1. AUDREY BENET
AudreyBenet@gmail.com | 305.586.7678
SUMMARY | Versatile Restaurant Franchise Business Consultant with 15+ years in the hospitality industry.
Experienced in global markets, fluent in Spanish and proficient in Portuguese. Ability to oversee
multi million-dollar new restaurant openings and manage the training team. Diversified skills in
concept development, restaurant design, creating training programs and operations.
SKILLS & |
ABILITIES |
§ New Restaurant Openings
§ Consulting
§ Operational Efficiencies
§ Menu Engineering
§ Menu Analytics
§ Menu Item Development
§ Instructional Design
§ Management Training
§ Classroom Facilitation
§ Food Safety and Sanitation
§ Concept Development
§ Relationship Building
§ Restaurant Design
§ Innovative Strategies
EXPERIENCE | INDEPENDENT CONSULTANT MARCH 2016 - PRESENT
MARKER 88
ISLAMORADA, FL
Collaborate with owners to increase sales and food delivery times through the
simplification of food process.
SUNDOWNERS
KEY LARGO, FL
Work with culinary team to create efficiencies in the kitchen, perfect recipes, and
standardize kitchen operations with the goal of decreasing costs.
ROMACORP, INC FEBRUARY 2012 – FEBRUARY 2016
BASED IN ORLANDO, FL
DIRECTOR OF FRANCHISE OPERATIONS
NORTH AMERICA, LATIN AMERICA AND SPAIN
§ Liaison between franchisee and the franchisor by working individually with franchise
partners on strategic plans, operational efficiencies, purchasing logistics, and marketing
efforts
§ Aided in efficient design of restaurant layouts, both FOH & BOH
§ Guided franchisee in financial viability, both in top and bottom line
§ Communicated initiatives and observations following market visits
§ Served as corporate representative ensuring projects were completed in a timely manner
§ Collaborated with the training, marketing, purchasing and culinary departments to
establish a strategic plan for aligning the international and domestic markets
§ Identified opportunities for expansion within the market and communicated with
appropriate departments
§ Ensured restaurants were meeting operational standards in service, HACCP, and culinary
experience through restaurant visits
§ Created and adhered to Franchise Operations department budget
CORPORATE CHEF
ORLANDO, FL
§ Developed and tested new menu items for campaign strategies and permanent menu
placement
§ Analyzed current sales and usage data to engineer future menus and provide counsel to
franchise community
§ Recommended new product purchases to add to inventory
§ Trained restaurant level management team to meet established costs and quality
standards
§ Contributed to brand and menu development for three different restaurant concepts
(Tony Roma’s, an upscale casual concept named TR Fire Grill and a future fast casual
concept)
§ Tasked with Wine and Bar menu engineering along with beverage program development
§ Fostered relationships with food and beverage vendors

2. FRANCHISE OPERATIONS MANAGER
ALL DOMESTIC AND INTERNATIONAL LOCATIONS
§ Created a digital recruiting program for New Restaurant Opening trainers for corporate &
franchise team members
§ Identified & Developed over 30 trainers to support the continuous growth of the brand
§ Reconstructed the New Restaurant Training Program to meet budget and training needs
§ Developed and conducted training seminars such as menu rollouts, wine courses and sales
building classes
§ Guided managers through tasks designed to improve daily operations such as line checks,
maintenance logs, and creating systems for inventory control
§ Successfully opened 14 restaurants in varying countries
§ Trained team members and managers globally with an understanding of the local cultures
and service models
§ Traveled extensively through Asia, Caribbean, Latin America and North America
§ Noted observations of the operations and packaged communication to franchisees
REGIONAL TRAINING MANAGER
ALL DOMESTIC AND INTERNATIONAL LOCATIONS
§ Launched online training program to 7 restaurants
§ Responsible for instructional design to be taught through various mediums
§ Updated training programs to meet generational needs
§ Tracked progress of developed training programs in sales and guest satisfaction scores
§ Developed a wine course and service class to be taught both online and with facilitator
CHILI’S GRILL & BAR MARCH 2007 – FEBRUARY 2012
CENTRAL FLORIDA
GLOBAL COACH
THE AMERICAS
§ Evaluated areas in need of improvement at different locations and initiated strategy to
remedy
§ Developed management team to produce results, analyze their operations and find own
solutions
§ Facilitated team member and manager training in global restaurants in preparation for
expansion
§ Worked as liaison between franchise partner and corporate entity to achieve common
goals
MANAGER
VARIOUS LOCATIONS IN CENTRAL FLORIDA
§ Created positive guest experience through great service and food
§ Conducted training of managers and team members as a corporate training restaurant
§ Ensured key results in Sales, Profit, Guests and Team Members were met or exceeded
goals
EDUCATION | B.S. HOSPITALITY, TOURISM AND RESTAURANT MANAGEMENT 2007
University of Central Florida – Rosen College of Hospitality
ORLANDO, FL
AWARDS & |
CERTIFICATIONS |
ServSafe Instructor and Proctor
Support Person of the Year – 2014 (Romacorp, Inc.)
TECHNOLOGY | Aloha Configuration Center, Articulate, BRS, DiscoverLink, Epitome, Espresso 4, Fidelio,
GoConcierge, LMS, Matra, Megasys, MenuLink, Micros, Microsoft Office & Project, NXTV, Open
Table, PeopleSoft, Proto Base, Sass, Xtend