As a dynamic, motivating, and creative Food & Beverage Executive, Lee has developed, launched, grown, and optimized new restaurant concepts and directed front- and back-of-the-house operations to drive profitability and efficiency.
In the last year alone, he has designed and developed three new concepts, opened six new restaurants, and partnered with Guy Fieri’s team on the first Guy’s Sammich Joint—all while leading a team of over 600 staff and a portfolio that spans a 600-seat buffet, fine and casual dining restaurants, multiple bars and lounges, a food court, and casino floor service.
With a focus on opening new properties and revitalizing existing properties, he maximizes revenues by using his expertise in the dining industry to develop the concepts that attract diners. In addition, he is known for pairing innovative technologies and operational strategies to continuously improve service performance, resulting in higher revenues, higher profit margins, and record growth.
Lee is committed to delivering an exceptional dining experience and empowering teams to achieve top performance by leveraging his expertise and record of success in concept development, operational strategy, and team leadership.