BOB HOFFMEISTER 5 Brown Avenue, Stratham, NH, 03885 T: 603-772-4284 / C: 617-939-6445 / bh118f9b2@westpost.

net RESTAURANT EXECUTIVE / CONSULTANT Equal success in starting-up new or overhauling existing operations to elevate restaurant sales, efficiency, quality, morale, and ultimately profitability. Accomplished leader with 25+ years' experience in corporate full-service restau rant roles coupled with repeated pattern of growing sales and profitability thro ugh both corporate and franchising efforts. Consummate industry professional wit h rich blend of expertise in systems and processes, training programs, organizat ional advice, and strategy development. Well educated team-builder, collaborator , and public speaker with MBA degree and strong interest in teaching, coaching, and mentoring roles. Areas of expertise include: * Revenue & Profit Growth * Franchise Development * Restructuring Initiatives * Team Building & Leadership * Operational Excellence * Research & Development * Strategic Business Planning * New Location Openings * Employee Retention PROFESSIONAL EXPERIENCE Currently serving as a Consultant for Tom Russo, CEO of RAVE and Jim West, Found er/CEO of Mesa Fresh. MARGARITAS, INC., Portsmouth, NH 2007 - 2010 President & Chief Operating Officer Provided visionary leadership and strategic direction for full-service Mexican r estaurant company producing $50M in annual sales from 22 New England locations w ith 1200 employees. Hired and oversaw department heads in areas of marketing, fi nance, HR, franchise development, R&D, and operations. Challenged to increase pr ofitability, reduce high management turnover, and revitalize diminished corporat e culture after retirement of admired predecessor. Impact: Increased EBITDAR from 21.5% to 24.8% (330 basis points) to become one o f the most profitable companies in industry. * Cut management turnover from 40% to 23% by introducing new seasoned Director o f Training, better training program, quarterly district meetings, and revamped b onus system. * Increased sales by +3% comp (New England average: -7%) by restructuring market ing department that partnered with ad agency to execute first campaign in 10 yea rs. * Raised company's overall spirit by improving communication channels as well as introducing team- and relationship-building strategies. * Positioned company to grow exponentially by building complex franchise program /department from scratch that poised several deals for successful closing. * Revitalized culinary department by hiring executive chef who lowered food cost s and increased kitchen's throughput efficiency. THE NINETY NINES RESTAURANT COMPANY, Woburn, MA 2006 to 2007 Regional VP of Operations Hired to champion operational excellence and profitable gains for 50-year old co mpany recently acquired by O' Charley's, consisting of 60 restaurants throughout New England region. Challenged to incorporate parent company's differing values and raise low morale in the field due to unprecedented pressure on profit. Impact: Recruited, hired, trained, and developed well-qualified managers as well as retrained 5 Directors of Operations. * Advanced and bolstered re-branding initiative, transforming 12 stores to new d esign, menu, plate-ware and hiring fresh staff as needed. * Increased profitability of current products as key contributor to menu revisio ns. AU BON PAIN, Boston, MA 2004 - 2006 Vice President of Franchise Sales & Operations Hand-selected by executive management to identify, sell, and certify new franchi sees for one of the largest casual theme restaurants nationwide, specializing in fresh baked goods. In charge of 5 trade channels: urban, suburban, hospitals, u

niversities, and transportation centers with full responsibility for 12 location s at Boston's Logan Airport. Played a key role in development and refinement of new suburban concept. * Clinched deal for largest franchise ever sold by company, comprised of 20-unit area development and new franchise group in Long Island. * Recognized as one of company's top achievers with special award at all-company conference. AMERICAN HOSPITALITY CONCEPTS, Boston, MA 1999 - 2004 Chief Operating Officer Recruited by former colleague, Tom Russo, to spearhead all operations, training, HR, and construction activities for 120 restaurants in 3 concepts: The Ground R ound, The Berkshire Grill, and The Tin Alley Grill. Brought in to build vibrant company by developing new concepts, refreshing existing locations, and refranchi sing company stores. Integral member of R&D team with approval authority. Impact: Improved performance of company, generating $200M in sales from 120 rest aurants and $70M in franchise sales from 30 restaurants. * Boosted profitability 200 basis points for The Ground Round (highest level in 10 years) and increased comparable store sales by double-digits by hiring better staff and retaining/rewarding good performers. * Influential in development of 2 new concepts: The Berkshire Grill and The Tin Alley Grill; oversaw opening of 15 new locations. * Reduced food costs 7.5% by completely revamping menu items and consolidating b uying efforts. * Garnered "best-in-class" awards from well-respected industry publications and associations. APPLEBEE'S, Kansas City, KS 1993 - 1999 Senior Vice President Operations In charge of 237 restaurants with $500M in sales with accountability for all bus iness aspects, including R&D, business development, marketing, and HR. Recruited by corporate to restore sales and profitability to company stores by stabilizin g management teams and providing attention to neglected field operations. Impact: Set record-breaking sales and profitability levels for company. * Improved profit by 200 basis points and sales comp to +2% from -3%. * Opened 60 new restaurants and approved 250 new locations as a member of the se lection committee. * Reduced turnover 20%; introduced a performance based bonus plan; and improved recruiting tools. Additional Experience: Chief Operating Officer - The Hilltop Steakhouse, Boston, MA (1993) Chief Operating Officer - The Back Bay Restaurant Group, Boston, MA (1989-1993) Senior VP Operations - Dunkin' Venture, Boston, MA (1988-1989) Senior VP Operations - T.G.I. Fridays (1980-1988) PROFESSIONAL DEVELOPMENT MBA (cum laude) - Rockhurst University, Kansas City, KS BA, English - Vanderbilt University, Nashville, TN Affiliations: Past Board Member of the Mass Restaurant Association