Thompson Hospitality

Chief Operating Officer

BUILDING LOYALTY, ONE GUEST AT A TIME

19 brands, 72 locations, 5 states - and growing. 

Restaurant and retail ownership has been a passion of ours from the very beginning when Warren Thompson purchased 31 Bob’s Big Boys in 1992. In 2006, Thompson Hospitality purchased the Austin Grill restaurant chain, followed by the acquisition of the American Tap Room in 2008, and the creation of brb (be right burger) in 2011. The American Tap Room, Austin Grill and brb brands have expanded to a variety of sites including airports, corporate offices, universities, schools and hospitals across the country. Rounding out our portfolio of brands, is Willie T’s Lobster Shack launched in 2014, followed by Hen Quarter and Hen Penny in 2017, with plans for future growth. Regardless of segment, our goal is to always bring our customers the brightest retail and restaurant concepts with our own unique style of hospitality and guest focus. Now with 19 brands, 71 restaurants and big plans on the horizon, Thompson Hospitality is positioning itself for growth and serving the communities we are in from fast casual to fine dining.

Senior Vice President of Operations

Organic Krush Lifestyle Eatery

Our mission:
100% Organic cold-pressed juice and food.
Share it with our community.
Inspire a higher level of health.

Joined Organic Krush in March of 2019. We started with 2 locations and our mission is expanding in Tri-State area first and then along the East Coast. We have quickly expanded to now 11 stores, also opened a café on the UR campus in Richmond, VA, launching an Organic Meal Plan business and created a new French full service concept called La Fin Kitchen & Lounge in Montauk. Now focused on post pandemic business reform, digital evolution and still have our eye on the long term, Organic Krush is determined to thrive! We are a Lifestyle Eatery and aim to become part of every fitness fanatic, busy mom or executive in their daily life to inspire, educate, surprise and delight!

President & COO

Fox Restaurant Concepts

Joined FRC in 2017 to help strengthen the executive team while scaling for tremendous growth in 2018 and 2019. We opened 17 restaurants in 2018 and plan to open at least that many in 2019! We currently operate 13 concepts and 60+ restaurant locations in many states across the US. Our business model is to incubate restaurants concepts and organically grow them until we "get them right". Mixing strategy and creative development - we all have dream jobs here at FRC. Working closely with all Executives and Sam Fox, our goal is to provide great hospitality every time.

Vice President of Operations

King's Seafood Company

Helped King's develop and add a new big meat centric concept to their portfolio called "Meat on Ocean" in Santa Monica CA while running all of their one off concepts (Signature Group). Also assisted with Water Grill openings, the biggest being in Costa Mesa of 18K square feet. King's Seafood Company currently operates 22 restaurants with 7 different concepts in California, Arizona, Texas and Nevada and is continuing to grow! King's also plans on adding concepts to the family of restaurants and is always looking for new A+ locations. The restaurants include Water Grill, Pier Burger, 555 East, Lou & Mickey's, Meat on Ocean, Fish Camp, and the famous King's Fish House establishments.

Director of Operations - King's Signature Group

New York Wine & Culinary Center

Consulted the Board of “The Center” to help with all aspects F&B operations. Helped create & open a restaurant concept called “Upstairs Bistro” and assisted with many special events for large crowds for this 501c3 institution. Helped with banquet events, retail, F&B, staffing, payroll, admin - Founding members are Constellation Brands, Wegmans and RIT - as well as the NY Wine and Grape Foundation.

Advisor To The Board

Wegmans Food Markets

Recruited by Wegmans to create 4 restaurant concepts for in - or next to stores and opened 22+ locations in NY, PA, MD and VA. Worked alongside Chef David Bouley from NYC, Chef Cesare Casella and Chef Roberto Santibanez - as they consulted with Wegmans. Did many special events, dinners and menu development with these world class Chefs and for Wegmans/prepared foods and restaurants. Created a small restaurant group from scratch within Wegmans - while integrating with the large store operations.

Director of Restaurant Operations

Kiawah Island Golf Resort

Started as General manager of the Ocean Room. Then was promoted and oversaw all 9 F&B outlets including The Ocean Room, Jasmine Porch, Loggerhead, Lobby Bar, in-Room Dining, Beaches & Cream, Pool & Beach Ops and Turtle Point Bar & Grill. This hotel was awarded 5 Star status the fastest in (then) Mobil history. We also had the 5 Star Spa and the 5 Star Employee of the year - all in same year. Very profitable, gained many prestigious awards for restaurants and wine program.

Director of Restaurants

NORMAN'S at The Ritz-Carlton Orlando, Grande Lakes

Assisted in the opening of Norman’s at the Ritz. Norman's is a Mobil 4 Star, AAA 4 Diamond Fine Dining Restaurant located at the Grande Lakes Resort in Orlando. Celebrity Chef Norman Van Aken is the creator and father of "New World Cuisine" where he brings together the flavors and cultures of the West Indies, Southern United States, Asia and the Carribbean.

Restaurant Manager at Norman’s at the Ritz

The Grasshopper Amsterdam

The Grasshopper in Amsterdam is a multi unit restaurant, bar and coffee shop chain located in the heart of Amsterdam, Holland. There you can relax and enjoy fine food, fresh juice or good coffee and watch the center of Amsterdam by the canals as all people walk by. The locations are all old buildings and worth a visit. Great place to vacation and enjoy true Dutch hospitality while sipping on locally brewed beer.

General Manager

Energetic and motivational leader & executive with proven track record of results and 25+ years of experience in the Hospitality Industry. I have experience in multi unit, multi concept, fast casual to fine dining - Hotel F&B, malls, food courts, free standing restaurants, urban, sub urban, turn around scenarios, fast growth, scaling, technology, commercial real estate, project management, kitchen design, interior design, tenant and tenant rep experience, concept creation, menu development, building winning teams, P&L accountability, strategy builder, thought leadership - I deliver results.

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