Vice President of Operations
Sean is also a sommelier and enjoys educating others in the process of wines produced in different regions around the globe and how to pair it with food. He enjoys creating wine dinner menus for others to experience.
Sean’s passion include team development and personal development for those who have a desire to grow and succeed in the hospitality industry.
Since then he has opened restaurants in various parts of the country. He establishes a restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analysis, and estimates.
Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analysing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
Maintaining policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
Ron is a high achiever who enthusiastically motivates leaders to perform at high levels.
He has led the opening teams in over 45 new restaurants, served in Divisional
Executive roles and eventually opened and operated his very own successful restaurant.
He has a special knack for achieving fantastic results quickly.
His passion for building and training strong teams has led to a history of running profitable restaurants that have always out preformed any competition.