Resume of fred pierson 12 2012
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Fred Pierson has over 15 years of experience as a food and beverage operations executive, having served as president and COO for multiple restaurant companies. He has a track record of increasing sales and profits through initiatives like cost control, new restaurant openings, and talent development. Pierson has consulted for startups and established restaurants on topics such as operations, franchising, and marketing. He holds certifications in franchise management, project management, and food safety.
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Resume of fred pierson 12 2012
- 1. FRED PIERSON, FMP, PC1, CWP P.O. Box 158161 • Nashville, TN 37204 • 615.330.1572 • fredpierson@me.com FOOD AND BEVERAGE OPERATIONS EXECUTIVE Top-producing, profit-oriented executive with 15+ years of success developing people, boosting revenues, expanding market share, reducing costs, and opening 40 casual dining restaurants. • Instituted financial control systems, operating policies and Demonstrates broad strengths in: procedures, training programs, and sanitation standards that significantly Cross-Functional Leadership elevated customer and staff satisfaction and retention. Prime Cost Control • Delivered multimillion-dollar profits by developing effective teams Multistate Management while balancing the demands of high-stress, fast-paced operations Supply Chain Management through superior organizational, interpersonal, and communication skills. Coaching & Talent Development • Expedited hiring, purchasing, and opening processes for new Budgeting & Forecasting restaurants and acquired restaurant franchises, quickly bringing all up to Risk Mitigation & Crisis Management company standards and achieving record-breaking sales. FOH & BOH Improvements CAREER HIGHLIGHTS • Served as President and COO of 22 restaurants, increasing revenue from $25M to over $40M annually, EBITA by 43%, and average unit sales by 16%. Responsible for coaching seven direct reports, over 100 managers, and 1,100 team members. • Served as Regional Director of Operations, directed up to 35 restaurants throughout the southeast with $65M+ in annual revenue. Successfully managed operations of two newly acquired franchise markets. Opened 33 new restaurants. Certified over 500 managers in the ServSafe™ program. Coached up to six area supervisors, 166 managers, and 1,800 team members. • Helped franchise get recognized in Forbes as one of the best small companies to work for and attain national ranking of #134 in Restaurant Finance Monitor. Opened three units in 10 days and broke Applebee’s opening week sales record twice. • Earned status as go-to executive for turning around underperforming regions and stabilizing restaurant operations. PROFESSIONAL EXPERIENCE RESTAURANT CONSULTING, Nashville, TN 2010– Present As President of RestaurantCAT, Inc. and Partner with Atlantic Restaurant Consultants, advise startups, established companies and individual stores on increasing sales, driving profitability, operations management, franchising and marketing their brand. Consultant – Provides consulting, analysis, training and other services making our client’s business more effective and efficient. • Advised restaurant principals on restaurant design, construction, equipment selection, menu engineering, food & beverage development, purchasing, accounting system setup, POS system selection, coaching techniques, marketing and promotion ideas. • Advised clients on development of franchise systems, producing materials for operations, policies, and procedures, management techniques, training manuals, plate presentation manuals and employee handbooks. • Authored RFP for feasibility study of developing Saudi Arabian fast food concept in New York City, NY. • Conducted financial analyses for restaurant concepts in Utah, Missouri, Northern Virginia, and the West Indies. • Furnished design advice for fast casual concept and mobile food truck concept in New York and South Carolina • Conducted feasibility study for 472-seat dual-concept restaurant as part of $50M RiverPlace development in Huntington, WV. • Developed marketing plans and for full and fast food restaurant concepts in Tennessee. • Performed operations assessments for multiple restaurant concepts in Florida, North Carolina and Tennessee. INTERNATIONAL & DOMESTIC TRAVEL, Worldwide locations 2007-2009 After successfully selling Applebee’s franchise, enhanced knowledge of the World’s cultures, cuisines and wine by completing travel to all seven continents, over 100 countries, all 392 National Park properties, states and territories of the United States of America. WOODLAND GROUP, INC., DBA Applebee’s Neighborhood Grill & Bar, Nashville, TN 1998- 2006 Recruited by CEO as VP of Operations of acquired 15-unit Applebee’s franchise and promoted to President and COO in 1999. Franchisee, President & COO – Directed operations for 22 Applebee’s restaurants with $41M in annualized revenue, providing leadership to the CFO, Directors of Marketing, Human Resources, Operations (four), over 100 managers, and 1,100 team members. • Promoted seven unit team members or managers into multi-unit managers or corporate support roles during tenure. • Increased yearly company EBITA 43% and yearly operating income 170% in first five years as COO. • Lowered annual food costs 1.7% from 29.5% to 27.8% and raised profit after controllable expense 2% from 28.7% to 30.7%. • Increased average annual unit sales 16% from $1.6M to $1.91M and annual company sales 64% from $25M to $41M in tenure. • Grew company units by 46% by developing seven new restaurants, including the first Applebee’s in a branded hotel. • Exceeded Applebee’s Customer Service Index (CSI or customer satisfaction) national average consistently every year. Continued
- 2. FRED PIERSON, FMP, PC1, CWP PAGE TWO OF TWO PROFESSIONAL EXPERIENCE CONTINUED • Approved architectural plans; conducted ROI analyses, market research, and demographic studies for all new restaurant sites. • Oversaw $1.7M in annual marketing budgets and plans; achieved positive same-store sales growth for six years. • Negotiated real estate contracts, restaurant leases, and purchasing contracts and managed all supplier relationships. • Oversaw risk management and safety initiatives that reduced worker’s compensation and general liability claims; monitored and directed adherence to local health regulations. Ensured HACCP plan compliance within restaurants and supply chain. • Introduced progressive discipline system that markedly improved operations; developed manager-in-training curriculums. • Served on board of directors, attended Applebee’s CEO Summit, represented company at Franchise Business Council meetings. • Introduced Open Door Policy, effectively resolving employee concerns and proactively preventing EEOC complaints. • Negotiated and brokered the profitable sale of total franchise operation to a fellow Applebee’s franchise owner. APPLE SOUTH, INC., DBA Applebee’s Neighborhood Grill & Bar, Madison, GA 1989-1998 Advanced with organization from Kitchen Manager to Associate Manager to General Manager at the Port St. Lucie, FL, Applebee’s, then Area Supervisor and Regional Director of Operations in multiple regions in the southeastern United States. Regional Director of Operations – Directed P&L of up to 35 Applebee’s restaurants, generating more than $65M in annual revenue and leading up to 6 area supervisors, 166 managers, and 1,800 team members. • Developed and coached 20+ unit managers or team members into multi-unit managers or corporate roles during tenure • Opened 33 new restaurants, breaking system-wide opening week sales record twice. • Promoted in 1992 to Regional Director of Operations, charged with turning around challenged operations of recently acquired eight-unit franchise, Music City Apple in Nashville, TN, and five-unit franchisee, Zee-Dee Restaurants in Jacksonville, FL. • Increased sales 10% and brought operations in area up to company standard as General Manager in first nine months • Earned promotion to General Manager of Port St. Lucie Applebee’s in 1990, where consistently met or exceeded all budgeted expense categories, operating restaurant at the lowest labor budget in the company at 14% per $40,000 weekly sales. • Scored 97% on Restaurant Operations Inspection, the highest score in the company for 1991. UNITED STATES NAVY & UNITED STATES COAST GUARD RESERVE Worldwide locations ashore and afloat Petty Officer Second Class – Earned five promotions in two years from E-1 to E-5; honorably discharged. • Ranked #1/28 in Mess Management School; received Admiral’s Letter of Commendation for Superior Performance. E D U C A T I O N , CERTIFICATIONS & MEMBERSHIPS GEORGETOWN UNIVERSITY, Washington, D.C. 2012 Franchise Management VILLANOVA UNIVERSITY, Villanova, PA 2012 Six Sigma Green Belt, Master Certificate in Applied Project Management and PMP® Exam Prep Certificates UNIVERSITY OF NOTRE DAME, MENDOZA COLLEGE OF BUSINESS, South Bend, IN 2011-2012 Executive Certificate in Leadership and Management Leading Teams and Organizations, Effective Leadership Strategies, and Effective Leadership Certificates CULINARY INSTITUTE OF AMERICA, Hyde Park, NY & Napa Valley, CA 2010-2011 Certified Wine Professional™ (CWP) & Certified ProChef® Level 1 (PC1), CORNELL UNIVERSITY SCHOOL OF HOTEL ADMINISTRATION, Ithaca, NY 2010-2011 Master Certificate in Hospitality Management. Financial Management, Restaurant Revenue Management, and Hospitality Management Certificates GEORGIA INSTITUTE OF TECHNOLOGY, COLLEGE OF MANAGEMENT, Atlanta, GA 1995-1996 Apple South Management Institute Certificate from course modeled on GT’s MBA Program, DARDEN SCHOOL OF BUSINESS, UNIVERSITY OF VIRGINIA, Charlottesville, VA 1993 Leadership for Extraordinary Performance Certificate, NATIONAL EDUCATION FOUNDATION OF THE NATIONAL RESTAURANT ASSOCIATION, Chicago, IL 1995-2012 Certified Food Service Management Professional® (FMP) Certified ServSafe™ Food Safety Instructor and Proctor, valid until April 2016 CENTER FOR APPLICATIONS OF PHYSCHOLOGICAL TYPE, Gainesville, FL 2012 MBTI™ (Meyers-Briggs Type Indicator) Certified Practitioner Member of the following organizations: AMERICAN SOCIETY FOR QUALITY, PROJECT MANAGEMENT INSTITUTE, AMERICAN CULINARY FEDERATION, JAMES BEARD FOUNDATION, TRAVELER’S CENTURY CLUB and the NPTC.