Jeff Heath

Led operations for a scratch kitchen, sustainability-focused brand with locations in diverse markets. Led all aspects of operations for 45 restaurants including P&L ownership, monitoring of COGs, labor, supplies, utilities, team development, new store openings, and sales growth. • Oversaw a team of 6 Multi Unit Directors of Operations and played a significant role in the hiring of proprietors • Evaluated new ways to improve guest service and menus and set high goals for guest satisfaction • Employed management philosophies that cultivated innovation from the bottom up as well as encouraged new ideas in Management and Director-level teams • Proposed the inclusion of stronger hiring practices and training programs to develop staff that could build long term relationships and community ties to increase repeat sales and mitigate risk of increasing costs

Oversaw a region consisting of up to 205 stores in 35 states generating over $600 million in sales annually.Fully embodied brand mission and led a team of 15 - 25 Joint Venture Partners that consistently delivered superior results to established performance goals. Collaborated closely with Executive Leadership Team in the development of short and long-term brand strategies and frequently interacted with marketing, research and development, and finance. • Reviewed company wide P&Ls and used indicators to fuel future growth • Tasked with the development of previously unserved markets including California, Las Vegas and the Northeast • Created a strong and continuous talent pipeline, promoting 4 individuals internally to Multi Unit Director roles and hiring 6 experienced industry professionals including a Regional Vice President • Supported Joint Venture Partners to ensure they had all the necessary tools and resources for success • Produced several high profile events including catered events with Mario Lopez and a post-Oscars party

Oversaw the cultivation of new markets for the brand including site selection, hiring top talent and all aspects of operations. Spearheaded openings of units in GA, FL, SC, TN, and AL and held responsibility for 10 total locations throughout the Southeast. Contributed expertise to numerous brand projects and tests, product and marketing strategy sessions, and product development think tanks. • Opened 6 new locations and assumed responsibility for 4 existing stores, creating a multi-state region that exceeded $30MM in sales annually - Stores consistently outperformed their counterparts in other markets in profitability, sales growth, guest satisfaction and people development • Reviewed P&Ls against other markets, addressed any variances, and mentored struggling markets • Led site selection and hiring of management teams and played integral role in the building process, LOI drafting, lease negation, and managing contractors • Worked heavily and more closely with Executive team than any other Joint Venture Partner • Revamped manager and hourly employee training programs, site selection criteria, and prep sheets to ensure tight alignment to organizational vision • Received the Parker Award in 2011, the highest honor given for achievement and lasting contribution to the brand

Worked directly with brand founders and opened the first concept in the Jacksonville market, with focus on food quality,menu creativity, outstanding bar service, ambiance, and polish. Oversaw operations for a $4MM dinner only location. Managed 100+ employees including FOH and BOH staff and Managers. Awarded Managing Partner of the Year in 2003. • Set up all budgets and financial plans, performed sales forecasting - weekly and monthly, and monitored quarterly business plans and relayed results with team • Analyzed cost of goods, performed labor modeling, and developed schedules to ensure efficient operations while creating optimal balance of employee production and guest experience • Utilized various tools including Posi and Aloha and served as a test location for new proprietary systems • Increased bar sales from 29% to 39% of total sales - a higher percentage of total sales than industry average • Created one of the most highly regarded locations for the brand based on profitability, sales growth and guest feedback; promoted 10 employees into management, training, and corporate positions • Earned designation as a training hub for Single Unit Managers and Multi- Unit Directors due to high volume, vibrant energy, and high-functioning team

Opened and successfully led operations in a $3.5MM per year unit, the first in the Rochester market. Delivered consistent results exceeding company goals each year and received the Managing Partner of the Year Award in 2000. • Managed a staff of 70+ front of house employees and cooks as well as a 4-person management team • Developed people from hourly level into management and career paths • Created excellent reputation in the community, branding the Rochester store as a community partner; grew revenue steadily year over year • Assisted during the building process; communicated frequently with project coordinator and hired and trained staff • Delegated some vendor set up tasks including produce, seafood, linen, and janitorial selection and maintained responsibility for liquor licensing and health permits; ensured compliance with all laws and required safety codes • Secured all necessary permits including health, occupa1on, and building permits as well as state liquor license