Darden/Red Lobster, Orlando, Florida                                                  2002 - 2005

Red Lobster, Division of Darden with 677 restaurants nation wide serving over 140 million guests with $2.4 billion in annual sales.  Darden also includes the Olive Garden, Smokey Bones, and Seasons 52. 

Senior Vice President, Culinary & Beverage Excellence and Corporate Officer

Directed a staff of 19 administrative and management professionals, with a departmental budget of $2.2 million. Overall departmental responsibilities included: translating guest research into actionable and measurable menu and promotional  items, promotion calendar planning, product, new product development, menu research and development, financial forecasting, and measurement of all food and beverage products introduced on base menu or national promotions.  Monitored preference changes, created product specifications and monitored adherence, developed training aids, signed off on buyer sheets, tracked successes from Guest Satisfaction Surveys, and made adjustments based on changes in product availability.

I worked with Corporate Purchasing on International Contract Farming and Purchasing Programs as well as international fresh fish preparation/cutting & delivery and logistics programs.

Reported to Executive Vice President of Marketing.