Dallas, Texas, United States
I specialize in helping hospitality groups innovate; driving the industry toward better brands and long term growth. My experience includes senior level executive roles at Big Dill, Plan B Group, Pie Tap, Local Favorite Restaurants and Aimbridge Hospitality. Over the course of my career, I have created, grown and repositioned 120 + different restaurant brands. I bring perspective stemming from my experience in delivering profitable growth, turnaround, and cultural transformation of both mature and emerging brands,including wins such as: ★ Doubling average store annual unit volumes from $2M to $4M (Joe’s Crab Shack). ★ Achieving highest sales per square foot; $4.3M across 46 locations (Velvet Taco). ★ Co-creating Whiskey Cake, Velvet Taco, Mexican Sugar, Pie Tap, Casa Brasa, Maroma and Tio My extensive knowledge of emerging trends in hospitality, combined with my ability to unite cross-functional teams–even in fractured environments; enables me to execute strategies that meet and exceed guest expectations. I believe the most successful companies are those that position themselves with the guests’ perspective in mind; ensuring that all forward-facing nuances are nurtured between high-achieving and high-performing. If you share my passion for disrupting, transforming, building and growing brands or finding the best cup of coffee in Dallas, I welcome the chance to connect with you.
As COO of Big Dill Hospitality, I lead operations, brand development, and financial growth initiatives across a diverse portfolio of hospitality concepts. My focus is on scaling excellence, optimizing performance, and crafting unforgettable guest experiences that define industry-leading restaurants. At the heart of it all, hospitality is about creating extraordinary moments through intentional design, service, and experience. Proud to be leading Big Dill’s growth trajectory and shaping the future of the industry.
● Developed brand nuances, concept books, and pitch books to raise capital for the launch of (2) new brands. Collaborated with architects, kitchen equipment consultants and graphic designers to drive successful launch of brands, including Una Vida and Joyride. ● Drove growth & expansion strategies for 12 different brands, including creating the year-long roadmap of which brands to grow, refurbish, or launch that reference the established capital plans. ● Identify budgets versus actual discrepancies and train teams to make data-driven decisions based on actual performance. ● Increased same store traffic and achieved 10% year over year growth by leveraging Geo Fencing to provide data to Operations and Marketing for better decision making capabilities. ● Grew Marketing team and created alignment with Operations around initiatives that focused on social interaction and drove brand awareness across 12 different brands. ● Led and coached Operations team to achieve record control over prime costs, including launching software that more accurately tracked numbers across business operations. ● Create, implement, and oversee standard operating procedures for new brands launched. ● Built pro-forma and created restaurant profit and loss reports to ensure positive ROI, trained teams to leverage the data gathered in strategic decision making. ● Increased EBITDA from $ 2M to $ 10M within one year, implementing strategic initiatives that optimized operational efficiency, enhanced revenue streams, and reduced costs.
● Created and launched Taste and Theory, an innovative startup within Aimbridge Hospitality focused on generating Food & Beverage revenue for both existing and new hotel operations. ● Positioned Taste and Theory as a value-add proposition, enhancing Aimbridge’s appeal when securing hotel management contracts. ● Drove F&B income growth through effective revenue management and the designing of tailored concepts for diverse hotel brands, optimizing profitability while maintaining alignment with each hotel's identity. ● Led the development and implementation of branded food and beverage operations across managed hotels. ● Cultivated relationships with hotel owners and asset managers in the US, LATAM, and Europe; deploying Task force leaders as needed. ● Managed a multidisciplinary team of 20+ project managers, architects, designers, chefs, mixologists, and marketers developing integrated brand concepts from inception to opening. ● Established financial models that allowed guided teams toward achieving positive ROI, resulting in an 12% year-over-year increase in guest count. ● Partnered with Celebrity Chefs to create compelling on-site F&B brands, positioning them against standalone restaurants. ● Won Best New International Restaurant in Monterrey Mexico within the JW Marriott for Orfebre by Sergi Arola.
● Lead the team supervising all operational departments including Accounting and Finance, Procurement, Marketing, and Culinary. ● Led Marketing and Social Media teams in the creation of strategy to grow brand presence and increase to-go business by 40%. ● Developed and implemented operational strategies to improve efficiency, productivity, and profitability that resulted in a $2M EBITDA. ● Drove Operations Team and Culinary Team to improve profits and reduce losses while remaining focused on quality, ultimately driving an increase from 3 to 5 units. ● Led strategic conversations for vendor and supply chain management that increased menu profitability by 10%. ● Conducted a valuation and structuring a deal to raise $12M for the buyout of Pie Tap with Allegiance Capital.