Terry Kane

Provide leadership and direction for all operational activities, ensuring alignment with Globowl’s mission to deliver premium, nutritious, and safe baby food products. Manage and optimize end-to-end operations including manufacturing, supply chain, logistics, and quality assurance, ensuring operational excellence and efficiency. Uphold highest standards of product safety and quality, ensuring products comply with stringent regulatory requirements. Implement lean manufacturing and continuous improvement to enhance efficiency, reduce waste, and maintain product quality. Build, lead, develop a high-performing operations team, fostering a culture of innovation, accountability, and continuous improvement. Identify new market segments and customer acquisition channels. Assisted with development and implementation of go-to-market strategies /continuing with new product launches. Negotiate partnership/distribution contracts to expand presence. Analyze sales data/performance metrics.

Leads strategic operations for Vesta Home across multiple markets, with a focus on logistics, warehousing, inventory management, and field execution. Manages cross-functional teams supporting order fulfillment, installations, returns, and warehouse performance—ensuring consistency in speed, service quality, and brand standards. Structured and scaled operational systems to support company growth, including productivity improvements, staffing strategies, SOP development, and safety/compliance programs. Bridges frontline operations with strategic planning to drive efficiency and service excellence. Actively supports Sales and Design teams in execution, operational alignment, and development initiatives. Key Responsibilities & Highlights: Support Sales/Design teams in execution, operational coordination, and process development. Oversight of warehouse, logistics, and installation operations across Florida and expanding regions. Development and enforcement of safety protocols and compliance systems. Cross-functional collaboration with Sales/Design/Inventory teams to ensure fulfillment accuracy. Management of overtime strategy and labor planning aligned with budget goals. Operational readiness for market expansions and new service launches. Implementation of process improvements to reduce delays, enhance customer experience.

Associate Store Leader for Palm Beach County’s 5 Whole Foods locations; Wellington and PGA as the primary locations. YTD comp of 9.66% and an EBITDAR of $6.4MM. Executed $1.8MM remodel. Consistently performed in the top five for profit margins in the region. Reduced workers’ comp incident rate by 20%. Consistently #1 in sales in the Florida region for Prime Pick-Up. #1 in the region for floral sales during Valentine’s Day ($92K) 3 consecutive years. Achieved subteam sales records for Specialty, Floral and Bakery (by $25K). Implemented Team Member appreciation and cultural programs and processes. Helped carry the team through a difficult year where COVID-19 and staffing issues created a taxing work environment. Implemented food safety, occupational safety and asset protection SOPs that exceeded the regional average. Received green rating (highest ranking) for all internal, external and agricultural inspections for food safety consecutively for 26 months (and ongoing). Acted as Point Leader for the bakery, prepared foods, specialty and store support departments (bakery is “global all star”/top bakery globally).

Opening Director of Operations for first-of-its-kind, 18,000-square foot, 300-seat food hall in downtown West Palm Beach. Simultaneously acted as Director of Operations for three of the vendor concepts, Clare’s Chicken, The Bar at Clare’s and The Corner, while also acting as Director of Operations for the Grandview Public Market as a whole. Oversaw all operations for the Grandview Public Market public space, 14 food vendors and 5 retail spaces. As opening Director of Operations, created all steps of service, training manuals, wine and cocktail lists and worked with culinary team on menu creation; hired and trained entire staff and obtained liquor licenses. Directly responsible for passing all 14 health inspections. Responsible for hiring and managing contractors for cleaning, porter services, pest control, chemicals and recycling/waste. Managed build-out, design and functionality of all spaces. Managed a team of 10 direct reports and 30 hourly employees. Acted as a mentor to Grandview Public Market vendors new to the industry and aided them with budgeting, supply chain, payroll, etc. Managed financials and set budgets for OS&E, food and beverage.

Director of Operations for new, high-volume botanical brewery and restaurant. Project manager for the build-out of Forbidden Root in the historic Hub Theatre of Chicago in West Town. Led the architect and design team in the layout, design and decor of Forbidden Root. Opening Director of Ops (created all steps of services, training manuals, designed wine and cocktail list, oversaw menu creation, hired and trained entire staff). Compiled financial projections and managed yearly budget. Helped to create the Forbidden Root brand, including logo design, marketing materials, uniforms and beer bottles. Key player in placing Forbidden Root brand in restaurants, bars and hotels in Chicagoland, New York and Florida markets. Focused on bringing a high level of hospitality to the food, service and beer program. Managed a team of 55 direct reports.

● Director of Operations for brand new Levy Restaurant under Michelin Star and James Beard Award-winning chef, Tony Mantuano ● Implemented all steps of services, created training manuals, designed wine and cocktail list, hired and trained staff, designed uniforms, compiled yearly budgets and financial projections ● Project manager for $2MM build-out ● Supported re-concepting and grand opening of Michelin Star and James Beard Award-winning Spiaggia (Chicago), along with overseeing and directing 2 pop-up restaurants (Nobu and Emirates Garden Club) at Indian Wells Tennis Tournament (Palm Springs)

General Manager for Michelin Star and James Beard Award-winning Chef, Tony Mantuano. Implemented all steps of services, created training manuals, designed wine and cocktail list, hired and trained entire staff, designed uniforms, compiled yearly budgets and financial projections. Project manager for the $2M build-out As a member of the Levy Restaurant Group, supported the re-concepting and grand opening of Michelin Star and James Beard Award-winning Spiaggia in Chicago, along with overseeing and directing two pop-up restaurants (Nobu and Emirates Garden Club) at the Indian Wells Tennis Tournament in Palm Springs.

● Oversaw training of dining room, private dining room, reservations and bar staff ● As manager, NAHA received Michelin Star in 2011 (inaugural year of Chicago Michelin Guide) and 2012; ensured employees worked at standard of excellence Michelin Star restaurants require ● Integral part of NAHA's top ten ranking in Chicago (Chicago Magazine) and top 100 in world (Condé Nast Traveler) ● Chef/Owner Carrie Nahabedian was honored with 2008 Great Lakes James Beard Award for Best Chef during tenure ● Provided and oversaw personalized service for new and returning guests, fostering long-term relationships and encouraging guest loyalty ● Solely responsible for reducing NAHA's carbon footprint by implementing recycling program, green cleaning system and healthy waste management program ● Managed wine and spirits lists, as well as seasonal signature cocktail list ● Produced weekly schedule for 30+ employees and ran payroll ● Implemented and enforced policies and training during Groupon promotional period (7 months; approximately 6,000 Groupons sold)

Chicago, IL

Chicago, IL