Devin Deddo

• Full P&L ownership for a high-volume full-service restaurant, accountable for sales, labor %, food cost, controllable expenses, and overall profitability.
• Analyze weekly and monthly P&L statements to identify margin gaps and implement corrective action plans across labor, COGS, and supply spend.
• Built labor forecasting tools and Excel-based scheduling templates to align staffing with sales trends and consistently meet labor budget targets.
• Improved cost discipline by tightening prep planning, inventory controls, and ordering accuracy to reduce waste and food cost variance.
• Manage annual operating budgets, labor forecasts, and staffing models to support peak and off-peak demand.
• Lead hiring, onboarding, and development of managers and team members with structured performance accountability.
• Conduct regular one-on-one coaching sessions to drive productivity, engagement, and retention.
• Lead training meetings to reinforce brand standards, service execution, and financial discipline.
• Plan and promote revenue-driving store events to increase traffic and long-term sales growth.
• Selected for cross-location leadership support to help reopen and stabilize underperforming locations (Bettendorf, Rockford, Green Bay).
• Provided interim management support in Omaha and Roseville, including interviewing candidates and coaching leadership teams.
• Trained a newly promoted general manager in Omaha on company financial systems, labor management, and GM-level responsibilities.
• Built strong inter-location relationships, serving as a financial and operational resource for managers across the market.

New Restaurant Opening (NRO) Leadership Highlights:

• Supported the opening of seven locations: Pueblo, Presidio, Tyler, Vincennes, Myrtle Beach, Overland Park, and Highlands Ranch.
• Led BOH setup, including workflow design, storage zoning, labeling systems, and cost-efficient kitchen organization.
• Established food usage tracking, prep planning systems, and ordering routines to support strong opening-month food cost control.
• Trained and mentored kitchen managers and supervisors on brand systems, scheduling, ordering, and labor planning.