Adam Cole

• Led the creation and brand-wide implementation of comprehensive Standard Operating Procedures for every role across the organization, from Director-level leadership through hourly team members, establishing consistency, accountability, and scalable systems across all locations.

• Implemented a new accounting and financial management platform to improve cost visibility, tighten controls, and support more accurate forecasting and decision-making across food, beverage, and labor.

• Spearheaded a full menu redevelopment that reduced waste, improved execution, and lowered food cost by 3 percentage points while maintaining brand integrity and guest satisfaction.

• Opened and operationalized two new restaurant locations, leading pre-opening planning, hiring, training, systems rollout, and post-opening stabilization.

• Overhauled the beverage program end-to-end, including menu design, costing, execution standards, and training, driving improved margins, consistency, and guest engagement.

• Designed and launched new uniform standards and rollouts to reinforce brand identity, improve team professionalism, and support a cohesive guest experience.

• Developed and executed new marketing strategies aligned with brand positioning, local market engagement, and new-store growth initiatives.

• Authored and embedded the company’s Mission, Vision, and Values, along with Manager Fundamentals and culture-building tools, creating a clear leadership framework and shared expectations across the organization.

• Built and deployed structured manager training and leadership development programs, including key development pathways and performance standards to strengthen bench depth and internal promotion.

• Created and implemented Captain Certification and role-specific development programs to elevate frontline leadership, execution consistency, and guest experience.

• Led supply chain, menu, and prep simplification initiatives that reduced SKU count, standardized execution, and delivered a 6%+ year-over-year labor reduction and a 3% food cost improvement.

• Provided leadership in developing, implementing and maintaining company vision, mission, values.
• Revamped existing systems and processes to streamline operations while increasing efficiency.
• Mentored Franchisees, Operating Partners, and Executive Kitchen Managers on Food Quality, Cost Controls, Safety & Sanitation, Development, and Operational Excellence.
• Oversaw the development of short and long-term goals, objectives, policies, procedures, and systems.

• 20 Restaurants across 8 states
• Educate and support operating partners/franchisees in driving profitability.
• Train best practices and standard operating procedures to all managers to ensure best-in-class performance.
• Role Model the brand ambassador role to General Managers and Local Restaurant Marketing teams to increase sales in each community.