness (85%) and cleanliness scores (80%) at or above brand targets c. OPD Accuracy (M&I) and number of locations achieving Rockstar Status d. Adherence to daily line checks and Manager on the Floor e. Monitor progress regularly, keep MVP informed, and partner with JVP and CIG training to address any opportunities f. Support the field with ServSafe certification compliance
• Coordinated a NSO and oversaw kitchen training and operations

• Developed and implemented training for 52 Vespa, Kitchen of the Future locations
• Created digital training for all new kitchen equipment and recipe revisions
• Refreshed training in 31 KDS locations with new Off-premise sticky printer enhancements
• Installed and trained KDS equipment in 18 locations

• Initiated training for team members on culinary techniques to improve productivity and increase kitchen workflows.
• Oversaw employee hiring, scheduling, inventory management, and supply ordering
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Implemented food cost and waste reduction initiatives
• Enforced SOPs and maintained excellent sanitation
• Established great culture and staffing levels along with consistent food and labor cost sales while increasing comp sales upward 15%
• Assisted with corporate menus innovation, food cost control and oversaw quality, sanitation, and safety processes.
• Coordinated a new store opening for Sixty Vines in 2021

• Partnered in reducing manager turnover by 35%
• Trained or Coordinated 25 plus new store openings nationally
• Supported 3 JVP markets
• Facilitated Learn to Lead training programs and development paths for newly hired or promoted Managers

• Developed and delivered training on quality

assurance procedures and recipe adherence

• Stayed up to date on current and proposed changes FDA standards and maintained all internal SOPs, training documentation and records.
• Volunteered at local community organizations as well as provided assistance with day-to-day operations.
• Gained strong leadership skills by managing projects from start to finish.
• Exercised leadership capabilities by successfully motivating and developing Team Members
• Ran 27% Food Cost and 12.5% labor exceeding company standards

• Supervised day-to-day operations to meet performance, quality and service expectations.
• Maintained a clean, safe, and organized store environment to enhance the customer experience.
• Assisted in recruiting, interviewing, hiring, and onboarding of new employees to retain proper staffing levels.
• Implemented staff training programs, enhancing product knowledge and improving customer service skills.
• Assisted the Managing Partner accepting responsibilities with sales building
• Assisted or led weekly team meetings to discuss goals and review performance, enforcing a culture of continuous improvement.

• Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
• Trained and mentored kitchen staff to enhance skills and efficiency.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Achieved accurate times during non-peak and peak service hours by effectively managing workflow distribution across various stations.
• Conducted regular quality checks on food presentation and taste consistency.
• Managed inventory levels to minimize waste and control food costs effectively.