Dion’s Executive and Leadership Team

Mark Herman, the Chief Executive Officer at Dion’s, directs the overarching strategic vision for the restaurant chain. Overseeing the expansion of hand-crafted pizza, salad, and sub offerings, the Chief Executive Officer ensures consistent quality across all locations in New Mexico, Colorado, and Texas. Mark Herman maintains alignment between operational goals and the core mission of providing relaxing spaces for family and friends. By evaluating market trends and consumer preferences, the Chief Executive Officer drives long-term growth and brand sustainability. This leadership role involves constant collaboration with the board to refine service models and enhance the customer experience. Through rigorous oversight of regional performance, the Chief Executive Officer secures the company's position as a leader in the hospitality sector. Herman prioritizes operational excellence to support the continued success of the entire organization.

Stanley Hrncir, the Chief Financial Officer at Dion’s, manages the fiscal health and capital allocation strategies for the enterprise. Overseeing financial planning, budgeting, and reporting, the Chief Financial Officer ensures the company maintains the resources necessary to support high-quality food preparation and service standards. Stanley Hrncir evaluates investment opportunities for new restaurant locations across the Southwest, balancing growth with profitability. This leadership role requires close coordination with other executives to optimize supply chain costs and labor efficiency. By monitoring economic indicators and regional market performance, the Chief Financial Officer mitigates financial risk while fostering sustainable revenue streams. Hrncir directs the financial infrastructure that enables the company to offer catering services and gift cards effectively. Through disciplined fiscal management, the Chief Financial Officer supports the long-term viability of the brand.

Deena Crawley, the Chief of Staff at Dion’s, coordinates cross-functional initiatives and streamlines executive decision-making processes. Overseeing the implementation of strategic projects, the Chief of Staff ensures that operational goals align with the company's commitment to simplicity and quality. Deena Crawley facilitates communication between departments to maintain efficiency across the regional footprint in New Mexico, Colorado, and Texas. This leadership role involves managing complex workflows and prioritizing executive agendas to maximize organizational productivity. By bridging the gap between high-level strategy and daily restaurant operations, the Chief of Staff drives internal cohesion and project completion. Crawley monitors key performance indicators to ensure that every initiative supports the overarching mission of providing delightful dining experiences. Through proactive problem-solving and resource management, the Chief of Staff enhances the overall effectiveness of the leadership team.

Tracy Bredeson, the Chief People Officer at Dion’s, architects the human capital strategy and talent development programs for the entire organization. Overseeing recruitment, training, and employee engagement, the Chief People Officer ensures that staff members possess the skills required to deliver exceptional service in every restaurant. Tracy Bredeson fosters a workplace culture that emphasizes the company's values of simplicity and quality. This leadership role involves designing competitive compensation structures and career advancement pathways to attract and retain top talent across the regional operations. By aligning workforce capabilities with business objectives, the Chief People Officer drives operational consistency and customer satisfaction. Bredeson collaborates with other executives to address labor market challenges and promote a positive environment for all employees. Through strategic talent management, the Chief People Officer supports the company's growth and service excellence.