Tommy Lee is a veteran hospitality professional with over 30 years of cross-functional industry experience. He has a earned a deep and granular understanding of Operations, Marketing, Human Resources, Facilities, Opening Units Management, and Real Estate within the restaurant industry. In his role as Partner and CFO with Greenbriar Restaurant Partners, Tommy oversees the accounting, finance, and business analysis functions of the company, their clients, and strategic partners.

Tommy brings the kind of knowledge that can only be gained through decades of industry experience throughout a variety of functions. He is collaborative and developmental in how he works with business owners and operations teams, focusing not only on improving the business, but also on sustaining, maintaining, and achieving long-term growth.  He guides clients as they navigate strategic financial decisions and provides tactical and actionable advice as they implement the process, systems, tools, and structures that will allow them to be successful moving forward.

BACKGROUND
Prior to joining Greenbriar, Tommy was the CEO for 800 Degrees Pizza LLC, a Los Angeles based fast casual brand specializing in Neapolitan style pizza, salads, bowls and more. He also previously served as the CEO of Rockfish Seafood Grill based in Dallas, where he managed the brand’s 15 locations in Texas and its $24 million in revenue.

Tommy began his career with Brinker International, where he was a Regional Vice President of Operations, leading the business performance of over 500 Chili’s Grill & Bar restaurants and the On the Border Cafes in the western region where he also oversaw the opening of over 150 new Chili’s restaurants.  Tommy built his financial acumen and cross functional experience in the position of Vice President of Finance for Chili’s Grill & Bar.  In this role, he was responsible for the tactical and strategic analysis of financial and business initiatives for the brand.  Tommy was also responsible for the short- and long-term planning and budgeting for the over $1 billion in revenue from its corporate restaurants.

EDUCATION
Tommy received his MBA from Southern Methodist University’s Cox School of Business and a BA in Business Administration from Baylor University’s Hankamer School of Business.