A successful career in executive level leadership in the restaurant industry. Significant accomplishments in achieving financial goals and objectives along with building sales and brand loyalty. Areas of expertise include: Strategic Planning, Brand Management, Food and Beverage Development, Budgets/Forecasting, P&L Leadership, Operations Improvements, Sales Building, Productivity Analysis, and Communication Skills. alextsutter@gmail.com 214-471-6974

Senior Vice President Operations @ Responsible for leading and directing all Smokey Bones operations, ensuring operational excellence, financial success and flawless in-store execution. From May 2014 to Present (1 year 8 months) Orlando, Florida AreaSr. Director of Culinary Operations @ Responsible for leading the Chili's Culinary Operations Team in the development, training and execution of all culinary deployment initiatives. Establish and leverage a successful partnership between product innovation team and field restaurant operations to develop culinary platforms that can be successfully implemented system-wide. Set priorities, expectations, and direction for Field Culinary Directors and RSC Deployment Teams. From 2011 to October 2013 (2 years) Regional Director @ Responsible for driving Sales, Profit, People Development and Guest Satisfaction in over 85-115 restaurants.Responsible for driving the Chili's organizational strategic vision. Set clear goals with my teams while establishing criteria for decision making and direct change while maintaining superior operating effectiveness. Worked with a cross functional team of PW, Recruiting, Facilities, Learning and Development to convey the organizations vision, goals,and strategies and dissect community issues relevant to the business From July 2000 to July 2011 (11 years 1 month) Area Director @ Responsible for teaching and coaching Brand standards to restaurant level and multi-unit operators in order to uphold brand integrity in a multi-unit environment .Responsible for benchmarking financial performance and monitoring restaurant execution and standards. From July 1991 to June 2000 (9 years) General Manager @ Produced over $4 Million in Sales Increased Sales/Profitability, year over year Provided training for managers and general managers in the entire Market Selected Store of the Quarter several times in different environments. From November 1987 to June 1990 (2 years 8 months) General Manager @ Managed several High Volume Restaurants. New strategies turned around negative environments. From February 1984 to November 1987 (3 years 10 months)

Bachelor of Science in Business Administration, Accounting/Finance @ University of Missouri-Saint Louis From 1978 to 1982 Alex Sutter is skilled in: Restaurants, Income Statement, Franchising, Food Service, Food & Beverage, Menu Development, Hospitality, Food, Culinary Skills, Profit, P&L Management, Budgets, Catering, Inventory Management, Team Building