As Vice President of Operations, David oversees and manages the operations of all our restaurants, ensuring seamless food and beverage operations, implementing effective pricing strategies, and utilizing data-driven metrics for performance evaluation. David’s expertise also extends to developing pre-opening business plans for new concepts, remodels, and market expansions.

Prior to joining Riphean Hospitality, David distinguished himself as a restaurant consultant, playing a pivotal role in launching several concepts across the southeastern United States. Throughout his career, he has held general manager positions for a diverse range of establishments, from independent “mom & pop” style restaurants to regional restaurant groups, franchise concepts, and national corporate chains. David’s extensive industry knowledge and proven track record in leading successful restaurant operations make him an invaluable asset to our team.