Jerald is a visionary and creative leader with extensive experience in strategic leadership, concept development, and change management. He leverages a strong operations management background and a passion for excellence to deliver outstanding results in diverse, operational environments from retail, convenience store, healthcare and military channels.
Jerald has developed unique programs to assist convenience store operators in effectively running foodservice programs including food safety, operational readiness, business metrics and analytics, consumer experience awareness and driving sales through local store marketing. In addition, Jerald has created multiple employee and food safety operations manuals, designed multiple branded catering programs and developed operational systems and processes. He has extensive experience in foodservice and restaurant design including overall facility layout along with kitchen and commissary design. He is most adept on rapid turnaround of underperforming operations resulting in dramatic improvements in performance and profitability.
Most recently, Jerald served as a Senior Process Manager for Strategic Initiatives at The Britt Hunt Company, the parent company for TBHC Delivers, the largest distributor of Hunt Brothers Pizza with over 3000 customers in 14 states, and Pedestal Foods, a St Louis-based Contract Food Service Company whose portfolio includes Secondary and Higher Education and Senior Living Facilities. In this role, Jerald served as project lead to successfully develop and launch new programs to convenience store operators and to create a culture of foodservice and safety.
Jerald tapped into his expertise, relationship and project management skills building cross-functional teams for over six years at Sodexo Inc., a multinational corporation with primary business in foodservices and facilities management. Jerald served as a Director of Food and Nutrition for multiple medical centers with direct responsibility for client and company budget, patient satisfaction, retail foodservice, patient feeding, and clinical nutrition management. In addition, he served in the Government Services Division as the Area Operations Manager at Camp Lejeune, NC with direct operational responsibility for 15 dining facilities on three military bases. In this role, he developed and implemented a front line manager training program, led improvement for district safety initiatives. And was integrally involved in improvements to the commissary program, new facility design and the rebid process.
Jerald has extensive experience in franchise development including concept design, branding and launching growth initiative, menu design, franchise materials, operations / training program, equipment and product specifications and agreements thus ensuring brand integrity. He created a proprietary branded franchise restaurant concept and catering company from inception through construction and establishment as a viable multi-unit entity.
In Jerald’s early career, he served as a consultant and project manager for independent restaurants, QSR franchisees, food service distributors, and convenience store chains bringing food service expertise to the organizations for over two decades. He provided design, development and construction support, planning and purchasing, comprehensive operational analysis. And action plans to increase sales, reduce cost and position business for sustained growth. Clients included franchisees of Moe’s Southwest Grill, Shane’s Ribshack and Bojangle’s. He served as General Manager and Managing Partner with national chains including Ruby Tuesday, Red Lobster and On the Border with success in turn arounds, new openings and ongoing operational management and field manager at ChesterFried.
Jerald has a MBA from Shorter University and a BS in Business Administration – Industrial/Operations Management from Auburn University. He is certified in SafeServe and the Francorp Inc. Franchise Sales Training Program.