Rob Aspaas

Lead a team of 6 direct reports; Director of Operations, Director of Culinary, Four Regional Managers, and an Operations Mgr to oversee over $125,000,000 in gross revenue. Work with the Executive Committee to create growth plans, budgets, and strategies to drive sustainable profitability.

• Oversee operations of a 9 unit, $50,000,000 restaurant region
• Achieved regional financial targets in both revenue reported and profit on P&L statement by leading a staff of over 65 managers and chefs.
• Had oversight of 9 domestic and international restaurant openings, involved in design, construction, equipment purchasing, all staff hiring/training and creating budgets.
• Increased operating profit for total region 6 consecutive years

• Developed cocktail and wine menus for Restaurant & Resort Division.
• Collaborated with editors and industry experts to create 4 Cocktail/Cookbooks for Tommy Bahama
• Work directly with National Accounts (Beam Global, Bacardi Goose, William Grant & Sons) to create profitable partnerships, negotiate line pricing, and procure menu support dollars.
• Served as direct contact for media and PR opportunities; including live TV spots, magazine and local print interviews.

• Served as General Manager in Scottsdale, AZ, Maui, HI, Manhattan, NY, Las Vegas, NV, and Waikiki, HI. Served as Opening/Training manager for new openings in Manhattan, NY, Jupiter, FL, Waikiki, HI, and Tokyo, JP.
• Identified and recommended areas for improvement in processes with targeted solutions. Created Budgeting Templates, COGs Evaluation Tools, and Labor Analysis Sheets for restaurant division; directly contributing to increased flow through.
• Built and motivated stellar teams using sound judgment and decision-making, resulting in minimal turnover and superior performance. Developed 6 current GMs who worked directly under me as assistant managers
• Collaborated with management to reduce waste and expenses, while optimizing profitability responsibly

• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks and customer-focused events.
• Designed special drink and cocktail offerings on monthly basis as part of seasonal offerings.
• Increased profits with enhanced inventory oversight and strategic pricing adjustments.
• Recruited, hired and trained staff on bar practices, customer service standards and productivity strategies.
• Did quarterly visits to locations to ensure standards were being maintained, conducted training sessions, and developed regional innovations and promotions