Tony Roma’s Promotes Brad Smith To Chief Operating Officer, Announces Executive Promotions
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Tony Roma’s Promotes Brad Smith To Chief Operating Officer, Announces Executive Promotions

June 26, 2012 // Franchising.com // ORLANDO, FL  – Ken Myres, President of Romacorp, Inc., the parent company for Tony Roma’s, announces Brad Smith has been promoted to Chief Operating Officer of the Tony Roma’s restaurant chain. Smith was previously Executive Vice President of the Company and will retain that title.

“Brad has done a great job in leading our Operations teams and supporting the growth of our franchise partners”, said Myres, “His background and experience in operations and development will allow him to successfully support our company and franchise strategic plans. We continue to open new Tony Roma’s around the world and Brad’s leadership in this area will be instrumental for our growth”.

“I am very excited about the opportunity to continue to lead our Tony Roma’s Operations teams and build this well-known brand throughout the U.S. and our international markets”, said Smith. “The Tony Roma’s brand has a rich history and with our new concepts, menu innovations and franchise support, I am extremely optimistic about our growth prospects”.

Romacorp also announced two other executive promotions.

Chukk Mills has been promoted to Vice President of Franchise Operations and Jessie Bray has been promoted to Vice President of Training and Human Resources. Mills will oversee the franchise operations of Tony Roma’s domestic and international system and Bray will direct all the training, HR and “people development” of Tony Roma’s for the Company restaurants and support centers.

“Both Chukk and Jessie are proven executives in our industry and are responsible for building a solid infrastructure to support our Tony Roma’s Company and Franchise operators in the U.S. and around the world”, said Myres. Smith adds, “Chukk and Jessie are well respected leaders in Tony Roma’s and are an important part of our team. They will be critical as we continue to evolve our restaurants and systems”.

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